Los Angeles Herald, Volume XXIX, Number 287, 16 July 1902 — CORDIALS MADE THEM RICH Large Fortunes Have Been Made Out of the Liqueurs of Commerce [ARTICLE]

CORDIALS MADE THEM RICH Large Fortunes Have Been Made Out of the Liqueurs of Commerce

Some of the cordials used In the flavoring of drinks sold over the bars of the chief cities of ihe world have histories that are Interesting eveh to those who do not use them in any form. Beneddctine, for Instance, is one of the most anclent of llqeurs, and Is said to date from A. D. 665, but It was not until the year 1500 tlwu Dom Bernardo Vincelll, a monk resident In the abbey of Fecamp, who ha 4 a profound knowledge of the plants and herbs used in the preparation of medilclnal cordial?, succeeded' in producing a liqueur whlch-preserves the name and fame of his order. Tie new distillery at Fecamp is a palatial bundling, a memorial of the past success and present progress of the industry. In the laboratory there are gigantic tun-shaped vats, containing 110,000 gallons of Use liqueur, and in underground cellars Is stored the products of the distillation of the plants. Chartreuse Is named after the original Charthuslan monastry founded!during the eleventh century In a wild and romantic valley forming a portion of the French department of Isere. Chartreuse is distilled from various herbs, which are supposed to possess peculiar aromatic and stimulating properties. Curacoa received trade description from one of the Dutch West Indies, where are grown the oranges from the dried peel of which the well known liqueur Is mad/e. Most of the liqueur Is Imported from 'Holland, »he center of Its manufacture. The orange peel, after being carefully dried, is macerated wfth water and afterward distilled with spirit and water. When taken from the still li 1b sweetened with sugar, and to make It a little more palatable a little Jamaica mm Is frequently added. Those who have made the experiment state that a pleasant Imitation of curacoa can be prepared from the fresh peel of bitter oranges and whisky. Maraschino Is distilled from cherries, bruised, both wild and cultivated'kinds of fruit being used. Klrschwasser Is gradually making for Itself a name here as a choice liqueur. It is obtained by a distillation from cherries and the kernels taken from cherry stones. The cherries are gathered! when ] they are quite ripe and, having been deprived! of the stalks, are then pounded'in i a wooden vessel, but so carefully th'at the stonesi are not broken. In this condition they are left to ferment. As soon as fermentation has begun the materials are stirred »wo or three times each day. Subsequently the stonef of the»cherrles are broken, the kernels taker out, bruised and thrown In with the fruit. Kummel derives Its title from the German name of theberb cumin, with which it Is flavored, though caraway seeds are also used for the some purpose. Anlseert cordllal Is not a dlistllled liqueur, but l» prepared by flavoring weak spirit with ar. aniseed, corlandler and sweet fennel seed. Clove cordial Is made from cordial flavored with cloves which have been bruised. Color Is Imparted by the addition of burned sugar. Peppermint, a common form of liqueur, usually consists of ordinary sweetened gin flavored with the essential oil of peppermint, which Is previously rubbed up with refined sugar.—Chicago Chronicle.