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Alcohol.
custom
of
putting
slices
of
pine-apple
in
the
puncheon
originated
the
term
“
Pine-apple
Rum.”
It
is
the
favourite
liquor
in
the
West
Indies
and
North
America,
and
the
regulation
spirit
of the
British
Navy.
Arrcich
is
the
name
given
to
all
the
spirits
made
in
the
East.
That
distilled
from
a
juice
which
flows
from
the
cocoanut-tree,
and
called
toddy,
is
the
best
;
the
arrack
made
from
rice
and
other
substances
is
very
inferior.
Arrack
is
a
clear
spirit,
and,
when
well
aged,
is
peculiarly
good
;
it
can
be
further
improved,
and
made
like
a
liqueur,
by
adding
some
slices
of
pine-apple.
That
which
comes
from
Java
is
the
best
:
the
Chinese
also
produce
an
arrack,
which,
when
old,
fully
equals
any
other.
Tungusian
arrack
is
a
spirituous
liquor
made
by
the
Tartars
of
Tungusia,
of
sour
mares’
milk,
fermented,
and
distilled
twice
or
thrice,
between two
earthen
vessels
closely
stopped
;
the
liquor
escaping
through
in
a
small
wooden
pipe.
Gentian
Sjnrit
is
much
used
by
the
Swiss
mountaineers
;
it
is
a
bitter
spirit,
made
from
gen-
tian
root.
Of
the
other
varieties
of
alcoholic
liquors,
very
few
are
known
beyond
the
spots
where
the}'’
are
distilled.
There
are
various
alcoholic
productions
which,