> ----------
> From: 	Monson, Frederick C.
> Sent: 	Friday, June 28, 2002 8:12 AM
> To: 	'Bryan Hewlett'
> Subject: 	RE: Water, bRandy Glass?
> 
> I have been following the trail/thread of water for days, doing the
> scientific thing and trying every represented experiment, only to realize
> that it ihas been a subterfuge for a completely non-scientific discussion
> of various derivatives of malt spoilage.  
> 
> Someone could have at least issued a warning to those who are disarmed by
> the notion that what goes on among histo-listers is exclusively scientific
> and histologic.  Just the cost of acquiring the chemicals has just about
> ruined me for the year!  The storage of all of this stuff is beginning to
> cause concern among my family!  
> 
> And then there's the nomenclature.  I mean really!  I checked with the
> IUPAC site and there is nothing there about a substance called
> "Glendronach".  Its roots are obviously Germanic, yet, no reference to it
> in German dictionaries that I could find.  I have followed it everywhere
> and have been forced to conclude that despite the apparent etymologic
> relation to the Germanic languages, the word must be Scotch.  Only the
> scotch would be so stuporous to name some spoiled ferment "after" a
> "glendro".  Ugh!  What a prefix!  Indeed, that is likely the problem with
> Highland nomenclature, after all is said and done.  
> 
> The Scottish branch of the IUPAC must only meet after the tasting is
> through.
> 
> God bless 'em.  Every one!
> 
> A malty weekend to us all,
> 
> Fred Monson
> 
> Frederick C. Monson, PhD   
> Center for Advanced Scientific Imaging
> Schmucker II Science Center
> West Chester University
> South Church Street and Rosedale
> West Chester, Pennsylvania, USA, 19383
> Phone:  610-738-0437
> FAX:  610-738-0437
> fmonson@wcupa.edu
> CASI URL:  http://darwin.wcupa.edu/casi/
> WCUPA URL:  http://www.wcupa.edu/
> Visitors URL:  http://www.wcupa.edu/_visitors/
> 
> 
> ----------
> From: 	Bryan Hewlett
> Sent: 	Thursday, June 27, 2002 7:18 PM
> To: 	Ian Montgomery; Histonet
> Subject: 	Re: Water.
> 
> Ian,
> 
> A man after my own heart!
> I would agree that the brandy type glass is certainly the way to go if a
> 'Thistle' shape variant is unavailable!
> All this talk of "nectar of the gods" and no mention of my personal
> favourite.
> Glendronach is a wonderfully complex, sherry cask cured, malt, that is
> definitely for the mature palate.
> I must admit that the unblemished spirit is preferable to clumsy dilution
> but personally, I add just 2-3 drops of fresh spring water from an
> eyedropper.
> In fact, I'm going to do just that, right now.
> 
> Bryan
> 
> 
> From: "Ian Montgomery" 
> To: "Histonet" 
> Sent: Monday, June 24, 2002 7:28 PM
> Subject: Fw: Water.
> 
> 
> > Carrie,
> >             Lagavulin, an Islay malt and a peaty one at that, definitely
> for
> > the more mature palate. I'm sure your husband will know, but malt whisky
> > should be drunk from a brandy type glass thus allowing the heat from the
> > hand to release the bouquet and the drinker to nose the whisky. I
> actually
> > enjoy this as much as the drinking. Sip and roll the spirit round the
> entire
> > mouth giving your receptors a good hit of the flavours. Plus of course,
> no
> > ice and if necessary a little fresh spring water. Water is optional,
> some
> > insist that it's necessary while I personally prefer my whisky
> unblemished.
> > For me, The Macallan, Glenfarclas and Arran single malts are the ones of
> > choice.
> > Ian.
> >
> >
> > Dr. Ian Montgomery,
> > Histotechnology,
> > Academic Support Unit,
> > Graham Kerr Building,
> > Institute of Biomedical and Life Sciences,
> > University of Glasgow,
> > Glasgow,
> > Scotland,
> > G12 8QQ.
> > Tel: 0141 339 8855.
> > Lab: 6644.
> > Office: 4652.
> > Fax: 0141 330 5971
> > e-mail: ian.montgomery@bio.gla.ac.uk
> >
> >
> > ----- Original Message -----
> > From: "Carrie Kyle-Byrne" 
> > To: "Ian Montgomery" 
> > Sent: Monday, June 24, 2002 4:58 PM
> > Subject: Re: Water.
> >
> >
> > hey ian....speaking of single malt whiskey......my husband (an irishman
> from
> > Cork) was given a bottle of 16yr old Lagavulin (he did a very good thing
> at
> > work).  am i right in assuming this is one of the nectar's of the gods
> and
> > should be saved for a special occassion?
> > carrie kyle-byrne
> >
> > ----- Original Message -----
> > From: "Ian Montgomery" 
> > To: "Histonet" 
> > Sent: Sunday, June 23, 2002 1:59 AM
> > Subject: Water.
> >
> >
> > >     John made a few interesting comments regarding Welsh water but
> English
> > > beer! I always sample the local beers on my foreign travels but
> English
> > beer
> > > is the major reason I never venture over the border. It's flat, warm
> and
> > > with a horrendous taste, it's awful. Now, mother nature gave Scotland
> > > perfect water, and you can use it for silver staining, indeed
> Bielschowsky
> > > Gros works better with tap water than distilled. Plus of course we
> were
> > > blessed with the ability to make the amber nectar, whisky. While other
> may
> > > claim to make the king of spirits, single malt whisky is the king of
> > kings.
> > > >From the Orkneys to the Lowlands, Skye to Arran the distilleries
> produce
> > a
> > > drink so pure and filled with complexity of flavour that a single sip
> > > transports you to a world of delights.
> > >     It's a wet windy Sunday morning here in Scotland but as I look out
> my
> > > lounge window in the distance peeping out from the mist I can see Ben
> > > Lomond, Narnain and Vorlich stretching into the distance. I agree the
> > Welsh
> > > hills are beautiful but we have mountains, awesome mountains and
> arctic
> > > habitats over the entire Cairngorm massif. Mmm, maybe my postings on
> > Friday
> > > were a bit harsh and the UK and it's nations are not so bad. So, if
> you
> > > fancy spending some time here your more than welcome.
> > > Ian.
> > >
> > >
> > > Dr. Ian Montgomery,
> > > Histotechnology,
> > > Academic Support Unit,
> > > Graham Kerr Building,
> > > Institute of Biomedical and Life Sciences,
> > > University of Glasgow,
> > > Glasgow,
> > > Scotland,
> > > G12 8QQ.
> > > Tel: 0141 339 8855.
> > > Lab: 6644.
> > > Office: 4652.
> > > Fax: 0141 330 5971
> > > e-mail: ian.montgomery@bio.gla.ac.uk
> > >
> > >
> > >
> > >
> > >
> >
> >
> >
> >
> >
> >
> 
> 
> 
> 
>