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AlcoJtoL
made
principally
in
Dantzie,
and
is
rectified
with
cinnamon,
aniseed,
and
other
aromatics.
Kummel
is
the
favourite
liqueur
of
Russia
;
the
best
is
made
at
Weissenchein,
in
Esthonia
;
that
made
at
Riga
is
also
very
good.
Chartreuse,
a
pleasant
stomachic
liqueur,
is
made
by
the
Monks
of
the
Grand
Chartreuse,
near
Grenoble.
There
are
as
many
as
four
varieties
of
this
liqueur
:
a
pure
spirit,
which
is
of
a
clear
light
green,
and
the
bottle
is
incased
in
a
turned
wooden
case
;
a
light
green,
which
is
sweet
and
strong
;
an
amber,
which
is
not
so
sweet
;
and
the
white
Port.
The
well-known
liqueur
Noyeau,
of
which
the
best
comes
from
Martinique,
requires
good
age,
and
being
much
sought
after,
is
both
scarce
and
expensive.
Curagoa,
Cherry
Brandy,
and
other
compound
liqueurs,
ai'e
mostly
importations
from
Holland
and
Denmark.
The
delicious
Copenhagen
Cherry
Brandy,
of
which
Heeling’s
is
the
finest
quality,
is
made
from
the
small
black
wild
cherries so
plentiful
in
Norway.
No
imitation
can
equal
the
bond
fide
old
Dutch
Curacoa.
These
liqueurs
and
other
exquisite
concoctions
are
well-known
to
the
connoisseur,
who,
as
he
passes
the
ambrosial