1827 Wine and spirit adulterators unmasked

99

that few Wines are deteriorated to a greater ex- tent than the Cape Wines on which I am now treating 1 . With regard to the distinction which is made in their denominations, those termed Cape Sherries, are selected more immediately from the Wines, which, in point of flavor, bear the greatest resemblance to real Sherry ; the remainder consti- tutes what are usually entitled Cape Madeiras, and the adulterations of each are so qualified, as still to preserve the separate characters, which have been assigned them. To lay down any particular plan of adulterating the generality of Cape White Wines, is almost im- possible, as with them, in most cases, are blended (as a means of conveying away, and turning to good account) whatever is useless or unsaleable of other Wines ; and which practise, consequently, renders the quality somewhat dependent on cir- cumstances. In order, however, to give my readers some idea of the usual mode of adulterating this Wine: into a Cape vat containing any inde- finite proportion of the Wine, is introduced the drippings of the cocks, from the various casks : White Wines, of any description that may have been spoiled by having been put into bad or musty vessels, and the filterings of the lees of all the different Wines in the cellar, after these in- gredients have accumulated for a certain length of time, a few gallons of Brandy or Rum Cowe, and, occasionally, Cyder, are added : if, when tasted,