The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1888-12-20
manitomof pilot.
THURSDAY, DECEMBER 20.
Manufacturing Wines.

In Poole's tales the reader gets an
insight into how wines were made at
some hotels, says the London Table.
The author, meeting stranger in a
country churchyard, recognizes Bur-
ley. the former landlord of an inn he
used to frequent near Cambridge, now,
it appears, retired to enjoy the fruits
Of his industry. Falling into a conf
Dental discourse about the way i'll
which this worthy conducted his busl-
ness, the author receives from him
most luminous and satisfactory ac-
count of the wines.
You can't deny it; your wines were
detestable-port, Madeira, claret. cham
pagne-
There now, sir; to prove how much
gentlemen may be mistaken, L assure
you, sir, as I'm an honest man, l never
had but two sorts of wine in my cellar
port and sherry
How? when I myself have tried
your claret, your"
Yes, sir, my claret, sir. Gentle
men who pay their money, sir, have a
right to be served with whatever they
may please to order, sir. never
would have any wines in my house,
sir, but port and sherry. But to ex-
plain the thing at once, sir. This was
my plan, sir. If anyone ordered Ma
deira: From one bottle of sherry take
two glasses of wine, which replace by
two glasses of brandy, and add thereto
slight squeeze of lemon, and this
found to give general satisfaction. AS
to the pale and brown sherry, sir, a
couple of glasses of nice pure water,
in place of the same quantity OF wine,
made what l used to call my delicate
pale (by-the-by, a squeeze of lemon
added to that made very fair Bucel-
las), and for my own brown sherry, a
leetle brown sugar was the thing.
1t looked very much like sherry that
had been twice to the East Indies, sir,
and indeed, to my customers, who were
very particular about their wines, l
used to serve it as SUCH"
But my port was the wine which
gave me the most trouble. One gen.
tleman would say: Burnley, l don't
like this wine; it is too heavyn is it,
sir? / think l can find you lighter.
Out went glass of wine, and in went
| glass of water. We'll, SIR I'd say,
how do you approve of thatP' Why
| um-no; | can't say 4 under
stand, sir; you like an older wine
softer. i think l can please you, sir.
Pump again, sir. Now, SIR says
| (wiping the decanter with napkin
and triumphantly holding it up to the
Light, try this, if you please. That's
it Bmley-that's the very wine; bring
| another bottle of the same But one
can't please everybody the same way
sir. Some gentlemen would complain
of my port as being poor-withou
| body. In went one glass of brandy
| If that didn't answer, 'Ay, gentlemen,
says /, 4 know what will please you
YOU like a fuller-bodied, rougher wine.
Out went two glasses of wine, and il
went two or three glasses of brandy
This used to be very favorite wine. J
"And your claret?"
My good wholesome port again
sir. Three wines out, three waters in
one pinch of tartaric acid, two ditto
orris powder. For fuller claret, {
| little brandy; for lighter claret, more
water"
But how did You contrive abou
Burgundyp
That was my claret, sir, with from
three to six drops of Bergamot, &C
cording as gentlemen like full flavo
or delicate flavor. As for cham
payne, sir, that l made myself"
| How do you mean of course Bur
| ley?'
| 'Oh, sir,n he said, with an innoccn
| yet waggish look, "surely everybod,
makes his own champagne, else wha
can become Of all the gooseberries?"