sizing. distillation of alcohol. · its transparency frequently communicake to it an un- pleasant...

DISTILLATION OF ALCOHOL.

Fia. 14.

2Z Cap, having at its lower portion a collar, I, fitted to the upper collar of the water-bath, J. Safety-valve.

Coloring. Distilled liqueurs when sweetened with white sugar

are colorless ; in this condition they are as pleasant and as good as when colored, and may receive any desired color; nevertheless, under some circumstances, the coloring cannot be of service in the manufacture of liqueurs; and frequently the coloring materials alter and destroy the various perfumes which enter into their

SIZING. 445

composition, especially those which will produce the deeper tints.

The colors most generally used are, yellow from the lightest to the darkest shade, the reds, green, and violet. Such a trifling commercial artifice as the different color- ings, is an excuse for varying the name of the same liqueur; on account of the necessity- of covering the yellow tint caused by the use of brown sugars; and finally, to please the fancy of certain consumers, who experience as much satisfaction in the variety of colors as in the diversity of flavors.

We have already indicated the change produced by time in the infusions of red fruits; this alteration also occurs in liqueurs compounded with these infusions, -and as yet we know of no means by which the inconvenience can be avoided; it is very certain that any attempts to remedy the evil only result in changing the color of the liqueurs still more.

As to liqueurs colored yellow by an infusion, they are liable to become darker by age, and may receive certain shades which will render their original color more pleasant or change it altogether.

The coloring of superfine liqueurs should be applied only after they have been mellowed, for this operation will positively destroy the brilliancy and beauty of the colors. It is also indispensable to add a small quantity of a solution of alum (15 grammes dissolved in a glass of water, to the hectolitre) to a colored liqueur, in order that the color may not change.

Sizing (Clarifying).

Transparency is one of the essential conditions in the manufacture of liqueurs, for it is as important in render- ing them acceptable as the proper proportions of perfume, alcohol, and sugar. Indeed, when a vinous or spirituous liquor is met with in a muddy or clouded condit.ion, whatever merit it may possess, even if it be Zuchryma chmkti, the first impression will be unpleasant, and even where the real quality of the liqueur is recognized by

446 . DISTILLATION OF ALCOHOL.

the taste, there will still remain a sentiment of regret that the proper transparency is lacking: moreover, a,

muddy liquid alnlost always indicates that i t has been badly prepared, and the foreign substances which affect its transparency frequently communicake to i t an unpleasant flavor.

The design of sigi72g is to obviate the objections we have just indicated ; for although liqueurs mill in time -

clarify themselves, this operation is indispensable. Various substances are used for sizing; viz., albumen

01- the whites of eggs, isinglass (fish glue), gelatine, and milk.

When one hectolitre of liqueur is to be sized with albumen, the operation is as follows :-

Take the whites of three eggs, whip them up with one litre of water, pour the whole into the liqueur, mix thoroughly, and allow it to stand twenty-four or forty- eight hours.

This sizing is adapted to those liqueurs which have a troubled or milky appearance in consequence of the partial separation of volatile oils or resinous substances; it may also be applied to liqueurs prepared by infusion, being careful, however, to diminish the quantity of white of eggs two-thirds, because the albumen attacks t h e color and renders it pale.

Fish size is used as follows :- Take ten grammea of fish glue, cut in small frag-

ments with a knife or broken with a pestle, and dissolve it in a small quantity of white wine or water, to which a little vinegar has been added, whip i t from time to time, adding a little white wine or vinegar and water until the quantity amounts to one litre ; after the solution is completed, pour this size into the liqueur, and stir for two minutes; allow i t to rest for several days.

This method of sizing is to be preferred for highly spirituous lique'urs.

Gelatine size is prepared by dissolving thirty grammes of this substance in one litre of water, which should be heated ; add to the liqueur, mix thoroughly, and permit it to stand several days.

SIZING.

Gelatine is proper for white liqueurs, and those which contain but a small proportion of alcohol.

