1895 Mixed Drinks by Herbert W Green

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MIXED DRINKS.

Port, . . . . Sherry, . . . Madeira, . . . Burgundy, Moselle, . . .

from 18 to 23.2

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15.4 "24.7

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"19.7

19

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7.5 "13.2 8.7 « 9.4 9.5 "13 6.5 " 6.8 9.1 "11.1 14.1 "14.8 Rhine, . . . Grunberger and Naumbur Claret, . . . . Champagne, Tokay, . . . Bordeaux,(first class) Carlowitz, . . . Catawba, Concord, etc., California, . . . Greek and Syrian, While it may be incidentally stated there are in Brandy, . . - from 50 to 54 Rum, - . . .' " 72 "77,1 Gin, . . . . " 49 "50 Porter, - . . - " 6.5 " 7.9 Bitter Ale, . . . " 6.6 "12.3 Cider, - . . - " 5.4 " 7.5 Good red wines should contain at least one-half per cent, sugar and the quantity is sometimes larger. Some of the sweet wines contain nearly one-fourth of their weight of saccharine matter. Some kinds of muscat yield 24.5 per cent, of an extract containing 22 per cent, of sugar. Red Sauterne contains less than one per cent, of extract and Hermitage 1.7. Small as the quantity of sugar in some wines it is of great import ance in diminishing the sharp taste of the free acids and imparting an agreeable flavor to the wine. a a a n ti 66 12 "25 66 9 "11.5 66 24 « 25 66 8.5 "10.5 66 10.5 "14 66 14 "18