130 Ancdysis of Scientific Books. 



lees, and those intended for exportation receive whatever addition 

 of brandy they may be thought to require, which seldom exceeds 

 three or four gallons to the butt. The wine thus prepared has 

 when new a harsh and fiery taste, but is mellowed by being allowed 

 to remain four or five years, or longer, in the wood, though it only 

 attains its full flavour and perfection after having been kept fif- 

 teen or twenty years. Sometimes bitter almonds are infused in it, 

 to give that nutty flavour which is so highly prized in this wine. 

 The driest species of Sherry is the Amontillado, made in imitation 

 of the wine of Montilla, near Cordova. As the quantity manufac-' 

 tured is very limited, it sells much higher than the other kinds." 

 -Pp. 190, 191. 



Of the red wines of Andalusia the Tintilla, or Tinto di Rota, is 

 the only one worth notice, and it is excellent as a liqueur wine; 

 it is rich, sweet, and strongly aromatic. 



The wines which come to this country, under the denomination 

 of Lisbon and Oporto wines, are grown along the course of the 

 Douro, in the vicinity of Lisbon. They are always largely dosed 

 with brandy, and when new are very rough, strong, and deep co- 

 loured ; but when duly kept in wood and bottle they gradually 

 manifest their aroma and flavour. We think our author scarcely 

 allows port wine the merit which it deserves, and he is a little se- 

 vere upon his countrymen for their well known attachment to that 

 beverage. Now, although we have not the smallest objection to 

 an occasional bottle of Champagne or of Burgundy, we should 

 be sorry to see those wines ever and anon substituted for 

 port, which suits the English climate and constitution. We beg, 

 however, to be distinctly understood, that we mean good genuine 

 port wine, not the abominable farrago sold at taverns under that 

 name, and which is usually designated very fair xcine. 



In this part of his book Dr. flenderson makes some apt re- 

 marks upon the mischievous privileges of the Oporto Company ; 

 but this subject is in a measure irrelevant to the object of our re- 

 view, which must be limited to the mere scientific portion of his 

 work, and the practical details which it includes. 



From the wines of Portugal we proceed to those of Germany 

 and Hungary. Of the termer, the wines of the Rhine grown be- 

 tween Mentz and Coblentz are entitled to our chief notice; the 

 vineyards are generally upon the steep sides of lofty hills, and 

 the choicest vintages are limited to what is called the Rhinegau, 

 extending on the right bank of the river from Wallamp, a little 

 below Mentz, to Riidesheim, and including a space of about nine 

 English miles in length, and four in breadth. The produce, how- 

 ever, of some of the vineyards above Mentz, and especially those 

 of Hockheim on the IVlayne, is nearly of equal excellence with 

 the best Rhine wines. 



" For the white wines, which constitute by far the greatest pro- 