Milk also is used s~lccessfully fir the clarification of semitransparent and slightly alcoholic liqueurs ; for this purpose, one litre of mllk is boiled and poured directly into the liqueur, thoroughly stirred, and fifteen grammes of alum dissolved in a glass of water added ; . stir again, and allow to stand several days. - If, however, the liqueur operated on has been artificially colored, i t will be necessary to omit the alum, because the liqueur will already contain an equa.1 quantity of alum intended for -

fixing "the color. The quantities of fish glue, gelatine, and milk, which

w e have indicated, are intended, as in the case of albu- - -

men, for one hectolitre of liqueur. The acetate (sugar of lead) or the subacetate of lead

(the extract of lead) is a dangerous substance for clarification, and is unfortunately used by some liquorists, because it succeeds well in accomplishing the object. I n addition to this practice being most objectionable, those who apply i t risk a criminal prosecution for the offence.

Some who are more scrupulous, after having treated a liqueur by the acetate or subacetste of lead, neutralize these salts by the usc of the same quantity of tartaric acid, which, by forming an abundant precipitate, throws them to the bottom. The quantities employed for a, hectolitre of liqueur are generally as follows: acetate or subacetate of lead, 100 grammes; tartaric acid, 100 grammes.

The uresence of a salt of lead in any liquid is readily detected by adding to it a few drops of a Solution of sulphate of soda (5 grammes of the sulphate dissolved in 15 grammes of water), or an alcoholic solution of picro- me1 (alcohol 15 grammes, picromel 2 grammes).

Liqueurs are sometimes s~zed when hot, that is to say, at the time of mellowing, the whites of-a dozen of eggs ?re added to a hectolitre of liqueur ; this method is ob- ~ectionable, because the liqueur so treated acquires the flavor of cooked albumen, which evep time mill scarcely dissipate.

448 DISTILLATION OF ALCOHOL.

For re.asons deducible from what. has been ,set forth in this article, after the liqueurs have been clarified by sizing and rest, it is still proper to filter them, in order

- to produce a perfect state of transparency.

N O T E . F O ~ superfine Curagoas we would advise, ne a consequence o f numerous experiments, the use o f one litre of pure boiling milk t o the hectolitre, ngitatiag it vigorously in the cask or can, and allowing i t to rest as long a s possible before filtering.

Filtering. ' -I

Filtering consists in passing and repassing, as often as may be necessary, a liquid through the pores of a substance pervious to liquids only, and almost absolutely impermeable to solids even in the finest state of divi- sion. This result is obtained by means of a conical bag ' or pocket of woollen stuff lined with filtering paper, or with the latter only.

The operation by means of the bag is conducted as follows :-

Attach a very clean woollen bag to the hooks on the interior of the copper filter, then pour into it a portion of the liqueur, having first closed the stopcock at the bottom of the filter, take three or four sheets of filtering

. paper, which have first been reduced to a pulp in a mortar with a little water, and mix them with an- other portion of the liqueur in n basin, then pour this mixture into the bag ; fill the latter entirely with liquid, and receive the liquid which flows off in n pan (of sheet tin or tinned copper) ; return the liqueur several times into the filter, being careful to pour it in a gentle stream as near the middle as possible, and keep the bag always full. When the liqueur runs clear, collect in a clean can or jar, and store i t in casks or bottles, as may be desired.

In order to avoid the necessity of keeping the arm constantly extended with a basin of liqueur to feed the filter, a can containing the liqueur may be placed above' the filter (see plate IX., figs. 14 and 15), having n cock at the bottom, and by opening this so as to admit a stream

FILTERING. 449

proportional to that from the filter, the operation will scarcely require any personal supervision.

If, in consequence of circumstances, which, by the by, must be avoided as much as possible, i t becomes necessary to filter a liqueur as soon as it is compounded, two or three more sheets of paper must be used, and in the event of the liqueur being milky, in consequence of floating particles of undissolved volatile oil, a small quantity of powdered animal black must be added to separate the excess of oil. This meihod, however, must not be abused, because the liqueur will thereby lose a portion of its perfume. It is to be understood that animal black can be used only with white liqueurs, its de- . colorizing properties forbidding its use with those that are colored; a little powdered alum may be proper under these latter circumstances.

As has been said above, the bags are conical pockets, which should be made of a twilled woollen goods called swanskin (mo2Zelon de Zaine) ; the bags made of felt, as used by the wine merchants, are not suitable for the purposes of the liquorist.

A number of bags should always be kept on hand, so as not to filter a white liqueur through a bag which has been used for one that is colored, or containing a perfume which may be injurious to it. The bags must be well and carefully mashed without beating them, but simply by dipping them frequently in many waters, in order not to remove the nap of the cloth, which is necessary for the proper adhesion of the pulped paper used in after operations. When the bags are well dried, it is important to keep them in some place thoroughly pro- tected from dust of all kinds.

