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ABSINTHE

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Originally appearing in Volume V01, Page 75 of the 1911 Encyclopedia Britannica.
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ABSINTHE , a liqueur or aromatized spirit, the characteristic flavouring See also:

matter of which is derived from various See also:species of See also:wormwood (See also:Artemisia absinthium). Among the other substances generally employed in its- manufacture are See also:angelica See also:root, sweet See also:flag, dittany leaves, See also:star-See also:anise See also:fruit, See also:fennel and See also:hyssop. A colourless " alcoholate " (see See also:LIQUEURS) is first prepared, and to this the well-known See also:green See also:colour of the beverage is imparted by maceration with green leaves of wormwood, hyssop and See also:mint. Inferior varieties are made by means of essences, the See also:distillation See also:process being omitted. There are two varieties of absinthe, the See also:French and the Swiss, the latter of which is of a higher alcoholic strength than the former. The best absinthe contains 7o to 8o% of See also:alcohol. It is said to improve very materially by storage. There is a popular belief to the effect that absinthe is frequently adulterated with See also:copper, See also:indigo or other dye-stuffs (to impart the green colour), but, in fact, this is now very rarely the See also:case. There is some See also:reason to believe that excessive absinthe-drinking leads to effects which are specifically worse than those associated with over-See also:indulgence in other forms of alcohol.

End of Article: ABSINTHE

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