Brandy, alas ! how difficult it is to speak of now ! Do not be
tempted by any fine old cognac at 3s. 6d., 4s., or even 4s. 6d. the
bottle. If you wish a good imitation of brandy, ‘ British brandy ’ is at
least a pure spirit, being simply plain rectified spirit flavoured. Fine
cognac is very dear ; even good French brandy is now a luxury of price,
worth at least 5s. a bottle. Formerly there was only one spirit for illness ;
as a tonic or stimulant, nothing could compare with genuine old brandy ;
but now all we say is, Take care. There is no alcoholic preparation
which for exquisite flavour, and bouquet, and valuable medicinal pro-
perties will ever approach choice cognac. Messrs. Pownceby and Co.
have some of the 1834 vintage still in stock.
Rum is a very much neglected spirit, probably because it has been
so very difficult to obtain good and old — a most necessary qualification
in all spirits. Next to brandy, it is one of the most wholesome, and
when fine and matured its flavour and aroma are highly agreeable ; and
it has the advantage of being cheap. The common kinds of rum
(Demerara, and other descriptions than Jamaica) are not unwholesome,
but their bouquet, taste, and quality are very decidedly inferior and
coarse. This is the article generally offered to the British public, and
which has consequently obtained for rum hitherto its somewhat bad
repute. The faculty are now alive to the importance and benefit to be
derived from this spirit when really genuine, fine, and old. Many cases
of chest weakness have been successfully treated by a liberal allowance
of rum. It is valuable for flavouring, and in the cuisine. Mrs. A B.
DEINKS.
119
Marshall, that benefactress to the world by her valuable lessons on
cookery, confirms this opinion. It has hitherto been very difficult to
obtain good old rum, but that no longer exists. The ‘Liquid Sunshine’
may be recommended as being indeed ‘ the finest rum ’ we have met
with. It is obtainable anywhere at 3s. fid. a bottle.
Whisky. — Cheap whisky, either Irish or Scotch, should be shunned.
About 3s. 6d. is a fair price for a bottle of wholesome, fairly-matured
spirit, and there is no better stimulant for those with gouty or rheu-
matic tendencies. The Dublin Distillery Company (D.W.D.) are known
for producing one of the finest makes of ‘ Irish, ’ and pride themselves
that they can compete with old brandy for medicinal qualities. With
regard to ‘ Scotch,’ the reigning favourite of to-day, Highland malt
whisky, is prepared, as the world knows, in the far-away glens of the
Highlands (purity of water being one of its essential requisites) from
the very finest malt procurable. No other than the finest of malt is
used ; and to assure its quality, says the Scotsman, the distillers buy
only the best barley they can procure, malt it under their own personal
supervision, and, as a rule, adopt measures of exceptional care in this
important operation. It is at this stage that the peaty flavour so char-
acteristic of a pure Highland whisky is obtained, the malt being kiln-
dried by Highland peat. The distinguishing property of malted grain
is the amount of volatile ethers contained in the whisky produced from
it. These ethers are similar to the volatile matter in wine ; improve
and develop with age ; possess a bouquet and aroma of their own ; and
produce a peculiar dryness and fulness on the palate.
Page 98
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Brandy, alas ! how difficult it is to speak of now ! Do not be tempted by any fine old cognac at 3s. 6d., 4s., or even 4s. 6d. the bottle. If you wish a good imitation of brandy, ‘ British brandy ’ is at least a pure spirit, being simply plain rectified spirit flavoured. Fine cognac is very dear ; even good French brandy is now a luxury of price, worth at least 5s. a bottle. Formerly there was only one spirit for illness ; as a tonic or stimulant, nothing could compare with genuine old brandy ; but now all we say is, Take care. There is no alcoholic preparation which for exquisite flavour, and bouquet, and valuable medicinal properties will ever approach choice cognac. Messrs. Pownceby and Co. have some of the 1834 vintage still in stock.
Rum is a very much neglected spirit, probably because it has been so very difficult to obtain good and old — a most necessary qualification in all spirits. Next to brandy, it is one of the most wholesome, and when fine and matured its flavour and aroma are highly agreeable ; and it has the advantage of being cheap. The common kinds of rum (Demerara, and other descriptions than Jamaica) are not unwholesome, but their bouquet, taste, and quality are very decidedly inferior and coarse. This is the article generally offered to the British public, and which has consequently obtained for rum hitherto its somewhat bad repute. The faculty are now alive to the importance and benefit to be derived from this spirit when really genuine, fine, and old. Many cases of chest weakness have been successfully treated by a liberal allowance of rum. It is valuable for flavouring, and in the cuisine. Mrs. A B.
DRINKS.
Marshall, that benefactress to the world by her valuable lessons on cookery, confirms this opinion. It has hitherto been very difficult to obtain good old rum, but that no longer exists. The ‘Liquid Sunshine’ may be recommended as being indeed ‘ the finest rum ’ we have met with. It is obtainable anywhere at 3s. fid. a bottle.
Whisky. — Cheap whisky, either Irish or Scotch, should be shunned. About 3s. 6d. is a fair price for a bottle of wholesome, fairly-matured spirit, and there is no better stimulant for those with gouty or rheumatic tendencies. The Dublin Distillery Company (D.W.D.) are known for producing one of the finest makes of ‘ Irish, ’ and pride themselves that they can compete with old brandy for medicinal qualities. With regard to ‘ Scotch,’ the reigning favourite of to-day, Highland malt whisky, is prepared, as the world knows, in the far-away glens of the Highlands (purity of water being one of its essential requisites) from the very finest malt procurable. No other than the finest of malt is used ; and to assure its quality, says the Scotsman, the distillers buy only the best barley they can procure, malt it under their own personal supervision, and, as a rule, adopt measures of exceptional care in this important operation. It is at this stage that the peaty flavour so characteristic of a pure Highland whisky is obtained, the malt being kilndried by Highland peat. The distinguishing property of malted grain is the amount of volatile ethers contained in the whisky produced from it. These ethers are similar to the volatile matter in wine ; improve and develop with age ; possess a bouquet and aroma of their own ; and produce a peculiar dryness and fulness on the palate.