ADULTERATION OF WINE. 351 



and flavour of good Port. England is notorious for 

 its manufacture of wine, and London especially ap- 

 pears to be the seat of the so-called " wine brewery." 



This manufacture is principally carried on in the 

 sweet wines, which, as a rule, are more easily imitated 

 than others. But other wines are also imitated. It 

 is well known that the quantity of Port and Madeira 

 drunk in England is larger than that imported. Cape 

 wines, which are not much prized in England, are 

 especially used for the manufacture of wine. As 

 they are sweet, ferment is added to set the sugar 

 fermenting, by which process many of the properties 

 peculiar to Cape wines are withdrawn. Colouring 

 and aromatic ingredients are then added to the fer- 

 mented liquid, and thus Portuguese, Spanish, and 

 French wines are counterfeited. Madeira, Malaga, 

 and Alicant, are imitated by fermenting sweet Lan- 

 guedoc wine, and adding aromatic and colouring in- 

 gredients ; and this is so well known in our country, 

 that it is universally acknowledged that we drink 

 very little genuine Madeira, because there are such 

 numerous imitations which bear this name. 



Many of those who are of opinion that the most 

 ordinary wines are generally adulterated, look upon 

 wine with great distrust. Much depends here upon 

 what is understood by adulteration. I place myself 

 unconditionally on the side of those who consider 

 everything added to, or taken from the fermented 

 grape-juice (even the clearing it with albumen or 



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