26 MEALS MEDICINAL. 
indigestion ; and there is a likelihood, as we cannot deny, of 
secondary fermentation being then set up in the wine after it 
reaches the stomach. Be the explanation what it may, the 
gouty subject does wisely to avoid the fortified wines, unless 
when they have become very dry; otherwise the indigestion 
which ensues may set gout going viciously in the system. 
Mattieu Williams explains, concerning the “ cookery of wines,” 
that he “feels quite safe in stating that the average market 
value of rich wine in its raw state—speaking of it as produced 
in countries where the grapes grow luxuriantly, and where the 
average quality of the wine is consequently superlative—does not 
exceed sixpence per gallon, or one penny per bottle ; in saying 
which he is speaking of the best, and richest quality of wines, 
(of course, without including fancy vintages, or those specially 
produced in certain select vineyards of noted Chateaux), and he 
refers to 90 per cent of the rich wines that come into the market. 
So that, to tell the truth, the five shillings paid for a bottle of 
good Port wine is made up of one penny for the original wine, 
another penny for the cost of storage, about sixpence for duty, 
and cost of carriage to this country, and twopence for bottling, 
making a sum of tenpence in all; therefore it follows that the 
remaining four shillings and twopence are charged for “ cookery,” 
and wine merchants’ profits.” 
The grape juice, which by fermentation makes wine, contains 
chiefly grape sugar, together with one part of fruit sugar, also 
albuminous matters, and the acids (principally tartaric, and 
tannic). This juice is obtained by crushing the grapes, usually 
by treading, so as to avoid squeezing the stalks, and stones 
too thoroughly. Hock is a Rhine wine, originally produced 
at Hockheimer, on the right bank of the Maine, but now the 
name is applied to any white German wine: it means literally 
“high home.” Hocks are pale wines, and contain scarcely 
any sugar; they are really not more acid than claret. In 
Butler’s Hudibras we read of this wine as having restored the 
high and mighty when faint :— 
“And made ’em stoutly overcome 
With backrach, hockamore, and hum.” 
The rosined wine which is served in the South of Europe has 
an admirable antiseptic virtue; though a British pedestrian, 
when he first quenches his thirst at a Tuscan farm, or rustic 
