1857 The Bordeaux wine and liquor dealers' guide

'l5

K.ANUYAC'ITRING AND ADULTERATING LIQ"CORS.

0·922 1:o 0·925), placed in well-corked glass carboys, or st.oneware bottles. The maceration is continued, with occasional agitation, for four or five weeks, when the aromatized-spirit is drawn off, and either distilled or filtered; usually the former. These spirits are called, by the French, " ilnfmions." The outetr peel of cedrats, lemons, oranges, limettes, ber– gamottes, &c., is alone used, and is obtained either by carefully peeling the fruit with a knife, or by rubbing it off with a lump of hard white sugar. Aromatic seeds and woods are bruised by pounding before being submitted 1:o infusion. The substances employed by the French to color their liqueurs are, -for b"tue, sulphate of indigo nearly neutralized with chalk, or the j nice of blue :flowers or berries ;-/awn and .brwndy color, burnt sugar; fl'"een, spinage or parsley leaves digested in spirit ; also by mixing blue and yellow ;_,,.ed, powdered cochineal, either alone or mixed with a li#le alum ;--violet, blue violet petals, or litmus ;~ellmo, an aqueous infu– sion of saffiowers or French berries, or a spirituous tincture of turmeric.

CORDIAL.

Aromatized and sweetened spirit employed as a beverage.

Google

Digitized by