Figs, 12 ounces; cumin, 5 ounces; leaves of rosemary, fennel seed, 4 ounces each; cinnamon, 5 ounces; sage, sassafras, 2 ounces each; lavender flowers, camomile flowers, orris root, 4 ounces each; spirits of wine, 60 o.p., 19 quarts; capillaire, 8 quarts; water, 14 quarts.

Other Dantzig liqueurs mentioned are the Eau de vie de Dantzig, Eau Forcifere, Christophelet, Eau Carminative, de Musettier, de Girofle, Persicot, Amer d' Angleterre, and Eau des Favorites, the ruby gold sprinkled Eau de Lisette, the yellow Krambatnbuli,3 the Eau de Baal, and the Liqueur des Eveques.

French Liqueurs. Vespetro. 4

Angelica seed, 3 ounces; coriander seed, 2 ounces; fennel seed, aniseed, 1/2 ounce each; lemons sliced, oranges sliced, 6 ounces each; spirits of wine, 60 o.p., 12 quarts; water, 9 1/2 pints; capillaire, 3 pints.

1 From Arabic

Khulanj, "a tree from which wooden bowls are made," Richardson. A dried rhizome brought from China, an aromatic stimulant of the nature of ginger. The drug is mostly produced by Alpinia officinarum.

2 Also called Luft-wasser.

3 Only an Italian, we are told, can make this liqueur. The composition is a dark secret, but, we are also told, it originated in Austria, and is a mixture of tea, wine and milk in unknown quantities.

4 Said, on account of its carminative properties, to be derived from the three words vesse, pet, and rot, which it is not incumbent upon us to translate.

Eau de Scubac.1

Lemon peel, 6 ounces; coriander, 4 ounces; aniseed, juniper berries, cinnamon, 2 ounces each; angelica root, 1 1/2 ounces; saffron, 1 ounce; spirits of wine, 60 o.p., 10 quarts; orange-flower water, 2 quarts; capillaire, 4 quarts; water, 8 quarts.

Elixir de Garus.2 Myrrh, aloes, 2 drams each; cloves, nutmegs, 3 drams each; saffron, 1 ounce; cinnamon, 5 drams; spirits of wine, p., 5 quarts; sugar, 6 pounds.

Amiable 3 Vainqueur. Spirits of wine, p., 25 quarts; essential oil of citron, 1 ounce; of neroli, of angelica, 1/2 ounce each; tincture of vanilla, 1 dram; sugar 12 pounds; water, 4 quarts.

Guignolet 4 d'angers. Spirits of wine, p., 12 quarts; cherries with the stones, raspberries, gooseberries, red currants, 1 pound each; oil of cinnamon, of cloves, 10 drops each; sugar, 7 pounds; water, 2 quarts.

Huile des Jeunes Marie's. Aniseed, fennel seed, 2 ounces each; angelica seed, cumin seed, caraway seed, 1 ounce each; coriander, 3 ounces; spirits of wine, p., 4 quarts; distilled water, 3 quarts; sugar, 10 pounds. Colour, yellow.

1 Merely a corruption of Usquebaugh.

2 So called from the inventor. Said to be useful in stomachic affections.

3 Sic, aimable (?)

4 So called because made with guignes, Sp. guindas; dark red, very sweet cherries, smaller than the bigarreaux. The Guignolet d'angers is especially famous.

Other French liqueurs worthy of notice are Eau Archiepiscopalc, des Financiers, de Noyeau, de Phals-bourg, de Jasmin, des chevaliers de Saint Louis, des Pacificateurs de la Grece, Souvenir d'un Brave, Goute Nationale, Coquette Flatteuse, Ratafias of different kinds, such as Absinthe, Angelique, Celery, Quatre Graines,1 Cerises, Noyeau and Carve,2 Amour sans Fin, Gaite Frangaise, Plaisir des Dames, Citronelle, Elixir Columbat, Eau des Chevaliers de la Legion d' Honneur, Eau des Amis, Crime de Macaron, and Eau de Pologne, the crimson Alkermes, the emerald Huile des Venus, the Elixir des Anges, the pale straw-coloured Eau de vie d'andaye,3 the crimson Nectar des Dieux, and Missilimakinac.

The most important, or rather the most popular in this country, of the very numerous alcoholic preparations which are flavoured, or perfumed, or sweetened, or more commonly treated in all these three ways to be agreeable to the taste are, placing them as they suggest themselves:

Kummel, or Kimmel, as it is sometimes incorrectly written, from the German name of the herb cumin, is made with sweetened spirit, generally brandy, flavoured with coriander and caraway seeds. It is chiefly produced at Riga, and is much esteemed in Java and the Eastern Archipelago generally.

1 This is composed of fennel, celery, coriander, and angelica.

2 Sometimes written Karoy. Carum carve, L., from the Greek Kapov, an ombelliferous plant of which the root by culture becomes edible. The fruit is analogous to that of anise.

3 Also written more correctly d'hendaye; white, yellow, and green, according to its alcoholic strength.

Maraschino is distilled from bruised cherries. The fruit and seed are crushed together. It is commonly prepared in Italy and Dalmatia from a delicately flavoured variety called Marazques or Marascas, a small, black, wild cherry, so named, it is said, from its bitterness. Zara, in Dalmatia, is the principal place of production of Maraschino.

Cassis1 (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 amygdalin, sugar candy, mace, and nutmeg. Its distinctive flavour comes from the amygdalin, or the kernels of peaches, plums, cherries, apricots, and other fruit. In Dominica the bark of the noyau tree (Cerasus occidentalis) is used, and in France the leaves of a small convolvulus-like tropical plant called Ipomoea dissectis. It is coloured white and pink.

Ratafias are called by du Verger liqueurs de conversation, and eau clairettes and hypoteques, an old term of which Menage expresses himself unable to find the derivation as applied to a liqueur. The Master Distiller considers them preferable to spirituous liqueurs. Procope, the ancient Master of Paris, includes under this term liqueurs, or syrups, as we should say, of cherries, strawberries, gooseberries, apricots, peaches, and other fruits. He it was who first proposed the pressure of the fruits, without infusing 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. "' 1,' says du Verger, ' have always considered Procope's Ratafias as finer and more delicate, those of Breard softer and more flowing; but,' he adds, 'as tastes differ, both their Ratafias have their approvers and their critics. It is difficult to equal them in cold countries, either in taste or in smell.' " 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 inconvenience. Nay, they nourish and fortify the stomach, and in addition to being pleasant to the palate, are good friends of the liver.