An interesting description of the manufacture of rum is found in book written by John Bell and published in 1831 in Calcutta. Mr. Bell describes the manufacture of rum as a part of an article on the manufacture of sugar on a West India plantation. He says his work would not be complete without going into the details of the disposition of the feculencies which form the base of that highly esteemed spirit usually sold in Great Britain under the title of Jamaica Rum. He gives directions for adapting the capacity of the distillery to that of the sugar house, and especially provides that there must be at least one large cistern equal in size to the contents of four fermenting vats, to receive the lees and the dunder. He regards the lees as indispensable in the distillation of rum, and the want of them is seriously felt at the beginning of the season. He advises the following mixture as a proper one for fermented skimmings:

When molasses is procurable, he recommends one-third each of skimmings, lees and water, and 5 percent of molasses.

After the crop, however, has been harvested and there is a scarcity or total want of skimmings, the distiller must have recourse to his molasses, and the proportion of lees must be increased with regard to the increased tenacity of the sweets.

In this condition he recommends equal proportions of lees and water 40 percent, with 20 percent of molasses. The fermentation, it is stated, is not finished before the end of 10 days, but after a good supply of lees is obtainable it may be finished in five days.

The still used in these days was a very old fashioned one and the top was luted on instead of being secured by clamps or packing. Great attention must be paid to the luting of the head of the still, he says, which is done with clay, and that unless great care is used the alcohol may break out through the crevices and take fire, to the imminent danger of the persons in attendance. The overseer he advises never to leave the still, unless relieved by equally competent assistants. The first distillation in these days was called "low wines." The strength of the spirit was proved by the bubble, or in the absence of bubble by olive oil, and the spirit was to be made of such a density that olive oil would sink to the bottom of it.