Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-05-07
HOW LrouEuRs ARE MADE.
Alcoholic Deiicscies Prepared with Art sse
Jsded Palate-.


"Liqueurs are simply pure alcohol Favored
with aromatic and other principles derived
from plants and flowers" said a wine merchant
70 sraR reporter. This method Of produce
ing agreeable and perfumed liquors was very
snc'ently known. Tho earliest hquenr On
record was composed OF wine. cinnamon and
honey and is said to have been originally pre-
pared by hippocrates. IL WAS FOR a long time
avery fashionable beverage. But the Italians
were the hrst TO discover processes. three cen-
turtles ago, for obtaining such fsvoring princi-
pies and combining them with spirits OF wine
In the shape OF what were called liquori.'
Most liqueurs are made bv steep,pr f-,-i,s
ana aromatic herbs in alcohol until the lattse
has absorbed their favor. submitting the re-
suitlng liquid TO the process OF OSCILLATION.
Cochineal caramel. indigo and other substances
are used for giving them the desired coiors.
hectined spirits OF wine Is best adapted 20 the
purpose of the compounder of these heyer.ses
because Il possesses little no flavor OF its
own 10 modify that OF the ingredieutS Tha
latter are bruised or ground TO powder and are
placed IN The alcohol the whole being agitAted
continually during frcm 1--WE days b. a tortnicht
thereafter. Then the liquid Is distilled and .
thin, clear strip Of the finest sugar 10 added
before bottling.
Some liqueurs are OF very simple compost.
ton, like 'Anisette.' which contains noth,ns bus
-s~oAes WIN aliee anu ewefteneu with
srup. OTHERS are very complicated. like
'Shartreuse, which contains the hasorins land
aromatic ele nents OF hyssop, peppermint an
gelica roots and seeds, thyme, arnica flowers.
oalsam buds. cinnamon. mace and osher thincs
besides. 'Ratifia' is wine OF Rousil!on favored
with black eurrants. 'Kirschwasser' or cherry
water Is obtained by the distillation of cherries
II Is made exclusively in Germany and Switzer-
land. The best quality is produced in the
Black Forest. where the ripe and sound cher
ries are crushed in a wicker basket, the iuiee
that strains through into tub being carefully
lermented and distilled by the aid of stoau.
Inns hlrschwssser has a very delicate perfume
and slight taste OF bitter almonds owing TO
a small amount of prussic acid derived from
the Kernels OF the fruit But the ordinary
hqueur called by this name has a very nm
pleasant flavor. being made from cherries
mashed In hogsheads, ripe upripe and rotten
ones all together. The mash is allowed 20 fer
ment for some days, after which IL is distilled
by crude processes. A very fair imitation of
the cherry water is made by distiIling sixty-
two quarts OF alcohol with twenty pounds az
cherry seeds, seven pounds OF apricot seeds a
pound and a half Of dried peach leaves and
four ounces Of myrrh. Nearly all liqueurs are
counterfeited.
Like other spirituous liquors. hqueurs inn
prove very much with age. They ought 90 be
kept &c an even temperature and not exposed
10 any noise or disturbance. Thus they will
become gradually mellower and will obtain
progressively those qualities of flavor and
bouquet which cause the appreciative epioure
to roll his eyes and nurse the lingering drops
upon his tongue at each sip he swallowA
Ihere rs religion in hqueurA"