The encyclopædia of practical cookery

In writing of foreign Liqueurs, Professor Simmonds, who may be acknowledged as an authority in these matters, and to whom we are indebted for much useful information, tells us in his book on “ Popular Beverages ” that ordinary and fine Liqueurs have improved much in quality during the past ten years, and this he attri- butes to an increase in the consumption, “ which has enabled the manufacturers to carry out the production on a larger scale, and to substitute spirits perfumed with Benzoin for the essential oils formerly used,” the flavour being greatly improved by this means. To obtain superfine qualities in Liqueurs, long keeping is recommended ; but, as only a very few producers have space or capital sufficient to enable them to store a quantity for any length of time so as to acquire this advantage, the bulk of the Liqueurs sent into the market are neither perfect nor, in many cases, genuine. It is said by experts that the best Liqueurs, or those from which the fixed oils have been eliminated by maturing, are not offered for con- sumption under twelve months from the date of their making ; but this cannot be said to apply to the great bulk of Liqueurs imported into this country. Liqueurs made in France to the extent of £6,000,000 sterling are, with the very small exception of 500,000galls. (at l2s. a gallon) sent over to us, consumed in the country ; and those imported by France are insignificant in comparison ; being chiefly curaeoa from Holland, maraschino from Italy, and kiimmel from Russia. The chief centres of production for distilling French Liqueurs are Paris and Lyons for all sorts, Marseilles for absinthe, Grenoble for its ratafias, and Dijon for cassis. The names usually applied to distinguish qualities are “ Elixir,” given to those of a yellowish hue, strongly aromatic ; “ Eau,” or “ Creme,” to white Liqueurs; and “Ratafia,” to those darker ones which contain infusions of fruit or syrup. For further details of the standard foreign Cordials and Liqueurs it will be necessary to refer to their special headings, such as Absinthe, Alkermes, Benedictine, Centerba, Chartreuse, Crambamboli, Curaeoa, Falernum, Hogplum, Juleps, Kummel, Kirsch or Kirschen- wasser, Maraschino, Nectar, Negus, Noyeau, Punch, Raki, Ratafia, Shrub or Santa, and others. In America the Cordials and Liqueurs are more original and pronounced, but many a tasty Liqueur is served to the feminine - portion of the population under the dis- guise of a temperance name : as “ French Strawberry Cream Soda,” “ French Sherbet,” and “ Chocolate Ro- maine,” the latter being a mixture of sherry and chocolate, which a witty writer observes must be a marvellous cure for headache, as that ailment is generally alleged as the excuse for partaking of the beverage. r' For the use of such as may desire to manufacture Cordials or Liqueurs for themselves the following hints and suggestions should be useful: All dry substances, as cloves, cinnamon, mace, and nutmeg must be ground or pounded very fine, and leaves, flowers, peel, figs, and similar ingredients should be previously cut up into the smallest possible pieces, and used quite fresh if possible ; but if dried, probably nearly double the quantity in bulk will be required. Almonds and other kernels will have to be pounded to a paste in a mortar with a small Cordials and Liqueurs — continued.