British Medical Journal-1865

ABSINTHISM. According to Dr. Emile Decaisne, the consumption of absinth has of late years increased to an enormous extent in France. It is made by infusing in alcohol ends of wormwood, both major and minor (soimmit'es d'absinthe, from which the liquor takes its name), angelica, root, calamus aroma- iirus, aniseed, dittany seeds, and common marjoram. Some distillers, however, vary the recipe, and use fennel, mint, and balm. The concentration of the degree of the alcohol is generally very high. Indigo, tincture of turmeric, juice of hyssop, and nettles, are called to aid to improve the colour and appearance of the pernicious draught. The effect of absinth is to produce a superabundant activity of the brain, a cerebral excitement which at first is agreeable. The intoxication " comes on rapidly ; tho head swims ; and the effect produced is nearly the same as that of poisoning by a narcotic, which certainly does not occur with an equal doae of brandy. With the absinth-drinker, as with the brandy-drinker, tho excitement the liquor produces diminishes daily in intensity. Each day he is obliged to augment the dose, in order to screw himself up to the right pitch." The diseases brought on by drinking brandy are produced much more rapidly by the use of absinth. One of the greatest dangers of absinth, says Dr. Decaisne, consists in its adulteration. Dr. Decaisne has observed more than 150 cases of chronic absinth- ism, and concludes that absinth ought to be prohibited. He has convinced himself that absinth, even of good quality and in moderate doses, sooner or later invariably produces disorders in the human economy. He considerd that the extent to which it is now consumed in France demands the intervention of Government. He declares that the pale green demon has invaded all classes of society, the idler and the workman, the soldier and his officer ; all professions, those who work with the brain, and those who work with the hand, swallow it with frenzied eagerness.