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DRINKS.
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in
consequence
of
its
extreme
excellence,
from
the
dew
of
the
sun,
ros
solis,
was
made
of
burnt
brandy,
sugar,
and
the
juice
of
sweet
fruits,
such
as
cherries
or
mul-
berries.
Louis
XIV.
was
much
attached
to
this
par-
ticular
liqueur.
That
prepared
for
him
was
said
to
differ
a
little
from
the
ordinary
compound.
A
receipt
is
oriven
of
the
kino^'s
drink.
Equal
quantities
of
eau
de
vie
and
Spanish
wine,
in
which
were
infused
anise,
coriander,
fennel,
citron,
an-
gelica,
and
sugar-candy
dissolved
in
camomile
water,
and
boiled
to
a
thick
syrup,
were
a
distinctive
feature
in
this
royal
liqueur.
Owing
to
oblivion
or
ignorance
of
the
anisette
of
Henri
II.
this
monarchical
recop:nitionof
rossolio
has
led
to
the
supposition
that
liqueurs
were
invented
to
invigorate
the
senile
decrepitude
of
Louis
XIV.,
but
it
has
been
shown
that
they
existed
long
before
his
time.
George
IV.
is
said
to
have
been
attached
to
liqueurs
in
much
the
same
way
as
Louis
XIV.,
who
may
have
supposed
that
they
in
some
measure
im-
proved
his
health
or
arrested
his
decay.
The
liqueur
industry
is
chiefly
continental,
and
the
liqueurs
are
very
numerous.
Holland
is
famous
for
its
Curapa
and
Russia
for
its
Kummely
and
almost
every
large
district
of
France
has
its
own
speciality
of
liqueur.
Bordeaux^
is
remarkable
for
its
Anisette,
^
One
of
the
most
important
liqueur
manufactories
is
that
of
Marie
Brizard
and
Roger
of
Bordeaux.
In
1755
Marie
Brizard,
in
the
Quartier
S.
Pierre,
a
lady
of
much
devotion
and
charity,
devoted
a
large
portion
of
her
time,
in
imitation
of
the
monks,
to
the
con-
coction
of
medicinal
cordials.
Of
these,
her
Anisette,
so
called
from
its
chief
ingredient,
soon
attained
a
wide
reputation.
Roger
married