gar. 12-1/2 gallons of molasses, representing 100lbs. of dry sweet
matter yield consequently 12-1/2 galls. of rum, Holland proof, which is
only half the produce obtained by Lavoisier; an immense difference
capable of exciting the emulation of all distillers, as it proves the
imperfection of the art.

What are the causes of such a dissimilarity of product? We must seek for
them.

1st. In the difference of the strength of the vinous liquor. Lavoisier
employed only 4 parts of water to 1 part of dry sugar. The rum distiller
usually puts 10 gallons of molasses to 90 gallons of water, or the
residue of the preceding distillations.

10 galls. molasses contain
80 lbs. of sweet matter.

90 gallons of water weigh 720lbs.; therefore the proportion is, one part
of sweet matter to 9 parts of water--whilst that indicated by Lavoisier
is only 4 parts of water to 1 part of sugar.[A]

It is obvious how much richer this last must be, and that the
fermentation thus produced has an energy far superior to the other.
Thence results a rapid production of spirit, operated in a short time;
whilst that of the rum distiller languishes more or less, and a slow
fermentation wastes part of the spirit which it produces, even as it is
forming.

2dly. Bodies evaporate in proportion to the extent of their surface. One
hogshead of 100 gallons, should contain, according to Lavoisier's
composition, the elements of 50 gallons of spirit, at 19 deg.; whilst that
of the rum distiller contains only 12. Now, as every fermentable liquor
requires open vessels, the hogshead of the rum distiller loses as much
spirit as that of Lavoisier: hence it is plain how far the above
proportion operates to the disadvantage of the fermer.

3dly. Another source of loss arises in the distilling vessels
themselves. Nothing is more imperfect than the stills of a whiskey
distillery. Lavoisier's were so perfect, that he made the analysis and
the synthesis in the most delicate operations [B]. The vessels of the
whiskey distillers, far from being hermetically closed, allow the spirit
to evaporate through every joint. And this is not all: corroded by the
acetous acid, they are full of small holes, particularly in the cap,
where all the vapors collect themselves, as in a reservoir. It is easy
to conceive with what rapidity they escape, which occasions a
considerable waste of liquor. In proof of the truth of this observation,
we may refer to the smell of whiskey, so strongly perc