His leave of absence will soon expire, and he must return to his regiment. And what will then be their acquaintance? The mess-room will drink Isabella Thorpe for a fortnight, and she will laugh with your brother over poor Tilney’s passion for a month.”
The term “Toast” didn’t come into being until the 16th century, and possibly earlier (our original source said 17th, but Shakespeare mentions it in Merry Wives of Windsor, so thpbbtt to them!), when it became customary to put a piece of toasted bread or crouton into the drink to either improve flavor, or as sort of a built-in snack. Adding flavorings to wine was nothing new.
Spices, aromatics, honey, raisins, saffron, mint, sea water, rose petals, pepper, violets, resin and a multitude of other additives had been used to alter or improve the flavor of wine (which makes me think that the modern day fruit-flavored wine producers aren’t being all that original . . . but I digress). The toast craze, however, caught on, and soon anything found floating in a drink was called a toast.
“Drinking a toast” to someone or something became immensely popular in the 17th and 18th centuries, to the point of excess. When a gathering would run out of attendees to toast, it became custom to toast absent friends, thus prolonging the drinking. It was during this period, the heyday of the toast, that the position of