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red to casks and bunged tightly. The wine it makes is of a pretty 

 amber colour, rich, delicate, and should be racked and bottled promptly. 



In some southern districts, as the liquid boils up, they throw in some 

 aniseed and coriander ; cinnamon ; six apricot stones, shells and all, 

 six peach-pits the same, and after it has stood forty-eight hours, it is 

 strained through a wet cloth. It is then put away in vessels and 

 stands the whole winter ; when it is drawn off clear, strained through 

 a jelly -bag and bottled. 



The best made wines come from Corsica ; in the commerce with 

 the North they pass for Spanish and Canary wines; and when they 

 have reached their highest point of activity, and have become real 

 cordial wines, they are sold for old Cyprus, Tinto, Malaga, and 

 Madeira wine of the first quality. 



To make a wine that will ripen sooner, the liquid must be taken 

 from the fire just as it is about to boil up, and poured into a cask and 

 well bunged ; it will be fit to drink in three months ; and will then 

 seem to possess all the properties it would have naturally had in the 

 course of six or ten years. Claret wine 2 or 3 years old, treated in 

 this manner, assumes in a few hours, the colour, taste, and properties 

 it shows in ten or twelve years. 



Cordial wine is that, the sugar of which is not entirely converted 

 into alcohol. France produces a considerable number, of good qua- 

 lity, fit to compete with expensive imported wines of this kind. There 

 are red and white ; those rated best, are the white Muscats of Rive- 

 saltes (Eastern Pyrennees,) which connoisseurs liken to the best Mal- 

 voisy ; Frontignac and Lunel, (Herault) ; the red Grenache wine 

 from the vineyards of Bagnyals, Cosperon, Rhodes, and Collioure 

 (Eastern 3nees,) the keen zest of which rivals the Rota or even 

 Cyprus wine ; the white Macaheo, made at Saleeta, (same depart- 

 ment,) and which somewhat favours Tokay ; and the Muscats called 

 Picardan, Calahrian, Malaga and Madeira imitations &c. which are 

 prepared in several of the vinegrounds of the department of Herault. 



These cordial wines would enjoy a still higher reputation, if it 

 were not, that by a most blameworthy cupidity, botched wines of this 

 sort, mended with drugs, are often offered in the market as genuine. 

 They are adulterated with raisins, Socotrine aloes, cherries, raspber- 

 ries, peaches, orris or galanga root, or pitch or other like substances, 

 selected nowadays with peculiar audacity for the purposes cf decep- 

 tion. The wines thus adulterated are not really unwholesome, but 

 they have neither the tonic powers of the genuine, nor their fragrant 

 aroma. As I will lend no encouragement to these fabrications, I shall 

 give none of the recipes for imitating foreign cordial wines ; but leave 

 it to the vine-grower to discover among the flavours pf the fruits 



