Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-10-31

so lar as we know, thee Is not q creature Of
any kind that flies in the air, or walks on the
earth, that Is now kept in subsection by man,
for the sake Of companionship, pleasure or
profit, which was not so kept by our savage or
semi-savage forefathers before history had be-
gun TO be inscribed on Egyptian temples or
Babylonian bricks, or had even impressed
itself upon the language of races whose speech
But Mr.. E. B. Barron, stipendiary magistrate
for the district Of Nipissing, suggests that there
are new animals to conquer. He thinks the
Mr.. Barron thinks the beaver would be quite
as useful and much more valuable economically
than even the OK. 1.-THE flesh OF the beaver"
says that gentleman, sis wholesome, moder-
ately nutritious, and much liked by those who
have been in the habit Of using it." An old
Indian. who had had large experience of both,
preferred it to rabbit. A 1ull-grown beaver will
furnish from thirty to forty pounds of meat,
be Increased. The price of a fuli-size beaver
skin is about $3.50 The animal gets his full
growth in from two and half TO three years,
NAL get at least ten pounds of meat and dol
lars worth of furs annually. The owner Of
1000 head would have an assured income of
say 3d. 900 annually, and the natural increase
Of the herd. By the way, would a lot of beavers
be herd, or drove, or q flock, or q shOal or
a schoolf Perhaps colony would be the best
word.
And what would be the COST Nothing Alb
soiutely nothing. The beaver farmer has only
shift for themselves. Mr. Barron tells us that
"the raising of beaver may prove one of the
most pleasant and profitable occupations in
which the future inhabitants OF our northern
and western territories can possibly engage"
1t was not without reason that the beaver was
chosen as the totem Of Canadians.
The Expert in Wines.
From the Wine and Fruit Grower.
There are no professional wine-tasters in this
country. Here every dealer is his own taster
In France there are winetasters, called brok-
mrs vnrk< ,l,rIx
there. and classify them according to their
qualities. The dic:um OF these gentlemen is
the law of the trade. To become an expert a
man must add years of experience to q natu-
rally fine sense OF smell and taste. He must
also be able to see we'll. There is a certain
routine through which experts pass in tasting
wines, but knowledge of the routine will not
make an expert by any means.
When q list of wines is to be submitted to a
dealer he will usually select thin glass goblets
to hold the samples. 1t is asserted by some
that the taste OF the wine varies with the thick
ness of the glass.
The glass should be perfectly pure and the
lines OF the goblet parallel. In a goblet it is
impossible for the color of the stand on which
the goblet is placed to affect the color of tn e
wine. The French use q silver saucer In test
hold it before candle in DARK room to DE %e
termine the brightest OF the wine.
Good wine OF the proper age is called candle
out of condition, but may be clarified. Then
the goblet OF wine is held between the eye and
the WINDOW In daylight TO determine the de-
gree Of color, whether it is faint or deep, and
also the quality Of the color. Thus pure port
wine when held up TO the light shows bronze
red color. If be pink 1t indicates bad grapes
or fuscine, or adulterants Of some kind.
II claret shows blue color or the color of
blackberry juice, objection is made to it.
There is one kind of grape, the Lenor, that
makes q very excellent claret except TOR this
blush color.
Having found the color all right, the expert
next smells Of the .wine It is impossible to
describe the peculiar arenas OF different
comes SO we'll educated that some experts can
tell very nearly the age OF the wine submitted
to them, the kind OF grapes from which it was
made, and whether 1t is a pure sample Of one
kind OF wine or OF one vino blended with an
other.
Last Of all the expert takes a sip of the
wine, retains 1t q moment in his mouth to get
the FIRST taste. and then elects it and holds his
mouth open for moment to get the aftertaste
or what is technically called the farewell"
The farewell taste Is the crucial test
Wine may be bright, 1t may have the right
smell desired, 1t may even have q rich, lus-
cious taste when taken In the mouth and vet
the farewell be unpleasant.
Wines may be doctOred until the ordinary
Of the purest vintage, but they have never vet
been blended or drugged 20 nicely that the ex-
pert cannot tell that they are not pure nor
does an inferior wine exist that cannot be
properly classified by an expert.
THE FUNNY THING about the bogus Conkline
interview, and 1t was funny one, was that the
man who got out OF politics in order to make
money should be quoted as saying, in Gold
smiths words:
"In fares the land to hast ming Ills prey,
Where wealth. accumulates and men decay"
oPf ntrHlvv 1afA ro.