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Calisaya
is
a
bitter
tonic
infused
with
calisaya
or
Peru-
vian
bark.
It
is
an
aromatic
aperitif
appetizer,
much
es-
teenied
in
all
European
cities.
It
is
made
in
France
from
the
finest
quality
of
muscated
wine
and
Peruvian
bark.
VERMOUTH
Italian
Vermouth
is
a
bitter-sweet
wine.
Its
component
parts
are a
muscated
wine,
aromatized
with
the
infusion
of
herbs
and
spices
and
sweetened
with
pure
sugar.
It
is
forti-
fied
with
brandy
to
about
fourteen
to
eighteen
per
cent.
Wormwood
is
one
of
the
chief
herbs
used
in
Vermouth,
and
from
it
takes
its
name.
It
is
extensively
used
in
the
preparation
of
cocktails.
French
Vermouth
is
made
in
and
around
Cette,
France.
The
French
Vermouth
differs
from
the
Italian
by
being
less
sweet
and
somewhat
lighter
in
color.
In
France
it
is
one
of
the
chief
aperitifs
and
makes
the
finest
cocktails
and
highballs.
BRANDIES
OR
COGNAC
Brandy
is
an
abbreviation
of
Brandy
Wine,
and
is
a
spirituous
liqueur
obtained
by
the
distillation
of
wine.
The
name
brandy
is
also
given
to
the
distillates
from
peaches,
apricots,
cider,
etc.
In
England
a
common
kind
of
brandy
is
distilled
from
malt
liquors,
to
which
the
flavor
and
color
of
brandy
are
added,
and
this
is
called
British
brandy.
Cognac
brandy
is
acknowledged
the
standard,
especially
those
produced
in
the
department
of
Charente,
south
of
Cognac,
France.
California
brandies
are
also
much
appreciated
and
are
increasing
in
the
estimation
of
the
consumer.
WHISKEY
We
may
take
it
as
an
accepted
fact
that
both
by
custom
and
research
it
has
been
found
that
alcohol
in
its
various
forms
has
its
legitimate
place
in
the
dietary
of
both
healthy
and
diseased
organisms.
The
uncertainty
of
its
effects,
how-
ever,
compels
the
medical
profession
to
require
a
reliable
spirit,
for
unless
alcohol
is
completely
eliminated
from
the
organism,
its
effects,
being
cumulative,
are
unsatisfactory;
their
effects
increase
in
geometrical
progression
with
each
succeeding
dose.
Care
must
be
exercised,
therefore,
in
se-
lecting
whiskey
or
other
spirit
for
general
use.
Medical
opinion
seems
only
to
recognize
the
fact
that
new
whiskey
contains
oils
which
are
assumed
to
be
amylic
alcohol
or
fusel-oil,
and
which
must
be
got
rid
of
by
rectification
or
age.
Little
attention
is
given
to
the
other
essential
oils,
the
secon-
dary
products
of
the
more
correct
materials
of
distillation.
These
may
be
either
useful
or
detrimental
in
that
they
assist
or
retard
the
elimination
of
the
alcohol.
A
properly
distilled
and
well-matured
whiskey
made
from
a
fully
malted
barley
is
the
one
to
be
selected.
The
essen-
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