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A
BACHELOR'S
CUPBOARD
What
to
Pay
for
Wines
Of
all
liqueurs,
brandy
or
eau
de
vie
is
the
founda-
tion,
various
ingredients
coloring
and
flavoring
it
to
suit
the
taste.
Some
of
the
additions
have
the
merit
of
being
great
aids
to
the
digestion,
as
w^ll
as
being
pleasant
to
the
palate.
Especially
is
this
true
of
creme
de
menthe,
which
is
King
of
the
Mint
family.
Dr.
S
,
a
young
Professor
of
Pathology
in
the
Harvard
Medical
School,
has
a
particular
fondness
for
this
cor-
dial,
which
several
years
of
university
life
in
Europe
has
only
served
to
strengthen.
One
day,
dropping
into
Martin's
in
New
York
for
dinner,
he
ordered
the
usual
liqueur
after
his
coffee.
The
doctor
is
an
absent-
minded
man,
and
was
deep
in
a
reverie
when
the
waiter
interrupted:
*'
Plain
or
f
rappee,
sir?
"
"
Let
me
think,"
mused
the
doctor,
resting
his
chin
in
his
hand
and
gazing
reflectively
into
space.
*'
Frappee
means
with
ice,
sir,"
volunteered
the
waiter
kindly,
thinking
this
silence
only
the
result
of
unfamiliarity
with
the
French
language.
He
had
it
frappeed.
Benedictine
is
equally
good
for
digestion,
and
Mar-
aschino
is
not
to
be
despised.
Do
you
know,
by
the
way,
that
the
latter
is
made
from
cherries
and
their
pits?
The
secrets
of
the
cloisters
of
the
Trappist,
Benedictine,
and
Carthusian
monasteries
would
make
interesting
reading
on
the
question
of
liqueurs,
the
monks
possessing
secrets
that
have
been
handed
down
for
centuries.
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