meal. The peculiar flavour is imparted by a few juniper berries and a few hops.

WHISKY. The practice of the distillers in Scotland, in making malt whisky, is to use one part of bruised malt, with from four to nine parts of barley meal, and a proportion of seeds of oats corresponding to that of the raw grain is infused in a mash tub of cast iron, with from 12 to 13 wine gallons of water at 150 Fab. for every bushel of the mixed farinaceous matter. This mixture yields an equal quantity of spirit, and at a much cheaper rate, than when any other proportions are taken. The highly-prized spirit, which in Ireland is called Potteen whisky, was, till recently, distilled entirely from malt. Gin and Whisky are both diuretic.

All spirits, no matter from what source derived, are, if pure, in all respects the same as the liquid known to chemists by the name of alcohol. They are then perfectly identical in their nature and composition. One of the objects of rectifying spirits is the removal of the essential oil, which is different in each case.

Each kind of spirit has a peculiarity of operation, owing to the modifying influence of the other elements of the liquid. Brandy when taken raw, or diluted with water, tends to constipate the bowels, and acts most powerfully on the liver. Gin also constipates the bowels, but exerts its influence more upon the kidneys. Rum does not constipate the bowels so much as either of the others: the saccharine matter which it contains probably sheathes the stomach in some degree, and acts as a laxative. Those who confine themselves to good ruin, are less emaciated, and hold out longer, than those who confine themselves to brandy or gin, Many, however,

believe that hollands, gin, and whisky are (on account of their diuretic qualities), upon the whole, less deleterious to the constitution than rum or brandy. Some gin-drinkers, before they become materially injured by the habit, grow corpulent. The hydrogen of the spirit is supposed to contribute to this effect. They, afterwards, become extremely thin and meagre ; and its effects are such as to have obtained for it, long ago, the appellation of blue ruin. But all spirits. have their bad effects much diminished by combining them with acids. Hence, of all forms in which spirits are taken, that of Punch is, by far, the most wholesome. Besides the anti-narcotic powers of the acid and the sugar, their admixture favours a more perfect combination, and a mutual penetration of the particles of spirit and water. It is remarked that the drinkers of Toddy become sooner intoxicated than those who drink punch. The salutary influence of the combination of the various ingredients which compose punch, is placed beyond the reach of controversy, Drinkers of punch suffer the least. If, then, we are to drink spirits at all, it is much to be desired that we should bring back, once more, the healthy respectable-looking punch-bowl of the olden time. If we consulted our own interests, we should not be tardy in substituting the social punch-bowl, for the maddening Rummer.

Spirits, like other poisons, when taken in sufficient dose, prove immediately fatal. They appear to destroy the functions of the brain without occasioning that previous stage of excitement induced by smaller doses ;-whence coma, and insensibility, are the immediate consequences, and the patient dies apoplectic for want of the respiratory functions.

ADULTERATION. Spirits are sophisticated to an alarming extent. A host of ingredients is purposely mingled with

them, for the fraudulent purpose of adulteration. For aught that we know to the contrary, the substances thus incorporated with spirits, and which, of course, accompany their potation, may modify, and that very materially, the action of the spirits. And, indeed, it is more than probable, that some of the more revolting features which accompany the habitual use of ardent spirits, may justly be attributed to this source. It must never be forgotten, that these unworthy practices are never resorted to by the respectable spirit merchant. Adulterated spirits are chiefly met with in very large towns, where they are "got up" for the purpose of selling at the low dram shops at a very low price. He, therefore, who would think of entering a low dram-shop, ought to be informed, that he is going to spend his money in buying disease-trouble-headache—and repentance.

DRAMS. Dram-drinking is the inlet to every vice; a practice which both at home and abroad supplies the excitement to crime wherever it takes root. Since the duty on spirits was lessened the practice has increased; a fact, for which we need not travel far in search of proof. Dram-drinking is, indeed, the cause of more vice, and more disease, than any thing else. It is well ascertained that by far the greater number of criminals are dram-drinkers. The drunkard's work is little, and his expenses are great. He sallies forth to commit depredations at a time when he has drunk too much to fear punishment, but not enough to hinder him from provoking it. Criminals confess that they would not be able to perpetrate their crimes if they did not by drams "screw themselves up," and thus steel their hearts. They, therefore, hurry from riot to robbery, and from robbery to riot. But the love of drams has such control over many, that nothing will deter them. Such is the infatuation which encompasses

them, that no information seems sufficient to remove the film which obscures their discernment. To a sober man, a dram would be found so hot, sharp, and pungent, that his gustatory nerves would be sadly puzzled to tell him what sort of liquor he was drinking. Before a man begins to take drams, he should take the precaution of having his mouth and throat paved with Mosaic.

LIQUEURS.

THESE fascinating, pretty play-things of the palate, are very little more or less than brandy presented in its most alluring garb : a dram in its holy-day coat. They are seldom drunk to excess, for if they were, they would prove more pernicious even than drams, as the vehicle in which the spirit is conveyed, is, in many of them, the result of a distillation from a substance possessing poisonous properties. To enumerate them would be endless. A single house in London has for sale upwards of seventy varieties of foreign liqueurs, some of which are represented as a bonne bouche fit for an Emperor. Some of our own, are to luscious for the lingual nerves. A fondness for liqueurs is usually evinced by those persons whose stomachs have been genteelly educated; who would blush at drinking so vulgar a fluid as brandy, yet feel no qualms on taking the same thing with a mask on.

MEAD.

And Mead for cooling drink prepares,

Of virgin honey, in the jars.

DRYDEN.

MEAD is a wholesome and highly agreeable fermented drink, made of honey and water, sometimes with, and some

E

times without herbs and spices. It was, anciently, much used in Great Britain, and is still used in some of the western parts of the island. Before the introduction of agriculture, it was the only strong liquor known. And among the ancient Britons, and their posterity, it continued to be a favourite beverage long after they had become acquainted with other liquors. When properly prepared, and kept for six or eight months, and then bottled off for use, it is, according to Thoraby, equal to the best foreign wine, and is said to equal Tokay both in strength and flavour. Mead seems to have fallen into unmerited neglect. It is of an agreeable flavour, and is most decidedly both more nutritious and wholesome than any of the spirits already enumerated. Besides all this, it possesses the irresistible recommendation of being loaded with no tax. Were it with difficulty obtained, it would, in all likelihood, be more regarded. Liquors, as well as men, owe much to their names.

CYDER.

Come, let us hie, and quaff a cheery bowl,

Let Cyder, new-wash sorrow from thy soul.

GAY.

CYDER is a liquor prepared from the juice of apples, by fermentation, and was known in England at a very early period. At the present day it is much used in some counties. Hereford, was in the time of Edward the Confessor, celebrated for its cyder, and time has not diminished its reputation. A wine is also made from the juice of apples taken from the press and boiled, and which if kept three or four years, is said to resemble Rhenish, It has so happened that the author of these pages has had numerous opportunities