On this their point was that quantities of whisky are eight or mere years old and very valuable, while other quantities are as "young" as one or two years. They were in negotiation to fix a datum line, or average stock-sheet value, so as to get a Special premium rate for insurance. The value will probably be fixed on the cost of five years old spirit. The distillers also urge that; as the majority of the distflleriés are in remote places, the official premium lof 10s. per cent per month is far too heavy.
Whisky will be available in quantities when this matter has been settled, but at a higher price, even if the Chancellor does not raise the duty, which is already 72s. 6d. a gallon. Some think that whisky will be dealt with in the same way as petrol—all supplies will be pooled and sold at a standard price.
Short Horse Soon Curried The appeal of short drinks is one which remains throughout the year, the variation being according to the season. But however much ingredients vary there is one that never does—or hardly ever—and that is Here are one or two cocktails in which it takes a prominent part Dry Martini:—The simplest and yet most "difficult of all to make well, the secret being to have at least one-half of gin and one-half French vermouth, the cocktail shaken well with ice and always freshly made, Pour into glasses and drop in each a tiny piece of lemon peel which you squeeze over it first, White Lady:—One-third gin, one-third each of Cointreau and strained lemon juice, shaken well with ice.
Pearl and Amber:—Two exquisite mixtures, perfect as a prelude to a good lunch or dinner, The first is half gin and half grapefruit juice, and the second half gin and half orange juice, If you are using fresh fruit juice see that it is really well strained through a muslin, Light Bronx:—One-third gin, one-third orange juice—or a mixture of orange and lemon juice—one-third Italian vermouth.
Twin to gin as far as appearance goes is vodka, and it is one of the things that Shanghai makes well—if you get a reliable brand. Vodka makes a very good cocktail base, though many love it for itself alone. It used to be made almost entirely from rye, barley malt to the extent of 15 to 20 per cent being used to effect saccharification. Now, however, potatoes and maize are the staple raw materials from which this spirit is manufactured, and, as a rule, green rye malt is now used instead of barley. The distillation is conducted by means of live steam in a double still of the "patent" type. Vodka as manufactured contains from 90 to 96 per cent of alcohol, but it is diluted previous to retailing.
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Goblets Gleaming In Wi The choice of the modern diner as far as wines are concerned is not an easy one, since he has so many varieties to choose from. Every one of these has something to be said in its favour, and probably individual taste is the final court of appeal, before which every other consideration will have to bow.
Champagne and the sparkling wines should be well iced before being served. Their alcoholic content is relatively high, skill is needed in which must be well wrapped up in a cool, moist napkin, when a metal wine-holder is not obtainable. To enjoy champagne at its best it must be partaken of in sips and in small glasses, the essentials being quick and frequent serving. The old-fashioned conical glasses are far superior to the flat ones which permit the greater part of the bouquet to escape.
Gourmetic Considerations The red wines need different treatment. Clarets, for instance, should be warmed (though never heated), since coldness suppresses their bouquet. They are best kept in a warm room a few days before being required for the table. The custom or putting the bottle in lukewarm water only needs to be mentioned to be condemned. Italian wines are best served without any preparation and bear decanting well.
Text read from the printed page and cleaned; old type leaves the occasional error.