268	XX	PRACTICAL TREATISE ON THE FABRICATION OF LIQUEURS	XX	XX
XX	XX	XX	XX	XX

ways of inferior quality, disastrous for the physiology,

because of empyreumatic essential oils with which they

are always charged and which never completely

dissolve in the liqueur. It is hardly ever used except in

low-class establishments where it pleases the special

customers to whom it is served, precisely because of

the hot bitter flavor which it possesses and which

flatters bored palates.

XX The best absinthes are those which are manufac-

tured, with all possible care, in Pontarlier, Montpellier

and Lyon, and which are classified under the general

name of Swiss Absinthe.

XX Here are formulas and processes used to prepare

them.

Swiss Absinthe of Pontarlier

Grand Wormwood, dried and stripped	2 kil. 500
Green Anise	5
Fennel of Florence	5
Alcohol at 85 degrees	95 litres

XX Macerate the ingredients with the alcohol for

twelve hours or less in a double boiler, then add 45

liters of water heated to 60-80 degrees, and distill

slowly, preferably with steam, to obtain 95 liters of

product which will be used to prepare the liqueur.

Nevertheless, continue distilling, just until the liquid

coming out of the still reads zero on the alcohol meter.

This blanquette, though only slightly alcoholic, is

precious; it contains much essence and it is poured into

subsequent batches along with the alcohol and the

plants.

XX The distilled liquid, very fragrant, is white or color-

(Translated by "Artemis" for your pleasure.)

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