A nineteenth-century beverage name, geographic style or category heading does not by itself establish its ingredients, alcoholic status, production origin or modern identity; read the formula and identify what the source actually specifies.
The source does show how a trade manual suggested named products; it does not prove that every producer used such recipes or that contemporary legal definitions permit them.
Schultz labels a syrup that contains sherry (No. 435) and proposes Irish, Monongahela and Scotch blends that are three parts named whiskey to seven parts neutral spirit (Nos. 364–366). Thomas/Schultz also separate actual from imitated Jamaica rum. A teaching comparison should put title, recipe composition and current official rules in separate columns.
Grounded in Schultz printed pp. 202–203/PDF 207–208 and printed p. 226/PDF 231. Pair with existing provenance/label Zettel rather than treating this historical example as a complete regulatory history.
Source-grounded idea
Schultz’s headings and formula bodies sometimes diverge in ways material to a modern reader: a named whiskey blend contains mostly neutral spirit, and one “syrup” contains sherry. The book itself is evidence of that proposal and vocabulary, not of market-wide adoption or current legality.
Academy application
Show learners a three-column comparison: historical title, specified contents/process, and a separately sourced present-day classification. Leave the third column open until current official regulations are verified.