189 / 374
DUNKS'.
rSg
Of
the
smash,
even
Jerry
Thomas
speaks
slight-
ingly.
He
says,
"
This
beverage
is
simply
a
julep
on
a small
plan."
It,
however,
can
boast
of
three
species
—
gin,
brandy,
and
whiskey,
and
for
all
a
small
bar-
^lass
must
be
used.
It
is
usual,
though
not
appar-
ently
essential,
to
lay
two
small
pieces
of
orange
on
th«
top,
and
to
ornament
with
the
berries
of
the
season.
Toddy
is
the
Hindustani
tdri
tddi,
or
juice
of
the
palmyra
and
cocoa-nut.
Tar
is
the
Hindustani
word
for
a
palm.
It
is
the
name
given
by
Europeans
to
the
sweet
liquors
produced
by
puncturing
the
spathes
or
stems
of
certain
palms.
In
the
West
Indies,
/^<3^^
is
obtained
from
the
trunk
of
the
Attalea
cohu7ze,
a
native
of
the
IsthmuS
of
Panama.
In
South-Eastern
Asia
the
palms
from
which
it
is
collected
are
the
gomuti,
cocoa-nut,
palmyra,
date,
and
the
kittul
(Caryota
tirens).
When
newly
drawn
the
liquor
is
clear,
and
in
taste
resembles
malt.
In a
very
short
time
it
becomes
turbid,
whitish,
and
sub-acid,
quickly
running
into
the
various
stages
of
fernientation,
and
acquiring
an
intoxicating
quality.
In
our
use
of
the
word,
toddy
seems
to
mean
nothing
more
than
spirit
and
water
sweetened,
with
the
occasional
addition of
lemon
peel.
Whiskey
toddy
is
the
common
and
favourite
species,
though
there are
also
apple,
gin,
and
brandy
toddies.
Toddy
differs
from
grog
in
being
always
made
with
boiling
water,
but
this
distinction
is
not
universally
maintained,
nor,
indeed,
used
by
the
best
authors.
Whiskey
is
pro-
bably
the
"
vulgar
"
kind
alluded
to
by
Anstey
in
his
Pleader
s
Guide
^
Lect.
7.