184 GRAPE CULTURE AND WINE-MAKING. 



Of wbitc -wines, those of Carcavellos are nearly alone exported, 

 under the name of Lisbon j. This is sweet, spirituous, and of a 

 good bouquet. Next to it is that of Setuval, which place pro- 

 duces a sweet and a common wine, both of a good quality. 



Buccllas, six leagues from Lisbon, has white wines which, to 

 enable them to bear keeping, are mixed with alcohol. 



Oporto has Vinos de Fectoria and Vinos de Kamo. The for- 

 mer are the better ones ; but, in order to enable them to keep or 

 stand a sea- voyage, one twelfth part of brandy is added after the 

 first fermentation is over. This is the kind which is exported un. 

 der the name of Port wine. Pego de Regua furnishes the best 

 Vino de Fectoria. The pipa (pipe) holds about 104 gallons. The 

 wine district of the tapper Duoro commences about fifty miles 

 from the harbor of Oporto, and consists of a range of hills on 

 both shores of the river, well exposed to the sun, and consisting 

 of a loose soil JDeculiarly adapted to the growth of the grape-vine; 

 but the best ones grow where the upper stratas consist of weath- 

 er-beaten clay slate, as in the case of the district of Axarquia, 

 which, under the surveillance of a privileged company, not only 

 limits the price of the different kinds of wine, but also prescribes 

 within what boundaries the vines are to be planted. 



IX. 



MADEIRA WINES. 



Madeira, to which the vine was transplanted in 1421 from 

 Candia, produced formerly some 80,000 pipes ; but at present only 

 about 20,000 pipes of common wines and about 500 pipes ofMal- 

 vasie, of which about the half goes to England, North America, 

 and the West Indies ; the balance is consumed on the island itself. 

 The vinQS are mostly planted upon sandy and stony soil; and 

 some vine-trunks can be seen there which the extended arms of 

 three men are unable to compass. They have three kinds of 

 wine: l.Malvasie; 2. Dry white; and 8. Tinto. 



The Madeira Malvasie, from the variety of Candian grapes, is 

 the most exquisite sort of Malvasie, sweet, very delicious, and full 

 of a balsamic fragrance. It occupies a prominent place among 

 the first-class wines. It becomes with age more pleasing, and 

 sells, at the place of its growth, for $200 per pipe ; but, in order 

 to enable it to hold out a sea-voyage, alcohol or brandy must be 

 added. 



The Dry Madeira, or Madere sec, is still more dry than the white 

 Burgundy, though without having the piquantncss of the Rhine 

 wines. This is amber-colored, spirituous, aromatic, and often of a 

 walnut taste. 



