Bitters

Bitters are prepared from an infusion of herbs containing bitter principles. Formerly the name was limited to a favourite household remedy prepared from the Garden Angelica (see ANGELICA). The roots or seeds, or both, were placed in water, and allowed to simmer for several days, when the bitter infusion was strained off for use. Coincident with the disuse of these bitters, the term assumed a wider significance, embracing all bitter infusions, and having distinctive names attached to it, indicating the origin of the bitter, as Angostura, Quassia, Gentian, or Orange Bitters. An aerated beverage, called tonic bitters, flavoured with chiretta, calumba, quassia, or gentian, is esteemed by many. The medicinal properties of bitters are mainly those of a mild tonic and pungent aromatic stimulant, and hence they are serviceable as a stomachic in cases of weakness of the digestive organs. When taken in excess, the more powerful of them are apt to do more harm than good, the tone of the stomach being undermined by the excessive stimulation. The most widely used bitter is that of the hop, to which, in part at least, are due the tonic properties of beer. The medicines known as hop bitters must not, however, be supposed to derive any virtues they possess from the hop, their nature being rather that of a purgative.