Morning journal and courier. [volume] (New Haven [Conn.]) 1848-1894, 1892-11-24
arly Intoxicating beverage from a common

larly Intoxicating beverage from common
mushroom.
The wine list of Sardanapalus has been
found on terra Gotta tablet, and contains
ten kinds.
The modern health drinking arose from
the ancient custom of dedicating cups of
wine to divinities.
The difference between brandy and yhis-
key is the fact that the former is q fruit,
the latter grain product
INTOXICATING liquors have been made
from the sap of the birch, the willow, the
poplar, and the sycamore.
curacao is made by digesting orange peel
In sweetened spirits and fisvoripg with
cinnamon, cloves, or mace.
The Schiedsm gin Is made of rye, buck
wheat, damaged rice, potato spirit, or any
other handy materials.
The liquors of two centuries ago were,
withon- exception, invented and manufsct-
ured in the monasteries
The various processes of distillation are
believed to have been introduced into Eu-
rope by the Moors about 1150.
In the southern province of Russia q
drink resembling brandy is obtained by
distilling the juice of the watermelon.
In making champagne the grapes are
squeezed six times, each pressure making
Hippocrates mentions wine made of med
lars, mulberries, asparagus, origanum,
thyme and many other herbs
The word punch Is from the Hindostani
hve, as aqua yitse, sugar, ,srrack, rose water
and citron were its Ingredients
Napoleon drank Clos -Vougeot, and when
ever French regiment marches past that
vineyard it hslts and presents arms.
Moselle has 96 per cent of alcohol;
Rhine wine, II; champagne, 70; sherry, 80;
maraschino. "a; brandy, 53 A; whiskey, "a.
Noyau is made from white brandy, bit
ter almonds, sugar candy, mace and nut
meg and is favored with the kernels of
peaches.
Among the Saxons, when drinking
healths. as many cups were drank as there
were letters in the name of the persons
complimented.
Colored ra.shas are made OF cherries or
almost any other fruit, seasoned with Gin
nsmon, mace or other spices, according to
tasta.
Absinthe is an alcoholate composed of
anise, corisnder and fennel, favored with
wormwood and colored with indigo and
sulpnste cf copper.
The Germans and Ssxons drank their
wine and beer from horns unproyided with
handles or feet, 30 that the horn had to be
emptleQ Dy each urlnker.
The favorite drink in Nubia is made
from fermented dhurrs bread. 1t is called
ombulbul, because it makes the drinker
sing like the nightingale.
Pulque is the Mexican drink made by
fermenting the juice of the sgave. Its dis
tinctive popularity is its smell, which
which resembles that OF nutrid meat.
Msraschino is distilled from cherries, the
fruit land seeds bsiug crushed together.
The most delicate variety is made from q
black Dalmatian cherry, bitter and unpala-
table.
The Bsbylonians had wine called cut
tach, which, they said, ''obstructs the
heart. blinds the eyes, and emsciates the
body" They also had a proverb: "It is
better to eat stinking fab than to drink
cuttsch"
'Pledgiug health" is Saxon memen-
to. The drinking horn had to be raised in
both hands, and the drinkers pledge stood
beside him with sword drawn, in order
that no one should stab him while drink
ing
Pliny meutions wine made of honey and
6-year- old rain water; of honey, sea salt
and vinegsr;of honey and quinces ;of honey
and verjuice; of honey and myrtle seed; of
palms, dates, figs, woImwood and snsils.
Gin is alcohol favored with juniper ber-
ries, though corianders, almond cake, an
gelica root, Hquorice, cardamons, cassia,
cinnamon, grains Of paradise, cayenne pep
per, snd other substances are often used,
together with alum. sulphate of zinc, and
acetate of lead.
Koumiss, mares milk fermented, 10 men
toned in the thirteenth century by Guliel-
mus de Rubruquis, travelling monk;
'After a man has taken g draught thereof
it lesveth behind taste like that of al
mond milk, and msketh ones insides feel
very comfortable, and 1t also intoxicateth
weak heads"