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DRINK'S,
175
chiefly
produced
at
Riga,
and
Is
much
esteemed
in
Java
and
the
Eastern
Archipelago
generally.
Maraschino
Is
distilled
from
bruised
cherries.
The
fruit
and
seed
are
crushed
together.
It
Is
commonly
prepared
in
Italy
and
Dalmatia
from
a
delicately
flavoured
variety
called
Marazqices
or
Marascas,
a
small,
black,
wild
cherry,
so
named,
It
Is
said,
from
Its
bitterness.
Zara,
In
Dalmatia,
is
the
principal
place
of
production
of
Maraschino.
Cassis^
(or
Cacis)
Is
a
sort
of
ratafia
made
with
the
fruit
of the
cassis,
the
vulgar
French
name
of
a
species
of
gooseberry
with
black
berries.
Noyau,
or
Creme
de
Noyau,
derived
from
the
French
word
for
a
kernel,
is
commonly
prepared
from
white
brandy,
bitter
almonds
or
amygdalln,
sugar
candy,
mace,
and
nutmeg.
Its
distinctive
flavour
comes
from
the
amygdalln,
or
the
kernels
of
peaches,
plums,
cherries, apricots,
and
other
fruit.
In
Domin-
ica
the
bark
of
the
noyau
tree
[Cerasus
Occident
alis)
is
used,
and
in
France
the
leaves of
a
small
convolvu-
lus-like
tropical
plant
called
Ipomosa
dissectis.
It
is
coloured
white
and
pink.
Ratafias
are
called
by
du
Verger
liqueurs
de
conver-
sation,
and
eatt
clairettes
and
hypoteques,
an
old
term
of
which
Menage
expresses
himself
unable
to
find
the
derivation
as
applied
to
a
liqueur.
The
Master
Distiller
considers
them
preferable
to
spirituous
liqueurs.
Procope,
the
ancient
Master
of
Paris,
includes
under
this
term
liqueurs,
or
syrups,
as
we
^
Cassis
would
appear
to
be
the
name
of a
ville
{Boiiches-du-
Rhone)
which
has
a
eommerce
of
wine
and
fruit.
^