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

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Only the best Cognac brandy is

great medicinal properties.

used for infusion. A great after-dinner tipple. SCOTCH WHISKEY.— This liquor seems to have been born of the necessities inherent to the humidity and fogs of the highland summer and the cold blasts of the winter, and so well is it adapted to the requirements of the climate that the hardy race who inhabit these latitudes use it freely and thrive under its influence. The finest is made from pure barley malt, and when well matured in wood is a very fine liquor. SELTZER WATER. — Properly is a mineral water from Seltzer, Germany, and contains a large per cent, of free car- bonic acid gas. SHERBET. — A drink composed of water, lemon juice and sugar, and sometimes has perfumed cakes dissolved in it with an infusipn of a few drops of rose water or other ingredients to give it an agreeable taste. SHERRIES. — Spanish wines whose popularity extend back nearly 400 years. They come to us from the west coast of Spain and derive their name from the old Moorish town of Xeras, in the province of Andalusia. Vast establishments in this town contain immense quantities awaiting age and de- velopment, the result of which can scarcely be foretold, one package developing into a dry and nutty wine, while another develops into a richer one. W T hen of a sufficient age to bottle, it rapidly improves. SLING. — A drink properly consisting of equal parts of rum or spirits and water sweetened. SWEET FLAG — Or Calamus, the root of a sort of reed. It is a knotty root, reddish without and white within, filled with a spongy substance, and has an aromatic smell. TODDY — Is a mixture of spirits and sweetened water, with such other additions as may suit the taste. VICHY. — A mineral water found in France, on the banks of the Allien. WHISKIES. — Hand-made sour mash whiskey is the best, as the process of fermentation is very slow and the product of fusel oil is less. Sweet mash whiskey always contains much of this poisonous principle on account of the rapid fermenta- tion. The object of manufacturing sweet mash is to obtain the largest product of whiskey without regard to quality.