WINE. 



In noticing, therefore, the dietetic properties of 

 wine, we must take society as we find it, not as 

 it ought to be constituted. The stimulant ope- 

 ration of wine is exerted on the nerves of the 

 stomach, and the secreting powers of that 

 organ are influenced by these ; and thus a 

 beneficial effect results when the digestive 

 powers are depressed. This, in a great degree, 

 depends on the alcohol contained in the wine ; 

 yet it is a fact, that the same quantity of brandy 

 diluted with water, to the strength of wine, will 

 cause intoxication more speedily than when it 

 is taken in the form of wine, especially if the 

 wine contains no uncombined alcohol. The 

 stimulant power of wine, however, depends on 

 the quantity of alcohol in its composition ; but 

 this power is much greater in those wines that 

 contain adventitious and imperfectly combined 

 spirit. On this account, Port-wine is more apt 

 to derange the stomach, and to cause intoxica- 

 tion, than Sherry of the same strength ; and 

 Claret or Rhenish less than either. But besides 

 the evils arising from wines containing uncom- 

 bined brandy, those wines that contain much 

 acid are usually deleterious to persons of 

 sedentary habits, or who have weak stomachs. 

 Indeed, the daily use of the best wine can only 

 be supported with impunity by those who take 

 much exercise in the open air. But, if we 

 admit that wine is a necessary article of life 

 for the healthy, there can be only one opinion 

 iig the superiority of the better kinds of 

 Bordeaux. Whatever wine is taken, it should 

 not be conjoined with other sorts, as nothing 

 impairs digestion more than mingling several 

 sorts of wine at one meal. 



Such are the general effects of the moderate 

 use of wine; its abuse is so well known, both 

 in reference to mind and body, that it is unne- 

 cessary to make a single remark, in this place, 

 upon the subject, except to caution those who 

 feel no immediate injurious effects from a pint 

 of Port, or indeed of any wine, daily, not to 

 rely too confidently upon their apparent pow- 

 ers of resisting its evil influence ; for a foun- 

 dation may be slowly formed for maladies, that, 

 when 'hey appear, are always difficult of cure, 

 and often altogether irremediable. 



With respect to the comparative value in 

 reference to the wholesomeness of different 

 wines, a few remarks may be necessary, be- 

 fore concluding this article. Among the brisk 

 wines, Champagne is the least noxious, even 

 when it is drank to excess, the excitement is 

 of shorter duration, and the subsequent ex- 

 haustion is less. It is said to be hurtful to the 

 gouty ; but gout is almost unknown in the pro- 

 vince where it is made ; and more of the evil 

 said to be caused by Champagne is due to the 

 variety and the nature of the dishes, and the 

 period of the day at which they are eaten, than 

 to the wine itself. The red wines of Burgundy 

 are strong, heating, and consequently intoxi- 

 cating, and they should only be taken in very 

 small quantity. The Bordeaux wines, as we 

 have already stated, are the safest for daily use. 

 They certainly do not excite inebriety so ra- 

 pidly as most other wines. The wines of 

 Oporto abound in astringent matter, and in un- 

 combined brandy. They are unfit for weak 

 stomachs; they tend to cause sleep rather than 



WINNOWING-MACHINE. 



to elevate the spirits, and they are the most 

 pernicious as daily beverage. The Spanish 

 wines, especially Sherries, are less objection- 

 able, but they should never be drunk without 

 dilution with water, unless for medicinal pur- 

 poses. The same opinion may be hazarded 

 with respect to Madeira; and perhaps no wine 

 is more suited for the dyspeptic, if hypochon 

 driasis be absent. The best light wines of th 

 Rhine and the Moselle are, of all others, the 

 most wholesome. They contain little alcohol, 

 and that little is wholly combined. They prove, 

 in many instances, refrigerant, and have a ten- 

 dency, from the nature of the acid which they 

 contain, the tartaric, to diminish obesity. Last- 

 ly, all sweet wines are apt to disorder the sto- 

 mach ; and when used freely they intoxicate as 

 readily, and cause as deleterious subsequent 

 effects as the stronger wines. But, after all, we 

 must revert to the opinion, that wine is an un- 

 necessary article of diet for all who are healthy 

 and robust; and must truly be regarded, be- 

 yond certain limits, either as a medicine or a 

 poison. (Henderson's History of Ancient and Mo- 

 dern Wines; Maculloch on Wine-making.} See 

 ALCOHOL and VINE. 



Account of the Quantity of Foreign Wine retained 

 in England for Home Consumption, in Wine Gal- 

 lons, from 1789 to 1836. 



Account exhibiting the Quantities of the different 

 Sorts of Wine imported into and exported from 

 the United Kingdom in the Year ending the 5th 

 of January, 1840, and the gross Revenue accru- 

 ing thereon. 



American Wine Making. For their efforts to 

 introduce the grape culture into the United States, 

 great credit is due to the German vine dres- 

 sers. But for the first demonstration that 

 good wines resembling those of the Rhine and 

 Moselle can be made on this side of the Atlan- 

 tic, we are indebted to Mr. Longwo^ th, of Cin- 

 cinnati, whose zeal, intelligence, liberal expen- 

 ditures, and final triumphant success, entitle him 



1150 



