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From: Turiyan gold
Date: Wed, 29 Oct 1997

Is there any reference to the liqueur Absinthe in alchemical texts?

Turiyan gold

From: Adam McLean
Date: Wed, 29 Oct 1997

>Is there any reference to the liqueur Absinthe in alchemical texts?

As Absinthe was first produced commercially in 1797, could not be mentioned in many alchemical texts - there were only a handful of alchemical works produced in the 19th century. The ingredient of Absinthe, wormwood, is however mentioned in some alchemical texts.

For example John French, Art of Distillation 1651.


Take of cinnamon, cloves, ginger, nutmegs, zedoary, galangal, long pepper, citron pill, spikenard, lignum aloes, cububs, cardamum, calamus aromaticus, germander, ground pine, mace, white frankincense, tormentil, hermodactyls, the pith of dwarf elder, juniper berries, bay berries, theseeds and flowers of motherwort, the seeds of smallage, the seeds of fennel, seeds of anise, the leaves of sorrel, the leaves of sage, the leaves of felwort, rosemary, marJoram, mints, pennyroyal, stechados, the flowers of elder, the flowers of red roses, the flowers of white roses, of the leaves of scabious, rue, the lesser moonwort, agrimony, centory, fumitory, pimpernel, sow thistle, eyebright, maidenhair, endive, red launders, aloes - of each two ounces, pure amber, the best rhubarb - of each two drams, dried figs, raisins of the sun, stoned dates, sweet almonds, grains of the pine - of each an ounce.
Of the best aqua vitae to the quantity of them all, of the best hard sugar a pound, of white honey half a pound. Then add the root of gentian, flowers of rosemary, pepperwort, the root of briony, sow bread, wormwood - of each half an ounce.
Now before these are distilled, quench gold being made red hot, oftentimes in the aforesaid water, put therein oriental pearls beaten small an ounce, and then distill it after 24 hours infusion.
This is a very cordial water, good against faintings and infection.


Take what wine you please, and according as you would have it taste of this or that spice or any other vegetable, of one or more together, you may drop a few drops of the distilled oil of the said spices or vegetables into the wine, and brew well together and you may make in an instant all sorts of hyppocras or other wines. As for example, if you would have wormwood wine, two or three drops of oil of wormwood put into a good Rhenish wine, being well brewed together, will make a wormwood wine exceeding any that you shall meet withall in the Rhenish wine houses

Date: Thu, 30 Oct 1997
From: Marianne

I first began learning alchemy because I was interested in the makings of
Absinthe. I have seen many recipes for the drink. The one I am trying
now is Aliester Crowley's recipe. It's almost good, but I just have not
experienced the "Aha!" of it yet. I think that the distillation process is
the important one, and since I haven't gotten to that point yet in my
alchemical studies, I am stuck. I'd like to use alchemical methods to make
this drink.

I'd be extremely interested in corresponding with people who would like to
discuss this further. Maybe we can get a cc list going. You may contact
me personally at


Date: Thu, 30 Oct 1997
From: Tom Willard

> Is there any reference to the liqueur Absinthe in alchemical texts?

How about in Fulcanelli? His alter ego, Julian Champagne, is said to have
been fond of the stuff.

Tom Willard

From: Turiyan gold
Date: Thu, 30 Oct 1997

>For example John French, Art of Distillation 1651.
>Take of cinnamon, cloves, ginger, nutmegs, zedoary, galangal, long pepper,
>citron pill, spikenard, lignum aloes, cububs, cardamum, calamus aromaticus,
>germander, ground pine, mace, white frankincense, tormentil, hermodactyls,
>This is a very cordial water, good against faintings and infection.

Kyahahahahhahahahahahahhh! Now thats SOME recipie!!!

Turiyan gold

Date: Fri, 31 Oct 1997
From: Gilbert Arnold

Absinthe as discribed below is even more poisonous than some of the
"oil of antimony" previously discussed. A true oil of antimony can be
sublimed at body temp at TPN in the proper apparatus and contains no
traces of atomic antimony.



Date: Fri, 31 Oct 1997
From: Robert Word

> From: Marianne
> I first began learning alchemy because I was interested in the makings of
> Absinthe. I have seen many recipes for the drink.

I recommend that you consult with your physician before embarking on a
course of imbibing absinthe.


Date: Sun, 02 Nov 1997
From: Johann Plattner

Dear Marianne,
you can find a lot of informations about Absinthe and its production
in the excellent herbal work of Jakobus Theodorus Tabernaemontanus
from 1731. This book is written in mediaeval German.

I`ve prepared an exerpt about absinthe from this book. If you or some
other members of the forum wishes the exerpt I would like to post it to
the Alchemy-Email-Group.

Johann Plattner

From: Jfruther
Date: Sun, 2 Nov 1997

Marianne wrote:
>I first began learning alchemy because I was interested in the
>makings of Absinthe. I have seen many recipes for the drink. The
>one I am trying now is Aliester Crowley's recipe.

Can you provide me with the above mentioned recipe and some other??

Yours sincerely!


Date: Mon, 03 Nov 1997
From: Gilbert Arnold



What is Absinthe? *
What is the active componet of absinthe? *
What modern alcoholic drinks are there which are related to absinthe?*

How was/is absinthe made? *
Absinthe dreams
Absinthe Numerology
Books on absinthe

* Question and answer was taken from the Absinthe FAQ by Matthew Baggott References and footnotes can be found in complete text in the Hyperreal Drug Archives.


