In these syrupy mixtures the Americans run riot, and a few years since many shops, notably druggists, sold strange and curious frothing mixtures; but there was no call for them in the winter, and they died out as suddenly as they were introduced. The following is a fair list of syrups, some of which, however, are decidedly exciseable. Ambrosia, Apple, Apricot, Banana, Blackberry, Brandy, Capillaire, Cherry, Chocolate, Citron, Clove, Coffee, Cream, Curaçoa, Currant (black or red), Ginger, Grape, Groseille, Gum, Lemon, Limes, Mulberry, Nectar, Nectarine, Noyeau, Orange (bitter), Orange (sweet), Orange (Tangerine), Orgeat, Peach, Pear, Peppermint, Pine-apple, Plum, Quince, Raspberry, Roses, Sarsaparilla, Sherbet, Strawberry, Vanilla, Violets. And here is a list of Non-Alcoholic Cordials and Liqueurs (non-exciseable), it is said; but if so, they must be fearfully and wonderfully made. Anisette, Bitters, Caraway, Cherry Brandy, Clove, Curaçoa, Elderette, Fettle, Ginger Brandy, Ginger Cordial, Ginger Gin, Ginger Punch, Gingerette, Lemon Punch, Lime Fruit, Nectar Punch, Noyeau, Orange Bitters, Orange Gin, Peppermint, Pepper Punch, Pick-me-up, Raspberry, Raspberry Punch, Rum Punch, Rum Shrub, Sarsaparilla, Shrub, Spiced Ale, Strawberry, Tangerine, Tonic, Winter Punch. But enough of these chemical concoctions of man; let us go to Nature, and see what she turns out of her laboratory. Most marvellous combinations of Minerals, Acids, Gases, and Water. Among the Minerals may be named Alumina, Arsenic, Barium, Boron, Bromine, Cæsium, Calcium, Copper, Fluorine, Iodine, Iron, Lithium, Magnesium, Manganese, Phosphorus, Potassium, Rubidium, Silicon, Sodium, Strontium, Sulphur, Zinc, etc. And of Gases we have Ammonia, Carbonic Acid, Hydrogen, Hydro-Sulphuric, Nitrogen, and Oxygen. These materials are mixed in very varying amounts, and from very valuable medical agencies, from the purgative Friedrichshall, to the nauseous Harrogate. But all are not nasty: some are just sufficiently alkaline to be tasty, and, having a briskness imparted to them either naturally, or otherwise, by carbonic acid, make pleasant drinks for table. These simple waters are abundant on the Continent. In Germany we have the well-known Apollinaris, Selters, Landskro, Brückenau, Roisdorf, Gieshübel, and Heppingen, whilst in France there are those of St. Galmier, Chateldon, and Pougues, besides some in Italy and many in America. These, especially the medical waters, are imported into England; but mineral waters are largely manufactured. By mineral waters I do not mean the aërated waters we drink under the names of Soda, and Seltzer, but the medicinal waters.