This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A liqueur invented by the monks of Chartreuse. Can be bought of liquor merchants, as well as maraschino, etc.; is used by pastry cooks in ices and creams. There are four varieties of the liqueur mentioned; the yellow chartreuse is that in common use at first-class bars. "Chartreuse is of four kinds: The 'Elixir,' which is most expensive, and, if genuine, has a slight flavor of bitter orange. The 'Green Liqueur,' which my friend 'Drogan' uses for his nigh-class creams, has a pronounced flavor of Angelica. Much of its medicinal, blood-cooling and healing qualities arc due to the extracts of garden balm, wild thyme, sea-pink flowers, spearmint, red clove carnations, violets, and the young tassels of the pine-trees. There are many seeds also used in its composition, such as coriander, orange pips, cucumbers, almonds, pistachio nuts, etc. The green chartreuse is the most popular of the four kinds, and a small glass of this liqueur, with a dash of Cognac in it, is one of the finest after-dinner stomachics a man can have. The yellow chartreuse stands next in order, and is more popular on the Continent than in this country. It is far from being so spirituous in character as the green chartreuse, averaging from 12 to 14 degrees of alcoholic strength.
Next comes the far-famed 'Balm' chartreuse, which is of a very pale straw color, one might almost term it white. Here the garden and other balsams predominate; its qualities are nerve-soothing, healing and cooling".