Absinthe is an alcoholic drink made with an extract from wormwood (Artemisia absinthium). It is an emerald green drink which is very bitter (due to the presence of absinthe) and is therefore traditionally poured over a perforated spoonful of sugar into a glass of water. The drink then turns into an opaque white as the essential oils precipitate out of the alcoholic solution. Absinthe was once popular among artists and writers and was used by Van Gogh, Baudelaire, and Verlaine, to name a few.
It appears to have been believed to stimulate creativity. However, in the 1850's, there began to be concern about the results of chronic use. Chronic use of absinthe was believed to produce a syndrome, called absinthism, which was characterized by addiction, hyperexcitability, and hallucinations. This concern over the health effects of absinthe was amplified by the prevailing belief in Lamarckian theories of heredity. In other words, it was believed that any traits acquired by absinthists would be passed on to their children. Absinthe's association with the bohemian lifestyle also worked to compound fears about its effects, much as has happened with marijuana in America. Absinthe was subsequently banned in many countries in the beginning of the 1900's. -- Matthew Baggott


This issue is not entirely resolved. Alcohol is definitely one main component. However, another candidate is the monoterpene, thujone, which is considered a convulsant. Thujone's mechanism of action is not known, although structural similarities between thujone and tetrahydrocannabinol (the active component in marijuana) have led some to hypothesize that both substances have the same site of action in the brain. Thujone makes up 40 to 90% (by weight) of the essence of wormwood, from which absinthe is made (2). Thus, thujone would appear to be a good candidate for a second active component in absinthe. Indeed, thujone has long been considered to be the neurotoxic cause of absinthism. However, the direct evidence to support this idea is scant. Absinthe is 75% alcohol. Therefore, alcohol's effects will limit the amount of thujone one can ingest. Quite simply, you can only drink a moderate amount of absinthe before you become very drunk from the alcohol. Furthermore, the symptoms of absinthism do not appear to be that unlike those of alcoholism.
Hallucinations, sleeplessness, tremors, paralysis, and convulsions can also be noted in cases of alcoholism. This suggests that the syndrome "absinthism" may well have been caused by alcohol. Because absinthe is no longer popular, little research has been done into its effects on health. Reports on thujone's/absinthe's toxicity seem to rely mostly on case reports from the beginning of the century or earlier. Lacking more recent research, it seems most reasonable to take reports of absinthe's toxicity with skepticism. Essentially, there is little good data to suggest that absinthe's active components were anything other than alcohol (In fairness, I should mention that several individuals who have taken home-made absinthe or who have drunk it where it is legal have claimed to me that it produced an intoxication unlike that of alcohol.)
In addition to alcohol and thujone, absinthe sometimes contained methanol (wood alcohol), which could have contributed to the symptoms of absinthism. Calamus (acorus calamus) and nutmeg (myristica fragrans) were also sometimes used in making absinthe. Both plants have reputations for being psychedelics, although to my best of knowledge only nutmeg's psychedelic properties have been well established. However, it seems unlikely that either plant would have been added in the quantities necessary to produce psychoactive effects. -- Matthew Baggott


Pernod is basically absinthe without the wormwood. It is named after Henri-Louis Pernod, an individual who ran an absinthe factory in France in the early 1800s. As a substitute for wormwood, the modern drink Pernod uses increased amounts of aniseed. Ricard is the name of another modern wormwood-less absinthe. Also, vermouth, chartreuse, and Benedictine all contain small amounts of thujone. In fact, vermouth, which is made using the flower heads from wormwood, takes its name from the german "wermuth" ("wormwood"). Absinthe (made with wormwood) is still available in Spain and reportedly in Denmark and Portugal as well. -- Matthew Baggott


Simon and Schulter's Guide to Herbs and Spices tells us that Henri-Louis Pernod used aniseed, fennel, hyssop, and lemonbalm along with lesser amounts of angelica, star anise, dittany, juniper, nutmeg, and veronica. These ingredients were mascerated together with wormwood plants. After leaving the mixture to sit, water was added and the mixture was distilled. Dried herbs, including more wormwood, were added to the distillate, which was then diluted with alcohol to give a concentration of about 75% alcohol by volume (8).
Different absinthe manufacturers used slightly differentingredients, sometimes using calamus, which has been purported to have psychoactive effects. In addition to these ingredients, manufacturers sometimes added other ingredients to produce the drink's emerald green color. Normally, this color was due to the presence of chlorophyll from the plants. However, in the event that the product was not properly colored, absinthe makers were known to add things like copper sulfate (poisonous in quantity), indigo, turmeric, and aniline green. Antimony chloride was also used to help the drink become cloudy when added to water. Presumably modern makers of Pernod and absinthe use safer ingredients for their concoctions! -- Matthew Baggott


According to the "Dream Dictionary: Interpretations with Numerology" by Evad Aras (Publisher: House of collectibles Inc.) "If you drink [absinthe] in your dream, a false friend is talking behind your back."


Absinthe is represented by '085' according to the occult art of Numerology.


1) Conrad, Barnaby, 1953- Absinthe : history in a bottle / Barnaby Conrad III. San Francisco : Chronicle Books, c1988. * Great colorful book.
2) Absinthe: The Cocaine of the 19th Century informative easy to read.
3) Delahaye, Marie-Claude. L'absinthe : histoire de la fee verte / Marie-Claude Delahaye. Paris : Berger-Levrault, c1983. Series title: Arts traditions populaires.
4) Sangle-Ferriere. Nouvelle methode d'analyse des absinthes, par MM. Sangle-Ferriere ... & L. Cuniasse ... Paris, Vve C. Dunod, 1902.

