_Rossolis_, our _Rossolio_, or _Rossoli_, said to be derived, in consequence of its extreme excellence, from the dew of the sun, _ros solis_, was made of burnt brandy, sugar, and the juice of sweet fruits, such as cherries or mulberries. Louis XIV. was much attached to this particular liqueur. That prepared for him was said to differ a little from the ordinary compound. A receipt is given of the king’s drink. Equal quantities of _eau de vie_ and Spanish wine, in which were infused anise, coriander, fennel, citron, angelica, and sugar-candy dissolved in camomile water, and boiled to a thick syrup, were a distinctive feature in this royal liqueur. Owing to oblivion or ignorance of the _anisette_ of Henri II. this monarchical recognition of _rossolio_ has led to the supposition that liqueurs were invented to invigorate the senile decrepitude of Louis XIV., but it has been shown that they existed long before his time. George IV. is said to have been attached to liqueurs in much the same way as Louis XIV., who may have supposed that they in some measure improved his health or arrested his decay. The liqueur industry is chiefly continental, and the liqueurs are very numerous. Holland is famous for its _Curaçoa_ and Russia for its _Kümmel_, and almost every large district of France has its own speciality of liqueur. Bordeaux[76] is remarkable for its _Anisette_, Dijon for its _Cassis_, Marseilles for its _Absinthe_, Grenoble for its _Ratafias_, and Paris and Lyons are each noted for many different kinds. The English have attained as yet no high rank as liqueur manufacturers. The prosaic nature of the Trade Returns includes all liqueurs of foreign origin under the heading of “_Sweetened or mixed Spirits_.” It makes no distinction between Eaux and Crèmes or between Ratafias and Elixirs. We have been told that elixirs are yellow and aromatized, and eaux or crèmes white, while ratafias are substantially infusions of fruit. Originally this may have been so. It is not the case at present. Both _Elixir_ and _Ratafia_ are interesting from an etymological standpoint. The latter word has excited considerable discussion. Menage, writing it as it was commonly written in his time, _ratafiat_, says it is a term derived from the East Indies. Leibnitz, on the contrary, holds it to be a corruption of _rectifié_ applied to alcohol. Another etymology is _rata fiat_. Parties were supposed to enter into a contract, and after drinking the liqueur to say, “Let it be ratified.” _Elixir_[77] is an Arabic word derived from the Greek, by which the alchemists denoted their powder of projection or philosopher’s stone. [Illustration] LIQUEURS. II. Liqueur Maker’s Guide. GERMAN LIQUEURS: Eau d’Amour—Eau Divine. DANTZIG LIQUEURS: Eau Miraculeuse—Eau Aerienne. FRENCH LIQUEURS: Vespetro—Scubac—Absinthe—Maraschino, etc. Du Verger—Vermuth, etc.