CAPE WINES. BRANDY. 69 
farm from which they have their name is situated about 
eight miles from Cape Town. The grapes of this farm, 
owing, as it is supposed, to some peculiarity in the soil, 
are superior to any other in the whole country. The 
vintage commences about March or April ; and great 
care is taken in the manufacture of the wine, no fruit 
being used but such as is fully ripe and in the highest 
perfection. The annual produce is considered to be 
about sixty pipes of the red, and 100 pipes of the white 
wine. Constantia is in perfection when about two years 
old; but, when kept six or seven years, it sparkles in 
the glass somewhat like wine which has not under- 
gone a perfect fermentation. What is denominated 
Cape Madeira is a light kind of white wine, the produce 
of the Cape of Good Hope. Considerable quantities of 
this wine are now consumed in England, in consequence 
of the lowness of its price. This is owing to its paying 
to government only one-third part of the duty which is 
imposed on most other wines. 
The juice of unripe grapes has a harsh, sour, and 
rough taste. This, under the name of verjuice, was for- 
merly much esteemed for culinary and other purposes. 
The young twigs of the vine, when dried, cut into small 
pieces, and moistened with water, afford a wholesome 
food for cattle and horses. The leaves and tendrils have 
an astringent taste, which it is probable they would im- 
part to British made wines, and thus render them some- 
what similar to foreign wines. The tvood of the vine> 
reduced to charcoal, is used by painters for drawing 
outlines ; and, from the seeds or stones, a kind of oil is 
sometimes made, which can scarcely be distinguished 
from olive oil. These stones, when purified, moderately 
roasted, and ground to a coarse powder, form a tole- 
rable substitute for chocolate. 
Brandy is a spirituous liquor, produced by the distil- 
lation of wine ; and prepared in most of the wine coun- 
tries of Europe. The principal manufactories of this 
spirit are in France, particularly in Languedoc, and 
Anjou, whence comes the well-known Cogniac brandy. 