Date: Mon, 03 Nov 1997
From: Gilbert Arnold


Chemicals and their Biological Activities in:
Artemisia absinthium L. (Asteraceae) "Wormwood"


ALPHA-THUJONE Leaf 1,750 ppm DUKE1992A; Insecticide DUKE1992B; Larvicide JNP49:941.1986

ARTEMETIN Leaf 60 ppm DUKE1992A; Antiedemic ED50=67 DUKE1992B;
Antiinflammatory 30-150 mg/kg PM56(1):36; Antimalarial (Syn. wartemisinin) JE32:162

ASCORBIC-ACID Leaf 1,200 - 2,600 ppm DUKE1992A; Acidulant
FEMA 6,000 ARC; Analgesic 5-10 g day WER; AntiCrohn's 50-100 mg/day/orl/man
M29; Antiarthritic 1g day WER; Antiasthmatic 1,000 mg/day WER; Antiatherosclerotic
PAM; Anticataract 350 mg/day WER; Anticold 1-2 g/man/day MAR; Antidecubitic 500
mg/man/2x/day/ MAR; Antidepressant 2,000 mg/day WER; Antidote (Aluminum) EMP6:189;
Antidote (Cadmium) DAS; Antidote (Lead) DAS; Antidote (Paraquat) MAR; Antieczemic
3.5-5 g/day WER; Antiedemic 1 g/man/day DAS; Antiencephalitic DAS; Antigingivitic
PAM; Antiglaucomic 2g/day WER; Antihemorrhagic 1 g/man/day DAS; Antihepatitic 2-6
g/man/day DAS; Antihepatotoxic EMP6:189; Antiherpetic 1-5 g/day WER; Antihistaminic
WER; Antiinfertility 1 g/day WER; Antiinflammatory PAM; Antilepric 1.5 g/man/day MAR;
Antimeasles DAS; Antimigraine M29; Antimutagenic EMP6:235; Antinitrosic 1 g/man/day
MAR; Antiobesity 1g 3 x day WER; Antiorchitic DAS; Antiosteoarthritic 1 g 2x day WER;
Antiosteoporotic 500 mg day WER PAM; Antioxidant 100 ppm DUKE1992B;
Antiparkinsonian 1g 2 x day WER; Antiparotitic DAS; Antiperiodontitic 1g 2 x day WER;
Antipneumonic PAM; Antipodagric DAS; Antipolio DAS; Antiscorbutic 10 mg/man/day MAR;
Antiseptic MIC=3.3-217 mg/ml MAR; Antishingles DAS; Antiulcer WER; Antiviral
1-5 g/day WER; Asthma-preventive 1,000mg/day/orl PAM; Bactericide DAS;
Cancer-Preventive 525; Cold-preventive 1-2 g/day DAS; Detoxicant DUKE1992B; Diuretic 700
mg/man/orl DUKE1992B; Febrifuge EMP6:189; Fistula-Preventive PAM;
Hypocholesterolemic 300-1,000 mg/day DAS; Hypotensive 1,000 mg/man/day SNE137:292;
Interferonogenic PAM; Lithogenic DAS; Mucolytic 1 g/woman/day MAR; Uricosuric 4
g/man/day DAS; Urinary-Acidulant M29; Viricide DAS; Vulnerary PAM

BETA-CAROTENE Leaf 500 ppm DUKE1992A; Allergenic M&R;
Androgenic? PAM; AntiPMS JAF34:409; Antiacne PAM; Antiaging DUKE1992B;
Antiasthmatic PAM; Anticarcinomic PAM; Anticoronary 50mg/man/2 days CMR3/4/91;
Antihyperkeratotic DAS PAM; Antiichythyotic PAM; Antileukoplakic PAM; Antilupus 150
mg/man/day/2 mos MAR; Antimastitic PAM; Antimutagenic EMP6:235; Antioxidant PAM;
Antiozenic DUKE1992B; Antiphotophobic 30-300 mg man/day M29; Antipityriasic
PAM; Antiporphyric 30-300 mg/man/day MAR; Antipsoriac PAM;
Antiradicular PAM; Antistress DAS; Antitumor HSC25:1495; Antiulcer 12 mg/3x/day/man/orl PAM; Antixerophthalmic DAS; Cancer-Preventive 22 ppm 505; Colorant JBH; Immunostimulant
180 mg/man/day/orl PAM; Mucogenic PAM; Phagocytotic PAM; Thymoprotective PAM;
Ubiquiot JBH

BETA-THUJONE Leaf 1,750 ppm DUKE1992A; Insectifuge DUKE1992B

CADINENE Plant DUKE1992A; Antifeedant 382; Flavor FEMA
400-4,000 ARC; Perfumery JBH

CAMPHENE Plant DUKE1992A; Antilithic? JBH; Antioxidant JA6(4):33;
Flavor FEMA 15-175 ARC; Hypocholesterolemic? JBH; Insectifuge 382;
Spasmogenic FT59:465

CHAMAZULENE Leaf 1,700 ppm DUKE1992A; Anodyne DUKE1992B;
Antiallergic LRN-MAR91; Antiinflammatory M11; Antioxidant PMP25:50; Antipyretic
JBH; Antiseptic 411; Antispasmodic DUKE1992B; Vulnerary DUKE1992B

