“ Among the substances frequently used as flavouring agents are aniseed, coriander, fennel, wormwood, gentian, sassafras, amber, hyssop, mint, thyme, angelica, citron, lemon and orange peel, peppermint, cinnamon, cloves, iris, caraway, tea, coffee and so on. The alcoholic strength of liqueurs ranges from close on 80% of alcohol by volume in some kinds of absinthe, to 27% in anisette. The liqueur industry is a very considerable one, there being in France some 25,000 factories. ”

“ To this is added a solution of sugar or syrup, and frequently colouring matter in the shape of harmless vegetable extracts or burnt sugar, and a further quantity of flavouring matter in the shape of essential oils or clear spirituous vegetable extracts. ”