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great
medicinal
properties.
Only
the
best
Cognac
brandy
is
used
for
infusion.
A
great
after-dinner
tipple.
SCOTCH
WHISKEY.—
This
liquor
seems
to
have been
born
of
the
necessities
inherent
to
the
humidity
and
fogs
of
the
highland
summer
and
the
cold
blasts
of
the
winter,
and
so well
is
it
adapted
to
the
requirements
of
the
climate
that
the
hardy
race
who
inhabit
these
latitudes
use
it
freely
and
thrive
under
its
influence.
The
finest
is
made
from
pure
barley
malt,
and
when
well
matured
in
wood
is
a
very
fine
liquor.
SELTZER
WATER.
—
Properly
is
a
mineral
water
from
Seltzer,
Germany,
and
contains
a
large
per
cent,
of
free
car-
bonic
acid
gas.
SHERBET.
—
A
drink
composed
of
water,
lemon
juice
and
sugar,
and
sometimes
has
perfumed
cakes
dissolved
in
it
with
an
infusipn
of
a
few
drops
of
rose
water
or
other
ingredients
to
give
it
an
agreeable
taste.
SHERRIES.
—
Spanish
wines
whose
popularity
extend
back
nearly
400
years.
They
come
to
us
from
the
west
coast
of
Spain
and
derive
their
name
from
the
old
Moorish
town
of
Xeras,
in
the
province
of
Andalusia.
Vast
establishments
in
this
town
contain
immense
quantities
awaiting
age
and
de-
velopment,
the
result
of
which
can
scarcely
be
foretold,
one
package
developing
into
a
dry
and
nutty
wine,
while
another
develops
into
a
richer
one.
W
T
hen
of
a
sufficient
age
to
bottle,
it
rapidly
improves.
SLING.
—
A
drink
properly
consisting
of
equal
parts
of
rum
or
spirits
and
water
sweetened.
SWEET
FLAG
—
Or
Calamus,
the
root
of
a
sort
of
reed.
It
is
a
knotty
root,
reddish
without
and
white
within,
filled
with
a
spongy
substance,
and
has
an
aromatic
smell.
TODDY
—
Is
a
mixture
of
spirits
and
sweetened
water,
with
such
other
additions
as
may
suit
the
taste.
VICHY.
—
A
mineral
water
found
in
France,
on
the
banks
of
the
Allien.
WHISKIES.
—
Hand-made
sour
mash
whiskey
is
the
best,
as
the
process
of
fermentation
is
very
slow
and
the
product
of
fusel
oil
is
less.
Sweet
mash
whiskey
always
contains
much
of
this
poisonous
principle
on
account
of
the
rapid
fermenta-
tion.
The
object
of
manufacturing
sweet
mash
is
to
obtain
the
largest
product
of
whiskey
without
regard
to
quality.