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FLAVORING
WINES,
LIQUORS,
AND
CORDIALS.
odor
would
be
desirable.
This
peel
also
enters
into
the
composition
of
the
various
formulas
for
bitters.
When
the
object
in
the use
of the
orange
peel
is
simply
to
obtain
its
agreeable
flavor,
the
rind
of
the
sweet
orange
is
preferable,
and
for
a
bitter
principle
that
of the
Seville
orange.
ORANGE
FLO'WER
WATER.
Orange
flower
water
is
commonly
prepared
'n
France
and
Italy.
It
is
nearly
colorless,
though
usually
of
a
pale
yellowish
tint,
in
consequence
of
being
kept
in
copper
bottles.
Much
color,
an
offensive
odor,
or
mouldiness,
would
indicate
impurity,
derived
from
the
flowers
in
the
process
of
distillation.
An
oil
is
obtained
from
the
flowers
by
distillation,
which
is
called
Nerolia,
in
France,
and
enters
into
the
composition
of various
liquors
and
cordials.
Orange
berries
are
sometimes
used
for
flavoring
cordials.
See
Formulas.
The
rind
of
the
Seville
orange
is
much
more
bitter
than
that
of
the
other
varieties.
The
essential
oil
is
imported
into
the
United
States
in
tinned
or
copper
cans.
If
has
properties
resem-
bling
those
of
the
oil
of
lemons,
but
spoils
more
rapid-
ly
on
exposure
to
the
air,
acquiring
a
turpentinisli