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Liqueurs.
fluid
over
his
tongue
(knowing
that
such
delicious
conceptions
should
he
sipped,
not
bolted),
fully
appreciates
the
exquisite
pleasure
his
palate
ex-
periences
as
each
peculiar
and
delicate
flavour
is
brought
out.
For
general
purposes,
the use
of
liqueurs
is
much
abridged
by
reason
of
their
excessive
cost
;
yet
there
are
very
many
that
can
be
successfully
imitated,
and
become,
by
judicious
treatment
and
age,
equal
to
the
elaborate
foreign
production,
at
about
one-third
or
less
of the
cost.
In
making
liqueurs,
it is
highly
important
to
employ
the
very
best
materials,
and
to
observe
great
cleanliness
and
care
in
manipulation.
The
French
liquoristes,
who
stand pre-eminent
for
their
deli-
cious
cordials,
only
employ
the
best
materials
:
they
also
distinguish
three
qualities
of
compounds,
viz.,
Ratafias,
or
simple
liqueurs,
as
Noyeau,
Anisette
Water,
&c.,
in
which
the
spirit,
sugar,
and
aromatic
are
in
minute
quantities
;
the
Cremes
,
or
such
choice
liqueurs
as
Maraschino,
Dantzic,
Gold-
water,
&c.
;
the
oils,
Iluiles,
or
fine
liqueurs,
con-
taining
a
more
syrupy
consistence,
as
Cura^oa,
Anisette,
Bordeaux,
&c.
There
are
two
modes
of
making
liqueurs,
viz.,
by
infusion
and
distillation.
Most
of
them
can