The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1907-10-24
LIQUERs OVER A CENTURY OLD.
Most Ancient Is Benedictlnc Which
Dates from Sixth Century.


The sweet, perfumed alcoholic
beverages called cordials, which are
so generally used, are almost entirely
Of Continental origin. Some of them
have a history extending over cen
turtles, and yet the secret of their
manufacture has been so well con-
cealed that the monastic commu-
ties in which they were first pro-
! duced still continue in absolute pos
session of the recipe and enjoy tho
proceeds of their monopoly.
The most ancient of liquors is
Benedictine, which is said to date
from 6G5 AID. But It was not till
1900 that Dom Bernado Vincelli, a
monk resident In the Abbey of Fe-
camp, who had profound knowl-
edge of the plants and herbs used in
the preparation of medicinal cordials
succeeded In making a cordial which
preserves the name and fame of the
order. 1t is said that the monks,
when weary from their studies, re-
stored their strength by taking the
simple cordial. The new distillery at
Fecamp is a palatial building, which
Is a memorial of past success and
present progress. In the laboratory
there are gigantic tun-shaped vats,
containing 10000 gallons of the
liquer, and In underground cellars
IS stored the produce OF the distilla-
ton Of the plants
Chartreuse Is named after the orr
iGnal Carthusian monastery founded
IN tho eleventh century In wild,
romantic valley forming a portion OF
the French department of lsere. This
liquer has a large sale, both the
green and yellow being popular. 1t
Is distilled from various herbs which
are supposed to possess peculiar
stimulating and aromatic properties.
It's repute has been maintained by
monks despite the enormous difficult
ties which they have encountered
from time to time. The order Is sup
posed to have been considerably en-
riched by the revenue from this
country. The monastery which con-
tains the distillery has long been a
famous resort for visitors.
Perhaps the next In popularity Is
Curacao, which received It's name
from one OF the West Indies (Dutch)
where are grown the oranges from
the dried peel of which the liquer is
made. Most of the liquer is imported
from Holland, the center OF It's
manufacture. The orange peel, after
being carefully dried, Is macerated
with water, and afterward distilled
with spirits and water. When taken
from the still 1t Is sweetened with
sugar, and to make 1t little more
palatble little Jamaica rum is add
ed. Those who have experimental
say that very good imitation can be
made with the fresh peel of bitter
oranges and whisky.
A highly Favored liQuer Is mara
schino. made from bruised cherries,
both the wild and cultivated varie-
ties being used. Kirschwasser Is rap
idly becoming popular as choice
liquer. 1t is distilled from the
bruised cherries. and the stoned kerr
nels taken from the cherries are
gathered when they are quite ripe
and. having been stemmed, 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 fermen-
tation begins they are stirred two
or three times day. Later the
stones are broken and the kernels
thrown In with the fruit. Kumel, an
other sweetened spirit imported from
Germany and Russia, gets its name
from the German word for the herb
cumin, with which II is favored,
though caraway seeds are used for
the same purpose.
Anise seed cordial. which Is often
taken as stomachic, Is not a dis
titled spirit but is made by favoring
a weak spirit with anise seed. corian-
der and sweet fennel seed. Corian-
der has an agreeable aromatic smell
and sweetish aromatic taste. It Is
the essential ingredient Of the cor
dial, which Is sweetened with clari-
fed syrup or refined sugar. Glove
cordial is more useful in the house,
hold than as an ordinary liquer. Col
or Is impaired by the addition Of
burnt sugar. Peppermint, or creme
de menthe, Is popular hquer made
Of the ordinary sweetened gin, flaw
ored with the essential oil OF pepper
mint, which Is previously rubbed up