The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1865-07-08
THE ADULTERATION OF
WINE.
How 'Finc Old sherry, and
Champagne are Made.

England but any dealer who knows his
trade. and who is reasonably disposed to be
honest. must frankly allow that are far
more indebted to Afric;, than TO Spain for
the wine that passes under the name Of sher-
~. According TO tolerably Trustworthy au.
thority, it is in proof that fully th;ee-;ourihs
Of the article srSd in tie country as sherry is
really nothing more ban common Cape VINE,
cieveriy concOcIed to suIt all tastes. The
cost OF Cape wine is low enough, as any ors
NAV easily ascertain, but, cheap as Cape wine
is, we have heard of even "A cheaper basis tor
the manufacture Of good sa'eable sn"--v.
Cider, which sells sometimes AT es low a
price as sixpence a gallon. when the orchard
produce has been very plentiful has been
found to answer admirabl in ski!ful hands.
a, a liquid GU OF which sherry may he made.
Tc deprive The Cape wines epI he o.dtT =!
acidiiy. grer salt potash aud lime are used !:
and to clarity them, white of eggs, Isinglass,
or bullock blood fresh .roa: the slaughtrr-
house; indeed. for the very common sorts o:
wine, tors"'s blood is more frequently used.
Body Is given to the arlil,e b .he use OF tos-
rer's neutral stirit-a perfectly coorless and
strong spirit OF wiue. For the basis Of port
winc, the com non red wing Of Spain is ex-
teusively USED though lalte.ly sn~e FreDoa
wines have been admitted at low duty, the
common sorts Of claret have been brough; iil-
10 use in the manufacturing process, clear
cess and body :e.ne t:,ained by the sake
methods as are applied 10 the perttcting OF
srerry. Appare''ly, port wine is an article
Of carsun p;icn that must be docto-ed to SUIT
the British palate. for even the very best, as
imported direct firm Portugal, has TO be
largely adultrrated with IrsAdy to ma aae II
.a.e:bie in English markets.
p. Il ! ~.
tie different sorts of port and sherry thai the
greatest taste and ski are shown Here,
however chemistry steps in to aid The wine
merchant, and rot only relieves him q tie
trouble of research bu: takes all the dr4d se-
( rt of preparation off his hands. The i itia-
ted IN I3or,!olf arr aware Of the visits Of an
individual at ccr;ain establishments, whose
sole stock III trade consists OF surdrv not very
large bottles containing liquids OF various
color7. Morning or early afternoon is his
. time for doing business, and the Transactions
are generylfr for ready money, with few d les-
tions asked or asis werreti. This Is the dt-alcr
II. essence, and the essences play an .ihpor-
,ant part IN wine,n.aking. Essence oil Sloe
juice gives a dryness and color ornh,ned.
Essence oil tlack-currauts produces both body
and favor-mgch esteemed IN good port
wi"es-ard expressed Juice OF Orleans plums
| is found to answer the same purpose.
A solution of t;nn;r in spirits give the re-
quisite astringency and the true sherry flavor
TO Inferior Cape wines, such as Capt: Wegg
proposed TO introduce into common use as "a
good dinner sherry. at twelve shillirgs doz-
EN-, bottles included For the eostiier brown
sherries very superior wine called color
worth perhaps hundred pounds per bntt, is
sparingiy used for the purpose OF giving col
or and IN the commoner sorts, caramel. or
burnt sugar effects the same ohject. Palm
oil dissolved in spirits give rich golden color
to sherry and almond paste produces fine
flavor, which flavor can also be obtained by
the use of ni,ro-jenzole the latter article
being largely used in favoring cheap sher-
ries. WeAwif not pretend to say tha. we can
name allthe ingredients used in tae /" doctor
ing of our drinks, for there may be mystic
ries wthln mysteries but we know that in
addition to the articles Just mentioned, salt,
common sugar, capsicum, grains Of Paradise,
sulphuric acid, cream oftartar and glycerine
play their parts in adding favor, aud m pro-
ducing oiliuess, crustinass, and beads in the
liquids we asked to consume as port and
sherry. - -A
There could be no greater mistake than to
suppose that adulteration is. confined TO the
| wines most commonly consumed il: England.
We are not sure indeed, but that the adui.
toration of champagne is carried to even q
greater ext mt that the adult-ration of port
and sherry. 1t is only short time since that
a suit in The Court OF Queens Bench, arising
out of dispute in connection with some dock
variants, disclosed the fact that champagne
that will fetch guinea bottle on the r ce-
course need not cost The retailer more than
thirteen shillings a dozen. We are not in any
great degree champagne drinking people.
vet learned counsel, on the trial Just sllud-
ed 10, maintained that there is more Of this
particular wine consumed in England In one
day Than IS produced in all France il the
course of twenty years. This is only another
mode of telling us that We don't get the real
article, but OF, course we all know that; yet
it Is made point of honor in some countries
to stand mp for the genuineness of the cham
Pagne they Consume. In the Pail Mall clubs
it would be rank heresy to hint d. oubt Of
that out of the capital of the Cars Of the
Neea, you have but very little chance 6fever
tasting The genuine product of the champagne
vineyards In California they are quite con.
vi..csd' that they have The very best Of un-
doubted Moet and Ckandon while the New
Workers would think a man mad who could
dream Of questicning the fact that only real
Veuve (lcquot Is to be had at Delmouieos. 8.
All cannot be right in asserting that they
alone have monopoly Of the drink sd much
in repute, though we think there can be no
| doubt that the Russian has the best chance Of
| tasting the genuine article 1t is stated on
good authority that, with the exception of
what is retained by the French Court lfnr its
own nse, and for sending as rres&ats to
crowned heads, there is a standing aar4ement
that all that left Of the cslebrsied Cscquot
vintage shall be sent to the Russian Govern.
nent. : rs essl : :
flow the rest Of the world is supplied with