The Montgomery advertiser., 1902-07-10
coRp1RIs MADE THEM RICH.
Large Fortunes Have Been Made out
 of the Liqueurs of Commerce.

Chicago Chronicle.
 Some of the cordals used in the flavor ing of drinks sold over the bars of the chief cities of the world have histories that are interesting even to those who do not use them in any form Benedictine, for instance is one of the most ancient Iiuueurs, and it said to date from A. D. 665, but it was not until the year l5OO that Dom Bernardo Vinoelli, a monk, resident in the abbey of Fecamp, who had pro- found knowledge of the plants and herbs used in the preparation of medicinal cor dials, succeeded in producing hqueur which preserves the name and fame Of his order.
 The new distillery at Feclmp is pa latial building, a memorial or the past success and present progress of the fn- dustry In the laboratory there are gi- Rantlc tun-shaped vats, containing llO,OOO gallons of the liquor, and in underground cellars is stored the product of the dis tiliation of the plants.
 .,hartreuse is named after the orlgmai Carthusian monastery found ed during the eleventh century in wild ana romantic valley forming a portion Of the Frehcn Department of Isere. Chartreuse Is dls- titled from various herbs, which are sup posed to possess peculiar aromatic and stimulating properties.
 IuracO3 reCelVeQ Udue ueSCilpIloli lAO IT one of the Dutch West Indies, where are grown the oranges from the dried peel of which the well known liqueur is made. Most of the liqueur is imported from Holland the center of it's manufacture. The orange peel, after being carefully dried, is macerated with water and 'af- terward distilled with spirit and water
 When taken from the still it is sweetensd with sugar, and to make it little more palatable a little Jamaica rum is fre- quentiy added Those who have made the experiment state that pleasant im- itation of curacoa can be prepared from the fresh peel of bitter oranges and whisky.
 Maraschino is distilled from cherries bruised. both wild and cultivated kinds of fruit being used.
 Kirschwasser is gradually making for itself a name here as a choice hqueur. It is obtained by a distillation from cher ries and the kernels taken from cherry stones. The cherries are gathered when they are quite ripe and, having been de- prives of the stalks, are then pounded in wooden vessel but so carefully that the stones are not broken. In this condition they are left to ferment. As soon as fermentation has begun the materials are stirred two or three times each. day. Subsequently the stones of the cherries are broken, the kernels taken out, bruised and thrown in with the fruit. Kummel derives its name from the German name of the herb cumin, with which 1t is favored. though caraway seeds are also used for the same purpose. Aniseed cordial is not a distilled llqueur, but it is prepared by fiavoring weak spirit with aniseed, coriander and sweet fennel seed.
 iS made from Snirit fla vored with cloves which have been bruis- ed. Color is imparted by the addition of burned sugar.
 Peppermint, a common form of liqueur,
 usually co lsists of ordinary sweetened gin favored with the essential oil of peppermint which is previously rubbed up with refined sugar.