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i68
DRINX^S.
preface
about
the
common
and
extensive
adulteration
of
liqueurs
with
essential
oils,
turpentine,
and
spirits
of
wine.
In
the
first
chapter
of
the
Cordial
and
Liqueur
Makers
Guide,
we
find
receipts
for
those
familiar
beverages
which
are
most
common
in
our
respectable
public
firms
—
public
house
is
what
Bentham
would
call
an
emotional
term
—
such
as
Pepperminty
Cloves,
Rum
Shrub,
Aniseed,
Caraway,
Noyeau,
Raspberry,
Gin-
gerette,
Orange
Bitters,
Woinnwood
Bitters,
LeTUonade,
Capillaire,
Cherry
Brandy,
Cinnamon,
Lovage,
and
Usquebaugh
—
of
these
the
receipt
for
Lovage
may
be
taken
as
a
sole
representative.
This
aromatic
drink,
which
is
comparatively
rare,
is
perhaps
not
generally
known
to
be
prepared
from
a
plant
indigenous
to-
Liguria,
a
country
of
Cisalpine
Gaul
—
from
which
country
its
name
is
through
sundry
philological
decadences
derived.^
After
reading
this,
the
student
of
human
nature
and
mercantile
morality
will
be
fully
prepared
to
learn
that
the
plant
indigenous
to
Liguria
enters
in
no
way
into
its
composition.
Mix,
says
the
receipt,
five
drams
of
oil
of
nutmegs,
five
drams
of
oil
of
cassia,
and
three
drams
of
oil
of
caraway
in
a
quart
of
strong
spirits
of
wine.
Shake
it
well,
and
put
it
into
a
ten
gallon
cask with
two
gallons
more
of
spirits
of
wine.
Dissolve
twenty
pounds
of
lump
sugar
in
hot
water,
add
this to
the
spirit
with
a
quarter
of
a
pint
of
colouring,
and
fill
up
the
cask
with
water.
Fine
it
down
with
two
ounces
of
alum
dis-
solved
in
boiling
water,
and
put
into
the
goods^
hot
^
Here
is
the
etymological
process
for
the
linguistic
student