Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1839-06-14
ORIGIN OF NEW ENGLAND RUM

ORIGIN OF NEW ENGLAND RUM
The following is an extract from the last
number ofthe North American Review 1t
will be read with wuch interest, as decrb-
ing the causes which gave rise TO the manu-
iacture Of New England Rum, which has
been the scource of much OF the intemper-
once which for many years has been dis
grace to civilization:
i The origin Of the excessive importa-
ton OF molasses into this country, and of
The excessive use of distilled spirits result.
ing from that Importation, are among the
most instructive matters in our history.
II is but little more than n century since
this importation began. In the -Fftseh
West Indies the sugar manufactures used
TO throw away the moIasses, as indeed they
did at Jamaica, and so they do TO this day
in the Islands OF Bourbon and Java. The
New Enganders particularly in and about
Boston, taking note of this circumstance
induced the French, for triaing consider
alton, TO preserve this residium, and deliver
ii to the colonial traders Arrived at Bos-
ton and other ports. the Adventures enter
ed the article free Of duty, and il was then
converted into New England Rum. In a
few years the business SO enlarged itself tina,
the trade was extended TO Dutch and Da-
nish colonies. In exchange. the people
gave 10 the Frenchmen and others, horses
and mules for their sugar-mills, lumber for
their houses, and fish and other provisions
for their plantations. In l7l5, a few years
alter the commencement Of this traffic, the
British Island companies complained OF it
10 the government as diminishing the de.
mand for their products, and disappointing
| them OF their wanted supplies. Hereupon
a fierce and protracted dispute arose be-
tween the Island and continental colonies,
which was not terminated until 1888. when
the Islands prevailed, s. duty of Cd. gal
lon was LAID on molasses, and IS. per cwt.
on sugars, imported into the continental
colonies from any foreign port or place.
The penalty for violating the act was TO be
the forfeiture OF vessel and cargo. But the
New Enganders, who had disputed every
inch of the passage Of the act seem never
to have thought of submitting TO it after il
was passed aud they continued the old
traffic, GLIDING the duties, and defying the
law. A British feet was sent TO enforce
it and state of irritation arose, in which
the parties all but came to blows. In fact,
they did never cease from that time down
to the Revolution, and the famous act for
raising revenue in America, was called,
in the language OF the day, 'the Sugar and
Moasses Act"
The principal reasons alleged for the
trade were, that large supply Of rum was
indispensable TO the continental colonies for
carving on the Indian trade and the fish
cries These reasons have ceased. Rum
has nearly finished its missions to the poor
Indians; and the fishermen, we believe
generally go upon the temperance plan.
The real root of the matter was and is, that
no other people since the world began. were
ever furnished with so great a quantity OF
exciting liquor at so small price. The
custom.house duties in other countries
either kept out moasses and rum, or admit.
ted them on such heavy conditions, that they
could not be afforded in such abundance as
they have been here. Ardent spirits were
unknown except as medicine TO the drug
gist's shop, until the cane sugar & molosus
makers ofthe West Indies brought rum in
TO the world. The taste once formed, de-
maud ceased for brandy, perry, gin and
whisl1ey Anderson, in his "Orlgin OF
Commerce. remarks: 1.-THE consumption
OF rum in New England is so great, that an
author on this subject asserts, that there has
been 10000 bbls. of French Molossus man
ufactured into rum at Boston in one year,
so vast is the demand for that liquor" Sir
William Douglass, in work printed al
Boston in 1855, tells us that "spirits, (spi:t-
us ardentes,) not above century ago, were
used only as official cordials, but now are
become an ephidemical plague. being per.
nicious ingredient at most OF our beVera-
ges"
CAKE. Extract of a letter from the South
II have always forgotten to write about
new kind OF fodder used here-but now you
shall have it, Take one quart of milk, one
egg, a little salt, stir in fine Indian meal 10
thicken il, add little yeast, when it rises
bake il in pan an inch or two deep-bake
it long tines you will have something
good to eat. Think little molasses I'M
proves il. The same mixture without the
Yeast and made thinner is sometimes used
for Aatjacks. This is called pone, or corn
+ cake. J. d.
We have tried this fodder and find It ex-
cellent for the cost Our female friends are
requested to try their hand at this, il 1t is
| -, 40 ,Lap, Roeton CuIiipdLOr