St. Paul daily globe., 1892-06-08

the South, and declaring it to be drink
worthy of old England. No receipt does
he give for making punch, declaring its
composition to be a matter of genius
rather than of labor, while toddy he
scornfully asserts to be merely spirits
and water sweetened. But time would
fail to tell of Yard of Flannel, Of
of Stone Fence, of Whisky Ice, of Ci-
der Sleeper. of Rum Fustian, of Bimbo
Punch, of Bishop, of Archbishop. of
Cardinal. of Pope, the latter being made
by sticking an orange full of cloves,
roasting it, and pouring over 1T quart
of hot port wine; of Locomotive,
of Blue Blazer. of Black Stripe,
of Moonshine. of Whisky Skin.
of Flash Light. of Rum Daisy, of Cork
ers. Nervers. Morning Glory cocktails,
Tom and Jerrys, and hundred others
with names quite as unmeaning and
atrociOus; so, dismisSing mixed Amer
ican drinks as already we'll known to the
readers who feel all interest in the sub
ject, and as needing no explanation to
those who care nothing about them. the
transition to the greatest OF American
drinks is easy and natural.
Something About Beer.
According to the author, every nation
on the earth has beer. In Europe and
America it is made of barley fermented,
to which hops and other flavoring in
gradients are added, while in other
countries it is manufactured of differ
ent grains, as rule the natives prefer
ring that which is most abundant and
cheapest. The Egyptian records
declare it to have been In
vented by Osiris, twenty cent
uries before Christ, and also affirm that
in its earliest form it was simply an in
fusion of barley and water. In tropical
countries it has never been so popular
as in the North. AS early as the time
of Plny, Theophrastus and Tacitus. it
was mentioned as the favorite drink of
the Germans and NOrsemen. who
thought so much of it and enjoyed it so
intensely as to incorporate it in their
NEUROLOGICAL lore and declare that Wal
halla was place of perpetual intOxica-
ton. Always the favorite drink in
large districts of Europe, the extensive
ness of its manufacture and the keen
ness or the competition have caused
the use of many adulterantS, and
both taste, color and smell
tated by substances foreign to its com-
position that practically it has been
said there is no such thing as pure beer.
The bitterness of the hops is simulated
bv Strychnine. alOeS, nuX vOmlca, gen
tian. quassia, centaury, pyrethru IN, ab-
sinthe and others; its color by licorice,
chicOry and caramel or burnt sugar;
potatoes are sometimes substituted for
grain; the froth, so enticing to the beer
drinker, is, it is said, frequently pro-
duced by potash; by the use of chalk.
acidity is diminished; salt is added to
give piquancy to the taste, while, as
occasional ingredients, belladOnna, OPT
um, henbanc, picric or carbaZotc acid
and few other poiSons are introduced.
So much for civilized beer. The un-
sophisticated savages have not sense
enough to adulterate their drink, and so
make pure article. In Africa native
beer Is brewed from maize, rice, miilet
or wheat, according to the locality, while
the ZuiuS manufacture beer from rape
seed, and the AbySsinlans from certain
fragrant plants which abound in their
mon beer of the Indians was initiated
by the whites, while in South America
one kind of the chica of Peru is made
from maize, which has been allowed to
germinate, while another is manufact-
ured from fresh corn which is diligently
chewed by all the old women OF the viii
lage, who spit out the contents of their
mouths into earthen pans. and this
pleasing compound, allowed TO ferment,
makes the peruvian nectar" In
Borneo, beer is manufactured from the
intoxicating pepper plant, while the
Chinese taraSun is made from barley
and wheat. and in Russia an abOmina-
BILE drink called quaSs is derived from
half-spoiled barley. and koumiss. or
milk beer, from fermented mares milk.