1827 Wine and spirit adulterators unmasked

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in the districts where the Wines are made, was considered so utterly worthless, even as the most ordinary beverage amongst the lower classes, be- fore our Placarding Dealers provided so excellent a channel for its consumption in England, that the sin was frequently committed of throwing large quantities of it away, to the great pecuniary loss of our advertisers, and the privation of the tastes of our consumers. The composition thus de- scribed, after the requisite portion of coarse in- ferior Brandy, has been introduced, (to prevent it turning sour,) and the whole of the mixture has been properly coloured and flavoured by a prepa- cousidered that the chief of the wines are made in the south of France, may he better conceived than described. The juice which is thus procured, produces that which is called the ' second quality wine.' The third quality, which is that made use of in manufacturing the extremely cheap Wines, now shipped to England in such vast profusion, is derived by a retreading of the remains of the grapes, contained in the vat, with the naked feet, and by the occasional addition of large quantities of water, which, by washing the pulp of the fruit, becomes impregnated with some portion of vinosity. This liquid, after being fermented, and undergoing its proper treatment, forms the ' third quality wine' and not only assists in manufacturing a commodity of French Wine, to sell at a very cheap rate in this country, but also offers itself to our ad- vertisers in its genuine slate, to afford them the means of giving their customers the choice of a Wine at rather a higher price, and as of a superior quality, should such be required in preference to the lower priced Claret, which, as I have described above, is made up of various materials, though now so modestly disposed of, by several of our Advertising Dealers, as genuine ' Vin de Bourdeaux.