The Bourbon News

OLD-TIME DRINKS.
(Philadelphia Ledger)
The Historical Society of Pennsylvania early in its career translated into English an account by the Swedish traveler Israel Acrelius of the different sorts of strong drink that were popular hereabouts.
"Mamm" was made of water, sugar and rum, and was the chief stock-in-trade of many a tavernkeeper. "Manathan" was rum, sugar and beer. "Lillibub" was made of milk, wine and sugar. "Tiff" was beer, rum and sugar poured on buttered toast. "Sampson" lived up to the name—a mixture of cider and rum. The ingredients of "sangaree" were wine, water, sugar and nutmeg. When brandy and sugar were added to cider it became "cider royal." "Raw dram" was the title for straight rum. Tea, coffee and chocolate were popular. "Small beer" came from molasses and "table beer" was brewed from persimmons, pounded up with the seeds, mixed with wheat bran and baked in an oven.
If among the innumerable beverages of the time a man could find nothing to quench his thirst, he must have been hard to satisfy.
The Pilgrim Fathers were much distressed because they were reduced to drinking water when they came to the New World. But Higginson, of Salem, proudly told his contemporaries: "I can and oftimes do drink New England water very well."