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94
DRINKS.
including
the Tokays,
Rust,
Menes,
and
many
more,
are
of
the
most
important
character.
Without
the
ad-
dition
of
dry
berries
the
so-called
natural
wine
or
Szamorodni
is
obtained.
The
Tokay
essence,
a
very
sweet
wine,
should
be
also
very
old.
When
fifty
years
in
bottle
it
costs
some
^3
^
for
a
small
flask.
Ausbruch,
also
sweet,
should
be
also
old,
Maszlacz
is
of
four
different
kinds.
The
Mezes,
Male
or
Imperial,
does
not
get
into
trade.
Meograd,
Krasso,
and
Villany
from
the
West
of
Hungary
are
good
strong
wines
of
the
second
class.
Wines
of
the
third
class
are
very
numerous.
There
is
no
space
to
mention
more
than
the
red
wines
:
Bar
any
a,
Presburg,
Somogy,
Vagh-r
Ujhelyer,
Paulitsch,
and
Erdod,
and
the
white
Miszla,
Balaton,
Fiired,
Hont,
Pesth,
and
Weissenburg.
Sam-
lauer
is
one
of
the
best
white
wines
made
at
a
place
called
Samlau,
as
Erlauer
another
good
wine
at
Erlau.
The
most
commonly
known
Hungarian
wines
of
the
present
are
Oedenburg,
Samlau,
Neszmely,
and
Carlo-
witz,
Italy.
That
Italy
produces
good
wines
is,
says
Cyrus
Redding,
undeniable.
She
also
produces
wines
that
are
very
bad.
The
best
Italian
wines
are
said
to
be
produced
in
Tuscany.
As
Hafiz
is
the authority
for
1
The
value
attached
to
this
wine
is
one
example
among
many
of
the
caprice
of
fashion.
The
Muscadine
of
Syracuse
or
the
Lagrima
of
Malaga
is
equal
to
it
in
richness,
and
few
people
would
prefer
it
to
other
wines,
did
they
dare
to
contradict
the
decision
of
fashion
in
its
favour,
and
to
have
a
taste
of
their
own.