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A
BACHELOR'S
CUPBOARD
What
to
Pay
for
Wines
Kirchenwasser
is
made
from
the
wild
black cherry
of
the
Black
Forest.
The
seductive "
Forbidden
Fruit
"
is
nothing
more
than
grape-fruit
cordial,
while
Curasao
gains
its
taste
from
orange
peel.
From
nearly
every
corner
of
the
globe
are
gathered
flavorings
for
cordials.
While
the
formulas
are
unnecessary
to
the
knowledge
of
the
diner-out,
he
must
be
familiar
with
the
tastes
and
know
just
which
is
best
to
follow
a
cer-
tain
sort
of
dinner.
The
question
of
color
is
an
im-
portant
one,
and
it
is
possible
even
to
follow
the
color
scheme
of
a
dinner
with
the
various
roses,
violets,
greens,
yellows,
and
other
shades
of
liqueurs.
To
the
richness
and
smoothness
and
other
engaging
qualities
of the
cordial,
cream
contributes
much.
It
should
be
rich
and
heavy,
and
the
glass
should
be
filled
to
within
an
eighth
of
an
inch,
then
topped
off
with
cream.
Try
this
with
eau
de
vie
de
Dantzic,
creme
de
cacao,
or
even
w^Ith
Benedictine.
It
has
an
elusive
charm
that
will
make
you
Insist
upon
having
one,
per-
haps
even
two
to
follow.
SIrop
de
Grenadine
Is
made
from
the
juice
of
the
pomegranate,
and
Is
used
notably
In
the
concoction
of
the
"
Ward
Eight
"
of
Boston's
Winter
Palace
Hotel,
perhaps
better
know^n
locally
as
"
Frank
Locke's."
Old
Medford
Rum
will
soon
be
but
a
memory,
for
the
manufacture
of
this
famous
old
throat-tickler
has
ceased
after
many
generations,
and
the
price
Is
cor-
respondingly
high,
that
of
1858
being
$3.00
the
bottle,
and
the
1875
bottling
$1.40.
Jamaica
rum
is
sub-
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