LIQUEURS, 431 
Concerning Chartreuse, Dr. Thudicum has related some interesting 
particulars. ‘The religious brotherhood called Chartists, or 
Carthusians, (one compulsory rule of which order was a total 
abstinence from flesh) devised an elaborately constructed dish 
which was named a “ Chartreuse,” ‘“ the queen of modern 
entrées,” quoth Careme. ‘“‘ La Grande Chartreuse ne doit contenir, 
comme on soit, que de legumes et des racines.”” Such a Chartreuse 
(the most accomplished of hot vegetable combinations) could be 
perfect only in the months between May and August, inasmuch 
as the vegetables necessary for its production are only then in 
the desired state of growth and tenderness. Eventually, 
however, parts of fish and shellfish were allowed to be introduced 
by Careme, leaving only the casing to consist of the legitimate 
vegetables and roots. At last, together with the Chartists went 
the Chartreuse, and its name became misapplied to a simple 
pudding made incongruously of flesh and vegetables, whilst 
distinguished by French cooks as % la Parisienne. Next the 
predilections of the Carthusians extended from concretes. to 
abstracts, and from pies they ascended to liqueurs, this advance 
being effected by a process of evolution which passed through an 
apple pudding. The Chartreuse of apples began with apple- 
jam, (called in mistake marmalade by French and German cooks); 
then Angelica entered as an ornamenting incrustation over the 
yellow, red, and white apples cemented together by the jam, 
the whole being boiled in a water-bath, and turned out on a 
plate. Here ended the apple Chartreuse, the apples assuming 
therein their ancient rights, and shapes. But the Angelica 
wandered to the brandy bottle, and Chartreuse developed into 
a spirit, the Carthusians becoming at length manufacturers of 
liqueurs. “ Sie transit gloria Carthusianorum.” Modern 
Chartreuse is now compounded at Tarragona, in Spain, having 
among its herbal ingredients (mostly secret) carnations, and 
the young buds of pine. Orange liqueur is made, according to 
an old Dutch recipe, by peeling very thinly ten oranges and ten 
lemons; then putting the peel into four bottles (in quantity) of good 
Cape brandy, adding four pounds of white sugar. Let it stand 
thus for eight, or ten days, stirring each day morning and evening ; 
Strain, and bottle. 
Concerning Wormwood liqueur, see ASSINTHE. 
Angostura cordial is chiefly flavoured with bark bearing that 
