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LIQUID ASSETS.(A History of the World in 6 Glasses)(Book Review)

The New Yorker

| August 01, 2005 | Shapin, Steven | COPYRIGHT 2005 All rights reserved. Reproduced by permission of The Condé Nast Publications Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

A typical day's drinking for Samuel Pepys in early Restoration London might go like this. At about ten o'clock, he would have his "morning draft"--usually "small" (or weak) beer, but sometimes regular beer or even wine. Cakes might be eaten with the draft, but dinner was the day's main meal, then taken at noon, and, at least on some occasions, this was washed down with wine--possibly watered, given the volumes that Pepys records knocking back. During the rest of the working day, more wine might be consumed: Rhenish wine (sometimes sugared); "sack" (sherry or Spanish white wine); claret (red Bordeaux); "Florence" wine; "burnt" or "mulled" wine; wine flavored with wormwood. ...

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