32 VITIS, OR 



when young, dry when old. 16. Hermitage, red fine per- 

 fumed. 17. Golden Hermitage, golden color, delicious 

 perfume and flavor. 18. Mef/oc, or best perfumed Claret, 

 19. Graves, white Claret. 20. Roussillon, red, rough. 

 21. Muscat, white, sweet, delicious. 22. Ciotat, similar, 

 but thin. Most of these best wines are drank as luxuries 

 or medical tonics, and the very best are seldom export- 

 edf costing from 1 to §5 the bottle. 



Spanish Wines. l.Tinto, black, thick, strong. 2. Tzn- 

 iillo, ditto red. 3. Seco, white dry bitterish. 4. Xeres, 

 or Sherry, white, dry, nutty, strong. 5. Paxaret, white 

 sweet, high flavor. 6. Grenada, amber color, very sweet 

 when young, losing the sweetness by age. 7. Albaflora, 

 like Hock, white, not so dry. 8. Sweet Malaga, brown, 

 sweet, strong, a fine cordial when old. 9. Dry Malaga, 

 whiter, thinner and dry. 10. Alicant, red, strong, very 

 tonic. W.Catalonia, red and rough like Port. 12. Malm- 

 sey, sweet, redish, fine flavor. 13. Bed Malaga, fine 

 strong. 14 Salamanca, pale red fine. 



Wines of Portugal are commonly called -Porf when 

 red, and Lisbon when white : both are strong and rough, 

 but improve by age, unless adulterated as usual with 

 brandy. 1. Carcavelos is the sweet Lisbon. 2. Bucellas, 

 the dry Lisbon. 3. Setubal, like Muscat. 4. Minho, best 

 pale Port. 5. Douro, very rough. 



Italian Whines. 1. Chiaretto, pale red fine. 2. Pen- 

 nine, white, thin like water, acid, made in the Alps and 

 Appennines. 3. Florence or Tuscany, similar to Bur- 

 gundy, thinner, cannot keep. 4. Lombard, Modena and 

 JMontserrat, red thin acid. S.Montepvlciano, red, strong, 

 hot. 6. Vicentino, red, strong. 7. Falerno and Salerno, 

 red delicate. 8. Calabrese, black thick sweet. 9. Ta- 

 rento, red, rough. 10. Malvagia, sweet, strong, delicate. 

 ll.Lacrima, red, sweet, strong, perfumed. 12..Moscatel" 

 lo, yellow sweet luscious. 13. Nobile and Vergine, ex- 

 quisite, similar to Tokay. 14. Rosolio, or Fiascone, 

 white, sweet, thick, like a cordial. 15. Paglino, straw 

 color, fine. \Q. Jgrodolcc, sweet and acid, white. 

 IT.Venacio, black and thick. 18. Puglia, pale red, brisk. 

 19. Viterbo, red and rough. 20. Trappola^ sweet and 

 bitter. 21. Amnro, red bitterish. 22. Zafferano, saffron 

 color. 23. Doro, golden sweet. 24. Mhano and Sangui- 



