1827 Wine and spirit adulterators unmasked

lower than the Pale, although such as are of a su- perior kind, fetch prices altogether as much higher. To a portion of this low description of Brown Sherry, is introduced Cape, Brandy Cowe, and numerous other ingredients, in varied proportions, according to the tastes of the different makers up, and their experience, as to what will best assist in deceiving the Public. My object, however, will be to point out, as I have done respecting Port Wine, that which is considered, by our cheap sellers, the most effective mode of doctoring and manufacturing a fictitious resemblance of Pale Sherry, leaving my Readers to infer therefrom, the means which are employed to prepare or adul- terate any other kind of Sherry, whether to be sold as Brown or Amber-Coloured, and also from the illustrative Scale which I am about to submit, (al- though only calculated as to what is supposed to make up the best imitation of the genuine article, and adopted but by a few of our more knowing Ad- vertising Dealers,) to form some slight estimate of the profitable nature, and general character, of the concerns at which such mixtures are vended. Pale Sherries, in general, as possessing scarcely any body, being less prominent in point of flavor than the Brown, or as they are commonly termed, being light delicate Wines, on which accounts they are usually preferred to the darker Wines of the same name, allow perhaps of a greater extent of adul- teration than almost any other Wine whatever, and