Chapter XVIII: On Different Liqueurs, Ratafias, and

ELIXIRS, TAKEN AFTER COFFEE.

Liqueurs, 245. Alkermes and rossolis, 245. Liqueurs of Batavia’,
Jamaica, Martinique, and Montpelier, 246. Ratafias; absinthe,
noyau, and curaçoa, 246. Eau d’or and eau de vie de Dantzic,
247. Patin on rossolis, 248. Madame Théanges and liqueurs, 248.
La fenouillette and other lawful liqueurs, 249. Liqueurs of
Montpelier and Lorraine, 249. Lémery on black currant ratafia,
250. Liqueurs of French West Indies, 251. L’huile de Venus, 252.
Cinnamon water, crême de girofle, curaçoa, usquebaugh, &c.,
253. Eau cordiale of Colladon, 254. Eau de vie d’Andaye, 254.
Eau divine, cordiale du chasseur nuptiale, 257. Anisette and
absinthe, 257. Cherry bounce, rum and pine-apple shrub, 257.
Petit lait de Henri IV., l’eau des braves, l’huile de Vénus,
le parfait amour, l’eau virginale, &c., 259. Adulterations of
liqueurs, 260. German liqueurs; Pomeranzen, Wackholder, Kummel,
&c., 260–61. Jean de Milan on liqueurs, 262. Famous cities for
liqueurs in France, 262.

CHAPTER XIX.--ALE, BEER, CIDER, AND PERRY.

Bass’s, Allsopp’s, and Guinness’s ale and stout, 263. Cider, its
origin and history, 264. Cocky Gee, 265. Perry and hydromel,
266. Different kinds of beer, 267. The zythus and curmi of the
Egyptians, 267. Fifteen hundred years ago the Parisians commenced
with beer, and finished with wine, 268. The descent from wine
to beer in France, 270. The French beer called godale, 271. The
beer of Cambrai, of Bavaria, of Berlin, and of Brussels, 272.
Beer should be light, brisk, and sparkling, 273. Forty brewers in
Paris 120 years ago, 273. Seventy years ago but twenty-three, of
whom Santerre the most celebrated, 273. Epitaph on Santerre, 273.
English and Scotch brewers flocked to Paris at the peace in 1815,
273. In seasons of dearth Paris brewers forbidden to make beer,
274.