BOTANY. 217 



Blanches, which furnish the prime wines. Medoc 

 comprehends the vineyards of Lafite and Latour, 

 Leoville, Chateau Margaux, and Rausan. 



Claret. To each hogshead of genuine Bordeaux 

 wine, there are four gallons of Benicarlo, half a gal- 

 lon of stum wine, and a small quantity of Hermitage 

 added, which mixture undergoes a slight fermenta- 

 tion, and is then exported under the name of Claret. 

 Sometimes to that intended for England, a small 

 quantity of raspberry brandy is added. 



St. Bris, Carbonnieux, Sauterne, Barsac, and Prei- 

 nac, are white wines of Guienne and Gascony.* 



Spanish Wines. Sherry, Alicant, and Malaga. 

 The grapes for the Sherry are placed in the vats with 

 a layer -of burned gypsum on the surface, and are 

 trodden by peasants wearing wooden shoes. Some- 

 times bitter almonds are infused while the wine is in 

 the vat, to give it a nutty flavour. 



Tintilla, or Tinta di Rota, is a red wine of Anda- 

 lusia. 



Rhenish Wines. The best are Schoss Johannis, 

 Berger, Steinberger, and Hocheim. 



Tokay, from Hungary. 



Italian Wines. Ligustico, a Genoese wine like 

 Champagne ; Aleatico, a Tuscan wine. In the Papal 

 states, the muscadel wines of Albano and Monte- 

 frascone. Lachrymi Christi is a Neapolitan wine ; 

 Marsala, a Sicilian wine. 



Malmsey and Sercial, from Madeira ; Constantia, 

 from the Cape of Good Hope. 



* Nearly one-third of the wine made in France does not cost 

 the maker more than three centimes per quart j in English 

 money, about three-tenths of a penny. 