CHLOROGENIC-ACID Plant DUKE1992A; Allergenic LEL 500;
Analgesic PMP23:46; AntiEBV EMP6:189; AntiHIV EMP6:189; Antifeedant 382;
Antigonadotropic JNM1:10; Antihemolytic 10 uM PC36:579; Antihepatotoxic
PM56(2):171; Antiherpetic EMP5:194; Antihypercholesterolemic EMP6:189; Antiinflammatory
PCF:19; Antimutagenic PCF:19; Antinitrosaminic PCF:18; Antioxidant IC53=200 ppm PCF:21;
Antioxidant IC80=12 uM PC27:969; Antiperoxidant IC50=36 uM PM57:A54;
Antipolio V&E; Antiradicular 10 uM PC36:579; Antiseptic PMP23:46; Antithyroid
JNM1:10; Antitumor JBH; Antitumor-Promoter IC25=10 uM CR48:5941; Antiulcer EMP6:189;
Antiviral V&D; Bactericide JE26:65; CNS-Active WIC; CNS-Stimulant 1/6 caffeine
LAF; Cancer-Preventive 525; Cholagogue WIC; Choleretic KCH; Clastogenic
JAF38:805; Diuretic WIC; Fungicide NIG; Hepatoprotective KCH; Histamine-Inhibitor
DUKE1992B; Immunostimulant EMP1:124; Insectifuge EB48:111; Interferon-Inducer
EMP1:124; Juvabional 382; Larvistat JBH; Leukotriene-Inhibitor DUKE1992B;
Lipoxygenase-Inhibitor IC23=5 mM JAF38:688; Metal-Chelator PCF:25;
Ornithine-Decarboxylase-Inhibitor PCF:19; Oviposition-Stimulant JBH; Sweetener LAF

FORMIC-ACID Plant DUKE1992A; Antiseptic DUKE1992B; Antisyncopic DUKE1992B; Astringent M11; Corrosive ARC; Counterirritant M11; Flavor FEMA 500-2,500 ARC; Fungitoxic JBH; Irritant M&R; Preservative ARC; Toxic JBH

ISOQUERCITRIN Leaf DUKE1992A; Aldose-Reductase-Inhibitor JBH;
Antifeedant 450; Antioxidant PC33:557; Bactericide JBH; Cancer-Preventive 525;
Capillarigenic DUKE1992B; Diaphoretic PJB1(3):242; Diuretic 10 ppm HHB;
Hypotensive CPB38:1049; Insectiphile JBH

ISORHAMNETIN-3-GLUCOSIDE Leaf DUKE1992A; Hepatoprotective

NICOTINIC-ACID Plant DUKE1992A; AntiCrohn's DAS; Antichilblain 50
mg/3x/day DAS; Antidote (pesticides) DAS; Antischizophrenic DAS;
Antithyrotoxic DAS; Choleretic DUKE1992B; Hypocholesterolemic 1-6 g/man/day DAS; Hypoglycemic FT#5:1986 JNP39:444; Insulinase-Inhibitor EMP6:157; Insulinotonic EMP6:157;
Lipolytic DAS

P-COUMARIC-ACID Plant DUKE1992A; Allelopathic JBH; Antifertility
AEH; Antihepatotoxic JBH; Antioxidant IC24=30 ppm PCF:17; Antiperoxidant
IC50=>100 uM PM57:A54; Antitumor JBH; Bactericide PHZ46:156; Cancer-Preventive
525; Choleretic DUKE1992B; Cytotoxic JBH; Diaphoretic? LRN-DEC90; Fungicide NIG; Lipoxygenase-Inhibitor IC11=5 mM JAF38:688; Prostaglandigenic
RWG; Prostaglandin-Synthesis-Inhibitor DUKE1992B

PALMITIC-ACID Plant DUKE1992A; Antifibrinolytic EMP1:53; Flavor
FEMA 1 ARC; Hemolytic BIS; Lubricant JBH; Nematicide NIG; Soap JBH

PHELLANDRENE Plant DUKE1992A; Hyperthermic HG22:45;
Spasmogenic FT59:465; Tumor-Promoter AEH

PINENE Plant DUKE1992A; Antiseptic DUKE1992B; Bactericide
DUKE1992B; Expectorant JE26:65; Fungicide DUKE1992B; Herbicide IC50=30mM
438; Perfumery M11; Spasmogenic FT59:465; Spasmolytic FT59:465

PROTOCATECHUIC-ACID Plant DUKE1992A; Antiarrhythmic ACM:407;
Antiasthmatic DUKE1992B; Antihepatotoxic JBH; Antiherpetic
DUKE1992B; Antiinflammatory JBH; Antiischemic JBH; Antiophidic EMP5:363;
Antioxidant ABC53:519; Antiperoxidant IC50=>100 uM PM57:A54; Antispasmodic EC50=4.6-17
uM PR4(2):73; Antitussive ACM:200; Antiviral DUKE1992B; Bactericide PR4(5):198;
Fungicide 500ug/ml 438; Immunostimulant EMP1:124; Phagocytotic EMP1:124;
Prostaglandigenic RWG; Ubiquiot JBH; Viricide DUKE1992B