Filtering paper is an unsized paper; it is white, gray, or reddish gray; the latter is to be preferred. The quality of this paper is tested by its softness and flexi- bility, or when touching it to the tongue the moisture gtrikes through at once ; it must be examined carefully, to see if there are threads of wool, or if, when holding the sheets to the light, there are thin places which may give way under the pressure of the liquids to be filtered.

29

450 DISTILLATION OF ALCOHOL,

Filtering by paper alone is adopted only when small quantities of a liqueur are to be operated on ; the filtering paper is made into the form of a funnel; to effect this,

- a square sheet of paper is folded in four parts, then each of these is folded into four parts, so as to form s fan folded into sixteen parts ; the upper portion, which is uneven, is cut off, then the doubled sheet is opened into the form of n cone. The filter is then placed in a glass funnel, care being taken to sink it as low as possible in the funnel, so that the bottom of the filter will ndt weight of may tear

have too larie a surface unsupported; the ' the liquid, being in proportion to the surface, it. The funnel is placed on a jar or bottle,

and the liquid poured on the filter : the first portions of the filtered liquid are passed through the filter a second time, if necessary.

I

Storing and Preservation of Liqueurs. 1 Whatever attention may be given in all the depart-

ments of the manufacture of liqueurs, as well as in the selection of the materials which enter into their composition, i t is rare that these liquids are perfect immedi- ately after their preparation ; time, mellowing, and every precaution taken for their preservation, only produce this desirable result.

Liqueurs should be kept in some place which has an almost constantly equable temperature ( 1 5 O or 20° Cen-

I

tigrade), and, as has been said before, as remote as ~ o s - I

sisle frb-m the noise and jar of workshops and vehicles.

The sun and daylight act energetically on liqueurs. Sunlight destroys their color, and precipitates it to the bottom of the bottles; Swiss absinthe, which has for some time been subjected to its action, acquires a very decidedly rancid taste. Daylight also attacks colors, and causes them to deposit.

Barrels or casks for large quantities, and stone jugs for small, are infinitely better for the preservation of liqueurs than vessels of tinned copper or glass bottles; and finally, as a general rule, liqueurs improve more in quality when in large vessels than in small ones.

CLASSIFICATION OF LIQUEURS. 451

Classification of Liqueurs.

Liqueurs which are prepared by distillation (or maceration), or by the solution of the essences, are divided illto four principal classes : common (ordinaires), half- fine (demi-fines) , fine (fines), and superfine (surfines) liqueurs.

The third fine (7ipezcrs teirs-Jines) liqueurs are known only in the city of Paris ; they are prepared by mixing the common and half-fine in equal parts.

Double liqueurs (liqueurs doubZes) are manufactured everywhere else in France except in Paris; and the suburbs of the city ship them in considerable quantities.

The classification of liqueurs depends on the proportions of alcohol, perfume, sugar, and water employed in the manufacture, as well as in the care given to their preparation.

The names waters and oils (eaux et 7~uiZes) are applied more particularly to common (orcZinaires) liqueurs ; there are, however, some liqueurs of superior quality which are also known by these names. The names creams and elixirs (crdmes et dlixirs) are given almost exclusively to fine and superfine liqueurs. These last are further divided into several kinds, as French, foreign, and West Indian liqueurs (Fran~aise, etrangdres et des CZes) . The ~atafias are liqueurs composed of infusions of fruits or aromatic substances.

As for the names peculiar to each liqueur, the variety is infinite, and we cannot pretend to indicate all of them; moreover, the originality and eccentricity of some names, such as esprit de Qhateaubrimtd, d'AbdeZ-Kadir, de Nap+ h n , liqueur cZe la poZka, de Za Couronne, no matter what, &c., proves that they have nothing serious or fixed in them, but are only a matter of fancy ; a new and highly colored label and a different tint transform almost any known liqueur into something new. We shall confine

, ourselves, therefore, to the receipts for such liqueurs as are well known, and are in demand by the public.

Nomenclatnre and Receipts for Liqueurs by Distillation.

Common Liqueurs.

The proportions of alcohol and sugar for common liqueurs are the same, viz., 25 litres of alcohol a t 85O, allowance being made for the quantity of perfumed spirit, and 12 kilogrammes, 500 grammes of sugar, for each hectolitre of liqueur; the quantities of water and perfume being variable.

