XX	XX	PRACTICAL TREATISE ON THE FABRICATION OF LIQUEURS	XX	271
XX	XX	XX	XX	XX

all understanding and all possible ability in the various

formulas, for which it would be advisable for him to

have recourse, and which he will adopt definitively only

after having understood their value with certainty. It is,

in all cases, the general principles of the various plants

used for this kind of manufacture that he must not

ignore, namely, for example, as pointed out by Mr.

Duplais in his treatise, that fennel corrects the piquante

sweet flavor of anise, while at the same time furnishing

the amount; that hyssop fulfills the same goal, while

lending a beautiful green color that melissa further

increases; finally, that Roman wormwood, with its

slightly yellow tint, modifies a tendency toward too

strong a green color and joins its slight bitterness and

its aroma to those of the grand wormwood, to bring to

the whole of the liquid that character specific to well-

made absinthes.

xxxx The consumer considers the absinthe to be of

good quality, if when water is added, it becomes milky

and takes on an opal hue. This hue is due to the

essential oils from the seeds and the resinous principles

of the plants which are rendered insoluble in a mixture

less alcoholic than that of the liquor itself. In gross

concoctions, these principles not being there in

sufficient quantity to provide the desired effect, one

compensates by adding aromatic resins such as benzoin,

guaiacum, etc.

xxxx Here now, are some other formulas used by

various spirit merchants.

(Translated by "Artemis" for your pleasure.)

Previous Page xxxxxxxxxxxx Next Page

Page : 0 - 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8