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coffee
and
liqueur,
but
according
to
the
French
poet
DeHUe,
who
hved
at
a time
very
near
our
own,
coffee
itself
was
included
under
the
latter
category
"Cest
tol,
divin
cafe,
dont
ralmable
liqueur
>
Sans
alterer
la
tete
epanouit
le
cceur
"
:
which
presents
us
with
a
view
of
coffee
akin
to
that
held
by
Cowper
of
tea,
when
he
talks
in
his
Task
(Book
IV.)
of
"
the
cups
That
cheer
but
not
inebriate."
Liqueurs,
indeed,
properly
so
called
were
not
known
till
long
after
the
distillation
of
wine
had
been
recog-
nised,
probably
about
the fourteenth
century.
Many
years
elapsed
before
these
preparations
escaped
from
the
domination
of
the
alchemists.
Those
religious
who
employed
distillation
for
the
confection
of
balsams
and
panaceas
seem
to
have been
the
first
to
discover
them
to
the
world.
Montaigne,
in
the
strange
account
he
has
written
of
his
travel
in
Italy,
speaks
of
the
Jesuits
of
Vicenza
—
the
Jesitates
as
he
calls
them
—
who
had
a
liquor
shop
in
their
fair
monastery,
in
which
were
sold
phials
of
scent
for
a
crown.
The
good
fathers
appear
to
have
busied
themselves
in
the
inter-
vals
of
their
religious
exercises
with
distilling
waters
of
different
herbs
and
flowers
for
the
public
use,
as
well
for
medicine
as
for
sensual
delight.
Speaking
of
Verona,
Montaigne
says
he
saw
also
a
religious
of
monks
who
call
themselves
Jesuates
of
St.
Jerosme.
They
are
dressed
in
white
under
a
smoked
robe
with
little
white
caps.
They
are
not
priests,
neither
do