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THE MIXICOLOGIST.
II3
Absinthe (green or white),a bitter beverage used
as an appetizer, and bitterly denounced and as
warmly praised by different critiques the past cen
tury. The present method of preparation dates
back only sixty j'ears. Formallj'- it was simply an
infusion ofherbs in white wine. In Normandy and
in certain countries around the Alps it is still pre
pared in that crude way. The distillers of Besan-
con,Pontarlier,and Convet hit on the idea of distil
ling the Absinthe herb (wormwood),,adding annis,
fennel,and corriander seeds, etc., ad lib., these mak
ing an agreeable beverage. Absinthe so made soon
had considerable success,which had the usual effect
of bringing out the injurious trash made from oils,
essences, etc. Absinthe, if properly made,is health
ful—a wonderful appetizer and soother of the
nerves—if not taken in excess. It'is usually taken
with half a glass of water to a small wineglass of
Absinthe. The water is allowed to drip on the
Absinthe so as to milk or pearl it. Taken pure it
has the same properties as peppermint in cases of
colic or cramps. To some tastes a cocktail is much
improved by the addition of two or three drops of
Absinthe.
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