1869 Cooling Cups and Dainty drinks by William Terrington

40

Wines.

very different from that which follows the use of home-made wines, rendered strong by the addition, as shown, of brandy, which is much the same as spirits and water. Consequently, wine made from the grape is, from its nutritive properties, preferable to any other. Wine contains, moreover, a small quantity of a peculiar volatile principle, known, as senanthic ether, to which the vinous odour is due. It is not, however, correctly known to what cause the characteristic odour (or bouquet) is to be attri- buted which distinguishes one wine from another. Bidding adieu to this subject, a few notes rela- tive to the care of this generous beverage will not be out of place, for wine demands much care and attention, as well as the comfort of a good cellar. In the first instance, it is desirable to keep the wine cellar at as even a temperature as possible ; from 50° to 60° is a very safe one for most Where practicable, it will be found an excellent thing to have a jet or more of gas, which will be found to regulate both light and heat. Each bin should be so built that a certain number of bottles will fit well in each tier (which might well contain just a dozen), without having occasion to use blocks. They present a better ap- pearance, and stand less chance of disturbance. It cellars.