Welcome to The Virtual Absinthe Museum's Wiki.
An online venue for colloborative research and translation of significant documents relating to the history and lore of absinthe.
In the interests of simplicity and clarity, please use Arial 10 or 12 point for all text, use bold for page headings, and otherwise keep formatting as simple as possible. Please do not use the ampersand (&) when creating Wiki-links, as, in my initial testing, this seems to cause errors when editing.
Rather than add to or modify the actual page, you can also attach an EMAIL to any individual page, by clicking on the relevant link at the extreme bottom of this page - an email window will automatically open.
This is an excellent way to participate, as your contribution remains clearly identified by date and sender. If you're less than completely confident in your Wiki-skills, or not completely certain of the accuracy of your contribution, please use this method.
There may well be formatting errors in existing texts, particularly where the material has been cut and pasted from MS Word - feel free to correct and re-edit these.
Where appropriate, you may create additional sub pages, but please follow the naming conventions used elsewhere in the Wiki. Please don't open new pages unnecessarily - if in any doubt, add your comments to an existing page, or append them in the form of an email. If you do need to create a new sub page, the correct method is FIRST to create the LINK (using the toggle Wikiword icon in the toolbar) on the anchor or 'launch' page. Once you've created the link, and saved the anchor page, click on the new link and it will prompt you to create the new page.
To see a list of newly updated pages, click on the 'Recent Changes' link at bottom left.
Remember that the Wiki keeps track of previous revisions of each page, so if you make an error, it's easy to revert to the previous version. Don't hesitate to be creative and to experiment; you can't break anything.
At least I think not.
To return to The Virtual Absinthe Museum Home Page, click here.