SUMMARY / RELATED TOPICS

Eggnog

Eggnog, egg nog or egg-nog also known as milk punch or egg milk punch, is a rich, sweetened, dairy-based beverage. It is traditionally made with milk, sugar, whipped egg whites, egg yolks. In some contexts, distilled spirits such as brandy, whisky or bourbon are added to the drink. Throughout Canada and the United States, eggnog is traditionally consumed over the Christmas season, from late November until the end of the holiday season. A variety called Ponche Crema has been made and consumed in Venezuela and Trinidad since the 1900s as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries. Eggnog is homemade using milk, eggs and flavorings, served with cinnamon or nutmeg. While eggnog is served chilled, in some cases it is warmed on cold days. Eggnog or eggnog flavoring may be used in other drinks, such as coffee and tea, or to dessert foods such as egg-custard puddings; the Modern Bartender's Guide from 1878 lists many variant names for the drink.

It distinguishes "plain egg nog", "egg milk punch", "milk punch" from one another. It includes variants such as "Baltimore egg nog", "General Jackson egg nog", "Imperial egg nog", two types of "sherry cobbler egg nog", as well as "sherry cobbler with egg", "mulled claret with egg", "egg sour", "Saratoga egg lemonade"; the origins and the ingredients used to make original eggnog drinks are debated. According to the Oxford English Dictionary, nog was "a kind of strong beer brewed in East Anglia"; the first known use of the word "nog" was in 1693. Alternatively, nog may stem from noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. However, the British drink was called an Egg Flip, from the practice of "flipping" the mixture between two pitchers to mix it. One dictionary lists the word "eggnog" as being an Americanism invented in 1765–75. Babson College professor Frederick Douglass Opie "wrote that the term is a combination of two colonial slang words—rum was referred to as grog and bartenders served it in small wooden mugs called noggins.

The drink first became known as egg-n-grog and as eggnog." Ben Zimmer, executive editor for Vocabulary.com, disputes the "egg-n-grog" theory as lacking proof. The first example of the term "eggnog" was in 1775, when Maryland clergyman and philologist Jonathan Boucher wrote a poem about the drink, not published until 30 years after his death: "Fog-drams i' th' morn, or egg-nogg, / At night hot-suppings, at mid-day, grogg, / My palate can regale"; the first printed use of the term appeared in the New-Jersey Journal of March 26, 1788, which referred to a young man drinking a glass of eggnog. An 1869 dictionary entry for "egg nog" defines it as a mixture of wine, spirits and sugar. "While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, made with hot milk, curdled with wine or ale and flavoured with spices. In the Middle Ages, posset was used as a cold and flu remedy. Posset was popular from medieval times to the 19th century.

Eggs were added to some posset recipes. A 17th century recipe for "My Lord of Carlisle’s Sack-Posset" uses a heated mixture of cream, whole cinnamon, nutmeg, eighteen egg yolks, eight egg whites, one pint of Sack wine. At the end, sugar and animal musk are stirred in. Posset was traditionally served in two-handled pots; the aristocracy had costly posset pots made from silver. Eggnog is not the only sweetened alcohol drink associated with the winter season. Mulled wine or wassail is a drink made by Ancient Romans with sweetened, spiced wine; when the drink spread to Britain, the locals switched to the more available alcohol, hard cider, to make their mulled beverages. During the Victorian era, Britons drank purl, "a heady mixture of gin, warm beer, bitter herbs, spices". In the Colonial era in America, the drink was transformed into an "ale-and-rum-based flip" warmed with a hot poker. In Britain, the drink was popular among the aristocracy. "Milk and sherry were foods of the wealthy, so eggnog was used in toasts to prosperity and good health."

Those who could afford milk and eggs and costly spirits mixed the eggnog with brandy, Madeira wine or sherry to make a drink similar to modern alcoholic egg nog. The drink crossed the Atlantic to the British colonies during the 18th century. Since brandy and wine were taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute; the inexpensive liquor, coupled with plentiful farm and dairy products available to colonists, helped the drink become popular in America. When the supply of rum to the newly founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey, bourbon in particular, as a substitute. In places in the American colonies where bourbon was too expensive, homemade moonshine spirits were added to

Alkington, Gloucestershire

Alkington is a civil parish in the district of Stroud, Gloucestershire. It had a population of 638 in the 2001 census. There is no Alkington village, the parish consists of various hamlets, including Woodford and Lower Wick; the parish adjoins the Stroud parishes of Stone to the west. The South Gloucestershire parishes of Charfield and Tortworth lie to the south and south-west respectively. Alkington was in Thornbury Rural District until the RDC was abolished in 1974; the greater part was transferred into the new county of Avon, as part of the new district of Northavon but a group of parishes in the north of the district, around Berkeley, wished not to transfer into the new county, but chose instead to remain with Gloucestershire, under the new Stroud District Council. These were the parishes of Hinton, Hamfallow and Stone, Berkeley itself. With the demise of Avon, in 1996, Alkington remained with the main county of Gloucestershire. Media related to Alkington, Gloucestershire at Wikimedia Commons Alkington in the Domesday Book

Harrisburg Avenue Tobacco Historic District

Harrisburg Avenue Tobacco Historic District is a historic tobacco warehouse complex and national historic district located at Lancaster, Lancaster County, Pennsylvania. It includes four contributing buildings built between 1874 and about 1881. All four buildings are brick buildings used for the storage of cigar leaf tobacco. Two of the four buildings were built in 1874 and known as the C. August Bitner Tobacco Warehouse, the third was built about 1880 as Co.. Tobacco Warehouse, the fourth was built about 1881 as the Rosenbaum Tobacco Warehouse; the Rosenbaum Tobacco Warehouse is now occupied by the Lancaster Arts Hotel. It was listed on the National Register of Historic Places in 1990. Lancaster Arts Hotel website