Other French liqueurs worthy of notice are _Eau Archiepiscopale_, _des Financiers_, _de Noyeau_, _de Phalsbourg_, _de Jasmin_, _des chevaliers de Saint Louis_, _des Pacificateurs de la Grèce_, _Souvenir d’un Brave_, _Goûte Nationale_, _Coquette Flatteuse_, _Ratafias_ of different kinds, such as _Absinthe_, _Angelique_, _Celery_, _Quatre Graines_,[91] _Cerises_, _Noyeau_ and _Carve_,[92] _Amour sans Fin_, _Gaîté Française_, _Plaisir des Dames_, _Citronelle_, _Elixir Columbat_, _Eau des Chevaliers de la Legion d’Honneur_, _Eau des Amis_, _Crème de Macaron_, and _Eau de Pologne_, the crimson _Alkermes_, the emerald _Huile des Venus_, the _Elixir des Anges_, the pale straw-coloured _Eau de vie d’Andaye_,[93] the crimson _Nectar des Dieux_, and _Missilimakinac_. The most important, or rather the most popular in this country, of the very numerous alcoholic preparations which are flavoured, or perfumed, or sweetened, or more commonly treated in all these three ways to be agreeable to the taste are, placing them as they suggest themselves:— _Kümmel_, or _Kimmel_, as it is sometimes incorrectly written, from the German name of the herb _cumin_, is made with sweetened spirit, generally brandy, flavoured with coriander and caraway seeds. It is chiefly produced at Riga, and is much esteemed in Java and the Eastern Archipelago generally. _Maraschino_ is distilled from bruised cherries. The fruit and seed are crushed together. It is commonly prepared in Italy and Dalmatia from a delicately flavoured variety called _Marazques_ or _Marascas_, a small, black, wild cherry, so named, it is said, from its bitterness. Zara, in Dalmatia, is the principal place of production of _Maraschino_. _Cassis_[94] (or _Cacis_) is a sort of ratafia made with the fruit of the cassis, the vulgar French name of a species of gooseberry with black berries. _Noyau_, or _Crème de Noyau_, derived from the French word for a kernel, is commonly prepared from white brandy, bitter almonds or amygdalin, sugar candy, mace, and nutmeg. Its distinctive flavour comes from the amygdalin, or the kernels of peaches, plums, cherries, apricots, and other fruit. In Dominica the bark of the noyau tree (_Cerasus occidentalis_) is used, and in France the leaves of a small convolvulus-like tropical plant called _Ipomœa dissectis_. It is coloured white and pink.