1910s Jack's manual by J A Grohusko (3rd edition)

Calisaya

is a bitter tonic infused with calisaya or Peru- is an aromatic aperitif appetizer, much es- It

vian bark.

teenied in all European cities.

made in France from

It

is

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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