1892 Drinks of the world

DRLXKS:

170

German Liqueurs.

JSau de Sultane Zoraide.

Lemon peel, 8 ounces ;

orange peel, 8 ounces ;

figs,

8 ounces

; dates, 4 ounces ;

jessamine flowers, 4 ounces;

cinnamon, 3 ounces ;

spirits of wine, 60 o.p., 19 quarts;

orange-flower water, 2 quarts ;

pure water, 1 2 quarts

capillaire, 8 quarts.

Colotir} rose.

Eau Nuptiale.

Parsley seed, ounces aniseed, orris root, 2 ounces each; mace, i^ ounces; spirit, 60 o.p., 19 quarts ; rose water, 7 pints ; water, 1 quarts ; capillaire, 9 quarts. Colour, yellow. Eau d Amour. 6 ounces ; carrot seed, 5

i Bitter almonds, lemon peel, 12 ounces each ;

cinna-

mon, 6 ounces ;

ounce

; cloves, i\ ounces ;

mace,

i

spirits of wine, 60 o.p.,

lavender flowers, 8 ounces ;

; Muscat wine, 8 quarts ;

of amber, 36

19 quarts

oil

drops

water 7 quarts ;

Colour,

capillaire, 7 quarts.

;

rose.

Eau de Yalpa. Marjoram, cinnamon, 3 ounces each ; fennel seed, thyme, sweet basil, bitter almonds, figs, balm, 2 ounces each ; carrot seed, sage, i ounce each ; cardamom, ^ These colours to determine the excellence of the liqueur, are in most cases merely Rose, for instance, is the outcome of cochineal or sanders wood steeped for a fortnight in spirits of wine. Blue, of indigo and sulphuric acid. Yellow, of saffron. Pink, of cudbear, a corruption of the name of the chemist. Dr. Cuthbert Gordon, who first employed this lichen ; and green, of blue and yellow mixed. by which soi-disant connoisseurs profess adscititious. Rules are given for their manufacture.