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K.ANUYAC'ITRING AND ADULTERATING LIQ"CORS.
'l5
0·922
1:o
0·925), placed in well-corked glass carboys,
or st.oneware bottles. The maceration is continued,
with
occasional agitation, for four or five weeks,
when the aromatized-spirit
is
drawn off, and either
distilled or filtered; usually the former. These
spirits are called, by the French, "
ilnfmions."
The
outetr
peel of cedrats, lemons, oranges, limettes, ber–
gamottes, &c., is alone used, and is obtained either
by carefully peeling the fruit with a knife, or by
rubbing it off with a lump of hard white sugar.
Aromatic seeds and woods are bruised by pounding
before being submitted
1:o
infusion. The substances
employed by the French to
color
their liqueurs are,
-for
b"tue,
sulphate of indigo nearly neutralized with
chalk, or the
j
nice of blue :flowers or berries
;-/awn
and
.brwndy
color,
burnt sugar;
fl'"een,
spinage or
parsley leaves digested in spirit ; also by mixing
blue and yellow
;_,,.ed,
powdered cochineal, either
alone or mixed with a
li#le
alum
;--violet,
blue
violet petals, or litmus
;~ellmo,
an aqueous infu–
sion of saffiowers or French berries, or a spirituous
tincture of turmeric.
CORDIAL.
Aromatized and sweetened spirit employed as a
beverage.
Digitized
by