Talk:Gruit
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The first part of this article is copied directly from the book Sacred and Herbal Healing Beers by Stephen Harrod Buhner. It comes from page 169 in my copy. This is plagerism at its worst. The book is not even cited. I don't have time to fix it but it should be done. —The preceding unsigned comment was added by 66.57.10.165 (talk • contribs) 04:14, 5 December 2005.
- Plagiarism and other copyright violations must be removed, but can you be a little more specific? Melchoir 21:50, 6 April 2006 (UTC)
the above-mentioned paragraph in Buhner reads: "Gruit (or sometimes grut) was, primarily, a combination of three mild to moderately narcotic herbs: sweet gale (Myrica gale), also called bog myrtle, yarrow (Achillea millefolium), and wild rosemary (Ledum palustre), also called marsh rosemary. Gruit varied somewhat, each gruit producer additin additional herbs to produce unique tastes, flavors, and effects. Other adjunct herbs were juniper berries, ginger, caraway seed, aniseed, nutmeg, and cinnamon (most, themselves, having psychotropic properties). The exact formula for each gruit was, like Coca Cola, proprietary--a closely guarded secret." As noted, it is largely copied word for word.
