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Glossary
know being satisfied if the bottle was queer and squat and
bore the initials "D.O.M." Voltage,
52.
BIITERS-Beverages containing alcohol, together with a
component for cathartic effect. Best known varieties: An–
gostura, made from the bark of a South American tree;
Calisaya, synonymous wit;h cinchona or quinine, also of
South Americah origin; Orange; Boonekamp, made in Ger–
many; Baker's, Amer
Pic~n
(which a stenographer rendered
for me "American Pecan>-" but which was really a French
proprietary proposition); Hostetter's, West Indies, Pepsin,
Peychaud (made in New Orleans); Fernet Branca, etc. So
named from the
us~al
bitter taste.
BRANDY-(Sometimes called "cognac," from a town in
France noted for its manufacture.) Alcoholic liquor distilled
from wine.
Deriv.,
Dutch
brandewijn,
meaning "burnt
wine." Was also made from the juice of apricots, peaches,
apples
c.tr
other fruit by distillation, and called liqueur.
Cognac was often called for by the name of its maker: e.g.,
"Hennessy," or "Martel"; though it was often referred to
by the symbol printed on its label,"***" or"*****,"
as indulgers frequently proved unable to read when ready
for an encore. Voltage,,
53+
CHARTREUSE-A distillation with brandy of certain rare
herbs, used as a cordial or liqueur.
The
name was derived
from the fact that Chartreuse, like Benedictine, owed its
invention to early French monks, who knew about what
they wanted and got it. These monks were of the Carthu–
sian Order, and the liqueur was made only at their mon–
astery in the Grande Chartreuse, in the French Alps. The
formula for its preparation was said to be known only to
the Father Superior of the Order. When the monks were
expelled from France, in
1903,
they spirited the secret of
its preparation to Tarragona, in Spain, whence comes an
herb much esteemed by gourmets in the treatment of vine–
gar. Rival manufactories were then set up in France, but
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