A history and description of modern wines / by Cyrus Redding.

  • Redding, Cyrus, 1785-1870.
Date:
1851
Catalogue details

Licence: Public Domain Mark

Credit: A history and description of modern wines / by Cyrus Redding. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    374/466 (page 358)
    Imp. gal. £. Imp. gal. £. 8. d. 2 Pipes of Beni Carlos . 230 at 38 per 115 cost 76 0 0 2 Pipes of Figueras . 230 45 115 90 0 0 1^ Pipes of Red Cy)e . Pipes of Stout Good Port . . 137 32 91 48 3 6 . 165 76 115 109 0 10 1 Pipe of Common Port . 115 63 115 63 0 0 Mountain . 20 60 105 11 8 7 Brandy-Cowe . 20 0 0 0 0 0 Colouring .... 3 Etceteras: 2Albs. of Salt of Tartar and 0 0 0 3 1 31bs. Gum Dragon 0 0 0 0 4 0 Extra allowance for loss by bottoms 0 0 0 3 0 0 8 Pipes Port, 115 gal. ca. Pipe . 920 Imp. gallons. £401 0 0 “ The value of the empty pipes and hogsheads is 51. 5s., and not being deducted from the amount in this example, is supposed to pay all expenses of cartage, that part of the etceteras which may not be sufficiently charged, or paid for by the water used to dissolve them, and which is sold as wine, and for any additional loss which may be sustained by the bottoms. Thus, then, we have eight pipes of superior port wine, made up according to the best and most approved plan, and which stands advertising dealers at 501. per pipe of 115 imperial gallons, every expense included, and reckoned at the very outside. The wine thus made up, if drawn off in bottles of the size of sixteen to the gallon, old measure, and adding a charge of Gd. per dozen extra for corks, would cost only 16s. 9d. per dozen!” Wines under the names of British Madeira, Port, and Sherry, are also made, the basis of which is pale malt; sugar- candy, Prench brandy and port wine are added in small quan- tities to favour the deception. So impudently and notoriously are these frauds practised, and so boldly are they avowed, that there are books published called “ Publicans’ Guides,” and “Licensed Victuallers’ Directors,” in which the most infamous receipts imaginable are laid down to swindle their customers. One of these recommends port wine to be ma- nufactured, after sulphuring a cask, with twelve gallons of strong port, six of rectified spirit, three of Cognac brandy, forty-two of fine rough cider, making sixty-three gallons, which cost about eighteen shiUiugs a dozen. Another receipt is forty-five gallons of cider, six of brandy, eight of port-wine, two gallons of sloes stewed in two gallons of water, and the liquor pressed off. If the colour is not good, tincture of red