GRAPE VINES. 31 



can produce no other unless sugar is added. The colors 

 are white or pale red. 



5. Astringent Wines contain more tannin, they are 

 commonly red, rough and austere. Such are Port or 

 Oporto, Catalonia, Roussillon, &c. Useful for persons of 

 lax fibres, or who have undue evacuations ; but liable to 

 bring on gout. 



6. Strong Wines liave an excess of alcohol, which 

 makes them affect the head ; they are commonly white 

 or brown. Such are Madeira, TenerifFe, Lisbon, &c. 

 Unless drank very moderately, they produce intoxica- 

 tion, dyspepsia, inflammation, and chronic diseases. 



r. Sweet f Fines contain much sugar, some strength 

 and perfume, they are commonly white or pale, but some 

 are red also, commonly thick, luscious, delightful, acting 

 as mild cordials, and very nourishing. Such are Cyprus, 

 Malaga, Lachryma, Muscat, Malmsey, Constantia, &c. 

 Used moderately, they are reviving, tonic, stimulant, 

 and useful in all diseases of debility. 



8. Exquisite Wines abound in delicious and fragrant 

 aroma, are sweet, but not strong. Such are Tokay and 

 Nectar, the best of all Wines or Cordials, the best kinds 

 of which sell on the spot at gl5 the bottle, or §60 the 

 gallon, while common table wines often sell in Europe 

 at 5 cents the gallon. The finest perfumed sweet Wines 

 may be concentrated by frost into exquisite Essence of 

 Wine. 



Some of the most famous or valuable Wines are the 

 following kinds : each has its peculiar flavor. 



French Wines. 1. Sillery^ amber color, dry, fine 

 perfume, stomachic. 2.Rose colored Champaigne. 3. Mo- 

 selle, white, light, agreeable. 4. Straw Wine, similar to 

 Tokay, made with Grapes kept on straw till spring. 

 5. Bangen, white, very strong, bad for the nerves, may 

 cause palsy. 6. Pineau, sweet, light, fragrant. 7. Vou- 

 vray, sweet, soft, strong, white. 8. Grosnoir, black, 

 thick, rough, looses color and taste by age. 9. Burgun- 

 dy, red, brisk, delicate. 10. Coted^or, red, strong brisk, 

 high flavor. \l.Auxerre,red, fine, delicate, fine bouquet. 

 12. Leclos, white, quite limpid, fine. 13. Chambertin, 

 red fine, sweet perfume. 14. Volnay, red, very fine, de- 

 lightful smell. 15. Grillet, white brisk perfumed, sweet 



