New-York tribune., 1901-09-08
LIQUEURS.
WHERE AND HOW THE BEST KNOWN
VARIETIES ARE MADE
From The London Post.

From The London Post
I.queurs. the alcoholic cordials now univer-
sally used are almost entirely of Continental
origin Though they are numerous and are pre-
pared By many different processes, they have
one characteristic in common. Their bouquet
Is mere that or q perfume than of a liquor and
the taste is agreeably sweet. Some of them
have history extending over centuries ard yet
the secret of their manufacture has been SO well
concealed that the mOnastic communities in
which they We're first produced still continue in
absolute possession of the recipe and enjoy the
financial proceeds Of what is to all ntents and
T purposes monopoly.
Benedictine is one of the most ancient Hqueurs,
and is said to date from 60 A. D.. but it was
not untn the year 1IuO that Dom Bernardo
Ntncelli monk resident in the Abbey of
Ftcamp, who had L profound knowledge of the
plants and herbs used in the preparation of
medicinal Cordials, succeeded in producing q
Hquaur which preSerN the and fame Of
his order 1t is said that the monks, when tired
( with their studies restored their strength by
taking the simple cordial, and all sorts of other
virtues We're ascribed 10 it. The new distilery
at Fecamp is palatal building. memorial Of
the past success and present progress Of the in
/ dustry. In the laboratory there gigantic
, tun SNAPPED Vats containing one huhuIeu anu
ten thousand gallons or the Ilqueur' ana IN uh-
derground cellars is stored the produce of the
GistilatiOn of the plants
Chartreuse is named after the original Car
thusan monastery founded during the eleventh
century in Il wild and romantic valley forming
q portion of the French Department of Isere. This
Iiqueur has a large sale in the United Kingdom.
both the green and yellow kinds being popular
Ckartreuse is distilled from various herbs which
stimulating properties Its repute has been
maintained by the monks despite the enormous
difficulties which they have had 10 encounter
from time 10 time The order IS supposed 20
have been considerably enriched by the revenue
from the industry. The monastery containing
the distillery has long been famous resort u
visitors The sales Of this liqueUr in England
are very considerable
Curacao receives its trade description from one
Of tn. Dutch West Indies. where are grown the
. oranges from the dried peel Of which the wen
known liqueur is made. Most Of che Hqueur IS
imported from Holland. the centre Of its manu-
facture. The orange peel, after being careIuIIy
dried. Is macerated with water and afterward
distilled with spirit and water When taken
from the still II Is SWeetened win sugar anu
I make IL more palatable a little Jamaica rum
i frequently added Those who have made the
. experiment STATE that pleasant imitation OF
+ c-Iracoa can be prepared from the fresh peel of
bitter oranges and whskey. As an after dinner
co-didl curacao is a great fav1rite OF the public.
Maraschino. sweet and highly haVcred
uqueur IS distilled from cherries bruised. both
wild and cultivated kinds 0f fruit being used
Ktrschwasser is gradually making for itself !
name mere a. choice I4ueur II is optdile-
by distillaton from cherries and the kernels
taken from cherry stones. The cherries are
gathered when they are quite ripe, and having
been deprived OF the stalks. then pounded
in wooden vessel. but SO carefully that the
stones are not broken In TINS condition they
left to ferment. As soon as fermentation
has begun the materials are stirred Two ~
three times each day. subsequently the stones
Of the cherries are broken. the kernels taken
out. bruised. and thrown IN with the fruit
kUmm-!. another SVeetenri spirit imported
from Russia and Germany, derives its title from
the German name Of the herb cumiu. with which
il is favored though caraway seeds are also
used for the same purpoSe. For this iiqueUr
there IS also growing demand, particularly
IN London.
Anls4 seed cordial frequently taken as a stom-
achic, is not distilled Iqueur, but Is prepared
10y havorirS weak spirit with anise seed cori-
auder the seed Of a European plant which has
become naturalZed in some parts OF England
ald eet fennel seed COriander seed has an
aSre cable aromatic smell and sweetish. aro-
ltic taste II is the essential ingredient of the
cordial which is Sweetenrd with clarified syrup
Of refined sugar Glove cordial is more useful in
the household than Il ordinary liQueuT. 1t
IS made from spirit Favored with cloves which
have been bruised. Color is imparta - by the /
ditlon Il burnt sugar. Peppermint. Il common
form Of liqueur usually consists of the or,ii-
nary sWeetened gin favored with the essential
oil of peppermint. which is previously rubbed
up with refined sugar.
Other cordals will. doubt. to the
minds of the reader. but the foregoing list in
cludes those best known in commerce and most
freely used by ordinary people