of too much flavouring matter. Persons unaccustomed to the use of strong aromatic essences and essential oils seldom sufficiently estimate their power, and, consequently, are very apt to add too much of them, by which the liqueur is rendered not only disagreeably high flavoured, but, from the excess of oil present, also ‘milky,’ or ‘foul,’ either at once, or, what is nearly as bad, on the addition of water. This source of annoyance, arising entirely from bad manipulation, frequently discourages the tyro, and cuts short his career as a manufacturer. From the viscidity of cordials they are less readily ‘fined down’ than unsweetened liquor, and often give much trouble to clumsy and inexperienced operators. The most certain way to prevent disappointment in this respect is to use too little rather than too much flavouring; for if the quantity proves insufficient, it is readily ‘brought up’ at any time, but the contrary is not effected without some trouble and delay.
A careful attention to the previous remarks will render this branch of the rectifier’s art far more perfect and easy of performance than it is at present, and will, in most cases, produce at once a satisfactory article, ‘fine, sweet, and pleasant.’
The cordials of respectable British ‘compounders’ contain fully 3 lbs. of white lump sugar per gallon, and are of the strength of 60 to 64 u. p. The baumes, crêmes, and huiles imported from the Continent are richer both in spirit and sugar than ours, and to this may be referred much of their superiority. Mere sweetened or cordialised spirits (eaux, of the Fr.) contain only from 1 to 11⁄2 lb. of sugar per gallon.
The purity of liqueurs is determined in the manner noticed under Brandy, Wine, &c.
The following list embraces nearly all the cordials and liqueurs, both native and imported, met with in trade in this country:—
Absinthe. Syn. Extrait d’absinthe de Suisse; Swiss extract of wormwood. Prep. From the tops of Absinthum majus, 4 lbs.; tops of Absinthum minus, 2 lbs.; angelica root, Calamus aromaticus, Chinese aniseed, and leaves of dittany of Crete, of each 15 gr.; brandy or spirit at 12 u. p., 4 galls.; macerate for 10 days, then add water, 1 gall.; distil 4 galls. by a gentle heat, and dissolve in the distilled spirit, of crushed white sugar, 2 lbs. Tonic and stomachic.
Alker′mes. This liqueur is highly esteemed in some parts of the South of Europe.
Prep. 1. Bay leaves and mace, of each 1 lb.; nutmegs and cinnamon, of each 2 oz.; cloves, 1 oz. (all bruised); cognac brandy, 31⁄2 galls.; macerate for 3 weeks, frequently shaking, then distil over 3 galls., and add of clarified spirit of kermes, 18 lbs.; orange-flower water, 1 pint; mix well, and bottle. This is the original formula for the ‘alkermes de Santa Maria Novella,’ which is much valued.
2. Spice, as last; British brandy, 4 galls.
water, 1 gall.; macerate as before, and draw over 4 galls., to which add, of capillaire, 2 galls., and sweet spirit of nitre, 1⁄4 pint. Cassia is often used for cinnamon. Inferior to the last.