_ of Marsala, the ancient Lilybeeum, in Sicily. 
for the purpose of ripening. The process has 
been tried artificially by placing the wine in a 
heated atmosphere, or a hothouse; but the effect 
is not equal to the voyage, probably on account 
of the ship’s motion. Where good samples are 
selected, and the wine seasoned, it proves of ex- 
cellent quality, most of the adventitious spirit 
being evaporated, and it will keep for any length 
oftime, improving by age. Indeed Madeira wine 
is not considered to have arrived at maturity, 
until it has been ten years in the wood, and twice 
that time mellowing in bottle. The quantity 
of wine made at Madeira has never exceeded 
20,000 pipes, and a portion goes to America and 
the West Indies. Previous to the reduction of 
duties, about 300,000 gallons were entered for 
home consumption in England, and adulteration 
was practised to a greater extent upon this wine 
than upon Sherry at present. Teneriffe wine re- 
sembles Madeira, and, according to Brande, con- 
tains 19°79 per cent. of alcohol. 
Malmsey wine took its name from Malvasia, a 
town in the Morea, whence the grape for it was 
originally ebtained, but which does not now pro- 
duce any good wine, and Malmsey Madeira wine 
is a luscious, sweet beverage, made from over- 
ripe grapes grown in a rocky part of Madeira,— 
containing only 16:4 per cent. of alcohol,—im- 
ported in very small quantities into Britain,— 
and used principally as a liqueur or at dessert. 
Marsala wine is produced in the neighbourhood 
It 
varies widely in quality ; but was greatly elevated 
in character, and brought to a state of steady 
excellence, not many years ago, by some English 
producers who erected an extensive establish- 
ment in the district ; and in consequence, it came 
rapidly into great repute, and rose rapidly in the 
scale of our imports. It closely resembles the 
lighter sorts of Madeira, and is much cheaper; 
and though the quantity imported into Britain 
in 1823 was under 80,000 gallons, the quantity 
rose against 1840 to about 400,000 gallons. Aver- 
age specimens of it, according to Brande, contain 
25°9 per cent. of alcohol; but a specimen of it, 
twenty years old, and submitted during five years 
to Soemmerring’s process, contained, according 
to Prout, only 18:4 per cent. 
Cape wines have been considerably improved 
of late years, and the consumption in England is 
great, not under this denomination, but for the 
purpose of mixing with Sherry, Madeira, and 
other good wines. The Cape of Good Hope being 
a British possession, the duty on its wine pro- 
duce, at the time of the reduction, was fixed at 
2s. 6d. per gallon, while that on foreign wines 
was fixed at 5s. 6d.; and hence there soon was 
an importation of upwards of 500,000 gallons an- 
nually of a very inferior wine, which has an 
earthy disagreeable taste, and a total want of 
aroma and flavour. There is a wine called Con- 
stantia grown at the Cape, upon two farms of 
WINE. 
this is much esteemed, being very luscious, and 
little inferior to the muscadine of Languedoc. A 
specimen of it analyzed by Prout contained 14°5 
per cent. of alcohol ; and two specimens analyzed 
by Brande, the one red and the other white, con- 
tained respectively 18:92 and 19°75 per cent. An- 
other kind called Steen wine resembles Rhenish, 
and was found by Prout to contain only 10°6 per 
cent. of alcohol. The Cape Muschat is a sweet 
wine, and contains 18°25 per cent. of alcohol; and 
the Cape Madeira has a harsh and earthy taste, 
and contains 20°51 per cent. 
Claret wines are produced principally in a dis- 
trict of France called the Bordelais, and in the 
fertile country on the banks of the Gironde. The 
most esteemed are the Lafittes, Latours, Chateau- 
Margaux, and Haut-Brion, these always fetching 
from 20 to 30 per cent. higher price than any 
other sorts in the district. Of the four named, 
the Lafitte is generally preferred, on account of 
its softness on the palate, bright colour, and ex- 
quisite perfume, partaking of the violet and 
raspberry. The Chateau-Margaux has the same 
delicate qualities, but not quite so high a flavour, 
while the Latour has fuller body, and the Haut- 
Brion is stronger than either, requiring consider- 
able time to mellow in the wood and the bottle 
before it arrives at perfection. The second-rate 
clarets are innumerable, and of various qualities, 
some approaching to the first rates, and usually | 
substituted for them in this country. The adul- 
teration of clarets is great; and unless purchased 
in bond, or of a wine-merchant of established 
character, you can never be certain that the ar- 
ticle is genuine. Average clarets contain about 
15 per cent. of alcohol; good red clarets, such as 
the Haut-Brion and the Haut-Talanu, contain 
nearly 13°5 per cent.; and the amber-coloured 
clarets, such as the Barsac and the Sauterne, 
contain about 14 per cent. Most of the prime 
clarets, such as the Lafitte, the Latour, the Cha- 
teau-Margaux, the Leoville, and the Rauzan, 
have a deep purple colour, a delicate flavour, and 
more or less of a violet perfume ; and some other 
good kinds, such as the Haut-Brion and the 
Merignac, resemble the better sorts of Burgundy, 
but are rougher. But some of the red sorts, such 
as the Canon and the St. Emilion, have a harsh 
taste and an odour somewhat like that of burning 
sealing-wax; and many of the best known white 
sorts, such as the Langon, the Cerons, the Preig- 
nac, the Beaumes, and the Buzet, are of inferior 
quality. 
Champagne is the French wine held in most 
esteem in England, particularly by the ladies; 
‘and no beverage is more deserving of its high 
reputation, provided it be of the right sort. There 
are two kinds of champagne, the white and the 
red; and these are again distinguished as the still 
and the sparkling. Of the still, the Sillery is most 
esteemed, being of a light amber colour, with a 
delightful aroma and good body. The Ay is con- 
that name, near the base of Table Mountain, and \ sidered the best of the sparkling champagnes, 
