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LIQUEUR VERTE.—A French liqueur,somewhat similar
to Green Chartreuse.
MANDARIN.—A French aperitif with a bitter orange
flavour, dark brown in colour.-
MANDARINE DE BLIDAH.—See Creme de Mandarin.
MANDARINE.—A French liqueur flavoured with tan-
garine.
MARASCHINO.—The liqueur of Zara, in Dalmatia,
Italy. It is white and has a very distinctive flavour
of the cherry.
MONASTINE ABBAYE ST. GRATIEN.—A pale yellow
French liqueur, slightly similar to Yellow Char
treuse.
MOUSSEC.—English sparkling wine.
MOUT.—French for"-Must," or unfermented grapejuice.
MUST.--Grape juice before it has fermented and become
wine. True wine is made from the must of freshly
pressed grapes, but methods have been devised for
sterilizing, evaporating or treating must in such a
way that its fermentation is prevented and the must
can be imported as grape juice, which escapes heaw
duties placed on wine; such must is used for pro
ducing British wines after fermentation has been
produced by adding yeast to it.
NALIVKA.—See Cherry Nalivka.
NIP. Half a reputed pint, or l-24th of an Imperial gallon.
A Nip of Champagne is known in the wine trade as
a Quarter-Bottle, or as a"Baby."
NOYAU.—A white or pink liqueur, sweetened and
flavoured with the kernel of the almond.
ORANGEBITTERS.—An extract ofsour oranges, or sour
orange pips.
ORANGE BRANDY.—Liqueur Brandy flavoured with
orange, brown in colour.
ORANGEGENEVA.—Geneva Gin flavoured with orange,
yellow in colour.
ORANGE GIN.—Gin flavoured with orange, yellow in
colour.
ORANGE LIQUEUR.—Made both in France and
Holland, a sweet liqueur flavoured with orange.