The Ketchum keystone. [volume] (Ketchum, Idaho) 1885-1899, 1889-10-05
Manufacturing Vince.

In Poole's tales the reader gets an
insight into how wines were made at
some hotels, says the London Table.
The author, meeting a stranger in
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 conn.,
Dental discourse about the way IN
which this worthy conducted his busl-
ness, the author receives from him
most luminous and satisfactory &C
count of the wines.
You can't deny it; your wines were
detestable-port Madeira, claret, cham
payne"
There now, sir; to prove how much
gentlemen may be mistaken, 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 tr'eo
your claret, your
Eyes, sir, my claret, sir. Gentle
men who pay their money, sir, have
ripht to be served with whatever they
may please to order, sir. l never
would have any wines in my house,
sir, but port and sherry. But to ex-
plain the thing at once. sir. This was
nv 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
a slight squeeze of lemon, and this l
found to give general satisfaction. AS
to the pale and brown sherry, sir,
couple of glasses of nice pure water,
in place of the same quantity OF VINE,
made what / used to call my delicate
pale (by-the-by, squeeze of lemon
added to that made very fair Bucel-
las), and for my own brown sherry,
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,
used to serve it as SUCH"
But my port was the wine which
gave me the most trouble. One gen.
tieman would say: 'Burley, l don't
like this wine; it is too heavyr is it,
sir? think 1 can find you lighter
Out went glass of wine, and in went
a glass of water. Well, SIR I'd say,
how do you approve of that9' Why
um-no; can't say i under
stand, sir; you like an older wine
softer. i think l can please you, sir
Pump again, sir. Now, SIR says l
(wiping the decanter with napkin
and triumphantly holding it up to the
light, try this, if you please That's
il Burlev-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-without
body. In went one glass of brandy.
If that didn't answer, 'Ay, gentlemen
saws /, i know what will please you;
YOU like fuller-bodied, rougher wine
Out went two glasses of wine, and IN |
went two or three glasses of brandy. |
This used to be a very favorite wine"
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 a fuller claret, a
little brandy; for a lighter claret, more
water"
But how did you contrive about
Burgundy?"
That was my claret, sir, with from
three to six drops of Bergamot, &C
cording as gentlemen like full flavor
III a delicate flavor. AS for cham
pagne, sir, that l made myself
"How do you mean of course Bur-
ley?'
..Oh, SIR" he said. with an innocent
vet waggish look, surely everybody |
makes his own champagne, else what