The Arkansaw traveler. (Little Rock, Ark.) 1882-1???, 1888-11-03
SOME OLD-TIME DRINKS,
New York Graphic.

Those who enjoy the rum punch,
gin fizz, or "sec" of to- day may be in
terested to know the manner in which
our New England grandfathers in
dulged in the "cup that cheers" seven
ty or eighty years ago. In those days
the Prohibitory party and temperance
organizations were unknown, even the
famous Washing tonion movement
being hardly dream. d of at that time.
Nearly all persons-at least of the male
sex-were in the habit of using spirit
uous liquors whenever their taste or
inclination so suggested.
The favorite alcoholic drink of this
part of the country was New Engla
rum, which has been favorite tipple
from a very early period in our his
tory. Perhaps the earliest record is
when Governor Taylor of Massahcu-
sets, was charged five shillipgs for
quantity at an old tavern in Lynn in
1850. This rum was also the basis of
several other popular beverages. Its
sale reached comparatively great
magnitude, particularly in the forty or
fifty years that followed the Ameri-
can Revolution. 1t was nearly all
distilled in this section of the country
and in towns in close proximity to
Boston, hence the name New England
was affixed to the intoxicant. A
hundred years ago there were sixty
distilleries in full working order in
New England, the bulk of the pro-
duct being from Salem, Medford and
Newport, r. l. The "old Medford"
of to-day originally gained it's dis
tinction from the town where it was
made, and was not considered as good
as that OF Salem, which was especially
noted for it's good quality, and that
town turned out vast quantity also,
being at the head of the list in regard
to number and capacity of distilleries.
Boston too, says the Globe, had a
small share in the fame of producing
this liquid, but the Hub dealers, like
those of to-day were not distillers,
but usually jobbers, who dealt in the
suburban goods.
In those days it was not necessary
for q man to enter any "little side
door," nor was he ashamed to tell his
wife that he was intoxicated and that
she must take care of him. Neither
did he have to give q wink to the SELL
er nor did he ever call for Scheidam
schnapps, brandy cocktail, plum juice
or even our every day lager, for those
drinks were unheard Of then.
The sight of the pals and jugs filed
with liquor was not at all uncommon
on our streets. Cordials made from
snakeroot and anise seed were sold
largely, often peddled about the streets
the same as lemonade vendors ply their
trade nowadays on the Boston streets.
The doctors of the old school were
more liberal In prescribing liquor for
persons in delicate health than at the
present time, owing to the fact that
there was virtually no objection to
its use. The cordials of anise seed,
etc., were mostly gotten up at Med
ford, Salem and Lynn.
There was another decoction known
Is "black strap" which was made of
New England rum and molasses,
mixed In proportions to suit the
buyer. This was, of course, consider
ably cheaper than the straight article,
and consequently was the favorite
drink of those who could not afford
anything better. Another drink was
composed of rum and sugar, then
known a. - horn" and rum dashed
with hot water and called etoddy, y
often drank by the well-to-do gcntle-
men ON cold winter evenings along
with the eating Of apples, which was
Ia favcrite custom hereabonts. A