The quantity of alcohol we have indicated may, per- haps, appear to be too small. It is that, however, which is most generally employed. Nevertheless, when t ~ o k - six is at a low price, this proportion may be increased two or three per cent. as a maximum.

If, instead of dissolving the sugar as it is required in the manufacture, syrups prepared in advance are used, as is done in large establishments, i t will be necessary to reduce the quantity of water which we indicate so as to place it in proper proportion to the syrup used. Thus, suppose that the syrup weighs 34*, on consulting the table (page 389) we observe that a litre of this liquid contains 850 grammes of sugar; it will require, therefore, 14 litres and 70 centilltres of syrup to represent the 12 kilogrammes, 500 grammes of sugar called for, and, consequently, only 60 litres and 30 centilitres of water for the operation, This example being well understood, we may dispense with others.

The use of syrups prepared in advance enables the liquorists to profit by the richness of a sugar, and to furnish liqueurs always of equal sweetness; while, on the other hand, by employing a dose of raw or refined sugar, the result is not constantlv the same-

--./ ~ - - ----

Certain liquorists who sell tbeir goods at a very low price employ syrup of starch to partially sweeten their common and demi-fine liqueurs ; others add this syrup, not for the purpose of economizing sugar, but to impart a thicker and more oily appearance to their liqueurs. The following are the doses employed by the last-named : 9 kilogmmmes sugar, and 6 litres (7 kilogrammes, 500 grammes) of white syrup of starch.

NOMENCLATURE

It is known that

AND RECEIPTS FOR LIQUEURS. 453

a common liqueur contains the proper quantity of sugar when it marks 5O on the saccharometer.

Anisette, or &u d'AnG.

Spirit of anise (ordzkaire) . 5 litres. ;

Alcohol, 85O . . 20 "

Sugar . -12 kilog.,' 500 grms. Water . : 66 litres.

Place the spirit of anise and the alcohol in a can; add the sugar, dissolved by heat, in a portion of the water; then com- plete the manufacture by pouring in the balance of the water ; size, and after a sufficient rest, filter.

Spirit of angelica (roots) . . 8 litres. Alcohol, 85O . 17 " Sugar . 12 kilog., 500 grms. Common water . . 63 litres.

The operation is the same as the last.

spirit of lemon 1 litre. Rose water . 3 litres. Alcohol, 85O . 24 "

Sugar . 12 kilog., 500 grms. Common water . . 63 litres.

Colored red with orchil ; process as last.

Spirit of curasoa (common) . 8 litres. Alcohol, 85O . . 17 " Sugar , 12 kilog., 500 grms. Water . . . 66 litres.

Color a deep yellow with caramel, or a small quantity of the coloring for demi-fine curaGoa. Process as above.


Flezws d' Oran yer. Orange-flower water . . 5 litres. Alcohol, 83O . 25 ‘& - Sugar - 12 kilog., 500 grms. Water . 60 litres.

Process the same as for anisette.

Spir't of raspberries . t, 10 litres. Alco 01, 85O . 15 "

Sugar . 12 kilog., 500 grms. Water . . 66 litres.

Color red with orchil, and proceed as above. A rntnca of raspberries is also made by infusion or maceration.

Mi32 t . Peppermint water . . 8 litres. Alcohol, 85O . . 26 a

Sugar . . . . . 12 kilogs., 500 grms. Water . . 58 litres.

Proceed as for anisette. This (o~cii,zaive) liqueur is not so pleasant, because the perfume requires. much sugar.

Spirit of apricot seeds . . 9 litres. Alcohol, - 85O . . 16 " Sugar . . 12 kilogs., 500.grms. Water . . 66 litres.

Process as above.

Parfait Amozcr. Spirit of lemon . . 2 litres.

" coriander. . 2 "

Alcohol, 85O . 21 " Sugar . . 12 kilogs., 500 grms. Water . . 66litres.

Color red with orchil, and proceed as above.

NOMENCLATURE AND RECEIPTS FOR LIQUEURS.

Rose water . . 6 litres. Alcohol, 85O . . 25 " Sugar . . 12 kilogs., 500 grms. Water . . 60 litres. . ~

Color red with orchil, and proceed as above.

