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Chartreuse

Chartreuse is one of the most celebrated of liqueurs, and is made exclusively by the Carthusian monks, from whom it takes its name. It is made in three varieties, green, yellow, and white, but only the first two are generally known in this country. All three are much counter feited. The monkish recipes are kept secret, but it is known that chartreuse contains the aromatic and flavouring elements of hyssop, peppermint, angelica roots and seeds, thyme, arnica flowers, balsam buds, cinnamon, and mace. Chartreuse is also the term applied to a mixed preparation of vegetables, of meat, or of fruit, served as entree or entremet.