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160
DRINICS.
they
say
mass,
nor
preach,^
and
they
are
for
the
most
part
ignorant.
But
they
make
a
boast
to
be
excellent
distillers
of
eaic
de
naffd'^
and
other
waters,
both
in
Verona
and
elsewhere.
Monastical
liqueurs
are
worthy
of
a
paragraph
to
themselves.
So
long
as
monks
have
existed,
they
seem
to
have
manifested
a
taste
for
the
concoction
of
these
drinks.
We
can
scarcely
pass
the
shop
window
of
a
liqueur-seller
without
having
our
attention
attracted
by
what
the
French
call
a
Kyrielle
or
litany
of
flasks
of
diverse
forms,-
decorated
with
tickets
bearing
such
titles
as
the following
\-^Liqueur
des
Chartretix,
Liqueur
des
Benedictins,
Liqueur
des
Cannes,
Liqueur
des
Trappistes,
Liqueur
des
Peres
de
Garaison,
Liqueur
du
P,
Kermanny
and
so
on.
A
large
volume
might
well
be
composed
on
these
liqueurs
alone.
About
their
supposed
virtues,
—
-aperient,
digestive,
antiapo-
plectic,
antispasmodic,
anticholeric,
tonic,
etc.,
that
book
might
be
well
supposed
likely
to
stretch
out
as
far
as
the
list
of
Banquo's
issue
to
the
diseased
imagi-
nation
of
Macbeth.
The
search
for
the
philosopher's
stone
and
the
powder
of
projection
was
by
no
means
wholly
fruitless.
It
strengthened
the
hands
of
chemistry*
It
was
also
the
cradle
of
liqueurs.
In
the
early
part of
the
middle
ages
the
learned
inhabitants
of
the
convents
^
According
to
their
first
institution
the
J-esuits
were
not
priests.
This
was
conceded
to
them
afterwards
by
Paul
V.
Their
primitive
principal
occupation
was
the
assistance
of
the
sick
and
the
distil-
lation
of
salutiferous
waters,
whence
they
were
known
as
^^
padri
delV
acguaviie"
or
Fathers
of
brandies.
*
A
liqueur
made
with
the
flower
of
citron.