As liqueurs, the extracts of absinth are divided into four classes, namely, ordinary absinths, demi-fine absinths, fine absinths, and Swiss absinths. The latter are sub-divided into absinths of Pontarlier, or Montpelier and of Lyon.

Ordinary absinths are the kind known only in Paris and other large cities. They are generally manufactured, as are the demi-fine absinths and the fine absinths, by the rectifiers. Ordinary absinthe is represented by the following formula:

These ingredients are infused for 24 hours in a suitable vessel, 15 liters of water are added, and distilled until 15 liters of the product are secured. To this 15 liters are added 40 liters of 85 percent alcohol and 45 liters of water. The product amounts to 100 liters with an alcoholic strength of 46o. It is mixed and allowed to stand until clear. Filtration is not necessary in the manufacture of absinths. After standing for 48 hours they clarify themselves. 25

Extracts of Swiss absinth do not necessarily imply that they are made in Switzerland but they are made in that part of France to the south and east near Switzerland. They are manufactured particularly in large quantities in the cities of Pontarlier, Montpelier and Lyon.

Different flavoring and coloring materials are used in different liquids, but the absinth remains the principal ingredient.

Adulterations

Absinths of bad quality are often made, some of them manufactured without distillation and with essences to replace the plants and seeds which are used in the genuine process. There are others which are distilled with crude alcohol of beets, the taste of which leaves much to be desired. Other absinths are made by adding aromatic resins after distillation.