Drinking in Old Glasgow.

Te Aroha News, Volume VII, Issue 453, 12 March 1890, Page 5

Drinking in Old Glasgow.

For many years before whisky enme into general use brandy had been drunk by the upper classes, and in many districts the use of whisky was preceded by that of gin from England and rum from Jamaica. Rum especially was a favourite liquor in Glasgow at the close of the century. Strang, in his ‘Glasgow Clubs,’ states that rum punch was the universal beverage of the members of the Pig Club at their dinners, as it was at those of all the jovial fraternities in the city ; and rum toddy was as elsewhere the accompaniment of every supper. Whisky in those days, being chiefly drawn from the large, flat-bottomed stills of Kilbaggie, Kennetpans, and Lochryan, was only fitted for the most vulgar and fireloving palates ; but when a little of the real stuff from Glenlivet or Arran could be got —and to get it was a matter of difficulty and danger^-itwas dispensed with as sparing a hand, as curaco or benedictine. The appearance of a modern, public house on the scene of Scottish rural life is chronicled by Hester Mucneill in his ‘ Will and Jean’ (1795):

1 Brattling down the brae, and near its Bottom, Will first marv’lling sees *• Porter, Ale, and British Spirits” Painted bright between tvva trees.’ Possibly Burns had considerable influence in popularising whisky in Scotland. He mocked at those who wet ‘ their weason with liquors nice ;’ lie railed at ‘ brandy, burning trash,’ and poured contempt on ‘ poor devils who meddled wi’ bitter deavthful wines;’ and he patriotically extolled Scotia’s native drink, the ‘ barley bree,’ whether in the form of ale, ‘ the poor man’s wine,’ or in that of whisky, ‘ the soul o’ plays and pranks.’— * Scots Observer.’