RUTIN Plant DUKE1992A; Aldose-Reductase-Inhibitor CPB38:297;
Anti-Capillary-Fragility 20-100 mg orl man M7; Antiapoplectic DUKE1992B; Antiatherogenic DUKE1992B; Anticataract DUKE1992B; Anticonvulsant KCH; Antidermatitic BIS; Antidiabetic CPB38:297; Antiedemic 411; Antierythemic DUKE1992B; Antifeedant 450; Antiglaucomic 60 mg/day WER; Antihematuric DUKE1992B; Antihepatotoxic TOX; Antiherpetic EMP5:198; Antihistaminic DUKE1992B; Antihypertensive KCH; Antiinflammatory 20 mg/kg DUKE1992B;
Antimalarial IC50=>100ug/ml JE15:204; Antimutagenic ID50=2-5 nM PCF; Antinephritic
DUKE1992B; Antioxidant IC28=30 ppm PCF; Antioxidant IC50=120uM PC27:969;
Antipurpuric DUKE1992B; Antiradicular JBH; Antithrombogenic DUKE1992B;
Antitrypanosomic 100mg/kg PM57:A44; Antitumor PCF:267; Antitumor-Promoter CPB38:774;
Antivaricosity JBH; Antiviral V&D; Bactericide JBH; Cancer-Preventive 525;
Capillariprotective M11; Catabolic AFR27:149; Estrogenic? EMP6:189; Hemostat KCH;
Hepatomagenic 20,000 ppm (diet) rat PCF; Hypocholesterolemic KCH; Hypotensive
DUKE1992B; Insecticide TOX; Insectiphile JBH; Juvabional 382; Larvistat IC95=4,000-8,000
ppm diet 438; Lipoxygenase-Inhibitor IC75=2.5 mM JAF38:688; Mutagenic EMP6:189;
Myorelaxant EMP6:189; Oviposition-Stimulant JBH; Spasmolytic JE26:65;
Vasopressor DUKE1992B; Viricide JBH; cAMP-Phosphodiesterase-Inhibitor PAM

SABINENE Plant DUKE1992A; Perfumery ARC

SALICYLIC-ACID Plant DUKE1992A; Analgesic JE26:65; Antidandruff
ALH; Antidermatotic DUKE1992B; Antieczemic DUKE1992B; Antiichthyosic
M29; Antiinflammatory PM56(6):660; Antineuralgic DUKE1992B;
Antioncychomycotic M29; Antioxidant KCH; Antiperiodic DUKE1992B; Antipodagric DUKE1992B; Antipsoriac DUKE1992B; Antipyretic DUKE1992B; Antirheumatic DUKE1992B;
Antiseborrheic DUKE1992B; Antiseptic ALH; Antitumor PCF:48; Antitympanitic M11;
Bactericide MAR; Cancer-Preventive 525; Comedolytic M29; Cyclo-Oxygenase-Inhibitor
PCF:48; Dermatitigenic JBH; Febrifuge DUKE1992B; Fungicide M29;
Hypoglycemic EMP6:158; Insectifuge EB48:111; Keratolytic JBH; Tineacide M29; Ulcerogenic

TANNIN Leaf 40,000 - 77,000 ppm DUKE1992A; Antidiarrheic
DUKE1992B; Antidysenteric DUKE1992B; Antimutagenic DUKE1992B; Antinephritic
CPB38:1049; Antiophidic EMP5:363; Antioxidant IC50=1.44 ug/ml CPB38:1049;
Antiradicular 500 mg/kg/day orl mus CPB38:1049; Antirenitic CPB38:1049; Antiviral
JE26:65; Bactericide JE26:65; Cancer-Preventive HG22:14; Hepatoprotective DUKE1992B; Immunosuppressant RWG; Psychotropic CPB38:1049; Viricide JE26:65


VANILLIC-ACID Plant DUKE1992A; Anthelminthic JBH; Antifatigue JAD; Antiinflammatory JBH; Antioxidant IC21=30 ppm PCF ACM:489; Antisickling
PM56(6):681; Ascaricide DUKE1992B; Bactericide 1.5-15 mg/ml 452; Cancer-Preventive 525; Choleretic DUKE1992B; Immunosuppressant RWG; Laxative MPI; Ubiquiot JBH

ppm = parts per million
tr = trace

Phytochemeco Database - USDA - ARS - NGRL
Stephen M. Beckstrom-Sternberg and James A. Duke

The USDA does not recommend self diagnosis or self medication.
Please see the disclaimer for more information.

From: Greg
Date: Tue, 4 Nov 1997

> This issue is not entirely resolved. Alcohol is definitely one main
> component. (...) Thujone makes up 40 to
> 90% (by weight) of the essence of wormwood, from which absinthe is made.
> (...) Absinthe is 75% alcohol.

Sounds to me like Absinthe is something more like a tincture (medicinal
preparation) rather than an alcoholic beverage. I wonder if drinking large
doses would poison through a type of extreme homeopathic-solution

Just a thought.


From: Barbara Berrie

Regarding absinthe, the following information was distilled from an article
in C&E News (Oct 27, 1997):

A recent article by Paul Kimmel et al in the New England Journal of
Medicine documents a case of renal failure due to the ingestion of
"essential oil of wormwood." Renal failure was preceeded by a muscle
problem (rhabdomyolysis). Clearly, one must be very careful with
homemade absinthe.

Absinthism is a "syndrome of hallucinations, sleeplessness, tremors,
convulsions, and paralysis."

Extract of wormwood was used in the Middle Ages to treat intestinal
tape worms.

Apparently, absinthe can be drunk in the bars of Prague!

B. H. Berrie

Date: Tue, 4 Nov 1997
From: J F Ruther

Johann Plattner wrote:

> I`ve prepared an exerpt about absinthe from this book. If you or some
> other members of the forum wishes the exerpt I would like to post it to
> the Alchemy-Email-Group.

Dear Johann,

I am intertested in this exerpt, if you can post it, I would be very glad!

Best wishes.


