132 Analysis of Scientific Books. 



" In order that tlie fruit may attain its fullest ripeness, the 

 vintage is delayed as long as possible, seldom commencing till the 

 end of October, or the beginning of November; by which time, 

 in favourable seasons, a considerable number of the grapes have 

 become shrivelled and half-dried. These are called trockeri' 

 beeren, or dry grapes, being chiefly supplied by the above-men- 

 tioned species of vine ; and, as it is on them that the luscious 

 qualities of the Tokay wines depend, they are carefully separated 

 from the rest. When a sufficient quantity has been collected, 

 they are introduced into a cask, the bottom of which is perforated 

 with small holes ; and the juice, which exudes from them without 

 any further pressure than what proceeds from their own weight, 

 constitutes the syrupy liquor termed Tokay Essence. This keeps 

 without any further preparation, and is highly valued; though it 

 always remains thick and muddy. To obtain the ausbruch, 

 which is the next variety of wine, the trockenbeeren are trodden 

 with the feet, and a portion of must from common grapes is 

 poured over them, — the quantity varying according to the nature 

 of the grapes and the quality of the wine desired ; being for the 

 richest sort only about half as much as is allowed for the inferior 

 kind, or maslas. By this addition, the aromatic principle, which in 

 some of the Tokay grapes is very powerful, becomes more fully 

 extracted from the skins. The mixture is now stirred strongly, 

 and the hulls and seeds, which rise to the surface, are separated 

 by means of a net or sieve. It is then covered over, and in forty- 

 eight hours generally begins to ferment. The fermentation is al- 

 lowed to continue three days, or more, according to the state of 

 the weather; and during its continuance, the must ought to be 

 stirred morning and evening, and the seeds carefully taken out. 

 When the process is thought to have sufficiently advanced, the li- 

 quor is strained, through a clotli or sieve, into the barrels in which 

 it is to be kept ; but it does not become bright until the end of 

 the following year."— Pp. 227, 228. 



The wines of Italy are unfortunately of little interest or import- 

 ance, nor are they much known in this country, though some of 

 them, if more carefully made and preserved, would probably 

 prove of no indifferent character. Indeed, a wine has lately 

 been imported from the Genoese territory, which is rich, spark- 

 ling, strong, and sweetish, and which vies with Champagne of 

 the best quality. It bears in London the name of Ligustico. 

 Among the Tuscan wines Aleatico, which is a kind of red Mus- 

 cadine, is rich and well flavoured. Carmignano is also much 

 esteemed ; and in the Papal States the light Muscadel wines of 

 Albano and Monte Fiascone, and the red and white wines of 

 Orvieto deserve mention. The Lacrymi Christi of the Neapolitan 

 territory is a red luscious wine, made in small quantities, and 



