Betony, Marjoram, Avens, Penny-royal, flowers of Elder, wild thyme, of each one handful and half; seeds of cardamum bruised, three ounces; bay-berries bruised one ounce; put the seeds into the vessel: when the liquor hath wrought awhile with the herbs, and after they are added, let the liquor work over the vessel as little as may be, fill it up at last, and when it is stopped, put into the hogshead ten newlaid eggs, the shells not cracked or broken; stop all close, and drink it at two years old; if carried by water it is better."

"Dr. Ægidius Hoffman added water-cresses, brook-lime, and wild parsley, of each six handfuls, with six handfuls of horse-radish, rasped in every hogshead; it was observed that the horse-radish made the Mum drink more quick than that which had none."

With regard to the origin of the term Mum, no decided opinion can be given. It is said to come purely from the German word Mumme, the name of a strong ale, which, from its intoxicating qualities, produces silence, by rendering its votaries incapable of utterance. This term answers to that applied by the Danes to a mask, because it exhibits the parties using it, wearing, as it were, a new face. The most plausible derivation of the term is, that this drink was invented by Christian Mummer, of Brunswick, and that the word Mum is merely an abbreviation of his name.

In ancient times it appears to have been the practice to mix a great variety of ingredients in the manufacture of almost every kind of beverage, and the more singular the taste or flavour, the more highly prized was the article. Of what description the Mum made as above described was, must be left to the conjecture of the reader. The following practice, stated to be in use a few years since, appears more in accordance with modern improvement :-The malt was mixed with a greater proportion of water, than was used in brewing beer or ale; after remaining saturated in the mash-tun for about two hours, it was drawn off and re-boiled. This liquid was again introduced into the kieve, on a quantity of fresh malt merely wet, and which had stood there soaking for about an hour in water; after this the worts were drained off and pumped into coolers, from which they were sent to the coppers, and boiled with a large quantity of hops for some hours The produce was of a rich glutinous nature, and after undergoing a partial fermentation, it was put into casks for sale, under the title of Mum. From the materials left in the kieve, two other brewings were effected, the first making a strong kind of beer, and the second an inferior sort, or table drink. None of these drinks, however highly they may rank in Germany, are equal to the beer, ale, or porter brewed in the British empire. In many parts of Germany, the people brew for themselves, as is customary in Great Britain.

The wine of Grünberg is famed for its astringent qualities: it is manufactured in large quantities from the grapes of the vineyards that surround the city, and is much used to increase the strength of inferior wines. It is an apophthegm in Germany, when speaking of this wine, to say, "you can mend the holes of a stocking by putting some Grünberg wine into it !"

At Lübeck, there are numerous sugar-refineries, and considerable quantities of sugar are extracted from the beet-root.

In Germany, says a late writer, I have not seen three people drunk in three months. In Bavaria, and the north, the common people drink a good deal of beer, but it is like the fine Edinburgh table-beer in strength and appearance. It is weak, highly fermented, and strongly hopped, and an immensity is drunk without intoxication. In the kingdom of Prussia, the principles of the Temperance Society have made astonishing progress. Publications inculcating the doctrine of abstinence from intoxicating liquors, are read at school by the young, and thus Temperance principles form a portion of daily and practical education.

In Switzerland, which is one of the most mountainous districts of Europe, the cultivation of grain has been so limited, as scarcely to admit of distillation. The surface, soil, and climate are so irregular and diversified, that in some places, grapes do not ripen, while in many others, even corn does not arrive at maturity-the inhabitants are often seen reaping on one side of a mountain, and sowing on the other. In the plantation of the vines, the hills are, in many places, cut into terraces, from which, particularly about the lake of Geneva, grapes and wine of a tolerable quality are obtained. The vines are chiefly trained either against trellises or kept low, and tied to short poles.

At what time the vine was first cultivated in Switzerland, we are not informed, but it is very probable that it was introduced into that country by the Romans, since we learn from history, that the Helvetians paid peculiar veneration to the god of wine, and preserved his gifts not in wine-cellars, but in casks; and that experiments were undertaken in agriculture, so that the Falernian hills were rivalled by the vineyards of the Rhine. In corroboration of this, Roman measures have been found in the country; and so late as 1807, four great amphora were discovered in a subterraneous apartment in the wood of Vaux.

Some of the vineyards on the Lake of Zurich are very old, and are said to have borne the vine for 500 years. The vines of Vevay, owing, it is supposed, to their exposure to the sun, are accounted the

finest in Switzerland. The best wine comes from St. Saphorin, a hamlet adjoining the town. In the canton of Berne, the mountains are covered with vineyards, and those between Vevay and Lausanne are much esteemed. Vines are planted in the valleys on the northern and southern frontiers. The red and white wines of Malantz are reckoned the best in the canton of the Grisons. In the canton of Basle, the hills are covered with the finest vineyards, from which good wines are produced. Near the capital, in the field of St James, is grown that celebrated red wine called "the blood of the Swiss," from a sanguinary conflict between 30,000 French, commanded by the Dauphin, afterwards Louis XI., and 1,600 Swiss, in which 6,000 of the former were slain, while only 16 of the latter remained to desFrom this cribe the valorous achievements of their brethren. memorable circumstance, the following couplets, termed the Drinking Song of the Men of Basle, must be read with interest :—

Drink! drink!-the red, red wine,

That in the goblet glows,

Is hallow'd by the blood that stain'd
The ground whereon it grows!
Drink! drink!—there's health and joy

In its foam to the free and brave;

But 'twould blister up like the elf-king's cup,

The pale lip of the slave!

