1892 Drinks of the world

DRINK'S,

175

much esteemed in

chiefly produced at Riga, and Is

Java and the Eastern Archipelago generally. Maraschino Is distilled from bruised cherries. fruit and seed are crushed together. prepared in Italy and Dalmatia from a delicately flavoured variety called Marazqices or Marascas, a small, black, wild cherry, so named, It Is said, from Its production of Maraschino. Cassis^ (or Cacis) Is a sort of ratafia made with the fruit of the cassis, the vulgar French name of a species of gooseberry with black berries. Noyau, or Creme de Noyau, derived from the French word for a kernel, is commonly prepared from white brandy, bitter almonds or amygdalln, sugar candy, mace, and nutmeg. Its distinctive flavour comes from the amygdalln, or the kernels of peaches, plums, cherries, apricots, and other fruit. In Domin- ica the bark of the noyau tree [Cerasus Occident alis) is used, and in France the leaves of a small convolvu- lus-like tropical plant called Ipomosa dissectis. It is coloured white and pink. Ratafias are called by du Verger liqueurs de conver- sation, and eatt clairettes and hypoteques, an old term of which Menage expresses himself unable to find the derivation as applied to a liqueur. The Master It Is commonly bitterness. Zara, In Dalmatia, is the principal place of liqueurs. Paris, includes under this term liqueurs, or syrups, as we ^ Cassis would appear to be the name of a ville {Boiiches-du- Rhone) which has a eommerce of wine and fruit. Procope, the ancient Master of The Distiller considers them preferable to spirituous

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