1903 The Flowing Bowl by Edward Spencer

THE OLD WINES AND THE NEW 14S developed character more satisfactorily. Others regard the addition of sulphate of lime as con venient from a mechanical point of view during the pressing; it was necessary when the grapes were wetter than usual in order to bind the residuary mass together. We do not incline to this view." As the Lancet devotes a considerable space to the exposition of the view to which it does incline I may be excused from quoting it in full —more especially as there betables of percentages, and complicated mathematical calculations in said exposition. But it is proved to the satisfaction of the Lancet that " lime in the sack " is matter in the right place. And although to an unedu cated mind lime suggests such terrifying develop ments of tarda podagra as chalk-stones, possibly the action of the grapes on the lime renders it innocuous. It is a curious fact that sherry in keeping develops a slight increase of alcohol as the time advances. All spirit added to sherry, however, is obtained from wine itself, corn-spirit in Spain being quite a superfluity, since wine-spirit can be produced so cheaply and in unlimited quantity. Moreover the importation of German spirit into Spain is made practically impossible by a pro hibitive duty. Still, unless rumour lies, some Spanish wines receive the German spirit after exportation; so Spain "gets there just the same." Here is an item of news which should inspire confidence in the sceptic. " Good brandy—i.e. a genuine wine-distilled

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