1903 The Flowing Bowl by Edward Spencer

144 the flowing BOWL the first time, i.e. partly crushed and bruised, a measured quantity of sulphate of lime {Yes^ is sprinkled over the sticky mass—now I have gone so far perhaps 'twould be as well to com plete the narrative, although it is not always wise to enquire too closely into the interior economy of wine presses, or kitchens. This sulphate of lime* is a pure native earth, found in the neighbourhood of Jerez, and is burnt before being mixed with the grapes. How many sherry drinkers, I wonder, know how largely mother earth enters into their pet tipple ? The idea, certainly, does not seem a nice one, but this mixing of lime with sherry is a very ancient custom indeed. Pliny—where should we modern bookmakers be without dear old Pliny?—mentions the custom as an ancient African one. And in days of yore it must be remembered that Africa was not entirely populated by cannibals and dervishes, but was the home of many who lived wisely and well. " There's lime in the sack ! " is a sentence put into the mouth of FalstafF. In modern days the process has become known as " plastering," from the fact that plaster-of-Paris consists principally of sulphate of lime or burnt gypsum. " It is interesting," says the Lancet., " to surmise the origin of this very ancient custom. That it had some intelligent basis admits of no doubt. Some think that it had its origin in the fact being noticed that when the grape juice was fermented in alabaster vessels or in marble tanks the wine was better, it clarified quicker, and

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