The genuine Chartreuse comes in three different colors, viz., green, white, and yellow. The coloration, however, is not artificial, but is determined by the addition of varying quantities of fresh herbs in the distillation. But since it would require long and tedious trials to produce the right color in a small manufacture, the yellow shade is best imparted by a little tincture of saffron, and the green one by the addition of a few drops of indigo solution.
| II.— | Eau des Carmes | 3 1/2 ounces |
|---|---|---|
| Alcohol | 1 quart | |
| Distilled water | 1 quart | |
| Sugar | 1 1/2 pounds | |
| Tincture of saffron | 1 ounce |
Mix. Dissolve sugar in warm water, cool, strain, add remainder of ingredients, and filter. This is known as yellow Chartreuse. {770}
Curaçao Liqueur.—
| A.— | Oil lemon, q. s. | 10 drops |
|---|---|---|
| Oil bitter almond, q. s. | 5 drops | |
| Oil curaçoa orange | 15 parts | |
| Oil sweet orange | 1 part | |
| Oil bitter orange | 1 part | |
| Cochineal | 1 part | |
| French brandy | 50 parts | |
| B.— | Alcohol | 4,500 parts |
| C.— | Sugar | 3,500 parts |
| Water (distilled) | 4,000 parts |
Mix A, B, and C. Filter. Color with caramel.
May Bowl Or May Wine.
In Baden and in Bavaria in preparing Maitrank the practice was formerly to first make an essence—Maitrankessenz, for the preparation of which every housewife had a formula of her own. The following was that generally used in the south of Germany:
| I.— | Fresh, budding woodruff, cut fine | 500 parts |
|---|---|---|
| Alcohol, commercial (90 per cent) | 1,000 parts |
Digest together for 14 days, then filter and press off. Many add to this some flavoring oil. As coumarin has been found to be the principle to which the Waldmeister owes its odor, many add to the above Tonka bean, chopped fine, 1 part to the thousand. From about 12 to 15 drachms of this essence is added to make a gallon of the wine, which has about the following formula: