FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SPIRITS
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
usually includes all the inflammable and intoxicating liquors obtained by distillation and used as beverages such as brandy, gin, rum, and whiskey.
Grimes, William. 2004. Eating Your Words. Oxford University Press.
are strong distilled liquor such as brandy, whiskey, gin, or rum.
- ORIGIN Middle English: from Anglo-Norman French, from Latin spiritus 'breath, spirit', from spirare 'breathe.'
