The Birmingham age-herald., 1909-07-03
From the National Food Magazine.


 PV the most noted of the present day are Benedictne, Maraschino Menthe, Curacoa, Cocoa, Apricot, Vanilla, Cherry Brandy, Prunelle, Absinthe, Ami sette, Aniseed, Glove Cordial, Kummel, Norau or Creme de Noyau, Peppermint, Kirschwasser, Chartreuse, Eau de Vie de Dantzig and Rosoglio.
 Liquors are usually of three qualities; The ratafias or simple liquors which pos sess sugar, alcohol and aromatic sub stances in small quantities: the oils or fine liquors which possess more saccha- rine and spirituous matter; and the cremes or superfine liquors Such cordials as anise water, Noyau, apricot and cherry belong to the first class The second in- cude such as Curacoa and other oily liouors, while to the third class belong Maraschino Rosoglio, Dantzig water and similar beverages.
 Liquors are of spiritual compound, with the addition of brandy or pure alcohol and are wholly artificial in composition They are the successors of those liquors of the middle ages which were supposed to possess phenomenal remedial quail ties.
 From the earliest days the liquors have been drunk principally by women. In for mer times they bore many pretty and TO- mantio names, such as Huile de Venus (oil of venus), Creme de Pucelles-(Cream of the Girls) Eau d'Or-(Gold Water), Parfait Amour-(P (Perfect Love), Favorite de Florence (Favorite Of Florence), Eau Nuptiale-( (Nuptial Water), Belle de Mutt -(Night Beauty. Eau de vestale-(vestal Water), Eau de Beaute-( (Beauty Water), and so forth.
 Originally, several of the present-day cordials were made in great monastio es- tablishments, from which they derive their name. Among such cordials are Benedictine, Chartreuse and the like. Many of them, such as Curacoa take their name from the place of manufac- ture, while others are named from tho favors that characterize their taste, such as Maraschino and Anseed.
 Benedictine among the most famous of cordials, is named for the Benedictine monks, by whom it was originally made. Since the French revolution, however, this cordial has been distilled by a secular company at Fecamp. In Normandy This is an after dinner cordial, praised for its hygienic qualities and pleasing aroma. It is made now just as it was four centuries ago-from herbs, gathered from the fal- lows of Normandy, and decocted while they are full of sap and still in blossom Because of their proximity to the sea, these herbs are saturated with bronlne. iodine and chloride of potassium. The spirit used in their preparation consists of very fine quality of brandy. sweet ened with the purest sugar.
 Chartreuse (pronounced shar-trez). like wise Is the monachal origin, being named for the Grande Chartreuse, the earliest and most famous monasNry of the Car thusian monks, situat>d in Grenob1e. in Dauphfne. At first this liquor was dis titled only by these monks, but since the recent anti-clerical agitation in France the place of manufacture has been trans ferred to Tarragona, Spain. The cordial comes in three colors-green, yellow and white-of which the green in conceded to be the richest and most deliciously flaw ored It is distilled from different aro- matic plants principal of which are tho nett1es grown on the Alps. Anisette and other aniseed cordials are prepared by navoring weak spirit with aniseed, coriander and sweet fennel seed. and sweetening with finely clarified syrup. Absinthe is sweetened spirit favored with the young tops of certain species of arte- mesia.
 Glove cordial, a beverage very popular in London gin shops. Is favored with cloves bruised and colored with burnt sugar.
 Curacoa is a cordial. the basis of which is a bitter orange pill. which comes from the Island of Curacoa.
 Cocoa, as its name implies, derives its flavor from the beans of cocoa, the best of which come from the United States of | Colombia. From these Chuaco, a famed cordial of remarkably delicate flavor and &perfume, also is produced.
 Maraschino is made from the marasca cherry, peculiar to Dalmatia, Austria | Hungary, where this cordial originated. | The finest comes from zara, the capital of Dalmatia, and Is known as 'Maraschino | of Zara."
 l Prunelle derives its name from the plants now known as Brunella, remark able for the intense violet of its flower 1 buds.
 Apricot vanilla and cherry cordlals are | favored with the fruits of the plants. from which they take their names.
 The home of kummel is Russias It is l davored with kummin and carawas