all understanding and all possible ability in the various
formulas, for which it would be advisable for him to
have recourse, and which he will adopt definitively only
after having understood their value with certainty. It is,
in all cases, the general principles of the various plants
used for this kind of manufacture that he must not
ignore, namely, for example, as pointed out by Mr.
Duplais in his treatise, that fennel corrects the piquante
sweet flavor of anise, while at the same time furnishing
the amount; that hyssop fulfills the same goal, while
lending a beautiful green color that melissa further
increases; finally, that Roman wormwood, with its
slightly yellow tint, modifies a tendency toward too
strong a green color and joins its slight bitterness and
its aroma to those of the grand wormwood, to bring to
the whole of the liquid that character specific to well-
made absinthes.
xxxx The consumer considers the absinthe to be of
good quality, if when water is added, it becomes milky
and takes on an opal hue. This hue is due to the
essential oils from the seeds and the resinous principles
of the plants which are rendered insoluble in a mixture
less alcoholic than that of the liquor itself. In gross
concoctions, these principles not being there in
sufficient quantity to provide the desired effect, one
compensates by adding aromatic resins such as benzoin,
guaiacum, etc.
xxxx Here now, are some other formulas used by
various spirit merchants.

(Translated by "Artemis" for your pleasure.)

Previous Page xxxxxxxxxxxx Next Page

Page : 0 - 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8