A bitter infusion in beer, to which the ingredients are added, generally while the beer is fermenting, though it is sometimes made extemporaneously by adding a bitter tincture. It is a German liquor, introduced to us from Brunswick, and is there said to be made in the following manner:

Sixty-three gallons of water are boiled to1 forty-two, and with this seven bushels of malt, a bushel of oatmeal, and as much of ground beans, are brewed in the usual manner. When the fermentation begins, three pounds of the inner rind of the fir, one pound of the tops of fir and beech, three handfuls of cardials be-nedictus, two of the flowers of rosa solis, a handful and half of burnet, betony, marjorum, avens, pennyroyal, and wild thyme, two handfuls of elder flowers, thirty ounces of cardamoms, and an ounce of bruised barberries, are added. The herbs and seeds, however, are put in the hogshead after the fermentation has continued a little time. When stopped, ten new laid eggs unbroken are added, and it is kept two years before it is drunk.

The English brewers chiefly use cardamoms, ginger, sassafras, elecampane, and for the colour, madder or red sanders. It is a warm carminative, useful in weak and gouty stomachs, used by common labourers as a warm stimulating liquor in the morning, chiefly to restore the tone of the stomach after excess. It was formerly drunk after dinner to assist digestion, generally from high narrow glasses.