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46
A TREATISE ON
"Improving.-This is the cant term of the wine–
trade, under which all the adulteration and 'doctor–
ing' of wine is carried on. A poor
sherry
is im–
proved by the addition of a little
alrrwnd flavor,
honey,
and
spirit,-
a
port
deficient in body and astrin–
gency, by the addition of some red tartar (dissolved
in boiling water), some kino, rhatany, or catechu,
and a little honey and brandy.
".Mixing.-Few
wines are sold without admix–
ture. It is found that the intoxicating properties
of wine are increased by mixing them with other
wines of.a different age and growth.
In
many cases
the :fiavor is at the- same time improved. Thus,
a
thin
port
is improved by the addition of a similar
wine having a full body, or by a little .Malaga,
Teneriffe, or rich old she1Ty ; and an
inferior old
sherry
may be improved by admixture with a little
full-bodied wine of the last vintage.
In
this con–
sists the great art of ' cellar management,' and to
such an extent is this carried, both here and in
England, that it may be confidently asserted that
but little wine ever reaches the consumer in an
un–
miwed
or
natwral
state.
".MU8tiness.-This
is easiest removed by vio–
lently agitating the wine for some time with a little
of the sweetest olive or almond oil. The cause of
the bad taste is the presence of an essential oil,
Digitized
by