XX	XX	PRACTICAL TREATISE ON THE FABRICATION OF LIQUEURS	XX	269
XX	XX	XX	XX	XX

less like water. To transform it into absinthe, it is

necessary to color it and reinforce its fragrance.

XX To obtain a green color, one takes:

Petite Wormwood, dried and stripped	1 kilogr.
Hyssop (dried heads and flowers)	1
Lemon Balm, dried and cleaned	500 gram.

XX

XX All these ingredients being as finely divided as

possible, that is to say, cut, chopped, or crushed; one

places them into a double boiler along with the

previously distilled product, or better yet into an

apparatus called a colorator, of galvanized copper,

heated by hot water circulation or by steam, and one

heats everything to just around 50 degrees centigrade.

Under the influence of this temperature, the plants yield

to the liqueur their main natural coloring, chlorophyll,

and their fragrance. One cools gently, and passes the

colored liquid through a hair sieve, letting the plants

drain well, and one adds the quantity of water

necessary to reduce (the alcohol content) to 74 degrees

and to makeup (the quantity) to 100 liters, and one

places it into barrels to age. It is time which finishes the

quality.

Swiss Absinthe of Montpellier

Grand Wormwood, dried and stripped	2 kil. 500
Green Anise	6
Fennel of Florence	4
Coriander	1
Angelica Seeds	500 gram.
Alcohol at 85 degrees	95 liters.

Coloration is done with

Petite Wormwood	1 kilogr.
Dried Moldavian Melissa	750 gram.
Dried Hyssop Flowers	750

The procedure is the same as before.

(Translated by "Artemis" for your pleasure.)

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