The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-10-09
MANUFACTURE OF LIQUEURs.

Liqueurs. the alcoholic cordials now
universally used. are almost entirely of
continental origin. Though they are
numerous and are prepared by many diff
ferent processes. they have one charac-
teristic in common. Their bouquet is
more that of perfume than of a liquor
and the taste is agreeably sweet. Some
of them have a history extending over
centuries. and yet the secret of their
manufacture has been so well concealed
that the monastic communities in which
they were first produced still continue in
absolute possession of the recipe and en-
joy the financial proceeds of what - to
all intents and purposes a monopoly.
Benedictine is one of the most ancient
liqueurs. and is said to date from 665
A. D.. but it was not until the year 1900
that Dom Bernardo Vincelli a monk
resident in the Abbey of Fecamp. who
had profound knowledge of the plants
and herbs used in the preparation of
medicinal cordials. succeeded in produe-
ing liqueur which preserves the name
and fame of his order. It is said that
the monks. when tired with their stud
les, restored their strength by taking
the simple cordial and all sorts of other
virtues were ascribed to it. The new
d1Stillery at Fecamp is palatial build
Ing. memorial of the past success and
present progress of the industry. In the
laboratory there are gigantic tun shaped
watts containing 10000 gallons of the
liqueur. and in underground cellars is
otO1Ou hl1S VI OdOCG VI lie OlSIDIaIlOn OF
the plants.
Chartreuse is named after the original
Carthusian monastery founded during
the eleventh century in a wild and ro-
mantle valley forming a portion of the
French department of Isere This liqueur
has large sale in the United Kingdom
both the green and yellow kinds being
popular. Chartreuse is distilled from va
rIouS herbs, which are supposed to pos
SeSs peculiar aromatic and stimulating
properties. It's repute has been maintain
ed by the monks despite the enormous
difficulties which they have had to en-
counter from time to time. The order is
supposed to have been considerably en-
riched by the revenue from the industry
The monastery containing the distillery
has long been famous resort of visitors
The sales of this liquor in England are
very considerable
Curacao receives its trade description
from one of the Dutch West Indies,
where are grown the oranges from the
dried peel of which the we'll known
hqueur is made. Most of the liqueur is
imported from Holland, the center of it's
manufacture. The orange peel, after be-
ing carefully dried, is macerated with
water and afterward distilled with spirit
and water. When taken from the still
it is sweetened with sugar, and to make
it more palatable little Jamaica rum is
frequently added. Those who have made
the experiment state that pleasant i'm
itation of curacao can be prepared from
the fresh peel of bitter oranges and
Wl1iShy- AS all dIleT QtIlneT COTuldl Gu
racoa is a great favorite of the public.
MaraSchino, sweet and highly flavor
ed liquor, is distilled from cherries bruis-
ed, both wild and cultivated kinds of
fruit being used. KirSchwaSser is grad
ually making for itself a name here as a
choice liqueur. 1t is obtained by distilla-
ton from cherries and the kernels taken
from cherry stones. The cherries are
gathered when they are quite ripe, and,
having having been deprived of their
stalks. are then pounded in a wooden
vessel, but so carefully that the stones
are not broken. In this condition they
are left to ferment AS soon as fermen-
tation has begun the materials are STIR
red two or three times each day. Subse-
quently the stones of the cherries are
broken, the kernels taken out, bruised,
and thrown in with the fruit. Kummel,
another sweetened spirit imported from
Russia and Germany derives its title
in, with which it is favored, though
caraway seeds are also used for the
same purpose. For this liqueur there is
also growing demand, particularly in
London.
Anise seed cordial, frequently taken as
a stomachic, is not a distilled liquor, but
Is prepared by flavoring weak spirit with
anise seed, coriander (the seed of a
European plant which has become nat
uraliZed in some parts of England), and
sweet fennel seed. Coriander seed has an
agreeable aromatic smell and a sweetish,
aromatic taste. It is the essential in
gredient of the cordial. which is sweet
ened with clarified syrup of refined
sugar. Glove cordial is more useful in the
household than as an ordinary liqueur.
1t is made from spirit Favored with
cloves which have been bruised. Color
is impaired by the addition of burnt SUI
gar. Peppermint, a common form of
lioueur, usually consists of the ordinary
sweetened gin favored with the essential
oil of peppermint which is previously
rubbed up with refined sugar.
Other cordials will, no doubt, occur to
the minds of the reader, but the fore
going list includes those best known in
commerce and most freely used by ordi-
nary people.-London Post