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74:
A TREATISE ON
Germa;n, H<m8elwld Vinegar.-Soft
water
7i
gal–
lons; honey, or brown sugar, 2 lbs.; cream of tartar
2 oz. ; corn spirit 1 gallon ;-as last.
FRENCH LIQUEURS AND OORDIAIS.
LIQUEURS.
Diluted alcohol, aromatized and sweetened. The
French liqueuristes are proverbial for the superior
quality, creamlike smoothness, and delicate flavor
of their cordials. This chiefly arises from the em–
ployment of very pure spirit and sugar, and the
judicious application of the flavoring ingredients.
The French liqueuristes distinguish their cordials
into two classes, viz. :
waters,
or liqueurs, which,
· though sweetened, are perfectly devoid Qf viscidity
-and
<Jr60!m8,
oila,
and
bol!m8,
which contain suffi–
cient sugar to impart to them a considerable degree
of consistence. The first part of the process is the
preparation of the aromatized or flavoring essences.
These are usually prepared by infusion or macera–
tion in very pure spirit,
at
about 2 to 4: u. p. (sp.
gr.
Digitized
by