169 / 374
DRINKS.
•
169-
afterwards
add
one
ounce
of
salts
of
tartar,
and
stir
the
whole
well
together.
The
receipts
which
follow
of
German,
Dantzig,
and
French
liqueurs
postulate
a
preliminary
grinding
of
all
dry
substances,
such
as
cloves or
cinnamon
;
the
cutting
into
the
smallest
pieces
of
leaves,
flowers,
peels
;
and
the
reducing
to
a
paste,
by
means
of
a
marble
mortar,
of
almonds
and
fruit
kernels
with
a
small
quantity
of
spirits
to
prevent
them
oiling}
These
ingredients
should
be
allowed
to
soak
in
the
spirit
for
a
month
with
diurnal
shakings
in
a
warm
place.
Then
the
spirit
must
be
poured
off
and
the
water
added
after
the
quantity
in
the
receipt.
After
standing
a
few
days,
pour
off,
press
out
all
the
liquid,
mix
with
the
spirit,
add
sugar
and
colouring
matter,
and
filter
through
a
flannel
bag.
In
the
matter
of
gold
and
silver
leaf,
an
attempt
to
break
it
when
dry
would
reduce
one
half
to
dust,
and
so
spoil
the
appearance
of
the
liqueur.
It
must
be
spread
on
a
plate
which
has
a
little
thin
syrup
on
it.
The
leaf
must
also
be
covered
with
the
syrup,
and
then
torn
by
means
of
two
forks
into
small
pieces
about
the
size
of
a
canary
seed.
The
leaf
should
not
be
added
until
the
liqueur
is
in
the
bottle.
The
reader
will
observe
the
common
use
of
capillaire.^
Ligusticum
;
Lat.,
levisticum;
Fr.,
luvgsche^
leveshe,
liveche
\
O.
Eng.
livish,
lavage.
The
Italian
has
the
form
libistico^
and
the
Portuguese
levistico.
^
A
technical
term.
2
So
called
because
said
to
be
prepared
from
the
maidenhair
fern,
Adiantum
capillus
Veneris;
"but,"
says
Pereira
{Materia
Medico)/^
lYiQ
liqueur
sold
in
the
shops
under
this
name
is
nothing
but
clarified
syrup
flavoured
with
orange-flower
water."