Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1877-09-15

WrNFS


t-zT the terra - fFs-taen;ls sEi.lsed %
the pFssiacf II the fsxIseniAtsor ~
xay sub-sr,A trust The grape 10 re-
@4rk.hle for eo1salnlng WITHIN I;~elf
az TIE sststAnee~ nece~-@ry iOr the
pro<isrfson of ~Ins. hu' IL. yusces 81
other fruits naass have tie addition
81 sa<sr and other iagrrisnt<, and
IN the prpg~srtl0ns and sz2nA-esnens
a the~e sAisrsan~ c0r-.>ts the art Il
nazkIng bone wIbe~ anocHer car
cunz~sAnre IN wkleh tie yusr~ Il tks
craps dE&ers fro1 other vegetable
yasce~. - rs evatAInlng l4r-s pr
V~sr11on q tartar. while the 0sberS
have nsors e the r4alsc arli. 80 that
acsi wkich Abcunas IN apTlss. and
hen~e. naEy Of tie wIne- @; tha-
eoantry F@rsake of the psoI%rtIe- u
oder. and are GF.s 90 l-c,ssae -0ur
TEE characteristics ingr~ileni ot all
~Enes = 2lc.shol. az slaFTt q wIne
90 this deFeDd tksIr stimulating
pFsF@rtse~, AMI the quantity and
state II eoEalsrailOn IN wksch u ex-
lsts IN wines, arr the fBo~t interest,"
Ing points for The consideration Of
the physsclaB Under the artsele
alcohol we shall iaentlon IT, highly
stimulating and Intoxicating proper
tses: and when We know, by the ex-
perlnaerts of modern chemistry. that
many wines IN common use contain
from fourth 10 a fifth of their bnlk
Of alcohol. We San easily understand
the stimulating aud intoxicating ef-
fects produced by such wines.
But, besides the alcohol, naturally
contained in wines, the stronger
wines of Spain and Portusalare rem
dered marketable in this country by
the addition of brandy; and it is to
this additional spirit, in a free state,
as chemists call it, as well as to the
combined alcohol, that the injurious
effects of these wines are to be as
cribed.
There is distinction of wines,
arising from their color, into white
and red. This color is derived not
from the juice, but from the husk of
tue grapes. It is, in general, highly
astringent, and abounds most in the
red wines. Notwithstanding the
quantity of astringent matter in the
red wines is very small, yet delicate
stomachs are much affected by it.
The flavor peculiar to different
wines depends on some very delicate
principals, which chemists have not
been able to detect; in some wines it
produces a remarkable effect on the
nervous system, as in Burgundy; the
excitement produced by this wine
being very peculiar, and not at all
in proportion to the alcohol con-
tanned in it. Some wines have an Or
tifcial flavor impaired to them by the
introduction of foreign ingredients,
as almonds and turpentine. Wines
also contain small portion of acid,
but so very small, in general, as to
be in all likelihood incapable of caus-
ing any bad effects to those who
drink them. Acidity of stomach
may unquestionably follow the drink
ing of wine, but from other causes
than the mere portion of uncombined
acid which they contain. This same
acid has also been blamed, with
equal injustice, for giving rise to at
tacks of govt. Claret has been par
ticularly suspected of this bad ten
dency; but when a person is pre-
disposed to govt, excess of any kind,
either in diet, exercise, or wine, will
prod uce the paroxysm.
The general effect of wine on the
healthy body, when taken in mod
GRAFTON, is to excite for time the
powers of life, to assist digestions,
to quicken the circulation, to exhil-
arate the spirits, and to increase the
mental energies. But at the same
time, it must be recollected that these
exhilarating effects are of the most
insidious nature, and in place of re.
naming permanently, or allowing
the actions of the several organs to
sink, when the stimulus is withdrawn,
to their healthy standard, they are
succeeded by a depression of the
vital energies, in direct proportion
to the extent of the preceding ex-
element. When the use of wine,
therefore, is habitually INDUCED in,
or when carried beyond moderation,
it perverts the faculties, degrades
the rational powers, creates a NOR
hd craving for the repetition of the
Indulgence, and laws the foundation
for long train of sufierinss and dis
eases
The wine-blbl,er has usually an
ofDinOus rotundI,y OF face. and not
untreqoenily If corporation. Hls
bose y eel stasl3ea over with ear
baBess~ q the elaret ooEayslexiar.
and the rsA u - ehe~ks r-~emiaes
vpsy o~elv TIM hn~ at thma wine
TIE arunSHrl fFosz &rsl~ns SE.grIss r
as 20 b. pa-o~. nzl~srzhss. sm.-
SISTED sguEe. asEsksH N lsa5sd mzaA m
fars%n~- tzgf f4s~ v0sArv & tie Ymaux
* ftas FmE4 Ez1w m<wa.sv hssxxs Fk.s