Bacchus, an essay on intemperance

 
9780217442824: Bacchus, an essay on intemperance

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1839 Excerpt: ...qualities are only disguised by a large admixture of ardent spirit, but which long use has rendered so palatable to its admirers, that they tancy it the best of all possible wines." Dr. M'Culloch has Original documents respecting the injurious effects and impolicy of a further continuance of the Portuguese Royal Company of Oporto. London, 1813, Ti. 40. made some judicious remarks on the difference which exists between the light and quick flavour of pure French wines and those adulterated with the addition of ardent spirit. "The common cause," says he, "of this evil, is the admixture of brandy or spirits. This practice, universal in the wines of Spain, Portugal, and Sicily, which are intended for the English market, has also been introduced into our domestic wines, under the mistaken notion'of preventing them from turning sour, and with the idea that it enabled them to keep for a longer time." A gentleman well acquainted with the practice of adulterating wines, writes thus:--" Every one knows that the wines of Portugal, consumed in this country, are obtained exclusively through the medium of the Oporta Wine Company, who enjoy a monopoly of the trade, and whose interest and practice it has been to render all the qualities of port wine of nearly a similar taste, by means of the intermixture of the bad with the good. Were the above mixture all we had to complain of, it would seem enough; but in fact, the main evil arises out of it; for to make wine keep, which has been made from all sorts of grapes, it must be largely loaded with spirit, which being distilled from a mass of unripe, as well as ripe fruit, with the rotten grapes and stalks superadded, produces a base deleterious substance. This, although called brandy, is not what we...

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