Eazc cZes &pt-g~aines. Spirit of dill (aneth.)- . . 1 litre, 26 centilitres.

angelica (seeds) . 2 litres. b b anise . 2 - ' L .,

celery . r L skirret (chervq

coriander . fennel .

Alcohol, 85O . Sugar . Water .

Color a bright yellow

2 " . 1 litre. . 2 litres. - 1 litre. . 14 litres. - 12 kilogs., 500 grms. 1 66 litres.

with caramel, and proceed above.

Vemetro. 1

Spirit of muskmallow (amhrette) 50 centilitres. " dill . . 1 litre. LC anise . . 2 litres. - L L " caraway . . Z - t c L b

LC

L L

. Alcohol Sugar Water

Proceed ferred of a

coriander . i l i candy carrot (daucus) . 1 litre. fennel . 2 litres.

,, 85O . . 14 litres, 50 centils. . 13 kilogrammes. . 66 litres.

as above. This liqueur is sometimes pre- bright yellow. In this case add a little cara-

mel. Remark.-In the preparation of common (ordinaire)

liqueurs, the perfumed spirits may be replaced by aromatic distilled waters and vice versa, in which case, the difference in the quantity of alcohol must be taken into account. so that the liqueurs shall always contain 25 per cent. of' alcohol at 85O.


Liqueurs Doubles. As with the preceding liqueurs, the proportions of alco-

hol and sugar are invariable for double liqueurs, and - also, as is stated, for one hectolitre of liqueur, viz., 50 litres of alcohol at 85O and 25 ldogrammes of sugar. As for the perfumes, the proportions vary according to the substances which furnish them.

I t must be observed that the double liqueurs, which in theory should contain a dose of perfume double that of the cornwon liqueurs, cannot, as a general rule, contain this quantity. These liqueurs being destined to be reduced one-half by the addition of clear water, so that a litre of double liqueur shall form two, if the dose of perfume is doubled, the liqueur so reduced will acquire a milky tint, due to the excess of volatile oil thrown- out of solution, and will thus become unpleasant to the eye. By following our receipts, this inconvenience mill be avoided.

Anisette or &u d'Anis. Spirit of aniseed . . 8 litres. Alcohol, 85O . . 42 " Sugar . . 2 5 kilogrammes. Water . . 33 litres.

.Proceed as for anisette m-cZinai7.e.

Spirit of angelica (seeds) . . 14 lit& Alcohol; 85O . . . . . 36 " Sugar . . 2 5 kilogrammes. Water . . 33 litres.

Process as above.

Cent- &~GATZS. Spirit of lemon . 1 Rose water . . 6 Alcohol, 85O . 48 Sugar . . 2 5 Water . . 27

litre, 50 centils. litres. litres, 50 centil. kilogrammes. litres.

Color a decided red with orchil, in order that the di-

LIQUEURS DOUBLE. 457

luted liqueur may have a color similar to that of the cent-sept-ans mdinaire.

Proceed as above.

Spirit of curaqoa (common) . . 10 litres. Alcohol, 85O.. . 40 "

Sugar - . . - . 25 kilogrammes. Water . . 33 litres. . . ----

Color a deep yellow with caramel, adding a little of coloring for demi-fine curaqoa, and proceed as above.

This double liqueur is one of those which is least preferred, onaccount of the facility with which the volatile oil of orange peel is thrown out of solution by reducing it with water.

FZeur d' Oranger. Orange-flower water . . 10 litres. Alcohol 85O . . 50 "

Sugar . . . . 25 kilogram&es. Water . . 2 3 litres.

Process same as for anisette.

Spirit of raspberries . . 16 litres. Alcohol, 85O . . 34 "

Sugar . . 2 5 kilogrammes. Water . . 3 4 litres. . - -- - - -

Color a deep red with orchil, and proceed as above.

Peppermint water. . 12 litres. ..

Alcohol, 85O . . 50 " - Sugar . . 25 kilogrammes. Water . . 21 litres.

Process same as for anisette.

Einu de Noyaux. /

Spirit of apricot seeds - . 14 litres. Alcohol, 85O . . 36 " .

Sugar . . 25 kilogrammes. Water . . -33 litres. . . ~ -.

Process the same as the last.


Pa?faid Amour. Spirit of lemon . . 1 litre.

' coriander . 6 litres. Alcohol, 85" . . 43 " Sugar . . 25 kilogrammes. Water . . 33 litres.

