The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1888-05-17
audersptt yHte1tigeteea.
Deadliest Of Drinks.
"Gimme an absinthe frappe."

Gimme an absinthe frappe."
"With seltzer, sirs"
Gum !" and the first speaker leaned
heavily against the mahogany rail of a
luxurious down town bar. He was q
handsome, haggard youth, and he had
plainly been making night of it. His
sallow face grew ashen as the odor Of a
strong cheese carromed against his nostril.
His eyes were trimmed with leaden streaks,
and deep shudder from moment to
moment denoted that his stomach had
gone back on him.
The rosy.cheeked bartender drew bis
snowy cuffs farther out of the sleeves Of
his fresh lawn Jacket. Then he poured
into athin glass a small quantity Of the
greenish fluid that smells and tastes like
paragoric over cracked ice. He clapped
a silver shaker over the tumbler, shook
the fluid vigorously, and drained it into
another and smaller glass. Then he
fixed seltzer into the compound, and the
young man clutched and drank it thirstily.
With a distinct improvement in his gait
and manner, he sauntered out. This was
clearly corpse reviver.
This young man had put life in his
nerves and death in his muscles. He
had settled his stomach and disturbed
the action of his heart. When the effects
of this drink wore off he would need
couple more. BY nightfall he would be
consumed with a burning thirst. If he
drank heavily Of absinthe-and pint of
absinthe is equal to gallon ofwhiskey-
giddiness and a tingling in his ears would
follow the thirst. Mental depression
would ensue, and, finally, hallncination
and loss of brain power. The absinthe
tippler of several years suffers from
| muscular quiverings, loss of physical
strength, emaciation and sallow complex
ion. His digestive organs are ruined,
and paralysis finally sends him to the
grave.
Absinthe is the deadliest intoxicant in
the world and its use Is increasing. It's
slightest use is its abuse. And it is easy to
form the habit of taking because the
intoxication it causes is exhilarating and
pleasant, aud II needs very small
quantity to do the work. Thu drink was
introduced into New York by Frenchmen
and travellers, and it is now a common
beverage in hotels, clubs and fashionable
barrooms. French soldiers introduced it
into Paris after campaign in Algiers. in
1914. In an astonishingly short period it
permeated the civilized world To-day
its manufacture is one Of the largest
liquor trades of Europe. Neufchatel, in
Switzerland, is the headquarters for it's
manufacture. Two millions of gallons
yearly are made there. What France
makes and does not consume is bent for
the most part to America.
It isa pretty, seductive and insidious
liquor. Tne taste is pleasant and not at
all like spirituous compound. Yet it is
made by mashing together theleaves and
towering tops of four species Of worm
wood, withisweet flag and angelica root
and star anise fruiter and macetating
them in alcehd. The Compound is dis.
titled after eight days soaking and
anise oil is added to give it taste. Imita.
tions are made of essential oils and barks
with blue vitriol. This is quickly fatal.
But the genuine is deadly enough. The
imitation is very close, too, and importers
themselves are often deceived. On
general principles it may be said that the
average absinthe tippler in this country
has never tasted the genuine absinthe in
his life. The hospitals are rapidly getting
to know the victims Of absinthe. It's
effects are frightful and .unmistakable,
and very few Of its devotees are ever
restored to entire health. A new and
special treatment is even now being
experimental with by some of the Belle.
yer physicians .cNew York Graphic.