Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber.

  • Webber, Alexander.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

    36/218 (page 24)
    JFtfti?-rigljt. Port wine, from the time of its making to the time of its being shipped, receives on an average equal to one-third of proof alcohol ; that is, in the proportion of one of alcohol to two of Port. In fine wines the added alcohol is grape or wine-brandy, but in the lower priced and inferior descriptions of Port wine, the alcohol necessarily must be lowest quality. If you put water in a glass two-thirds of its contents, so long as it remains intact, you may certainly call it water, but after you fill the remain- ing one third with whiskey you must certainly call it whiskey and water. dFtftg-nftte. Let me point out that at the beginning of the last century, wine was comparatively little known in England, and, in fact, the immense increase in its consumption may be considered to have arisen within the last fifty years. For example, in the year 1703, when Ave were on extremely friendly terms with Portugal, we reduced the duty on Port wine, (similar advantage being accorded our woollen