1892 Drinks of the world

DRINKS.

176

should

of

say,

gooseberries,

strawberries,

cherries,

apricots, peaches, and other fruits. was who first proposed the pressure of the fruits, without infus- ing them entire. Some years afterwards, Breard, one of the chiefs of the fruitery of Louis XIV., gave these liqueurs the name of Hypoteques to distinguish them. The products both of Procope and Breard were of the highest excellence. *''!,' says du Verger, ' have always considered Procope's Ratafias as finer and more delicate, those of Breard softer and more flowing They are called Liqueurs of conversation^ because, according to this authority, in talking after meals, you may drink of them three or four times as much as of other liqueurs without fear of any incon- venience. Nay, they nourish and fortify the stomach, and in addition to being pleasant to the palate, are good friends of the liver. The first Ratafia was called Eau de Cerises, or cherry water. The kernels should be added to the juice of the fruit with cinnamon and mace in small strengthens the brain, and banishes the vapours. The Eau clairette de framboises is also composed of cherries, though a few strawberries are added to give the dominant flavour. It should, therefore, says the Master Distiller, be rather called Eau clairette frambois^e. L'eau clairette de groseilles has a specific virtue agfainst biliousness. He it but,' he adds, * as tastes differ, both their Ratafias have their approvers and their critics. is difficult to equal them in cold countries, either in taste or in It smell.' " quantities. This renders the composition beneficent,