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FLIP
—
Is
a
mixed
liquor
consisting
of
beer
and
spirits
sweetened,
and
warmed
by
a
hot
iron.
RUM.
—
A
spirit
distilled
from
molasses.
The
best
qualities
come
from
the
West
Indies,
and
are
distilled
from
the
cane
di-
rect.
This
liquor
when
old
is
the
most
wholesome
distillation
known.
No
other
liquor
will
induce
perspiration
so
freely.
It
has
a
great
diversity
of
color
and
flavor.
Exceptionally
fine
lots
are
only
obtained
by
the
exercise
of
great
care
and
judg-
ment.
RUM.
(HOT.)
—
Use
small
bar
glass.
Dissolve
in
hot
water
two lumps
of
sugar,
add one
lump
of
butter,
one
wine
glass
of
iamaica
rum;
fill
with
hot
water,
mix
thoroughly,
grate
a
little
nutmeg
over
the
top
and
serve.
SANGAREE
—
Is
wine
and
water
sweetened
and
spiced.
SAUTERNE.
—
White
wine
produced
in
a
large
district
known
as
Graves,
on
the
right
bank
of
the
Gironde,
above
Bordeaux.
A
most
excellent
wine,
varying
in
style
from
dry
to
rich.
The
finest
is
from
Chateau
Yquem.
As
a
dessert
wine
it
is
delicious.
Treat
this
wine
the
same
as
claret.
SCOTCH
ALE.
—
Sweeter
and
not
as
heavily
bodied
as
the
English
ale,
consequently
it
is
more
lively,
requiring
care
in
opening
and
serving.
Claret,
Rhine
wines,
sherry,
port,
etc.,
require
special
atten-
tion.
Their
temperature
should
not
be
too
cold;
and,
when
poured
into
glasses,
the
bottle
should
be
steadily
handled,
so
that
any
sediment
that
may
be
in
the
bottom
of
the
bottle
is
not
disturbed.
Bottles
containing
these
wines,
when
laid
away
should
be
placed
on
their
sides
to
keep
the
corks
moist.
Whiskey
is
usually
kept
directly
on
ice,
but
brandy and
other
liquors
require
only
a
moderate
temperature.
Fine
old
Cog-
nac
loses
its
"velvet"
when
chilled.
The
refreshing
qualities
and
flavor
of
Lager
Beer
depend
very
largely
on
the
manner
of
keeping
and
handling.
Casks
or
kegs
containing
it
should
be
kept
at
a
temperature
of
about
40
degrees.
Lager
is
always
in
its
best
condition
when
it
comes
from
the
brewer's
ice
house.
When
beer
is
carted
through
the
streets
on
a
hot
summer's
day,
its
temperature
rises
very
rapidly,
and
it
must
again
be
cooled
to
bring
it
to
a
proper
condition
for
use.
The
old
style
of
drawing
beer
was by
the
faucet
and
bung
vent.
The
objection
to
this
was
the
escape
of
the
carbonic
acid
gas
whenever
the
vent
was
opened,
or
beer
drawn
through
the
faucet.
The
modern
air
pressure,
which
has
come
into
al-
most
general
use,
obviates
this
fault,
and
when
properly
ap-