Abstract
THIS book contains an exposition of an art peculiarly French—the preparation of liqueurs, recipes being given for upwards of 150 essences. Stress is laid upon the necessity for using absolutely pure materials, the quality of the alcohol employed being of especial importance, and tests are given for empyreumatic oils, the presence of which would be particularly injurious. The alcohol is aromatised by distillation or digestion with suitable plants or roots, the alcohols used in the preparation of some of the liqueurs requiring the addition of upwards of twenty ingredients in this preliminary operation, and this is then mixed with sugar syrup, pure alcohol, colouring materials and essences to form the liqueur. The instructions are both detailed and precise.
Les Recettes du Distillateur.
By Ed. Fierz. Pp. 149. (Paris: Gauthier-Villars, 1899.)
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Les Recettes du Distillateur. Nature 59, 339 (1899). https://doi.org/10.1038/059339d0
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DOI: https://doi.org/10.1038/059339d0