Wine of the Week
in a whisky base. Now, there is a new liceur of much the same sort on the market--BronW, made in Yorkshire of French cognac with Yorkshire honey and herbs, to what is said to be a secret family recipe. It is a sort of brandy-based Drambuie in type-very smooth and very sweet, and a most agreeable after-dinner digestive. It is sold in a rather olde-worlde, but quite handsome, stoneware. jar1. with a prettified Charlotte Bronte on the 1,abel.. Most wine-merchants stock it.' or4:4 4,4:4 • it. Having sipped it reflectively alter umner for the past few evenings; I am filled
thoughts about it, and feel churlish to observe that at 55s. a bottle it is dearer than Drambuie, or Coinueau or Bene- dictine-than almost anything, in fact, except Chartreuse. And that the sealing-wax over the cork is a damn nuisance: it has to 'be • chipped off, which makes a mess on the drawing-room floor and, if you are as clumsy as I am, gets into the liqueur-glass as well.
CYRIL RAY
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