Date: Tue, 04 Nov 1997
From: Marianne

> From: Barbara Berrie
> Regarding absinthe, the following information was distilled from an article
> in C&E News (Oct 27, 1997):
> A recent article by Paul Kimmel et al in the New England Journal of
> Medicine documents a case of renal failure due to the ingestion of
> "essential oil of wormwood." Renal failure was preceeded by a muscle
> problem (rhabdomyolysis). Clearly, one must be very careful with
> homemade absinthe.

One of the first warnings that I heard about homemade absinthe was "DO
NO DRINK THE OIL!", and that gets repeated over and over again. I
usually use the dried herbs along with alcohol, and use that in the
drink. But before it is consumed, it goes through many processes of
dilution (about seven the last time I counted) until it is pleasing to
the smell and to the taste. Before I heard the warning about the oil, I
was thinking about ordering the oil from somewhere and using that, but
common sense told me better, and I'm thankful for that! On the other
hand, common sense also says do not drink any plant oil that was
processed by someone else....but that's me...

> Absinthism is a "syndrome of hallucinations, sleeplessness, tremors,
> convulsions, and paralysis."

Oooooh...the evil drink! Doesn't any drink if consumed to extremes
become either addictive or has some other side effects?

> Extract of wormwood was used in the Middle Ages to treat intestinal
> tape worms.

In some areas also it is used to treat maleria, intestinal worms,
hypertension, soothing the stomach, etc... It's got a lot of positive
effects, but when perverted, it has also a lot of negative side effects,
like any other substance (especially alcoholic). One must be aware of
these effects when consuming it.

> Apparently, absinthe can be drunk in the bars of Prague!

*sighs* I have a dream someday that I would walk into a bar, hold my
head up high and say "waiterperson, one glass of absinthe
please!"...but until then, I will keep asking for Pernod and pretend
it's something else...

PS: I too am interested in the recipe that was mentioned on here by
Johann Plattner. Or you can send it to me at Thanks!


Date: Wed, 05 Nov 1997
From: Johann Plattner

To Marianne, J.F. Futher and other interested forum-members!

Auszug aus "D. Jacobi Theodori Tabernaemontani - Neu vollkommen
Kräuter-Buch, 1731" über den Wermuthwein, Absinthites seu Absinthiacum
vinum. Seite 11-12.

Von dem Wermuth=wein. Absinthites seu Absinthiacum vinum.

