50 CULTIVATION 



as I have had opportunity of judging. The wines 

 generally drank there, possess but a small degree 

 of intoxicating properties, not even as great as the 

 well wrought cider of New England, and are the 

 common every-day beverage at the table. It is 

 said by the wine merchants and wine adulterers of 

 the United States, that it is necessary to add spirits 

 to all imported wine in order to prepare it for a sea- 

 voyage, and prevent an acetous fermentation. This 

 is not true^ and is used only as a pretense, under 

 which they drug and poison most of their wines, 

 increasing the quantity by articles of less value, 

 thereby enablinfif themselves to increase their profits. 

 All foreign wines, properly fermented, suffer no 

 detriment by the longest voyages, and through the 

 warmest latitudes, but rather increase in their rich- 

 ness and jflavor. Temperance in eating, also, is not 

 less remarkable and praiseworthy among these 

 people, than temperance in drinking. It is indeed 

 astonishing to an American to observe with how 

 small a quantity of animal food, the Greeks and 

 Turks sustain themselves, and preserve their health, 

 activity and strength. No people have I yet seen 

 who possess all these in a higher de^ee. Much 

 the heater part of the animal food they use, is 

 cooked in soups, with an abundance of vegetables 

 of various kinds. These soups rest lightly and 

 easily upon the stomach, and impart health and 

 vigor to the constitution." The Horticulturist 

 sensibly remarks : " Very few Americans except 

 those who have traveled abroad, estimate properly 



