1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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MIXOLOGICAL RESEARCH. ABSINTHE. — A French liquer composed of vermouth, wormwood and alcohol. It is excellent as a nervine, but used to excess is likely to produce epileptic fits. Swiss absinthe is the best. ANISETTE — Is a cordial flavored with anise seed. ARRACK. — Properly a liquor distilled from the juice of the cocoanut tree, procured by incision, but more commonly a spirit distilled from rice or sugar, fermented with the juice of the cocoanut. BASS ALE. — Should be kept in a cool place lying down, stand up in a moderate temperature the amount required for use ten days ahead. Use great care in opening and it will pour out brilliant. BURGUNDY.— One of the best of French red wines, is produced in a province of this name, the soil of which is said to be impregnated with iron, imparting its tonic properties to the vintage, which is undoubtedly correct. This wine is great- ly used by invalids. CAPILLAIRE. — Originally a kind of syrup extracted from maiden-hare, but now any simple syrup sweetened with orange flower water. CHARTREUSE.— This famous liquer derives its name from the monastery where it is distilled, in the department of Isere, France, situated on an elevation of 4,000 feet above the level of the sea. COGNAC BRANDIES.— True cognac is a French brandy distilled from wine produced in the two districts of Charente. The principal houses engaged in shipping it being located in the small city of Cognac, from which the liquor derives its name. The average vintage per year shows the distillation or 19,000,000 gallons of brandy, a large portion of which remains in the hands of the farmers, by whom it is produced, until the wants of the shipping merchant requires its purchase. As an aid to digestion and a restorative, it is invaluable.