83 UA-58907690-1
lower
than
the
Pale,
although such
as
are
of
a
su-
perior
kind,
fetch
prices
altogether
as
much
higher.
To
a
portion
of
this
low
description
of
Brown
Sherry,
is
introduced
Cape,
Brandy
Cowe,
and
numerous
other
ingredients,
in
varied
proportions,
according
to
the
tastes
of
the
different
makers
up,
and
their
experience,
as to
what
will
best
assist
in
deceiving
the
Public.
My
object,
however,
will
be
to
point
out,
as
I
have
done
respecting
Port
Wine,
that
which
is
considered,
by
our
cheap
sellers,
the
most
effective
mode
of
doctoring
and
manufacturing
a
fictitious
resemblance
of
Pale
Sherry,
leaving
my
Readers
to
infer
therefrom,
the
means
which
are
employed
to
prepare
or
adul-
terate
any
other
kind
of
Sherry,
whether
to
be
sold
as
Brown
or
Amber-Coloured,
and
also
from
the
illustrative
Scale
which
I
am
about
to
submit,
(al-
though
only
calculated
as
to
what
is
supposed
to
make
up
the
best
imitation
of the
genuine
article,
and
adopted
but
by
a
few
of
our
more
knowing
Ad-
vertising
Dealers,)
to
form
some
slight
estimate
of
the
profitable
nature,
and
general
character,
of
the
concerns
at
which
such
mixtures
are
vended.
Pale
Sherries,
in
general,
as
possessing
scarcely
any
body,
being
less
prominent
in
point
of
flavor
than
the
Brown,
or
as
they
are
commonly
termed,
being
light
delicate
Wines,
on
which
accounts
they
are
usually
preferred
to
the
darker
Wines
of
the
same
name,
allow
perhaps
of
a
greater
extent
of
adul-
teration
than
almost
any
other
Wine
whatever,
and