Wermuth=wein von den Griechen `Ayinqiths`, von den Lateinern deßgleichen
auch Absinthites und Vinum Absinthiacum genannt / wird auf mancherley
Weiß bereitet. Der gemeine ist / daß man nimmt aufgetruckneten und wohl
gedörreten Wermuth / mit Kraut / Stengel und Blumen / den zerschneidet
man / thut zuvor eine gute Lege Aeschern / Hanbüchen oder Häselnspähn in
ein bereites Fäßlein / darinn man den Wein einmachen will / und darnach
ein Lege des zerschnittenen Wermuths / folgends wiederum eine Lege der
obgemelten Spähn / dann wiederum Wermuth / und so fortan biß das Fäßlein
voll wird / alsdann schlägt mans zu / und füllet es mit gutem Most / den
lässet man darüber verjähren / und behält den zum Gebrauch. Den Wermuth
lässet man also in dem Fäßlein den ganzen Winter ligen / und wann man
Wein daraus lässet / so füllet man das Fäßlein alsobald wiederum zu.
Wann der Frühling herzu kommt / lässet man den Wein darvon / thut das
Kraut und Spähn hinweg / butzet und wäschet das Fäßlein sauber aus /
lässets ein wenig ertrieffen / darnach begeusset und befeuchtet mans mit
einem guten gerechten rectificiertem gebrannten Wein / schläget das
Fäßlein zu / füllet den Wermuth=wein wiederum hinein / und geusset
andern guten Wein zu / alsdann vermacht man das Fäßlein beheb / daß kein
Lufft darzu kommt / und trincket über Jahr darvon / so bleibet er gut
und wolgeschmack / biß zum letzten Trunck. Etlich lassen auch den
Wermuth den ganzen Sommer darinnen / aber er hält sich nicht lange /
dann so bald die Wärme herbey kommt / fahet der Wermuth an zu faulen /
corrumpiert den Wein / daß er faul / weich und zähe wird / und also gar
verdirbt / in Leib fürter fast schädlich zu gebrauchen.
Andere nehmen dürren Wermuth / wäschen den fein sauber / und thun den in
ein spitzen wüllenen Sack / darnach schütten sie Wein darüber / lassen
den so offt durchlauffen / biß der Wein alle Krafft des Wermuths an sich
gezogen / und bitter genug worden ist. Auf solche Weiß kan man zu jeder
Zeit über Jahr auf ein Eil guten Wermuthwein vor gesunde und krancke
Leut machen / die dessen vonnöthen seyn. Deßgleichen kan man auch sonst
von andern Kräutern gute Kräuter=wein machen / welches alles in 2.
Stunden geschehen kan.
Ein andere Art fürtrefflichen Wermuth=wein auf ein Eil zu machen. Nimm
den obersten Gipffel vom Wermuth mit den Blumen / füll ein zimlich
Violglaß damit über das halb Theil / also daß der vierdte Theil leer
bleibt / gieß darüber guten rectificierten gebrannten Wein und Malvasier
/ jedes gleich viel / daß das Glaßvoll werde / stells ein Tag oder vier
wol vermacht hin / so zeucht der bebrannte Wein und Malvasier alle
Krafft aus dem Wermuth / seihe darnach den Wein ab durch ein sauber Tuch
/ behalt den wol vermacht in einem Glaß. Wann du nun begehrest ein guten
Wermuth=wein zu haben / so vermisch der gemeldten Infusion ein Löffel
voll mit einem Becherlein voll Weins / so hast du alsbald ein
fürtrefflichen / kräfftigen guten Wermuth=wein. Also kan man von andern
Kräutern / Wurtzeln und Gewürz in der Eil auch gute kräfftige Wein
machen / in mancherley Kranckheiten und Gebresten sehr nützlich zu
Etliche machen den Wermuth=wein also: Sie nehmen dürren Wermuth / ein
wenig zerstossen oder zerschnitten nach ihrem Gefallen / sieden den im
Herbst in frischem Most wie er von der Kelter kommt / als viel man will
/ den dritten Theil ein / und verschäumen den im Sieden stätig / lassen
ihn darnach über Nacht stehen / Morgens lassen sie denselben durch ein
wüllen Sack laufen / thun den folgends in ein Faß / darzu giessen sie
noch ferner zwey oder dreymal so viel süß Mosts / kleiben ein Hafen
darüber wie bebräuchlich ist / und lassen den Wein also durch einander
verjähren. Wann das geschehen / schlagen sie das Faß zu / und behalten
den Wein zur Nothdurfft / und wann man darab trincket / füllet man den
mit anderm Wein wiederum zu.
Andere nehmen dürren Wermuth ein wenig zerschnitten / hencken den in
einem leinen Säcklein in ein Fäßlein / zwischen Hanbüchen / Aeschern
oder Häselen Spähn / und füllen das Fäßlein mit gutem süssen Most / daß
es das dritte Theil leer bleibet / darnach füllen sie es mit gesottenem
Most zu / und lassens also verjähren / und thun wie obgemeldt.
Es ist auch der Wermuth=wein bey den alten sehr im Brauch gewesen / die
denselben auch auf macherley Weiß bereitet haben. Pedacius Dioscoridis
beschreibt fünfferley Manier den Wermuth=wein zu machen. Etliche nehmen
24. Maß oder ein Elsasser=Ohmen gutes Most / Berg=wermuth ein Pfund /
vermischen das wol durch einander / und lassen es sieden biß der dritte
Theil eingesotten ist / darnach giessen sie darzu auf zwo Elsasser=Maß
Eßigs / das sind 8. Pfund / und noch ein halb Pfund Wermuth. Wann sie
nun solches alles wol durch einander vermischet haben / giessen sie es
in ein ander Gefäß / und wann sich der Wein gesetzt und lauter worden
ist / so lassen sie den ab und seihen ihn durch.
Etliche nehmen 32. Loth gestossenen Wermuth / binden den in ein dünn
leinen Tuch / und hencken das in 15. Maß Mosts / und lassen den zween
Monat lang darinn weichen.
Etliche nehmen 7. oder 8. Loth Wermuth / Syrischer Spicanarden /
Zimmar=rinden / Kaßien oder Mutter=Zimmat=rinden / die Blumen des
Kameelhews / wolriechender Indianischer Kalmusröhren / der Rinden von
der blühenden Frucht des Dattelbaums / deren jedes 4. Loth / diese Stück
stossen sie in einem Mörser / darnach thun sie es alles in 24. Maß
Mosts / verstopfen das Faß / und lassens zween oder drey Monat darinn /
darnach so seihen sie den Wein ab in andere Fässer / und bewahren den.
Die andern nehmen des Berg=wermuths 40. Loth / Marien Magdalenen=blumen
14. Loth / und binden die zusammen in ein leinen Tuch / und hencken das
in 24. Maß neuen Most / und nach viertzig Tagen lassen sie den Wein ab
