“The other articles are added in their raw state.—Should it be inquired why the same process as is adopted in the manufacture of gin, should not succeed in making British brandy, the answer is, because, in distilling the necessary drugs with the rectified spirit, the flavour would neither retain the sufficient predominancy, nor be sufficiently fixed to enable the article to sustain the desired likeness to brandy, besides that the effect of several of the ingredients, such as the oil of vitriol, and nitrum dulce, which are used to impart a resemblance of the vinosity possessed by genuine French brandy, would be completely destroyed.” “Fine old Jamaica rums of peculiar softness and flavour” are manufactured of low-priced Leeward-island rum, ale, porter, or shrub, extract of orris-root, cherry-laurel-water, and extract of grains of paradise, or of capsicums. Sometimes the composition consists of low-priced Jamaica rums, rectified spirits of wine, and the Leeward-island rums, with the necessary acid vegetable substances, to give them false strength and pungency and the requisite flavour; and thus the purchaser is accommodated by the “caterers of _comfort_,” with a rum which “CANNOT” be adulterated, of exceedingly fine and superior flavour, _remarkably cheap and for ready money only_. The ripe taste which rum or brandy that has been long kept in oaken casks obtains, is imparted to new brandy and rum, by means of a spirituous tincture of raisin-stones and oak saw-dust. And the water distilled from cherry-laurel-leaves is frequently mixed with brandy and other spirituous liquors to impart to them the flavour of the cordial called Noyeau. Sugar of lead not unfrequently forms part of the flavouring ingredients of the retailers’ rums.