The Flowing Bowl: A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and ReminiscencesSpencer, Edward
History
The Flowing Bowl: A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences
Spencer, Edward
Alcoholic beverages; Liquors; Wine and wine making
This I take to be a _bona fide_ pick-me-up of two hundred years ago;
and if “carduns” be the old spelling of “cardamom” ’tis very much the
same mixture that the chemist will place in the trembling hand of the
over-estimator, enquiring at the same time, “Would you like a lozenge
after it, sir?” And the omission of sal volatile or chloric ether in
the prescription leads to the belief that those drugs were joys unknown
to the reveller of the seventeenth century.
The most aggravating part about the aftermath of revelry is that it
takes, just as it likes, directly opposite forms. Two sinners may
jump the same stiff course—by this sporting metaphor is meant imbibe
the same amount and description of alcohol—after dinner, and, whilst
A may wake with a double-breasted headache, a taste of sewage in
the mouth, and a tongue as foul and furry as a stoat’s back, B will
commence the day with a {204} dreadful sinking at the base of the
stomach, palpitation of the heart, and a desire to eat anything solid
within reach. A prays faintly for burnt brandy, or death, and could
not swallow even a devilled biscuit, were you to promise to make
him a director of a gold-mine for performing that feat; whilst B is
“dead off” brandy, but is capable of washing down ham and eggs and
chops unlimited, with a gallon or two of coffee. Any medical man will
doubtless give a reason for this discrepancy, which is quite beyond my
powers of elucidation.
_The Best Pick-me-up_
known to the writer is “the Boy, the whole Boy, and nothing but the
Boy.” ’Tis an expensive restorative, no doubt; but, just as you cannot
make an omelette without breaking eggs, so are most of our pleasant
vices more or less costly in the long-run. Champagne, _i.e._ genuine
champagne, is about the most valuable restorative known to science, and
has—I believe, though this is not within my own experience—saved the
lives of sufferers from the “black death,” cholera. Whether blended
with beaten eggs, bitters, or brandy, or in his pure natural beauty,
there is, believe me, no such effectual sorrow-chaser as “The Boy.”
_Anchovy Toast._
The next best restorer of the faculties is a quasi-solid; and the
recipe for its concoction has already been given in _Cakes and Ale_.
As, {205} however, a portion of the public may be fated to enjoy the
ale without the cakes, here it is again.
First and foremost, bear in mind that this appetizer must not be made
in the kitchen. It comes under the heading of “parlour cookery,” and
can even be manufactured in the bedroom of the sufferer.
Public-domain text, read in full here on John Shaqi.
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