Absinthe

Absinthe is a spirit flavoured with the pounded leaves and flowering tops of certain species of Artemisia, chiefly wormwood (A. absinthium), together with angelica-root, sweet-flag root, star-anise, and other aromatics. The aromatics are macerated for about eight days in alcohol, and then distilled, the result being a green-coloured liquor. Adulteration is largely practised, usually with the essential oils of other herbs; but even blue vitriol is sometimes found in so-called absinthe. The best absinthe is made in Switzerland, the chief seat of the manufacture being in the canton of Neuchâtel. It is chiefly used in France, but is of late largely exported to the United States. When to be drunk, the greenish liquor is usually mixed with water; whereupon the precipitation of the contained volatile oil causes the mixture to cloud or whiten. The evil effects of drinking absinthe are very apparent; frequent intoxication, or moderate but steady tipping, utterly deranges the digestive system, weakens the frame, induces horrible dreams and hallucinations, and may end in paralysis or in idiocy. Absinthe was first introduced into common use in France through its being prescribed as a febrifuge to the soldiers during the Algerian war (1832-47). See WORMWOOD.