The first operation is to clarify the mixture of molasses and skimmings previous to fermenting it. This is performed in a leaden receiver holding about 300 or 400 gallons. When the clarification is complete, the clear liquor is run into the fermenting vat, and there mixed with 100 or 200 gallons of water (hot, if possible), and well stirred. The mixture is then left to ferment. The great object that the distiller has in view in conducting the fermentation is to obtain the largest possible amount of spirit that the sugar employed will yield, and to take care that the loss by evaporation or acetification is reduced to a minimum. In order to ensure this, the following course should be adopted. The room in which the process is carried on must be kept as cool as it is possible in a tropical climate; say, 75∞ to 80∞ F. Supposing that the fermenting vat has a capacity of 1000 gallons, the proportions of the different liquors run in would be 200 gallons of well-clarified skimmings, 50 gallons of molasses, and 100 gallons of clear dunder; they should be well mixed together. Fermentation speedily sets in, and 50 more gallons of molasses are then to be added, together with 200 gallons of water. When fermentation is thoroughly established, a further 400 gallons of dunder may be run in, and the whole well stirred up. Any scum thrown up during the process is immediately skimmed off. The temperature of the mass rises gradually until about 4∞ or 5∞ above that of the room itself. Should it rise too high, the next vat must be set up with more dunder and less water; if it keeps very low, and the action is sluggish, less must be used next time. No fermenting principle besides the gluten contained in the wash is required. The process usually occupies eight or ten days, but it may last much longer. The liquid now becomes clear, and should be immediately subjected to distillation to prevent acetous fermentation. Sugar planters are accustomed to expect one gallon of proof rum for every gallon of molasses employed. On the supposition that ordinary molasses contains 65 parts of sugar, 32 parts of water, and three parts of organic matter and salts, and that, by careful fermentation and distillation, 33 parts of absolute alcohol may be obtained, we may then reckon upon 33 lbs. of spirit, or about four gallons, which is a yield of about 5-2/3[** fraction] gallons of rum, 30 per cent. over-proof, from 100 lbs. of such molasses. The following process is described in Deerr's work on "Sugar and Sugar Cane."