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ABSINTHE - Defined and Usage in Recipes

ABSINTHE—A liqueur made principally from wormwood, anise, angelica, coriander seeds and alcohol, sometimes adulterated with aromatic resins and dangerous colorings; its uses are chiefly as a drink diluted with water, and in making many of the American mixed drinks.

An intoxicating liquor, a common tipple in France, made of the extract of the weed wormwood and caraway seed in alcohol. Occasionally used in punches and fancy drinks.

Usage in Recipes

POTATO SPIRIT—We are told by the French authorities, and we have no reason to doubt the veracity of their statements, that nearly one-half of the brandy imported into Her Imperial Majesty’s British domains is nothing more or less than potato spirit—one of the very worst and fiery of spirits, heretofore supposed only to be used by absinthe-makers of the most unprincipled type.

The modus operandi oi its preparation for the British market is somewhat similar to the treatment employed in the making of sawdust brandy from the saw pit refuse, and the dust of pine and fir trees.

The potato undergoes treatment with sulphuric acid and water to develop or change the dextrin into grape sugar This, after many hours’ boiling, is mixed with a certain proportion of lime, which causes a precipitate, and destroys or changes the sulphuric acid taste and qualities.

It is then fermented with sound malt leaven for about three days, when it is distilled, giving an abundant yield of pure spirit of the strongest and most virulent type.

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Culinary Handbook - "A"