The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1874-01-03
SHERRY.
Dr. Rather the WonderfuilyMiNed rotation
Which Goes by that Name
From the New York times

Which Goes by that Name
From the New York times
Much attention has been called recently in
England to the question, often discussed
among bon rirants here whether genuine
sherry Is now to be had A number of per.
sons have died of late in English towns from
not very immoderate pOtations of this we'll
known wine. 1t has been much Analysed,
and the history of its preparation set forth ;
and distinguished sanitarians have issued
tracts showing, or attempting to prove, its
deleterious character and effects. 1t appears
that the native sherry in Spain is wine of
good, but not excessive, alcoholic proportions,
say from fifteen to eighteen per cent. "proof
spirit" The Spanish dealers however, know
ing the English appetite for strong wines,
brandy and doctor" it till 1t contains twenty.
six per cent of alcohol Indeed, the true
sherry seldom goes to England or any for
elgn country except in glass. The sherry of
commerce is favored with various cheap ma.
tive wines and other ingredients till it rcscm-
bles but little the original product of Here's
and is an exceedingly poor compound. The
alcohol of course prevents any further fer
mentaton, and when the Spanish wine
reaches the London docks It must be still fur
Their strengthened by brandy, till it reaches
the tremendous strength Of fOrty-four to fifty
per cent alcohol
The British public are consequently par.
taking, in their almost national beverage, not
of wine, but of alcohol favored with grape
juice and various authorizations. A curious
fact, also, should be remembered in connec-
ton with such wines. If the drinker took
an old wine with the incredible strength of
forty -four per cent. proof spirit" it would
not do him 1.-THE of the damage inflicted by
beverage in which alcohol has been filtered
or artiicially mixed. That is, the natural
fermentation of the grape-sugar produces on
alcohol which is somewhat softened or dis
gused by its natural accompaniments-its
essential oils, fruity matters, and vegetable
products. But artificial alcohol is destruc-
tive to the stomach, and acts with dreadful
effect upon the brain. All wines of com
MERGE in which brandy has been mixed are
sooner or later injurious to the nervous sys
tenn. They SOW the seed of rheumatism,
govt, indigestion and paralysis We be-
lieve the branded sherries and Madeiras
to be prc-eminently beverages Of this charaC-
ter.
A few years ago an interesting law case in
this city, before Judge Blatchford. threw
much hight on the business of adultcrating
sherry. 1t appeared from evidence on that
trial that wine could be manufactured out
of various poor wines and artificial sub
stances, strongly mixed also with alcohol,
which not even an expert could distinguish
from the pure original wine, and yet that
it would only cost dollar a gallon; while
genuine sherry, even in Spain, costs "a gold
per gallon. The power of skilled adultera
tors in initiating all natural odors and ilavors
Is one Of the remarkable things in chemistry
Even so subtle flavor as that Of the essen
tial oil i'll old sherry, which resembles the
flavor al walnuts, can be countcrieited so
that no expert could discover the falsity OF
it. 1t was evident en- this trial that the United
States have no more n pure sherry from
Spain than has England. What is especially
needed by those who require pure wine ton
ic, is an unmixed, unbranded wine of some
strength. For all social uses, and under our
stimulating climate, We think our people
should eschew strong wines. The frequent
and sudden instances we hear now Of cases
Of paralysis, partial or entire and of apo
yleXy, arise very frequently from too habtu.
al us9 Of sherrcs, and especially OF cham.
pagnes, which last being wines of arrested
fermentation, are peculiarly dangerous to
the bsain and nervous system. Whoever in
this country feels it right and best to drink
wine at table should drink cIarcs ar some
other light wine.