Daily State sentinel. [volume] (Indianapolis, Ind.) 1861-1865, 1865-05-24
lIron cA.mber., yosrnaI. !

ifToul Chamber soIrnal-l
sherry Is probably toe wire most n demand IN
England; bot any dealer Who knows his trade,
and Who is reasonably disposed to be honesi.
must frankly allow that we are tar more indebted
10 Africa than 10 Spain for the vine that Passes
under the IA me OF sherry. According 10 tolera
BILE trustworthy authority. IL i 10 proof that fully
three, f0urths OF the article sod IN the country az
sherry is really nothing more than common Cape
vine, cleverly c0ncocted to suit all tastes. lie
cost Of Cape wine Is low enough. As any one may
easily ascertain, but cheap as Cape vine y, "e
have heard OF even cheaper basis Tor the man
ufacture of good saleable cherry. Cider. which
sells sometimes at a. low price a. sxpence q
gallon shsn the orchard produce has been very
plentifui, has been found 70 answer admirably,
in skillful hands, a. liquid out OF which sherry
may be made. To deprive the Cape wines and
the cider Of scidity, gray salt, potash, and lime,
are used: and 10 clarity them, white OF eggs,
isinRlxss, or ballocks blood, fresh from the
slaughter house,: indeed, for the very common
sorts Of w'ne, horse's blood il more commonly
used. Body Is given to the article by the use OF
Posters neutral apirit-a perfectly coloress aud
strong spirit Of wine For the basis of port VINE,
the common red wine Of Spain u extensively
used; though latterly since French wines have
been admitted n low duty, the commoner sorts
OF claret have been brought into use In the man
ufacturing process, eleaFness and body being
the periecting of sherry. Apparently, port wine
Is an article Of consumption that must De doc
tored 10 suit the British palate for even the very
best, "a imported direct from Portugal, has to be
largely adulterated with brandy TO make il sala
bic IN English markets.
But IL - in the havorng and coloring of the
different kinds Of port and sherry that the great
EFT taste and skill are shown. Here, however,
chemistry steps Ia To aid the wine merchant, and
not only relieves him OF the trouble of research,
but takes all the drucgefy OF preparation Oh
his hands The Initiated IN London aware
OF the visits OF an individual 10 certain estab
lshments whose whole stock consists OF suDdry
not very large bottles, containing liquids OF va
riOus colOrs Morning or early forenoon u bis
time OF DONG business. ana the transactions are
generally Tor ready money, With lev questions
asked or answered This IL the dealer in essences,
aud the essences play all important part in
vine making. Essence 0f slOe Juice gives dry
ness aud color combined. Essence OF black cur
rants produces both body and richness OF flavor
much esteemed in good port wnes-aBd ex.
pressed JUICE of orange Ilums il found to answer
the same purpose. solution OF tannin 10 spr-
its gives the requisite astripgency and the true
sherry flavor interior Cape wines, such
Capt Wegg proposed To introduce into common
uss as "a good dinner sherry. at Twelve shiI-
lings a dozen. bottles included" For the cost
her brown sheirIes, very superior wife called
Color, worth. perhaps, about hundred pounds
per butt, sparingly used for the purpose OF Civ
ing color; and In the commoner sorts, caramel,
or burnt sugar. effects the same object Palm
oil dissolved In spirits gives a rich golden color
10 sperry; and almond paste produces fine nutty
favor which flavor also DC obtained BY tie
use OF niIrobenzoie, the latter article being
largely used IN hav0ring cheap sherrles. We
will not pretend TO say that We can name all the
Ingredients used in the "d0ct0ring OF our drinks,
for there NAV be mysteries within my steries; but
we know that in addition to the articles just men
toned, salt, common sugar, caplcums, grains Of
Paradise, sulphuric ACID. cream of tartar aud
gycerine play their parts in adding flavor aud in
producing oiliness, crustiness and beads in the
liquids asked to consume sherry
There could be no greater mistake than TO sup
pose that adulteraton Is confined TO the wines
most commonly consumed ia England. We are
not sure indeed but that the aduteration of
champagne IS carried to even a greater extent
than the adulteration of port aud sherry 1t il
only short time since that suit In the Court
OF Queens Bench. arising out of dispute in
connection with some dock warrants. disclosed
the fact that champagne that will fetch guinea
a bottle on the race course. need not cost the
retailer more than thirteen shillings a dozen We
are not in any great degree champagne drink
ing people. vet learned counsel, on the trial
just alluded TO, maintained that there is more of
this particular wine consumed in England ia
one day. than Is produced in all France in the
course oftwenty years. i his IL only another
mode of telling that We don't get the real
article but of course we all know that vet it is
made poIut of honor in some countries to stand
UP for the genuineness of the champagne they
consume la the Pail Mall clubs il would be
rank heresy TO hint doubt of the sparkling vim
tage. Russians will swear that out OF the CAPT.
tai of the Cars on the Neva. you have but very
II.
OF the champagne vineyards. In California.
they are quite convinced that they have the very
best of undoubted Meet and Chandon while
the New Workers would think man mad who
could dream OF questioning the fact. that only
real.Venve Chcquot is TO DE bad at Delmonico's
AL cannot be right in asserting that they alone
have monopoly of the drink so much ia re
pute. though We think there can be no doubt
that the Russian has the bes, chance OF tasting
the genuine article
IL is stated on good authority that, with the
exception of what Is retained by the French
court tor it, own use and for sending as PRESENTS
to crowned heads. there Is q standing agreement
that al that is lett OF The celebrated ClcQuot
vintage shall be sent TO the Russian Government
How the rest Of the world is supplied with its
champagne. only a small portion of the world
really knows. Germany supplies a large portion
of what Is sold as the BEST champagne; and Mo
sele wine. deprived OF the peculiar flavor of the
muscatel grape. from which Il is made consii
tutes an excellent sparkling drink, such ss may
yery we'll satisfy those who have no chance OF
ever seeing bottle of unimpeachable cham
payne decan,ed But champagne may be made
of almost any beverage that will ferment and
eifervesce. and IN fact. rather fear il is made
OF any and every liquid that be got TO bubble
and sparkle for the period demanded IN the drink
Ing OF IL. Sugar candy. carbonate OF soda, and
the requisite coiorings and havorings play their
part IN the sophisticstIng of the desideratei
drink. From gooseoerry. from mangel- wurtze.
and from rhubarb good champagne may be con
cocted; cider, perry, mead, maple syrup, aud
even spruce beer, have been used and used
largely in the manufacture. There is no occa-
sion for the rhubarb used in the making OF cham
payne being fresh tor excellent judges have
owned that they have been deceived with wine
Of this description made from q very stale rhu-
bNsb. Ii proper skill il displayed in the flavor
ing. and needinl care besto~ ed upon the racking
We really do not see how the general psbic can
be expected 10 judge accurately of what they are
drinking. when connOsseurs are compelled 10
own that they are deceived. That tin foil. pin <
tissue paper, and neal but snowy labels have
much TO do in Recommending chamnsgra = 4.