Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-10
FASHIONS IN NECTARS
-rl( r
THE SPECIAL IDEA OF THE AN
GENTS.
The Gradual Development Of the
Modern MIXED prink,,Lrhe
Brand for Hot Weather.

From the London Globe. Il
The ancients had their special idea OF a
true nectar, as tested and approved by
their own palates. Wine was it's natural
basis, and 1t would perhaps not be difficult
to trace the cup" drinks of the moderns
to the class of beverages which were re-
garded by the Greeks and Romans as
'nectareous." The early practice of add
Ing water to wine and cooling 1t with ice
or snow developed into an entirely new
order of thirst-allaying beverages. Honey
was the natural sweetener Of all of them,
but this ingredient was apt to pail, and
its rather cloying lusciousness had to be
corrected by the use of certain flowers and
spices. From Lucullus himself might have
fallen the aspiration:
Annual for me the grape the rose renew,
The juice nectareous and the balnly dew.
A similar development can be traced in the
history of the famous beverages mead and
methegl1n, once the nectars Of northern
Europe Both were fermented drinks, but
the latter-the nectar or .'honey wine" of
the banqueting table-was rather viciously
Intoxicating, while mead was chiefly used
as vehicle for the flavoring of fruits and
aromatic herbs. Queen Elizabeth was ex-
cesslvely fond of it, and a mead used to
De specially prepared for her use, blended
with sweet briar, thyme, rosemary and bay.
Inc erect OF metheglin upon the heads and
telnperS OF It's consumers was notorious, and
remembering the liberal views prevailing
among our ancestors on this subject the
cause or many hot feud and doughty trial
or strength between Saxon and Dane may
not be far to seek
Mead, however was a tr,1e nectar az was
'morat,' delicate mixture of honey with
mulberry Juice. Pigment was a richer
anu heavler liquor, composed Of wine high
~ splced, and also sweetened with honey
Use Of Honey.
AS the use Of honey waned and the en-
pioyment Of sugar became general a new
departure occurred in what may not i'm
properly be called made" or mixed
drinks. A genuine nectar was always re-
garded as happy blend of several ingre-
d1ents, and as these were infinitely various,
me result was sometimes a little aston
lsnlng. one OF the most delightful and har-
monious Of these blends was that of milk
with cider or light wine, which one would
ike to think was the discovery of a ge-
MUS. AS for good cider, 1t is occasionally
SO very good as to be almost a nectar In
Itself, and one of its scientific advocates
claims for 1t that lit satisfies the more in
terror parts of the system, which then
cease to importune the stomach" A SPLEEN
olo credential. which also implies a great
moral. But where are the elders of old
days with which this truly admirable re-
suit might perhaps have been obtained?
what has become Of the once famous
Cocky Gee king Of all the Somersetshire
elders, of which an excellent judge re-
marked that never was nectar more deli
cious? Full Favored, soft, creamy yet
vigorous. 1t was preferred to any cham
payne Fashions change, tastes vary, and
men conform accordingly.
Though not even the most droughty poet
would vaunt the vapid inanity Of the So
called "claret cup as ordinarily made and
administered. No hint of the nectar of
flowers is to be found in that bowl. And
in spite of the exquisite nectars of which
milk Is leading ingredient we are con-
tent to regard 1t sufficiently drinkable
when ''enthused'' by means of a syphon.
Such a combinat ton would have chilled the
heart of Izaak Walton, a connoisseur Of no
mean order. He does not say that he was
the inventor Of the delicious beverage de-
scribed in his book, but he certainly sug-
gests a most delightful occasion for it's en-
joyment.
An Ideal Retreat
On a hot summer afternoon, and within
earshot of the drowsy ripping Of the
stream, we find a shady retreat which
Nature herself has woven with her own fine
fnger-a conjecture of woodbines, sweet
briar, jessamine and myrtle In this en-
chanting bower art comes to the relief Of
human) nature with nectar composed of
sack, milk, oranges and sugar, which,
though not iced in the modern lavish man.
ner, was "temperatured' to the refresh
ing point or cOOIneSS, which is about ''aS
cool as a cucumber little more or less
This Is most appealing drink, even to the
driest imagination. So good, indeed, that it
was declared to be too good for any but
anglers or very honest men" By all means
let us qualify for a share of that bowl
1t has been said that in the multitude
of beverages there is folly, but there Is
pleasure and good service, too, In a few.
The ideal nectar for hot weather should
be Understanding, bland, and not of too
composite a character. Like truth, 1t may
sometimes be discovered at the bottom Of
a well. Some easily satisfied palates have
found It In cold tea, lightly sweetened, and
with a slice of lemon added, while a pinch
of oatmeal to a yard of pump water has
been voted all sufficient by the teetotaaers
1t depends upon the drinker No doubt
simplicity is delightful to the thirsty.
though more nectareous touch Is permits
sible In the draught prepared for an &C.
casion. And here is one which, though
originally made in Germany" should yet
commend itself to English tastes. In a
large vessel. and in a cool place, lay a
freshly gathered bunch of sweet smelling
woodroffe, with a little sugar and few
slices of lemon and orange. Then fill up
the bowl with any thin Rhienish wine and
allow 1t to stand for some hours. When
required add a bottle or two Of aerated
water, and serve it as a cup with every
thing floating in it. 1t should Of course
will respond with diminished flavor. And
as is not always the case with nectars
of a more ambitious cast-it is said of this
delicious beverage that you never have to
ask your friends how they like 1t.