This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
Rum is the characteristic strong drink; its name is commonly used by metonymy for the whole class. Its average alcoholic strength is about 70 to 75 per cent.; it would therefore be properly considered as only a moderately diluted alcohol, and consequently hostile or incompatible with any known form of animal or vegetable life. It has long been known, however, by dealers and connoisseurs in this line of beverages, that it is sometimes liable to become affected in such a way as to endanger its marketable value—to be subject to a condition that has received the name of "faultiness" in which when mixed with water it throws down a flocculent precipitate. The cause of this condition, hitherto unexplained, has been recently shown by a couple of English investigators (husband and wife in this case) at Oxford University, who discovered that the spoiling of the rum is due to a micrococcus,
COLEOTHRIX METHYSTES. JAMA. 1899;XXXII(23):1331. doi:10.1001/jama.1899.02450500061016
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: