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DRINKS.
179
Many
sweet
wines
approach
very
nearly
liqueurs.
Of
these
are
in
Austria
some
sweet
wines
of
Transyl-
vania
and
Dalmatla.
In
Spain,
the
Ttnto
d'
Alicante,
and
the
white
Muscats
of
Malaga.
In
France,
Herrni-
tage,
Grenacke,
Colmar,
and
the
Muscats
of
Rivesaltes
and
of
RoCfuevalre.
In
Cyprus,
La
Commanderze.
In
Italy,
the
Muscats
of
Vesuvius,
Orvieto
and
Montefiascone,
the
holy
wine
of
Castiglione,
the
white
wines
of
Albano,
and
the
aromatic
wine
of
Chiavenna.
In
Greece,
the
Malmseys
of
Santorin
and
the
Ionian
Isles.
In
Russia,
the
wines
of
Koos
and Sudach
in
the
Crimea
;
and
in
Mexico,
those
of
Passo
del
Node,
Paras,
San
Luiz
de
la
Paz,
and
Zelaya,
In
the
Widdowes
Treasure,
London,
1595,
are
receipts
for
Sirrop
of
Roses
or
Violets,
and two
receipts
for
Rosa
So
lis,
and
in
the
Good
Housewife
s
Jewele,
London,
1596,
are
receipts
for
distilling
of
Rosemary
water,
Imperiall
water,
Sinamon
water,
and
the
Water
of
Life.
Artemisia
—
perhaps
originally
connected
with
warm,
on
account
of
the
warmth
it
produces
in
the
stomach.
This
bitter,
though
commonly
quoted
under
liqueurs,
should
be
classed
with
Quinine
Wifie,
Angostura,
Khoosh,
tic,
/uglandine,
made
in
France
from
the
walnut,
Malakoff
m2LdiQ
in
Silesia,
the
Shaddock
and
Quassia
bitters
of
the
West
Indies,
and
the
Schapps
bitter
of
Switzerland