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THE OLD WINES AND THE NEW 14S
developed character more satisfactorily. Others
regard the addition of sulphate of lime as con
venient from a mechanical point of view during
the pressing; it was necessary when the grapes
were wetter than usual in order to bind the
residuary mass together. We do not incline to
this view."
As the Lancet devotes a considerable space
to the exposition of the view to which it does
incline I may be excused from quoting it in full
—more especially as there betables of percentages,
and complicated mathematical calculations in said
exposition. But it is proved to the satisfaction
of the Lancet that " lime in the sack " is matter
in the right place. And although to an unedu
cated mind lime suggests such terrifying develop
ments of tarda podagra as chalk-stones, possibly
the action of the grapes on the lime renders it
innocuous.
It is a curious fact that sherry in keeping
develops a slight increase of alcohol as the time
advances. All spirit added to sherry, however,
is obtained from wine itself, corn-spirit in Spain
being quite a superfluity, since wine-spirit can be
produced so cheaply and in unlimited quantity.
Moreover the importation of German spirit into
Spain is made practically impossible by a pro
hibitive duty.
Still, unless rumour lies, some
Spanish wines receive the German spirit after
exportation; so Spain "gets there just the
same."
Here is an item of news which should inspire
confidence in the sceptic.
" Good brandy—i.e. a genuine wine-distilled
m