in andere Fässer.
Die andern thun in sechs Maß neuen Most / 24. Loth Berg=wermuth / und 4.
Loth Künhartz / über zehen Tag seihen sie den Wein durch / und setzen
den verwahrlich hin. Hie ist zu mercken / wann den Alten unsere Weiß und
Manier die Kräuter=wein mit den Hanbüchen oder Häselen Spähnen
einzumachen bekannt gewesen wäre / hätten sie ihren Kräuter=wein nicht
also wie gehöret / dürffen von den Kräutern durchseihen / sintemal
dieselbige also mit den Spähnen auf unsere Weiß bereitet / in kurtzer
Zeit / schön / hell und klar werden / und seynd auch solche Wein viel
anmüthiger und lieblicher zu trincken / als die durchgesiegene.
Der Christliche Kayser Constantinus Quartus macht den Wermuth=wein in
seinem vierdten Buch / von dem Feld=bau also: Er nimmt 2. Loth des
Berg=wermuths / zerschneid den / und bind ihn in ein rein dünn leinen
Tüchlein / und henckt ihn in 15. Maß Mosts. Etlich (wie hochgemeldter
Kayser an gedachtem Ort anzeigt) nehmen nur halb so viel Wermuth / sie
vermischen auch etliche Kaßien=rinden oder Mutter=zimmat darunter.
Aetius Amidenus der Griechisch Arzt / macht den also: Er nimmt dürren
Bergwermuth 12. Loth / wirfft die in 15. Maß frisches Mosts / verlutiert
das Fäßlein und lässets verjähren / darnach wirfft er den Wermuth hinweg
/ den Wein aber verwahret er / und lässet denselben alt werden.
Es ist jetzunder zu unsern Zeiten auch gebräuchlich / daß man andere
mehr Kräuter / dem Wermuth=wein zuthut / als nemlich
Kardenbenedicten=kraut / Wegwarten / Tausendgülden=kraut / Wolgemuth /
Salbeyen / Ysop / Odermenig / Hirtzzungen / Poleyen und dergleichen
Kräuter / nach dem es einem gefällt.
Für die Fallsüchtigen Menschen die ein hitzige Entrichtung der Leber
haben / laßt euch den Wermuth=wein machen von Wermuth /
Tausendgülden=kraut / Wegwarten=kraut / Wegwarten=wurtzel / und Stein=
oder Waldleber=kraut: Lasse jedes gleich viel in ein Fäßlein mit Spähnen
einmachen / und ein guten Most darüber verjähren / und denselbigen zur
Notdurfft bewahren / dann es sehr ein guter heilsamer Wein ist / bringt
nicht so Durst wie der Wermuth=wein / eröffnet die Verstopfung der Leber
/ macht Luft zur Speiß / und stärcket den Magen und alle innerliche
Ein köstlichen guten Wermuth=wein vor den vergifften Lufft in
Sterbensläuffen / bereit ihn also: Nimm ausgetrucknets Bergwermuths 20.
Loth / Modelger oder Heyl allen Schaden Kraut und Wurtzel / 6. Loth /
Wegwartenwurtzel / Braunmenderkraut / die obersten Gipffel von der
Geissrauten / jedes 4. Loth / Scorzonerenwurtzel / Hirtzzungenkraut /
jedes 3. Loth / Graßnägleinwurtzel / Kardenbenedicten=kraut /
Roßhubwurtzel / Borzagenwurtzel / jedes 2. Loth / Citrinatrinden / 2.
Loth / weiß Diptamwurtzel / Schwalbenwurtzel / Benedictenwurtzel /
Tormentillwurtzel / Citrinatsaamen ein wenig zerquetscht /
Ochsenzungen=blumen / Graßndglein=blumen / jedes 1. Loth. Alle
obgemeldte Stück soll man klein zerschneiden / dieselbige Aeschern
Spähnen / ein Leg um die ander / in ein zwölff oder vierzehen mäßiges
Fäßlein einschlagen / das Fäßlein darnach mit gutem Most zufüllen / und
zum Gebrauch verjähren lassen. Wann man diesen Wein gebrauchen will /
soll man des Morgens nüchtern zuvor ein Bissen Brodt mit gesaltzener
Butter essen / und darauf ein Becherlein voll des gemeldten Weins
trincken / darnach den Geschäfften nach ausgehen. Man soll auch zu den
beyden Imbsen gleich im Essen beyde des Morgens und Abends / jedesmal
den ersten Trunck von diesem Wein thun / im Winter und Frühling: im
heissen Sommer und in Hunds=tagen ist er zu hitzig. In der Zeit soll man
ihn mit Saurampfer oder Sawerklee / oder aber Wegwarten / oder
Endivien=wasser vermischt / trincken / so kann er also das gantze Jahr
nützlich gebraucht werden.
Ein nützlichen und fürtrefflichen purgierenden Wermuth=wein soll man
also bereiten: Nimm guten ausgetruckneten Bergwermuth / 24. Loth /
frischer auserlesener Alexandrinischer Senatblätter 20. Loth / weisses
leichtes Lerchenschwammens 5. Loth / des edlen Gamanderleins /
Feberkraut / Mertz=violen / jedes 4. Loth / Tausendgülden=kraut / Sanct
Johanns=kraut / Haselwurtz / Engelsüß / Fenchelwurtzel / Wegwartwurtzel
/ Röhrleinkrautwurtzel / Calmuswurtzel / guten weissen Ingber /
Schlehenblüth / Turbithwurtzel / jedes 2. Loth / Peterleinwurtzel
anderthalb Loth / Ochsenzungen=blumen / Borragenblümlein / jedes 1. Loth
/ rothe Rosen ein halb Loth. Alle gemeldte Stück soll man klein
zerschneiden / und mit Hanbüchen= oder Haselen=Spähnen / ein Leg um die
ander / in ein zwölff=mäßiges Fäßlein einmachen / dasselbig darnach mit
gutem Most zufüllen und darüber verjähren lassen. Dieser Wein purgiert
alle böse Feuchte / und führet aus die Gallen und faulen zähen Schleim /
ohn einigen Schaden / wehret dem Grimmen und Darmgicht / und ist ein
heilsame Artzeney wider die faulen truckenden Magenfieber / und
vertreibt die dreytägige Fieber / im Anfang des Morgen= oder Nachtimbiß
ein gemeinen Tischbecher voll davon getruncken / oder aber des Morgens
nüchtern 4. Stunden vor dem Essen. Wider das drittägige Fieber soll man
je über den andern Tag / auf den guten Tag / drey Morgen nacheinander so
viel trincken / es hilfft gewiß. Von diesem Wein soll man trincken / und
die Kräuter und Wurtzeln darinn lassen biß auf den Frühling / alsdann
soll man den Wein ablassen / die Kräuter und Wurtzeln hinweg werffen /
das Fäßlein sauber wäschen / ein wenig ertrieffen lassen / und dann mit
einem rectificierten gebrannten Wein befeuchtigen / den Wein wieder
darein thun / folgends mit anderm Wein zufüllen / dann zuschlagen / daß
kein Lufft darzu kommt / so bleibt er über Jahr gut.

Best wishes
Johann Plattner

Date: Fri, 7 Nov 1997

Vielen Dank lieber Herr Plattner, fuer die Bereistellung o.g. Textes.


J. Ruther