318 IX. WATERY LIQUIDS.— 



ViN DE GRAVE. Newmann 5-55 ; Brande 13*37. 



Cote rotee. Yielded to Brande 12'S2. 



Tokay, V. Tokayense. Newmann Q'25 ; Brande 9'88. 



Aland, V. St. Helenii, Y'ielded to Newmann 4'85. 



Alicant, V, IlUcitanum, 10-41, 



, Muscadine, F. Moschatellinum. 8*33. 



Neufchatel, V. Neocastrense, 9'02. 



Monte Pulciano, V. de Monte Pulciano, 7*63. 



Moselle, V, Mosellanum. 6'25. 



Pontac, V, Pontaceiise. 5'55, 



Salamanca, V, Salamancense, 8-33. 



Red Tyrol wine, V. Tyrolense ruhrum, 4*16 of spirit in 

 the 100 by weight. 



East Indian grape wine. From small dried Kishmish 

 raisins ; yields about 21 p. c, of spirit by measure. 



Port wine, Vinum ruhrum Portugallicum, V. ex Portu CalensL 

 Dark red, made from grapes gathered without selection, flung 

 into a cistern, trod, and their skins and stalks left in the mass, 

 which separate during fermentation, and form a dry head over the 

 liquid; when the head begins to fall, the liquor underneath is 

 drawn out, and casked ; before being brought to England it is 

 mixed with l-3rd of brandy to enable it to keep during the 

 voyage, otherwise the carriage brings on the acetous fermentation, 

 and the wine is converted into vinegar; acerb. Yielded to 

 Brande 22-18 of spirit. 



Rape wine, Piquette, Leger^ Lora, Water poured upon the 

 cake of grapes, and fermented ; used as a common drink for 

 servants. 



2. Pour water upon grapes, and replace what is drank every 

 day, adding a little brandy when it grows weak. 



Raisin wine. Raisins 1 cwt., water 16 gall., soak for a fort- 

 night, stirring every day, press, put the liquor in a cask with the 

 bung loose, till it has done hissing, then add brandy 2 to 41b., 

 and bung up close : some use little more than half, or 2-3rds of 

 this quantity of raisins. The cake left on pressing will serve to 

 make vinegar. Yields 25-12 in the 100 of spirit. 



made wines. 



English grape wine. From the juice of out-of-door grapes, 

 or from an infusion of about 501b. of the young leaves or cuttings 

 of the vine in 7 or 8 gall, of water, adding sugar about 31b. to 

 each gallon of liquor. Yields 18*1 1 p. c. of spirit. 



