EISELL AND WORMWOOD WINE.
(Vol. ii., p. 249.)
If Pepys' friends actually did drink up the two quarts of wormwood wine which he gave them, it must, as LORD BRAYBROOKE suggests, have been rendered more palatable than the propoma which was in use in Shakspeare's time. I have been furnished by a distinguished friend with the following, among other Notes, corroborative of my explanation of eisell:
"I have found no better recipe for making wormwood wine than that given by old Langham in his Garden of Health; and as he directs its use to be confined to 'Streine out a little spoonful, and drinke it with a draught of ale or wine,' I think it must have been so atrociously unpalatable, that to drink it up, as Hamlet challenged Laertes to do, would have been as strong an argumentum ad stomachum as to digest a crocodile, even when appetised by a slice of the loaf."
It is evident, therefore, that but small doses of this nauseously bitter medicament were taken at once, and to take a large draught, to drink up a quantity, "would be an extreme pass of amorous demonstration sufficient, one would think, to have satisfied even Hamlet." Our ancestors seem to have been partial to medicated wines; and it is most probable that the wormwood wine Pepys gave his friends had only a slight infusion of the bitter principle; for we can hardly conceive that such "pottle draughts" as two quarts could be taken as a treat, of such a nostrum as the Absinthites, or wormwood wine, mentioned by Stuckius, or that prescribed by the worthy Langham.
S.W. SINGER.
Mickleham, Sept. 30. 1850.
Eisell (Vol. ii., p. 242.).—The attempt of your very learned correspondent, MR. SINGER, to show that "eisell" was wormwood, is, I fear, more ingenious than satisfactory. It is quite true that wormwood wine and beer were ordinary beverages, as wormwood bitters are now; but Hamlet would have done little in challenging Laertes to a draught of wormwood. As to "eisell," we have the following account of it in the "Via Recta ad Vitam longam, or a Plaine Philosophical Discourse of the Nature, Faculties, and Effects of all such Things as by way of Nourishments, and Dieteticale Observations make for the Preservation of Health, &c. &c. By Jo. Venner, Doctor of Physicke at Bathe in the Spring and Fall, and at other Times in the Burrough of North-Petherton, neere to the Ancient Haven Towne of Bridgewater in Somersetshire. London, 1620."
"Eisell, or the vinegar which is made of cyder, is also a good sauce, it is of a very penetrating nature and is like to verjuice in operation, but it is not so astringent, nor altogether so cold," p. 97.