Color a decided red, and proceed as above.

BuiZe de Roses. noselwater . . 12 litres. Alcohol, 85O . . 50 " Sugar . . 25 kilogrammes. Water . . 21 litres.

Proceed as above.

Em As Xept-graines. Spirit of dill (aneth) . . 1 litre.

" angelica (seeds) . . 1 LL anise . . 2 litres.

i L L celery . . 1 litre. - L L chervi . . 1 '*

6 1 coriander . 2 litres. LL fennel . . 1 litre.

Alcohol, 85" . . 41 litres. Sugar . . 25 kilogrammes. Water . . 33 litres.

Color yellow with caramel, and proceed as above.

Vqelro. Spirit of muskmallow -

" dill LL anise . L L caraway . " coriander " daucus . 1 1 fennel .

Alcohol, 85" . Sugar . Water .

If necessary, color yellow with as above.

. 1 litre. . 1 . 2 litres. . 1 litre. . 2 litres. . l l i tre. . 1 41 litres. . 25 kilogrammes. . 33 litres.

caramel, and proceed

LIQUEURS DEMI-FINES. 459

The remarks made at the beginning and end of the receipts for ordinary liqueurs, apply equally to liqueurs do z~bles.

Liqueurs Demi-fines.

Demi-fine liqueurs have for their foundation, like the preceding, fixed doses of alcohol and sugar, viz., 28 litres of alcohol at 85O, and 25 kilogrammes of sugar.

Anisette. Spirit of anisette (ordinacre) . . 6 litres Orange-flower water. . . 1 litre. Alcohol, 85" . . 22 litres. Sugar . . 25 kilogrammes. Water . . 54 litres.

Process as for anisette ordinaire.

Spirit LI of angelica (roots) . . 7 litres. (seeds) . 7 "

Alcohol, 88" . . 14 "

Sugar . . 25 kilogrammes. Water . . 55 litres.

Proceed as above.

CrBme de Celeri. Spirit of celery . . 12 litres. Alcohol, 88" . . 16 "

Sugar . . . 25 kilogrammes. Water . . 55 litres.

Process as above.

Cent-Sept-Ans. Spirit of lemon . . 2 litres. Rose water . 3 "

Alcohol, S5O . . 26 "

Sugar . . 25 kilogrammes. Water . . 52 litres.

Color red with cudbear, and proceed as above.

LIQUEURS DEMI-FINES.


Spirit of apricot seeds . . . . 14 litres. Alcohol, 85O . . 14 'L

Sugar . . . . . 25 kilogrammes. Water . 55 litres.

Spirit of curaqoa (ordinaire) - . 12 litres. Infusion of curaqoa . 15 centilitres. - Alcohol, S5O . . 15 litres. Sugar . . 25 kilogrammes. Water . . 55 litres.

Color with one litre of the coloring for demi-fine curaqoa, and, if the color should be too red, reduce it to a deep yellow by a few drops of a solution of tartaric acid. If requi~ed, add a little caramel to give more body to the tint.

Proceed as above. "

Parfai t Amour.

Spirit of lemon . . 3 litres. I

" " coriander . . 4 "

Alcohol, 85O . . 21 '<

Sugar - . 25 Bilogrammes. Water . . 55 litres.

Color red with cudbear, and proceed as the last. Orange-flower water .. 9 litres. Alcohol, 85O . - 28 " Sugar . ;. 25 kilogrammes. Water . . 46 litres.

HuiZe de Roses.

Rose water . . 10 litres. Alcohol, 85O . - 28 " Sugar . . 25 kilogrammes. Water . 45 litres.

Proceed as for anisette.

HuiZe de Framboises. Color red with cudbear, and proceed as above. Spirit of raspberries . . 15 litres.

Alcohol, 8s0 . . . . . 13 K L

Sugar . . 25 kilogrammes. .Water . . 55 litres.

Eau des Xep.+grai~zes. dill . . 1 litre, 50 centilitres. angelica (seeds) . 2 litreq 50 "

anise 2 " . .


celery . 2 " chervi . . 1- litre, 50 centilitres. coriander . . 2 litres, 50 "

C&me de Menthe. Mint water - . 10 litres. Alcohol, 85O . 28 " Sugar . . 25. kilogrammes. Water . . 45 litres.,

fennel . . 2 "

Alcohol, 85O . 14 "

Sugar . . 25 kilogrammes. Water . . 55 litres. Proceed as above.

