XXVI] FRIENDS AND ACQUAINTANCES 47 



ON THE ALCOHOLIC COMPOUND TERMED PUNCH. 

 By John T— nd— ll, ll.d., f.r.s. 



Chastened and invigorated by the discipline of physical research, the 

 philosopher fearlessly climbs the never-trodden peaks of pure thought, 

 whence he surveys without dizziness the shadowy domain which lies 

 beyond the horizon of ordinary observation. The empirical art of punch- 

 brewing is co-extensive with civiHzation. But the molecular commotion 

 which agitates the palate of the punch-drinker and awakes in his brain 

 an indescribable feeUng of satisfaction could only be apprehended by 

 one whose mind had been previously exercised on the parallel bars of 

 accoustics and optics. 



Taste is due to vibratory motion. A peppermint lozenge, for example, 

 dissolving in the mouth, may be likened to a vast collection of minute 

 tuning-forks vibrating synchronously. Pulses are imparted to the nervous 

 filaments of the tongue and palate, and are translated by the internal 

 sense into peppermint. What was molecular agitation is now taste. 



With punch properly compounded, we obtain saporous vibrations of 

 various degrees of rapidity, but so related that their simultaneous action 

 on the organ of taste produces an agreeable harmony. The saccharine, 

 acid, and ethyhc trills are rhythmical, and a glass of punch is truly the 

 analogue of the sonnet. The instinct of man has detected many such 

 harmonies which have yet to be investigated. For example : what 

 palate is insensible to the harmonious effect of roast hare and currant- 

 jelly? But where is the philosopher who can lay his hand upon his 

 heart and say he has determined the relation of the saporous vibrations 

 of the jelly to those of the hare ? My own researches on this point have 

 deepened my natural humiUty, and I now eat my currant-jelly with the 

 simple faith of a little child. 



Experiment has proved that the juice of three or four lemons, and 

 three-quarters of a pound of loaf-sugar dissolved in about three pints of 

 boiling water, give saporous waves which strike the palate at such 

 intervals that the thriUing acidity of the lemon-juice and the cloying 

 sweetness of the sugar are no longer distinguishable. We have, in fact, 

 a harmony of saporific notes. The pitch, however, is too low, and to 

 heighten it, we infuse in the boiling water the fragrant yellow rind of 

 one lemon. Here we might pause, if the soul of man craved no higher 

 result than lemonade. But to attain the culminating saporosity of punch, 

 we must dash into the bowl, at least, a pint of rum and nearly the same 

 volume of brandy. The molecules of alcohol, sugar, and citric acid 

 collide, and an entirely new series of vibrations are produced — tremors to 

 which the dullest palate is attuned. 



In punch, then, we have rhythm within rhythm, and all that philo- 

 sophy can do is to take kindly to its subtle harmonies. It will depend 



