Dear Nora, I tend to agree with the country and western
interpretation. Blackstrap molasses, a high test variety of molasses
with a high sucrose content, saved many struggling sugar colonies in
the late nineteenth and early twentieth century after the rise of
beet sugar industries in Europe and the subsequent collapse of world
sugar prices. Although blackstrap molasses was an excellent source
for the production of alcohol, I have never heard of a particular
rum, or other alcoholic beverage, called by that name. Best, Fred


>Greetings,
>
>I recently ran across a reference (in a 19th century American
>periodical) to a beverage called "blackstrap" being carried by a
>farmhand in an earthenware jug. I would guess that the name refers to
>the type of molasses used to make it, but I am wondering about its
>other components. Was this a common drink and was it alcoholic?
>
>I have run through a number of sources on early American beverages
>with no leads. Thanks for any tips.
>
>--
>Nora C. Kilbane
>Assistant Curator, Visual Resources Library
>Department of the History of Art
>The Ohio State University
>204 Hayes Hall, 108 North Oval Mall
>Columbus, Ohio 43210-1318
>Phone: 614-688-8187
>Fax: 614-292-4401
>e-mail: [log in to unmask]

--
Frederick H. Smith
University of Florida
Department of Anthropology
1116 Turlington Hall
Gainesville, Fl  32611
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