Hand-book of wines, practical, theoretical, and historical: with a description of foreign spirits and liqueurs

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D. Appleton and Company, 1852 - Cooking - 327 pages
 

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Page 301 - Majorca, who declares this admirable essence of wine to be an emanation of the Divinity, an element newly revealed to man, but hid from antiquity, because the human race was then too young to need this beverage, destined to revive the energies of modern decrepitude.
Page 18 - Each dropping pear a following pear supplies, On apples apples, figs on figs arise : The same mild season gives the blooms to blow, The buds to harden, and the fruits to grow. Here order'd vines in equal ranks appear, With all the...
Page 194 - No nation is drunken where wine is cheap ; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage.
Page 194 - I rejoice, as a moralist, at the prospect of a reduction of the duties on wine by our national legislature. It is an error to view a tax on that liquor as merely a tax on the rich. It is a prohibition of its use.
Page 114 - That good Wine makes good Blood, good Blood causeth good Humours, good Humours cause good Thoughts, good Thoughts bring forth good Works, good Works carry a Man to Heaven ; ergo good Wine carrieth a Man to Heaven.
Page 11 - Encumbered, now had left them, up they rose As from unrest, and, each the other viewing, Soon found their eyes how opened, and their minds How darkened.
Page 64 - ... these the must undergoes a brisk fermentation, and is allowed to remain till towards the end of December, when it becomes bright. It is then racked, and fined with isinglass, and in a month or six weeks more it is racked and fined a second time. In the month of March it is bottled ; after it has been six weeks in bottle it becomes brisk, and towards autumn the fermentation is often so powerful as to occasion a considerable loss by the bursting of the bottles. The loss thus sustained, which is...
Page 63 - The liquor is collected in small vats, whence it is removed early in the following day into puncheons which have been previously sulphured; in these the must undergoes a brisk fermentation, and is allowed to remain till towards the end of December, when it becomes bright. It is then racked, and fined with isinglass, and in a month or six weeks more it is racked and fined a second time. In the month of March it is bottled ; after it has been six weeks in bottle it becomes brisk, and towards autumn...
Page 112 - There is something unaccountable in the extraordinary durability of wines grown so far to the north, when the slightest increase of warmth in a season causes such a difference in the quality of the wine. While strong southern wines suffer from age after a certain period of years in bottle, and begin to deteriorate sensibly, the Rhine wines seem possessed of inextinguishable vitality, and set the greater...
Page 18 - Binding his foal unto the vine, and his ass's colt unto the choice vine ; he washed his garments in wine, and his clothes in the blood of grapes: his eyes shall be red with wine, and his teeth white with milk.

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