The New York herald. [volume] (New York [N.Y.]) 1840-1920, 1844-11-26

Pans, Oct. - The /" Presse" Of this day an
xounces that NJ Guizot, whose health on his re-
turn from England was impaired, has had re-
lapse regret 10 inform you that this statement
y perfectly correct, and that some uneaslness is
iet by ms numerous friends ON account OF the OBJ
stnAie character OF his malady, disease of the
lAfynN ron are aware, believe, that M Guizot
was ,,ansflng considerably before be Quilted Paris
tor Windsor, lie was determined, however, to
undertake. the lourney-infuenced, perhaps, in
some dtgree, by adesire Ia convince the war party
th'i ne was not 10 be deferred from his duty by
their clamors, and ANXIOUS 10 prevent its being said
that his indsposiiion was only pretext TO stay at
home and avoid the Of his political adver-
seriss. Although the change Of air and scene APP
pearcd 70 have bcea ct conside rable advantage to
hiin, n cannot be doubted that he did wrong as re-
CARDS hrs health, ~ travelling al this season of
the year, whilst the malady was still upon him.
aad the result shews that he acted mprudent-
". Al present the symptoms are not very Sc
nous, but viii require great care TO prevent their
becoming 60. The Paris papers have informed you
OF the arrival OF Mr. Mitchell, for the purpose of
making arrangements 70 commence series of
theatrical performances On the 0ii.nighis o! the
Italian Opera. MIR. Mitchell has met with great
encouragement from the leading fashionables and
all fear OF a cabal on the part of the anti-English
Journalists and their admirers seems 10 be at an
end. The "Siecle," one oil the most violent Of the
ami English journals, ia announcing the ntentio
OF Mr. Mitchell, reminds the pubic OF the liberal
way in which he has remunera,ed French ar,istes,
aud commends him for treating the Parisians with
the eie OF English ragedians, after having present.
ed the French celebrities TO public admiration in
England. "Whatever (says tie 'Siecle) may be
our political feelings towards England, between
Shakespeare and Moiere there can only be an enten-
te cordide" similar sentiments will, no doubt, be
expressed by the other journals OF the same poll
tics, and the ~ CT must De favorable to Mr. Mitch
ell. The Flancr," however, hints that NJ Leon
Plle, the director IL the French Opera, int nds to
protest dgensi the Of the Italian Theatre being
given to he Eng'igh performers The privilege oi
M Vattl, The rector OF that theatre, says the
France, extends only 10 three nights week,
and he be permitted 10 devote the other nights To
Eng sh performances, 1t must be very Injurious to
the Grand Opera, by abstracting considerable
portion OF the fashionable people who constitute It's
audience. M. Leon Pilet contends that this would
be violation OF the conditions on which he holds
his theatre, and that he is entitled TO have them
respected, Inasmuch as he is bound to heavy obi
cations in return tor the protection afforded to him
against competition. | understand, however, that
the Minister OF the Interior has granted his permits
sion to Mr.. Mitchell TO have his performances al
the Italian Theatre, and DO not see how he can
revoke It, whatever grounds M. Leon Pillet may
aware Of M. Mitchell's intention long before the
latter applied TO the minister and he ought to nave
represented his case III lime TO prevent the grant
ing Of the permission TO revoke It aow that Mr..
Mitchell has made all bis engagements, would be
an act OF great injustice, and il is not, therefore,
pr obable that M. Leon Pillet will succeed in pre-.
venting the performances, although an action may
lie before the Tribunal OF Commerce against M
Opera, by exceeding the limits OF his privilege.
THE WINE TRADE OF PoRrueA.-An impor-
tant meeting OF the wine growers and principal
landed proprietors, OF the Douro, at the house Of
Mr. Forester, OF the firm Of Ofiley, Weber, and
Forester, Of Oporto, took place on the 9Th inst.
The Viscount of Santa Martha observed that the
discredn into which the wines Of Oporo had fallen
no; only the landed proprietors and the merchants
OF Opovro, bur the finances of the country; as the
expectation OF the staple commodity Of the coun,
try must eventually cease altogether, if measules
were not taken TO restore that brauch of commerce
by the restoration Of the lost character OF their
wines, and the adoption Of such fiscal measures as
were calculated to give an impulse TO that branch
of trade. The principal means of eflc citing the FIRST
0hjec had been pointed out and practically demon
strated by Mr. Forester, TO whom Portugal was
indebted for the Typographical chart OF the wine
country Of the Alto Douro The mode OF restoring
the character Of their wines was to make them
pure, without the admixture Of foreign Ingredients
whether of colorng or OF saccharine materials; ia
short, to make and export wine which deserved that
name, and mot brandy mixed with wine" Mr..
Forester said that the mercantile crisis in which
the country was involved, was to be attributed TO
the actual stagnation Of the agriculture and CON-
merce Of the Douro. There was a vast accumu.
lation OF wines in the deposits Of Oporto, and the
adulteration OF a great portion Of them was mat
ter deserving serious attention. They were called
wines Of the Douro, but in point Of fact great por-
ton Of them was not OF the Douro, but Of Bairrada,
winch, on account OI tOelT edTtny want OF
Tor and OF body, in the hands of spectators under
went adulteratlon, the owness OF their price Of
fered temptation to exporters, who consulted only
their momentary interests, TO- ship those wines for
England underline name OF wines oil Oporto, land this
caused great prejudice TO the wine trade in gene
raj and an immense accumulation of the wines OF
Portugal in deposit in all the ports OF England-
The length OF time they remained there caused
ton in price. The English merchants, to compete
with those wines In deposit, ordered wines from
this country et an inferior description, Tor coun.
try use, and this brought all the wines of Oporto
into discredit On the other hand, an erroneous
opinion generally prevailed here that the dscredil
OF their wines arose from change IN the English
taste Tor those which were black, strong, and
sweet" (negros, fo,tes, doccs) while such wines
served only for an inferior class OF consumers and
TO mix with others OF worse quality, and with
those also OF other countries. OF late years the
accumulation of the wines of the Douro in deposit
in oPorto, had lowered their prices to point At
them. Nevertheless, the mania Tor adulterat-
ing their wines with brandy, sugar, and berries
still prevailed, and had extended so as to cause
those authorizations to be considered indispen-
SADLY necessary to the perfection of the wines
OF the Douro. He was cutivator on q
large scale, he was also merchant, and he de-
cared that his correspondents, and the consumers
of their wines in Great Britain, did not desire com.
positions charged with brandy, but the plrest
wines, and those with the least possible quantity OF
alcohol. lie made no mystery OF the method he
employed 10 realise those views His stores were
open the inspection Of all present and his system
he was most wiling to explainto them. The prin-
cpal matter he alluded TO was, TO prevent the great
evaporation which was occasioned by the ordna-
ny process OF vine agriculturlss. Cutivators, un-
fortunately, gave a preference to vines which were
valuable only for the depth of color which the
grapes afforded. over those vines the produce Of
which gave less color, but more delicate flavor,
and an especial aroma to their wines. II was well
known that when the grape was fully matured Tor
the wine prcss, and lett for many days on the vine,
il underwent a change which rendered il totally
unfit to make good wine. II was also known that
the newly expressed juice, "mosta," never should
be put in tuns with the mosta taken from the wine
press some days subsequently, to the former. The
uns should be proportioned to the wine presses
The use OF those which contained from two to
four pipes would be OF great advantage. The prac-
tce Of gathering the grape by half days and half
nights was preudlcial to the wine, causing an ir-
regular fermentation. The evaporation occa-
stoned by exposure to a large surface in the open
wine presses, rendered il necessary to keen the