The Savannah morning news., 1902-07-20
CORDIALS MADE THEM RICH.
Large Fortunes Have Been Made Out
of the Liquors of Commerce.

From the Chicago Chronicle.
Some of the cordials used in 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. Benedic-
tine, for instance, is one of the most
ancient liquors and is said to date from
A. d. 665, but it was not until the year
1900 that Dom Bernardo Vinceli,
monk resident in the Abbey of Fee
camp, who had profound knowledge
of the plants and herbs used in the
preparation of medicinal cordials, sue
ceeded in producing a liquor which pre-
serves the name and fame of his or
der.
The new distillery at Fecamp is
palatial building, a memorial of the
past success and present progress of
tho industry. In the laboratory there
are gigantic tun-shaped watts, contain
ing 10000 gallons of the liquor and in
underground cellars is stored the pro-
ducts of the distillation of the plants.
Chartreuse is named after the origi-
nal Carthusian monastery founded
during the eleventh century in a wild
and romantic valley forming portion
of the French department of 1sere.
Chartreuse is distilled from various
herbs, which are supposed to possess
peculiar aromatic and stimulating
properties.
Curacao received trade description
from one of the Dutch West Indies,
where are grown the oranges from the
dried peel of which the well-known
liquor is made. Most of the liquor IS
imported from Holland, the center Oh
its manufacture. The orange peel
after being carefully died, is macerat-
ed with water and afterward distilled
with spirit and water. When taken
from the still it is sweetened with SUI
gar, and to make it a little more pala-
table little Jamaica rum is frequent
ly added. Those who have made the
experiment state that a pleasant lml-
tation of curocoa can be prepared from
the fresh peel of bitter oranges ana
whisky.
Maraschine is distilled from cherries
bruised, both wild and cultivated KINDS
of fruit being used.
kirschwasser is gradually maKlns
for itself a name here is a choice IL
quor 1t is obtained by a distillatloh
from cherries and the kernels taken
from cherry stones. The cherries are
gathered when they are quite ripe, anu
having been deprived of the staihS
are then pounded in a wooden vessel
but so carefully that the stones are no.
broken In this condition they are lelt
to ferment. AS soon as fermentatlo,
has begun the materials are stirred
two or three times each day. Suose-
quentIy the stones of the cherries are
broken, the kernels taken out, orulseu
and thrown in with the fruit.
Kummel derives it's title from tne
German name of the herb, cumin' VIII
which it is favored, though cara"as
seeds are also used for the same pui
pose. :,
Aniseed cordial is not a distilled H.
quor, but is prepared by haVoItn ne
weak spirit with an aniseed, corldliuei
and sweet fennel seed. ;.i+
Glove cordial is made from spII,,
favored with cloves which have oeen
bruised Color is impaired by the az
dition of burned sugar. "a
ouor. usually consists of ORDINARY
sweetened gin favored with the essen
tial oil of peppermint, which is pr
viously rubbed up with refined susa''