There are three sorts of wormwood most generally known, - the common, sea, and Roman. The first may be distinguished by its broad leaves which are divided into roundish segments, of a dull green colour above, and whitish underneath; its taste is an intense and disagreeable bitter. The sea wormwood has smaller leaves and hoary both above and underneath; it grows in salt marshes, and about the sea coasts; the smell and taste are not so strong and disagreeable as the common. The Roman differs from the others by the plant being smaller in all its parts; the leaves are divided into fine filaments and hoary all over, the stalk being either entirely or in part of a purple colour. lis smell is pleasant, and the bitterness not disagreeable: it is cultivated in gardens. The sea wormwood is generally substituted for it.

The tops of Roman wormwood two ounces, water one pint, sugar two pounds. Make an infusion of the leaves in warm water, strain, add the sugar to the infusion, and boil to the pearl. If the common wormwood only can be obtained, put the tops into three times the above quantity of water, and boil it over a strong fire until reduced to a pint. This will deprive it of part of its bitterness and disagreeable smell.