Color a bright yellow with caramel, and proceed as above.

C ~ 2 m e de Noka. Eau de Moka (coffee) . . 20 litres. Alcohol, 85O . . 28 "

Sugar . . 25 lcilogrammes. Water . . 35 litres.

Proceed as above.


FINE LIQUEURS. 463

Pine Liqueurs (Liqueurs Fines).

Fine liqueurs, with the exception of curqoa, are all prepared with the same quantity of alcohol and sugar; the dose of the latter varies, however, with certain liquorists according to the selling price; they use 375 grammes (12 02.) to the litre of liqueurs, but it is better to employ the quantity we indicate (437 grammes, 50 centigrammes, or 14 ounces).

In order to avoid the constant repetition of the doses - of sugar and water, we shall indicate them only in the first receipts. It must be understood that all the quantities, whatever be the character of the materials, are intended for one hectolitre of liqueur.

Spirit of muskmallow . . 50 centilitres. 4 L " dill . . 1 litre, 50 centilitres. " " anise . 3 litres. L L " caraway .

- . . 3 " " " coriander . 3 "

" daucus . . 1 litre, 50 centilitres. L L " fennel . 2 litres, 50 ' L

Alcohol, 85O 13 Sugar . . 25 kilogrammes. Water . . 55 litres.

If required, color yellow with caramel, with the addition of a little saffron. - Process same as preceding.

Anisette.

Spirit of anisette (de Bourdeaux) . 25 litres. Orange-flower water . : 1 litre. Infusion of iris . . 20 centilitres.'

Brandy (eau de vie), 5 8 O . 40 litres. Rum (taJia), 56O . 6 ' 6

Concentrated spirit of lemon 10 centilitres. Citric acid . . 50 grammes. Hyson tea . . 125 "

~ l c o h o l , 86O . '7 litres. Sugar . 43 kilog., 750 grms. Water , 38 litres. Raw Martinique sugar. . . 18 kilog., 750 grammes.

Water . . 42 litres. %,

Proceed in the usual way. Infuse the tea in four litres of boiling water, allow it to cool, and press ; then pour the brandy, rum, and spirit of lemon into a can, add the infusion of tea, the clarified sugar and the acid dissolved in a glass of water; mix, and color with a little caramel ; size, if necessary, and filter.

Spirit of angelica (roots) . . 10 litres. LL L L " (seeds) . . 10 "

Alcohol, 85O . . 12 "

Sugar . 43 kilog., 750 grms. . 39 litres. Water . This liqueur must not be confounded with the spirit

of punch;" it is intended to be used cold and as prepared.

The rum-punch Ziqueur is prepared in the same way, the brandy being replaced by rum.

Remar7c.The remarks and observations made under the head of ordinary (wdinaire) liqueurs, in regard to aromatic distilled waters, syrup of sugar, and syrup of starch, may be repeated in reference to demi-fine liqueurs.

The dose of alcohol may also be increased two per cent. When a demi-fine liqueur marks ten degrees on the snccharometer, it contains the proper quantity of sugar.

C e ~ t . Sept-Am.

Spirit of lemon . . 4 litres. " " coriander . . 4 "

Alcohol, 85q . . 24 "

Sugar and water as above.

Color red with cudbear.

FINE LIQUEURS. DISTILLATION OF ALCOHOL.

Curagoa Spirit of orange-flowers . . 10 litres. Orange-flower water . 5 " Alcohol, 85" . . 22 " Sugar . . . 43 kilog., 750 grms. Water . 34 litres.

Spirit of curaqoa (of Holland) . 25 litres. I orange 7 "

Infusion of curagoa . . 25 centilitres. I Coloring for superfine curasoa . 4 litres. 1 Sugar . 43 kilog., 750 grms. Water . . 35 litres. . . i Reduce the color to a dark yellow by adding a few drops of a

solution of tartaric acid. In case the operator should use the coloring prepared by boiling, or that produced by hzmatine, it will be necessary to add 4 litres of alcohol at 85".

Spirit of raspberries . . 20 litres. Alcohol, 85O . 1 2 ' L

Sugar and water, the usual quantity.

Color red with cudbear.

Eats de Vie d'Admje . Spirit of anise .

