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M.ANUFAC'l'URING AND ADULTERATING LIQUORS.
37
Xeres in Spain, hence the English name of Sherry..
Its dryness, or freedom from acidity, is said to arise
from the use of lime in its manufacture."
"Kadeira
is the strongest of the white wines in
general use. It is a slightly acid wine, and when
of proper age, and in good condition, has a rich,
nutty, aromatic :6.avor.
As
it occurs
in
the market,
however, it is of very variable quality, on account
both of less care taken in its manufacture than for–
merly, and of the adulterations and mixtures to
which it is subjected after importation. The Ma–
deira consumed in this country is generally better
than that used in England ; its adulteration being
practised to a less extent with us, and our climate
being more favorable to the improvement of the
wine."
"
Teneriffe
is a white wine of a slightly acid taste,
and when of good quality of a fine aromatic
fla~or.
Its average strength is about the same as Sherry.
It is made from the same grape as the Madeira, to
which it bears a strong resemblance."
"Port
is of a deep purple color, and, in its new
state, is a rough, strong, and slightly sweet wine.
When kept a certain length of time, it deposits a con–
siderable portion of its astringent matter, loses the
greater part of its sweetness, acquires more flavor,
and retains its strength.
If
too long kept, it depo-
Digitized
by