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144
the flowing BOWL
the first time, i.e. partly crushed and bruised, a
measured quantity of sulphate of lime {Yes^
is sprinkled over the sticky mass—now I have
gone so far perhaps 'twould be as well to com
plete the narrative, although it is not always wise
to enquire too closely into the interior economy
of wine presses, or kitchens. This sulphate of
lime* is a pure native earth, found in the
neighbourhood of Jerez, and is burnt before being
mixed with the grapes.
How many sherry
drinkers, I wonder, know how largely mother
earth enters into their pet tipple ? The idea,
certainly, does not seem a nice one, but this
mixing of lime with sherry is a very ancient
custom indeed.
/1
Pliny—where should we modern bookmakers
be without dear old Pliny?—mentions the
custom as an ancient African one.
And in
days of yore it must be remembered that Africa
was not entirely populated by cannibals and
dervishes, but was the home of many who lived
wisely and well.
" There's lime in the sack ! " is a sentence put
into the mouth of FalstafF.
In modern days
the process has become known as " plastering,"
from the fact that plaster-of-Paris consists
principally of sulphate of lime or burnt gypsum.
" It is interesting," says the Lancet., " to
surmise the origin of this very ancient custom.
That it had some intelligent basis admits of no
doubt. Some think that it had its origin in the
fact being noticed that when the grape juice was
fermented in alabaster vessels or in marble tanks
the wine was better, it clarified quicker, and