Drink! drink! and as your hearts

Are warm'd by its ruby tide,

Swear to live as free as your fathers liv'd,

Or die as your fathers died!*

The richness of the valleys and the declivities of the mountains of Switzerland afford abundance of fruits, in the cultivation of which the inhabitants have been very successful. From many of these, particularly from the Machaleb cherry, a very superior spirit called Kirschenwasser or cherry-water, much resembling our whiskey, is manufactured. This, in the opinion of Stolberg, is no way inferior either in purity, strength, flavour, or taste, to that made from corn at Dantzic. Coxe also speaks of it as a pleasant spirit, and many agree, that it is not excelled by the Dalmatian maraschino. It is distilled in the cantons of Zurich, Schaffhausen, Lucerne, Berne, Neufchatel, &c. Quantities of it are exported yearly to Germany, Italy, and France, and it ranks in quality with that exported from the depart

* Planche's Lays and Legends of the Rhine.

Stolberg's Travels, vol. i. p. 146.

ment of the Upper Rhine. Cider is also manufactured to some extent, and is an article of great importance in their traffic with the neighbouring countries.

Brandy is distilled in Switzerland from the refuse of the grapes, after the must is pressed out, in the following manner :-Casks are filled with the skins, which are squeezed as compactly as possible, and are covered closely to prevent the ingress of air: fermentation generally sets in, in about three days; and when it has subsided, which occupies a considerable time, it is then deemed fit for the still. When the process of distillation is about to take place, the fermented mass is mixed with a due proportion of water, that preserves it in a proper consistence for the action of the fire, which is moderately applied to prevent empyreuma, or burnt flavour. It is calculated that a vessel containing 32 cubic feet of this material will yield 19, or ten gallons of pure brandy.

Through the Pays de Vaud and several of the cantons where the vine is cultivated, good brandy is made, but not to such extent as to require particular notice. When Clarke travelled through the conntry, the best wines were sold for six-pence per quart, and the worst for three half-pence. In 1779, there were exported 10,029 casks, each containing 80 bottles; in 1781, 24,568 casks, and in 1782, 11,354.*

Although in Holland, as in Switzerland, the quantity of grain reared is inadequate to the consumption of its inhabitants, yet there are few countries better supplied with that necessary of life. From Russia, Poland, Elbing, Koningsberg, and Flanders, are drawn those immense resources, which not only enable the Dutch to export grain in large quantities, but to distil it to great extent. When Dr. Shannon visited that country in 1774, there were at Weesoppe, in the vicinity of Rotterdam, 300 stills of from 300 to 500 gallons each; at Scheidam, in the following year, there were 120 stills, and in 1792, no less than 220. The entire stills of the province amounted to 400, and their average contents were from 250 to 400 gallons. It has been calculated, that the annual produce of spirits in the Dutch distilleries, is nothing short of 14,000,000 of gallons, 4,560,000 of which are consumed in the country. Antwerp was formerly celebrated for its extensive trade in wine and other liquors. In 1560, according to Guicciardini, 40,000 tuns of Rhenish wine were brought annually to Antwerp, from which it was exported to the various countries trading to that city, and then sold at 36 crowns the tun.

Coxe's Travels in Switzerland, vol. i. p. 58.

The best Geneva we now have, is obtained from Holland, and is made, according to Dr. Rees, from an ordinary spirit distilled a second time, with an addition of some juniper-berries. The original liquor, however, is prepared in a very different manner.

It was a custom in the distilling of spirits from worts, or other fermented liquors, to add in the working some aromatic ingredients, such as ginger, cortex winteranus, or grains of paradise, to take off the bad flavour, and to give a pungent taste to the spirit. Among other things used with that intent, some tried the juniper-berry, (genevre, as it is called in French,) and finding that it gave not only an agreeable flavour, but a very valuable quality to the spirit, the distillers adopted it generally, and the liquor has since been sold under the French name genevre, or, as it is rendered in English, geneva. It is highly probable that this spirit, now so esteemed throughout Europe, owes its name to the juniper wine, invented or brought to perfection by Count De Morret, son of Henry IV. of France, to the use of which he attributed his good health and long life. This liquor was considered so wholesome and made with so little expense, that it was called "the wine of the poor."

The juniper-berries employed in the distilleries, are generally brought from Germany, Italy, or Sweden. In the latter kingdom, they are frequently made into conserves and are eaten at breakfast. The Swedes prepare from them a beverage which they consider useful as a medicine; and in some places, particularly in Lapland, they are roasted and substituted for coffee. The exports of juniperberries for the use of distillers, are about 350 barrels annually, and the imports of Holland from Odessa alone in order to supply the manufacturers of Geneva, are very extensive. This aromatic berry is found in various portions of the globe: Dr. Gerard met it in abundance on the Himaleh mountains, at an elevation of 13,300 feet above the level of the sea.* In Sweden, it is a practice to strew the floors of the apartments with juniper sprigs over which sand is scattered, a practice once prevelant in the presence chambers of sovereigns. In Carniola, a kind of wine is made from juniper-berries by steeping them in water, of which the inhabitants seem very fond; but in Holland their chief use is in the distillation of geneva. The berries remain two years on the trees before they are ripe. In the mode formerly practised, the juniper was added to the malt in the grinding; a proper proportion was allowed, and the whole was reduced to meal and worked in the common way. The spirit thus obtained was