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BRINKS.
t4S
whether
he
would
sWear
to
that,
or
whether
he
ever
overstepped
that
limit.
The
witness
replied
that
he
was
upon
his
oath,
and
would
swear
no
farther;
"for
I
never
kept
count
beyond
the
two
dozen,
though
there
is
no
saying
how
many
beyond
I
might
drink
to
make
myself
comfortable
;
but
that's
my
stint^
Good
whiskey
should
be
made
solely
from
the
finest
barley
fnalt,
and
is
so
made
by
the
largest
and
best
distillers
;
but
the
smaller
ones,
and
those
who
are
in
a
hurry
to
get
rich
by
any
means,
use
all
kinds
of
refuse
grain,
and
produce
a
spirit
which,
if
drank
new,
is
neither
more
nor
less
than
rank
poison.
The
fusel
oil,
which
is
present
in
all
distillations
from
grain,
re-
quires
time
to
resolve
itself
into
those
delicate
ethers,
which,
while
enhancing
the
flavour
and
bouquet
of
the
spirit,
are
harmless*
Good
whiskey,
properly
matured,
mixed
with
a
sufficient
quantity
of
water,
and
used
in
moderation,
is
a
good
and
a
wholesome
drink,
acting
also
in
lieu
of
food.
When
this
life-giving
liquor
was
discovered
is
un-
certain.
Edward
Campion,
in
his
History
of
Ireland,
1633,
speaking
of
a
famine
which
happened
in
13
16,
says
that
it
was
caused
by
the
soldiers
eating
flesh
and
drinking
aqua
vitce
in
Lent
;
and,
in
another
place,
he
states
that
a
knight,
called
Savage,
who
lived
in
1350,
having
prepared
an
army
against
the
Irish,
allowed
to
every
soldier,
before
he
buckled
with
the
enemy,
a
mighty
draught
of
aqua
vitcs,
wine,
or
old
ale.
Walter
Harris,
in
his
Hibernica,
1757,
says
that
in
the
reign
of
Henry
VHI.
it
was
decreed
that
there
be
but
one
maker
of
aqua
vita
in
every
borough
town,
K