The sun. [volume] (New York [N.Y.]) 1833-1916, 1892-03-27
same names In different districts. We scarcely
needed to be reminded that most italian wines
are still bottled in tho old Roman style. in
TASKS with oil on the top and wool over 1t.


are still bottled in tho old Roman style. In
TASKS with oil on the top and wool over 1t.
| VT.
The chief renown OF the modern Sraniardsi Il
derived from the preparation OF the white
dried. fortified wines known as sherries. These
wines are. or ought to be. the products OF dis.
tricts near Cadiz. as, for instance, Here's dc
Ia Frontera. San Lucar de Barrameda. Trevu-
Jena. and Puerto de santa MARIN. The cele-
brated wine known as Manzanilla Is made in
San Lucar dc Barrameda. Tho product Of the
| province OF La Mancha. known as Val do PcfIas
| is. in the opinion OF some experts equal TO any
| red vino In the world. To Alicante is credited
| an excellent red wine. strong and sweet. which
when old is called Fondellol. Much Catalonian
wine Is sent to England under tho name
OF Catalan Port. The most famous wine
growing district in the province of Granada
is that Of Malaga. to which we owe the SO.
called Malagas. Muscatels. and Malvoisies.
The red wines Of this district, called Tlnto de
Rotn and Sacra. are unfermented. with only
enough spirit added to preserve them. The
wine known as Guindre derives its name
from the cherries with which 1t is flavorcds the
Spaniards arc wont to put in 1t roasted pears
in the belief that 1t is thereby improved In
| taste and rendered more wholesome. Malaga
| Xeres Is. 1t seems. often sold in England under
the name OF AMBROSE as a palo gold dry
| sherry. The so-called Amontiludo sherry is
said to be frequently the outcome Of accident.
Out OF hundred butts from tho same vineyard
some will turn out Amontillado without the
manufacturers being able to account for it 1t
is well known that much Of the Marsha wine
grown in Sicily ia sold in England for shorty.
The wines known In England and elsewhere
as port are produced in the Alto Douro dis.
trict OF Portugal. which is bounded by will.
Real on tho north. LameEo on the south. 5.
| Jodo da PesQueira on the east. and Mezhofrio
| on the west. 1t Is. perhaps. significant that
this district is unhealthiul and is but thinIy
populated. We are told that the vine in Portu-
| gal Is cultivated in four ways: first. by being
trained around oak or popars: secondly, by
the terrace system: thirdly in rows OF bushes.
with the intermediate ground ploughed: and
fourthy. on trellises. The first liquor
drawn from the la9ar. or press. duo
to the weight OF the grapes alone.
Is called Lacryma Christi. After that
a gang OF mon jump into the ldsar and tread
the grapes to the sound of the fife. AS tho
weather is warm and tho work hard the re-
| sultant compound Is better conceived than
expressed. OF white ports the best are said to
| DO Muscate do Jesus. considered tho prince
| OF all: the Dedo do Dana, tho Ferral Dranco.
and the Malvazia. tho English Malmscy. al
though another product Of the same name. is
brought from Funchal in Madeira. OF the
black ports the finest is Tourisa. and the sweet
| est Bastardo. Other dark ports are Souzao.
Aragonez and Pegudo
Great quantities OF wine are produced on
Portuguese estates outside the conventional
| line OF demarcation. and We are assured that
some OF these are equal to those made in the
district OF Alto Douro ITSELF No port. it seems.
will keep good in the cask for moro than two
years without the addition OF alcohol. The
| Oporto merchants use a pure spirit distilled
| from the wine itself. We may add that the few
| lines devoted to the products OF the Portu-
| Guese island OF Madeira arc strangely made
| Quate. Not word is said about the sweeping
| destruction OF the vines in the present cen
fury. or about the subsequent replanting.
VIII.
| Proceeding from fermented to distilled
liquor. the compilers OF this book ngree with
other authorities in ascribing our knowledge
Of the process OF distillation to the Saracenic
alchemists. The first trustworthy mention Of
alcohol distilled from wine was made by the
French physician Arnaud do Nilleneuve who
died in 1913. 1t was he who gave alcohol the
name or aqua vita. and his first pupils sup
posed 1t to be the elixir Of life. We derive our
word brandy from the Dutch brande- ,cijn. or
the German brannt-rein. that is turned or
distilled wine. and in the seventeenth and
eighteenth centuries it was generally
spoken Of as brandy wine. During tho
same period it was also commonly known
near England by the name Of Nantz. from tho
town lSantes) whence it came. When the
trade left Nantes and went to the Charente
district. OF which Cognac was the centre. tho
liquor got the name which It now bears. We
must again note some serious shortcomings
in the chapter on Cognoc. Nothing is said
about the almost complete loss OF the vines in
the Charento district throual, Tho phylloxera.
and OF the present greatly reduced yield Of tho
spirit. Indeed. the tests mnde some years
ago by the well-known chemist. Duiardin-
Beaumetz. showed it to be wcl-niGh impos-
sible to procure such thing as pure Cosnac
in any Partisan hotel or restaurant.
After noting that gin is an alcoholic drink.
distilled either from malt or from unmullcd
barley or other grain. the Authors OF this vol
lands aaS the Brs
a. sr We Sf ars normad Rsr n Of
Good scotch and Irish whiskey is made sole;
distiiers use all kinds Of refuse grain and pro.
duce II spirit which. II drunk new. is rank
and MHfHSy
reported by J. w. Croker. tho witness ucposcu
that for eighteen years he had been in the
nightly habit Of imbibing twenty-four tum-
blcrs Of whiskey punch. He would not say
that he had never taken more. but he swore
that he had never taken less. Tho d stillaton
OF whiskeyin Ireland on large scale is OF com
parative'y modern date. the poteon" having
been manufactured In Illicit stills In ,nncces.i-
BILE places. Scotch whiskey. like the Irish. is or
should he mad. from pure matted barley. Up
hardly known in the lowlands. hoing Il drink
confined strictly to the Highandurs There
is however. II tradition Of a certain st. Thor
wad who was said to have possessed \ won
derful elixir famous for curing all diseases.
and consequently in great request, 1t is sug-
gested that tn Is elixir may have been whiskey.
that in dissertation on this liquor, no men
WHISTLES Of the United States.
1t is an interesting fact that sugar or moas-
SEES II distilled will produce alcohol. but this
Will have none OF the characters OF rum. The
peculiar odor OF rum is impaired to II by the
addition In distillation OF tho so-called "skim-
mings." which are the matters separated from
sugar IN clarifying and evaporation. Theycon-
tain all the necessary factors Of fermentation.
and when mixed with mo!asses and dun.
der" which Is tho fcrmcnted wash left
from distillation. are distilled into rum.
Like all alcohol. rum, when distilled. i white.
a color being given to 1t by tho addition nf
caramel. The raw spirit Is extremely inIuri-
GUS. but 1t improves so much by age that Mt II
sale In Carlisle in 1868 rum known to be J. 10