Analysis of Wines from or, Palestine, ce. 253 
No. 2, from the same local ws us probably how much 
alcohol it contained before tic fermentation commenced. 
These specimens were from, eS grown probably not far from 
ance the famous cluster was borne 
in the time of Moses: for that valley 
theasterly part of Palestine. No 2 has 
ira wine. Nos. 3 and 4 are from Mount 
Lebanon, one of the 10st famous localities of the wines of Scrip- 
ture. No. 3 isast ngent and somewhat sweet, yet it appears to be 
fully wrought. No. 4 has a similar taste, but it is quite thick, as 
its high specific gravity shows; and I strongly suspect that the 
the taste of strong M 
7m ~ grape juice was partially boileli down before it was allowed to 
ferment, as we know was formerly practiced, and is still done on 
Mount Lebanon according to Mr. Buckingham. It has the ap- 
pearance of the other wines after they have been heated to the 
boiling point in the retort ; that is, a redder color than is natural. 
No. 5 is perfect Port wine in color, taste, and the amount of sedi- 
ment deposited in the bottle. No. 6 is from Cyprus, which is 
one of the most famous localities of the ancient Greek wines. 
It is sweet and astringent, but not thick, and has no appearance 
of having been boiled before Sérteentation, as Mr. Buckingham 
Says is usually done on that island. It will be seen that it is 
avery strong wine. ‘The age of these wines mentioned in the 
table, are their ages when obtained by Mr. Van Lennep. A year 
more at least should be added, except perhaps in one or two 
cases, as having elapsed before they were analyzed. No.7, from 
Rhodes, is a very clear strong wine, the strongest which I analy- 
zed, and slightly astringent ; resembling some varieties of Ma- 
teira, No. 8, from Corfu, whose age is unknown, considerably 
resembles it in appearance and taste, and, as the analysis shows, 
in alcoholic power. No. 9, from Baines is less clear, more as- 
tringent, and less strong. No. 10, from Smyrna, has the color 
of Port wine, and is sour, astringent, and unpleasant, tasting 
Strongly of the skin of the grape. The sourness appears to have 
been derived chiefly at least from the grape, and not from fer- 
‘Mentation. It was about eighteen months old when analyzed ; 
called, however, by Mr. Van Lennep, a new wine. In short, 
these specimens exhibit a good deal of variety of character, and 
are, therefore, favorable for the object in view. 
