This name, adopted from the French, is given to a variety of odoriferous, fine flavoured, alcoholic liquors; the processes of preparing which have been given in various parts of this work; see Eau de Cologne, Eau de Luce, etc. In this place we shall insert the description of a very convenient little apparatus, and the process of working it, which we understand is much used at Paris, and elsewhere, for the purpose. At a is the boiler (containing the diluted spirits and flavouring ingredients) immersed in a water bath b, and heated by a spirit lamp c, having several wicks. The still has a tall neck, surmounted by a head d. surrounded by cold water in the refrigeratory e. The vapour, as it is condensed, runs down the sides of the head, and is received in a circular channel, formed around the upper extremity of the neck, whence it flows down a pipe f, through the cold water cistern, into a recipient g, fixed above a series of funnel-shaped filterers. Previous to commencing the process of distillation the recipient g is provided with a sufficient quantity of syrup, (solution of white sugar,) to form the intended liqueur, over which the condensed spirit discharges itself.

When all the spirit is come over, the distillation is stopped by extinguishing the lamp; the cock i is now opened, when the aromatic spirit and the syrup descend into the first of the filterers oooo. These filterers are each composed of four distinct substances or layers; the lowest is of perforated metal, the next above fine flannel, over which is put two thicknesses of filtering paper. The spirit and the syrup become intimately blended in passing through these successive filterers, and the liquor is received in bottles underneath in a perfectly bright and clear state.

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