Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1890-05-09
CLUBBING List
For the Phillipsburg Herald.
Elements Of True Wine,


Elements Of True Wine,
It is not worth while to enter upon
a discussion of the elements Of wine
In general, as all are aware that a
goodly portion of the wines used at
the present, both in the United States
and elsewhere, are adulterated to that
extent, as by Psychologists, TO be
classed with pOisOns.
This being u fast age in the worlds
history, when something can be man
ufactured from nothing. 1t Is Wei
worth our while to stop and consider,
and reconsider, before taking into the
system that Of which we have been so
often warned.
Some say 'welI it has been recon- !
mended by physicians and medical
men. it certainly benefits the system |
in some way or other" If this Is the |
case then we can safely say that |
whisky and gin are good, for these |
are and have been recommended IN !
certain cases. Let us not come to |
any rash conclusion. We find that |
the latent power, or means of benefit |
ing, in whisky, rum, gin and VINE IS
alcohol, only some contain a greater
per cent than others. Now we have
been informed that alcohol does moth
inc at it's own expense and therefore
the stimulating Of the system always
devolV yes upon the system finally IN
reaction.
There are many sad poisOns in false
wine, but now let us take an honest
look into true VINE, that which has
had nothing put INTO it but grape
Juice. It is strongly claimed by some
that this kind of VINE is wholesome
and if people used no other there
would be little if any cause for com
plant against it.
But then they say that if the grape
Juice Is not sufficiently sweet little
pure loaf sugar should be added, and
if the VINE IS to be sent away by sea,
it is absolutely necessary to add more
alcohol to keep 1t in good condition or
it will turn sour. Neither of these
additions puts in any new element,
but they both increase the amount of
the alcohol that is in the simple fer
mented grape juice.
This alcohol, be it much or little, is
an essential element Of fermented wine
There is more water than alcohol but
it is the alcohol that people desire
when they drink wine; therefore, it is
the leading characteristic of wine.
We often see statements of the
amount of alcohol in the different
kinds of wine; for example port wine
a per cent, madeira 25, claret Is,
sherry IS, etc. These are, indeed, the
figures at which the manufactures
aim, but figures of this kind are never
exact. Port ranges all the way from
from IA to "A, claret from to IT; etc.
Similar variations are found in all
alcoholic drinks, so that In taking
them merely by name we can never
be certain how much alcohol we are
taking. The cOnnOisseur who gives
these figures, says that the proper
tiOns of alcohol in wines are subject
to fluctuations arising from the ma
ture of the seasons, the quality Of the
fruit, the fermentation and the mode
of manufacture. No two vintages are
alike, and he adds, in effect, no TIVE
specimens of the same kind are alike.
Besides the alcohol and the waite
there is some sugar excepting IN thu
dry wines), a little essential oil, SOM
small traces of tannin, and more o
less tartaric acid, with some othe
remnants of fermentation, All these
excepting the sugar and tartaric aci,
are found In quantities so small tina
they are seldom or never entered upOI
any tabulated statements of Ingredi
ents.
There is usually much ado mad
about these miscellaneous ingredient
as if there were some wonderful vii
tue in them, but the fact is, that til
VINE is considered better as it grow
older and gradually gets rid of then
The same plea is made for VINE, beel
gin. and other alcoholic drinks. and
is made to divert attention from tb
alcohol and its effects.
A simple experiment proves tn
falslty of the claim. Let the alcohl
be distilled out from any of thes
drinks, and no one cares for the r,
maiHder. If these ingredients wel
so very valuable as these claims woui
indicate, we should have endle.
treasures for medicinal and cookin
purposes prepared from the remain
of the retOrt IN the dIstilleries. As
is, there is no call for them and the
are thrown away, like the deeaye
remnants and sediments, which the
really are.
We regret only that alcohol, tn
larger and more pernicious product
decay, does not share the same fate
Yet, with all this staring them
the face, parents drink it in the pre-
ence of their children, and christian
IN the presence Of the world.