1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OE, TKE AET OF JIIaIKG DEIXES-

85

BITTEE EEINKS.

Irrespective of the rise of bitter extracts specially resorted to for medical purposes, beverages are made in wbich the bitter ^ priuciiJlo of gentian, dandelion, bops, vormwood, quassia,

orange-peel, calumba, cascarilla, and n few others is greatly used. The custom ofinfusing bitter plants in viuous driuk.s is very ancient. Bitter driuks invariably present the bitter prin ciple of some herb, such as wormwood, etc., which, when mix ed with sundry other aromatics and spirits, and then distilled, makes the "Absyntho do Siiisae'"so very popular in Franceand Switzerland. Indeed, the SwiiS seem jrarticularly fond of bit ters for the very bitterest of bitters is one of their favorite liquors viz: the spirit distilled from gentian root. In England the bitters used in the public-houses are invariably made of spirit, from orange-peel, cassia, gentian, cardamon seeds, or any other bitter that fancy dictates. Tho well-known tonic,or bitter-cup is made of quassia wood It is reputed to be stom achic, and to assist digestion. The roasted chips of this wood form one of the ingredients used as a substitute for hops in embittering beer. No doubt, whatever, but that re.-.lly good and very carefully prepared bitters are useful as a ton'c, when taken in moderation. Experience, in all countries and climes prove that they strengthen and give tone to the stomach, and give a healthful appetite under nearly all circumstances. The active principles of the most important ingredients used in the manufacture of Bitters are best extracted where the distillation is carried on scientiflcnlly and on an extensive scale, and where

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