ALCOHOLIC DRINKS. The number of alcoholic drinks is surprisingly large and varied. The following are the principal :— Agna Ardiente, made in Mexico, from the fer- 1 mented juice of the Agave; Arack or Arrack, made in India from the juice of the palm and from rice ; Araka, made in Tartary, from fer mented mare's milk; Amid, made in Egypt from dates ; Arika, made in Tartary and in Iceland, from fermented cow's milk ; Brandy, t made in nearly all wine countries from wine v and from fruits ; Geneva or Holland, made in Holland from malted barley or rye, rectified G on juniper berries ; Gin, made in England v from malted barley, rye, or potatoes, and rec tified with turpentine ; Goldwasser, made at o Dantzic from various kinds of corn, and rec- o tilled with spices ; Kirschwasser, made in d Switzerland from the Machaleb cherry; Lan, c made at Siam from rice; Maraschino, made in tl Dalmatia from the Macarska cherry ; Mahwah Arrack, made in India from the flowers of the Madhuca tree ; Bum, made in the West Indies it and South America from cane sugar, and b molasses ; Makin, made in Dalmatia from the n husks of grapes, mixed with aromatics ; Bos- ri sod, made at Dantzic from a compound of ft brandy with certain plants ; Seleis-Kayarodka I made at Scio from fruit and lees of wine ; cl SlaThabz-fratt, made at Kamschatka from T a sweet grass ; Show-eltoo, made in China a] from the lees of rice wine ; Trosta, made in the Rhemish provinces from the husks of grapes fermented with barley and rye; Tuba, made in the Philippine Islands from palm wine ; Vino Meresel, made in Mexico by dis tilling the fermented juice of the Agave ; Whiskey, made in Scotland and Ireland from raw and malted grain, and in the south of France from sloes.
However different the above alcoholic beve rages may be, they all have a common resem blance in these particulars :—they all consist chiefly of dilute spirit or alcohol; they all contain portions of essential oils, or colouring matter, or extractive matter; they all derive their distinctive character from the nature of these added substances ; and they may all be made to yield pure alcohol by re-distillation and rectification.
Numerous as they are, these drinks are wholly distinct from the various rich and lus cious CORDIALS and LIQUEURS, of which the reader will find a brief account in subsequent articles.