Mr. Watterson On Eggnog

Somc cranky V.rginian, a centui-y or two agr, betook himself to the preparatioD of a new beverage, but soraehow ho becarae mixed in nis calculations as lie proeeeded, and produced a soup. - Ho pronounced it good, and called it fggnog. We classify eggnog among the soups advisouly, íor it hath a duo consistency, a rich amount of animal nutrition, and withal the procesa of cooking is involvod, for, as tiio raw liquor of concoction, whether whisky, brandy, or rum, is poured ir.to the cold conglomérate uf beaten eggü, it irnmediatély cooks them. No drink s richer or more generous than this loup in respect to ils immediate tffect on the palaie, and none is more insidious and tricky when it gets in its work upon the interior viscera and gizzard. A hot internecino fond promptly arises between' the several iuconipatible ingredien'.s, and they proceed to dissolve p irtnership, each clement - the whisky, the eggs, the sug;ir, and tho milk - set'.ing up business on its own account.-' The rotnlt is confusión and cliaos. Tho Iiver and tliu lights nlso become involvcd in tho demoralizatioa in lbo neighborhood, and ultimuel}' the blood and the nerve centers. The patiënt, in fact, j'alls inlo a stago in wliicli lie would be liable to be called drunk ordinaril}-, though, in fact, ho is mcrely the vicüm of overfocding on a most troachoious soup. Thcro have been more useful invomions than this soup, but we woulJ uot censuro the inventor.