185 / 374
DRINKS.
185
Of
nectar
we
have no
information
worth
the
reader's
acceptance.
It
appears
to
be
applied
indifferently
to
any
dulcet
drink.
Negus
may
be
made
of
any
sweet
wine,
but
is
com-
monly
composed
of
port.
*'
It
is,"
says
Jerry
Thomas,
"
a
most
refreshing
and
elegant
beverage,
particularly
for
those
who
do
not
take
punch
or
grog
after
supper."
Egg-nogg,
of
which
other
noggs
seem
to
be
the
lineal
descendants,
though
a
beverage
of
American
origin,
has
'*a
popularity
that
is
cosmopolitan.
In
the
South
of
the
United
States
it
is
almost
indispensable
at
Christmas
time,
and
at
the
North
it
is
a
favourite
at
all
seasons."
In
Scotland
the
beverage
is
called
"
auld
mans
milky
The
presence
of
the
^gg
con-
stitutes
the
differentia
in
this
drink.
Every
well-
ordered
bar has a
tin
egg-nogg
*'
shaker''
which
is
a
great
aid
in
mixing.
The
historian
will
be
glad
to
learn
that
it
was
General
Harrison's
favourite
bever-
age,
and
the
consumptive
and
debilitated
person
that
it
is
full
of
nourishment.
Punch^
is
remarkable
for
its
variety.
It
is
con-
^
Tl^e
verdict
of
Francois
Guislier
du
Verger,
the
master-distiller
in
the
art
of
chemistry
at
Paris,
in
his
Traiie
des
Liqueurs,
in
1728,
is
altogether
unfavourable
to
what
he
calls
Le
Ponge.
"
It
is/'
he
says,
"
an
English
liqueur,
and
a
man
must
be
English
to
drink
it;
for
I
think
it
cannot
be
to
the
taste
of
any
other
nation
in
the
world.
It
upsets
the
stomach,
provokes
the
bile,
and
violently
affects
the
head.
How,
indeed,
can
it
be
otherwise,
seeing
that
it
is
composed
of
white
wine,
Eau
de
vie,
citrons,
a
little
sugar,
and
bread
crumbs."
And
then
follows
the
observation:
"
If
water
were
put
instead
of
Eau
de
vie,
with
an
equal
quantity
of
wine,
a
citron,
and
four
ounces
of
sugar,
a
liqueur
suitable
to
every
one
would
be
the
result,
a
liqueur
which
would
do
as
much
good
as
the
other
does
harm."