hist-brewing: poisonous brewing practices

[Patrick Bureau]

here is some information I have found about Wormwood.

Wormwood, Artemisia Absinthium. L Compsitae. (B&B 3:325)

Wormwood was used formerly as a bitter stomatic, expecialy in France; it was 
use to make the licoricee-flavored liquer Absinthe.

Wormwood contains Thujone which can can cause brain damage; it is addictive, 
with habitual use also causing vomiting, tremors, vertigo,hallucinations, 
violent behavior, and convulsions.

Absinthe was deemed responsible for many deaths and has been banned in 
several countries since the turn of the century. A wormwood free version of 
absinthe, called pastis, is now popular in France.

This was taken from a Sip through time by  Cindy Renfrow.

Thought she produced many recipes containing Wormwood, she has many warnings 
about the potential dangers of using it in any type brew.

Wormwood CAN be found and purchased in the USA in many states, in health 
store in a dry form.

I personally beleive that each and every brewer should be very carefull in 
researching wormwood prior to using it, and if you do use it, to LET anyone 
tatsing your brew aware of you ingredients.

Patric de Long Coeur
Mead Brewer.

>From: David McCarty <raille at mich.com>
>To: hist-brewing at pbm.com
>Subject: Re: hist-brewing: poisonous brewing practices
>Date: Sun, 12 Dec 1999 07:33:03 -0500
>
>At 08:56 PM 12/11/1999 PST, Amy Tubbs wrote:
>
> >the use of wormwood and other lethal herbs.
> >
>Worm wood is not lethal.  However is is not generally reconized as safe.
>
>Perhaps you should stick to toxins, of which wormwood qualifies.
>
>Dave.
>
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