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27
Sherry.
caprice,
a
butt
of
wine
from
tlie
general
vintage
will
assume
the
Amontillado
flavour.
Brandy
added
to
Amontillado
would
ruin
it,
hence,
coupled
with
Montilla,
a
fine
wine
grown
near
Cordova
and
Manzanilla,
so called
from
the
Spanish
word
for
camomile,
the
flavour
of
which
it
yet
partakes
of.
This
trio
is
unapproachable
as
presenting
fine,
dry,
pure,
and
healthy
wines.
All
Xeres
wines
are,
when
unmingled
with
ctrrope
(the
Arabic
word
for
boiled
must), of
a
pale
colour.
The
difference
in
the
colour
of
Sherries
is
principally
owing
to
the
peculiar choice
of
the
different
palates
to
please
which
they
are
prepared.
They
are
in
general
coloured
with
ctrrope,
which
is
thus
made
:
a
butt
of
ordinary
Sherry
is
boiled
down
to
about
one-fifth
of
its
bulk,
acquiring
a
deep
brown
colour,
and
according
to
the
various
tints
or
flavour
desired
;
ctrrope
is
next
added,
with
Brandy
and
Sweet
Wine
also,
if
required.
Sherries
should
be
judged
by
their
taste,
not
by
their
colour
;
a
pure
wine
will
soon
pro-
claim
itself.
Sherry,
when
pure,
contains
less
free
acid,
it is
not
so
stimulating
as
most
wines,
and
agrees
well
with
most
constitutions.
Dietetically
speaking,
it
is
becoming
the
wine
in
most
general
use
in
England.
It
is
also
much
used
as
a
pharmaceutical
agent,
for
the
extraction
of
the