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imported from the island the pure unadulterated juice of the cane. That for their own comsumption was kept a year or two in cask; then, when duly seasoned, it was hoisted to the top story of the store or warehouse, and stood at the edge of the hatch. On the floor below of the three or four story building was a large butt. A spiggot was driven into the cask above, and a very slight stream of liquor, almost drop by drop, was allowed to fall into the butt below. As it became full it was carefully ladled out and bottled, and then put away sometimes for a year longer. This process was supposed to eliminate all the fiery spirit of the rum, and in four or five years it became so mild and palatable that it could be drunk without the addition of any water.

As an instance of filial affection, and also of the high regard in which a seasoned cask of rum was held, it is related that during one of the disastrous fires which periodically devastated St. John many years ago, one of the members of a firm came to his store on the wharf when all the buildings around were fiercely burning. His younger brother was busily engaged with a gang of men rolling out the goods, to save as much as possible from the flames. The elder earnestly inquired of his brother, "Have you got out your father's puncheon of rum?" The younger man made some impatient answer, and went on with the word of salvage, but the senior insisted on all work being stopped, and taking the men into the store, he brought out the puncheon of rum, and had it conveyed to a place of safety, and then allowed the work of saving ordinary merchandise to go on.^[1]

The hour appointed for church service found the old people with their wives and families assembled at Trinity church. The Rector, the Rev. Mather Byles,