L L coriander . L L bitter almonds . ' angelica (roots) . " cardamum (large) LC L L (small) LC citrons 6 L orange

- ,afusion of iris . Alcohol, 85" Sugar Water

. 2 litres.. 2 " 2 " . 4 " . 50 centilitres. . 50 . 1 litre. - 5 litres. . 20 centilitres: . 15 litres.

Common kirsch, 61" . 20 litres. Spirit of apricot seeds . 4 " Orange-flower water . . 1 litre. Alcohol, 86O . 16 litres. Sugar . 43 kilog., 750 grms. Water . 30 litres.

Essence of peppermint ' . . 26 litres. Alcohol, 85" . 7 L L

Sugar and water, the usual quantity. ; 43 kilog., 750 grms. . 39 litres.

Proceed as above. Eau cZe Vie de Danizic7c.

Spirit of Ceylon cinnamon . 2 litres, 50 centilitres. L L China cinnamon 5 " L 6 coriander - 5 " L L cardamum (large) . . 50 centilitres. L( LC (small) . 6 L

.50 . " muskmallow .

Alcohol, 85" . . 18 litres. Sugar and water the usual quantities.

Spirit of apricot seeds . . 16 litres. L L bitter almonds . . 8 LL

Alcohol, 85O . 8 " Orange-flower water . . 1 litre. Sugar . 43 kilog., 750 grms. Water . 38 litres.

It is cust.omary to put a certain quantity of gold or silver leaf into the flasks (green or white glass) of enu de Dantzic. For this purpose one or two sheets of gold or silver leaf are put into a glaas with ten centilit.res of liqueur, and the whole beaten with a fork until the metal is broken into fragments.

Spirit of moka . , 25 litres. Alcohol, 86" . . . 7 "

Sugar and water, the usual quantity. 30


HuiZe d' QZiZZets. Spirit of violets . 20 litres.

L L cloves . . 1 litre. . Alcohol, 85O . 11 litres, Sugar and water, the usual quantity.


Parfait Amour. Spirit of lemon . 3 litres.

L L orange . 3 " ? L L coriander . . 4 L L

L C anise 2 " Alcohol, 85O . . 20 "

Sugar and water, as usual Color red mith cudbear, and proceed as above.

Common rum, 63O . 30 litres. Alcohol, 85O . 14 "

Sugar, the usual quantity. Water 27 "

Color a decided with caramel, and proceed as above.

H d e de Boses. . Spirit of roses . . 25 litres.

Alcohol, 86O . 7 " Sugar and water, the usual quantity.


Eau dm X e p ~ &aines. Spirit of dill .

" angelica (seeds) . L L anise . " celery . " chervie LL coriander . L & fennel -

Alcohol, 85O Sugar and water, the usual quantity.

Color a bright yellow mith caramel, and proceed as usual.

FINE LIQUEURS. 467

Sczcbac. Spirit of saffron . . 1 litre, 50 centilitres.

" cinnamon (China) . 4 litres. L I cloves . 4 " 6 6 nutmegs . . 2 " 50 ‘L

Orange-flower water . . 1 litre. Alcohol, 85" . . 20 litres. %

Sugar, the usual quantity. Water . . 38 a

Color an amber yellow with saffron coloring, and add a little caramel to deepen the tint. Proceed as above.

Cr2me de Thk Spirit of tea . 25 litres.

" - angelica (roots) . 50 centilitres. .

Alcohol, 85O - 6 50 LC - - - - Sugar and water, the usual quantity.

Proceed as above.

Spirit of muskmallow 4 L

. 1 litre. dill .

L L . 2 litres.

anise . . 4 L L

L L caraway 11

. 4 " coriander . . . .

LC 4 " .

daucus c L

. 2 " fennel . . 3 "

Alcohol, 85O . 12 " Sugar and water, as indicated above.

Punc78 Lipueur. Old Cognac brandy, 55O . . 46 litres. Old rum, 50° . . 10 'L

Concentrated spirit of lemons . 15 centilitres. Citric acid . . 60 grammes. Imperial tea . . 200 "

WEte sugar . . 31 kilog., 250 grms. Water . . 23 litres.

b Operate as for demi-fine punch liqueur (see p. 462). This liqueur, which is to be consumed cold and en na-

ture, must not be confounded with the syrup of punch. 3

sizing. distillation of alcohol. · its transparency frequently communicake to it an un- pleasant...

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