1892 Drinks of the world

DRINKS.

169-

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afterwards add one ounce of salts of tartar, and stir the whole well together. The receipts which follow of German, Dantzig, and French liqueurs postulate a preliminary grinding of all dry substances, such as cloves or cinnamon ; the cutting into the smallest pieces of leaves, flowers, peels ; and the reducing to a paste, by means of a marble mortar, of almonds and fruit kernels with a small quantity of These ingredients should be allowed to soak in the spirit for a month with diurnal shakings in a warm place. Then the spirit must be poured off and the water added after the quantity in the receipt. After standing a few days, pour off, press out all the liquid, mix with the spirit, add sugar and colouring matter, and filter through a flannel bag. In the matter of gold and silver leaf, an attempt to break it when dry would reduce one half to dust, and so spoil the appearance of the liqueur. It must be spread on a plate which has a little thin syrup on it. The leaf must also be covered with the syrup, and then torn by means of two forks into small pieces about the size of a canary seed. The leaf should not be added until the liqueur is in the bottle. The reader will observe the common use of capillaire.^ spirits to prevent them oiling}

O. Eng.

Ligusticum ; Lat., levisticum; Fr., luvgsche^ leveshe, liveche \

The Italian has the form libistico^ and the Portuguese

livish, lavage.

levistico.

^ A technical term. 2 So called because said to be prepared from the maidenhair fern, Adiantum capillus Veneris; "but," says Pereira {Materia Medico)/^ lYiQ liqueur sold in the shops under this name is nothing but clarified syrup flavoured with orange-flower water."