1892 Drinks of the world

DRINX^S.

i68

preface about the common and extensive adulteration of liqueurs with essential oils, turpentine, and spirits of wine. In the first chapter of the Cordial and Liqueur Makers Guide, we find receipts for those familiar beverages which are most common in our respectable public firms — public house is what Bentham would call an emotional term — such as Pepperminty Cloves, Rum Shrub, Aniseed, Caraway, Noyeau, Raspberry, Gin- gerette, Orange Bitters, Woinnwood Bitters, LeTUonade, Capillaire, Cherry Brandy, Cinnamon, Lovage, and Usquebaugh — of these the receipt for Lovage may be taken as a sole representative. This aromatic drink, which is comparatively rare, is perhaps not generally known to be prepared from a plant indigenous to- Liguria, a country of Cisalpine Gaul — from which country its name is through sundry philological decadences derived.^ After reading this, the student of human nature and mercantile morality will be fully prepared to learn that the plant indigenous to Liguria enters in no way into its composition. Mix, says the receipt, five drams of oil of nutmegs, five drams of oil of cassia, and three drams of oil of caraway in a quart of strong spirits of wine. Shake it well, and put it into a ten gallon cask with two gallons more of spirits of wine. Dissolve twenty pounds of lump sugar in hot water, add this to the spirit with a quarter of a pint of colouring, and fill up the cask with water. Fine it down with two ounces of alum dis- solved in boiling water, and put into the goods^ hot ^ Here is the etymological process for the linguistic student