99 UA-58907690-1
99
that
few
Wines
are
deteriorated
to
a
greater
ex-
tent
than
the
Cape
Wines
on
which
I
am
now
treating
1
.
With
regard
to
the
distinction
which
is
made
in
their
denominations,
those
termed
Cape
Sherries,
are
selected
more
immediately
from
the
Wines,
which,
in
point
of
flavor,
bear
the
greatest
resemblance
to
real
Sherry
;
the
remainder
consti-
tutes
what
are
usually
entitled
Cape
Madeiras,
and
the
adulterations
of
each
are
so
qualified,
as
still
to
preserve
the
separate
characters,
which
have
been
assigned
them.
To
lay
down
any
particular
plan
of
adulterating
the
generality
of
Cape
White
Wines,
is
almost
im-
possible,
as
with
them,
in
most
cases,
are
blended
(as
a
means
of
conveying
away,
and
turning
to
good
account)
whatever
is
useless
or
unsaleable
of
other
Wines
;
and
which
practise,
consequently,
renders
the
quality
somewhat
dependent
on
cir-
cumstances.
In
order,
however,
to
give
my
readers
some
idea
of
the
usual
mode
of
adulterating
this
Wine:
into
a
Cape
vat
containing
any
inde-
finite
proportion
of
the
Wine,
is
introduced
the
drippings
of
the
cocks,
from
the
various
casks
:
White
Wines, of
any
description
that
may
have
been
spoiled
by
having
been
put
into
bad
or
musty
vessels,
and
the
filterings
of
the
lees
of
all
the
different
Wines
in
the
cellar,
after
these
in-
gredients
have
accumulated
for
a
certain
length
of
time,
a
few
gallons
of
Brandy
or
Rum
Cowe,
and,
occasionally,
Cyder,
are
added
:
if,
when
tasted,