126 / 154
12G
WlT'l'Y, WISE AND O'l'HERWJ SE.
Vermouth is composed of white wine, angelica, aromatic herbs, a ud
wormwood.
The smoky flavor of Scotch whiskey is due to the use of peat in th e
lllanufacture.
Make every effort io become familiar with _the peculia rities· of each
customer.
Polite inquiry as to how strangers like their beverages ser ved will never
of.feud.
'!'he South Sea isla nders make an intoxicating drink from corn a 1Hl
<
lec:ayedfish.
Kirscbwasser
is
a product of the Black Forest a nd is distilled from cherries.
Beers made from maize or barley are manufactured by almost every na ti,·e
African people.
The peculiar flavor of Bavarian beer is due to the use of pine tops iu
the manufacture.
Effer vescing waters were first made on a farge· scale by
J .
Schweepe, of
Geneva, in 1789.
The na tives of Siberia prepa re a singularly intoxica ting beverage from
t he common mushroom.
'l'he wine list of Sarda na polis has been found on a terra cotta ta blet and
contains ten kinds.
Wine was first cultivated in America in
1564
by natives of Mexico.
The wine of Sheraz
in
P ersia is said to be equal to the best burgundy
and champagne.
The modern health-drinking arose from the ancient custom of dedicating
cups .of wine to divinities.
·
The liquors of two centuries ago were without exception invented a nd
made in monasteries.
Schiedam gin is made from rye, buckwhea t, damaged rice, p otato spirit,
or any other handy ma terials, flavored with juniper berries.
The difference between brandy and whiskey is the fact tha t the former is
a fruit and the lat ooll a grain p"roduct.
Intoxica ting liquors have been made from the sap of the birch, the willow,
the poplar, and the sycamore.
In th e southern provinces of Russia a drink resembling brandy is obtained
by distilling the juice of t he wa termelon.
In ma king champagne the grapes are squeezed six times, each pressure
making wine of a different quality.
Hippocra tes mentions wine made of meclla rs, mulberries, aspa ragus, ori–
ganum, thyme, and many other herbs.
Napoleon dra nk Clos de Vongeot, and whenever a French regiment marches
past that vineyard it always halts a nd presents arms.
The Swiss "Wine of Blood" is so called from the battle of Birs, fought
on t he vineya rd. Sixteen hundred Swiss opposed thirty thousand French and
were all killed but sixteen.