As is well known, the monks distil the famous liqueur which finds its way to all parts of the world, and yields a very handsome revenue. The process of its concoction is an inviolable secret, but it is largely composed of herbs and cognac. It is said that the recipe was brought to the convent by one of the fathers, who had been expelled in 1792, and that at first the liqueur was used as a medicine and distributed amongst the poor. In the course of time, however, it was improved upon, for its fame having spread a demand for it sprang up, and it was resolved to make it an article of commerce. For this purpose a separate building was erected apart from the monastery, and placed in charge of one of the Fathers, who has a staff of brothers under him. The basis of the liqueur is supposed to be an indigenous mountain herb combined with the petals of certain wild flowers. These are macerated with honey until fermentation takes place. The liquid is then refined and brandy is added. Formerly it was made without brandy. The "green" is most favoured by connaisseurs, and its exquisite, delicate fragrance and flavour have never been imitated. More care is bestowed upon the "green" than the "yellow," which is somewhat inferior in quality and of a coarser flavour. On several occasions very large sums have been offered for the right to manufacture the chartreuse by financial speculators, but all such offers have been resolutely refused. Although I believe that the greater part of the income of the convent is spent in deeds of charity, it may be doubted by some people whether it is not a somewhat questionable way for a religious Order to augment its funds by the preparation of an intoxicating liquor for which, according to their own doctrine, there is absolutely no need. The chartreuse has a strong rival in the well-known benedictine, made by the Benedictine Monks; and which, while being similar in character, is said by some to be superior. There is little doubt, however, that the chartreuse has much the larger sale of the two. Many attempts have been made from time to time by outsiders to manufacture both these liqueurs, but without success, and the exact secret of their decoction is as religiously preserved as are the secrets of Freemasonry.