A very important class of beverages is embraced under the general name of cordials and liqueurs. Cordials and liqueurs are distinguished from the beverages which have been considered before in two important characteristics. In the first place they are compounded articles, and are not produced in any natural way, nor do they represent any natural product. In the second place they are all characterized by the presence of a certain quantity of sugar and of alcohol. They differ among themselves principally in the character of the flavoring materials which are used in their composition. It is easy to see that there is no end to the variety of cordials and liqueurs that may be produced. It would not be possible in the confines of a book of this kind to attempt to describe all the beverages belonging to this class. New ones are offered constantly, while many of the old that do not possess any very great merit, die and disappear. There is a large number of liqueurs and cordials which have become established both in name and character, and are widely known and consumed. It will suffice our purpose to describe these more important members of the family after giving a little further insight into the character of the class as a whole.