1863 The manufacture of liquors, wines, and cordials

FLAVORING WINES, LIQUORS, AND CORDIALS.

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odor would be desirable. This peel also enters into the composition of the various formulas for bitters. When the object in the use of the orange peel is simply to obtain its agreeable flavor, the rind of the sweet orange is preferable, and for a bitter principle that of the Seville orange.

ORANGE FLO'WER WATER.

Orange flower water is commonly prepared 'n France and Italy. It is nearly colorless, though usually of a pale yellowish tint, in consequence of being kept in copper bottles. Much color, an offensive odor, or mouldiness, would indicate impurity, derived from the flowers in the process of distillation. An oil is obtained from the flowers by distillation, which is called Nerolia, in France, and enters into the composition of various liquors and cordials. Orange berries are sometimes used for flavoring cordials. See Formulas. The rind of the Seville orange is much more bitter than that of the other varieties. The essential oil is imported into the United States in tinned or copper cans. If has properties resem- bling those of the oil of lemons, but spoils more rapid- ly on exposure to the air, acquiring a turpentinisli