FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FALERNUM
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
refers to a sort of cordial liqueur prepared principally in B arbadoes, Tobago, Honduras, and wehre limes are cultivated for export. There are two kinds, white and golden, both being compounded of lime-juice, water, and sugar, with spirit and colouring matter, such as saffron for the golden.
