Note 63 — PETER KALM’s TRAVELS. (continued 4)
Johann Reinhold Forster translation
That rum is among the spirituous liquors less noxious than any one of the rest, is chiefly owing to the balsamic quality it gets from the sugar, which corrects the styptic quality all kinds of brandy and spirituous liquors have. The older the rum is, and the longer it has been kept in a great cask, the more is its stypticity corrected. All which has been lately proved by the clearest experiments, explained and deducted from the most indisputable principles of chymistry, in a pamphlet written by that able chymist Mr. Dossie. F. ↑