1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

BITTERS.

193

potations, by counteracting the indirect debility

which they are liable to occasion, but even to

render them, when taken in moderation, pro–

moters of digestion. The custom of infusing

bitter herbs in vinous drinks is very ancient and

universal; the

poculuni

absintldatum

was regarded

in re1note ages as a wholesorne beverage, and

the wormwood was supposed to act as an anti–

<lote against drunkenness. The Swiss peasant

cheers hi1nself amid the frigid solitude of his

glaciers, with a spirit distilled from

gentian,

the

extreme bitterness of which is relished with a

glee that is quite unintelligible to a inore culti–

vated taste."

The formu1ro for bitters are very numerous.

'Ve

give those which ·we have found to be the

best,-most pleasant; and which have rendered

the consun1ers the most satisfaction. If a

small quantity only is "\vanted, reduce the quan-

tities of the ingredients in a proportionate ratio;

a large quantity, increase in the same

manner.