Occupations > British wine-maker, and domestic brewer

THE BRITISH WINE-MAKER.
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stewed in two gallons of water, and the liquor
pressed off. If the colour is not good, the tinc¬
ture of red sanders or cudbear is directed to be
added. This may be bottled in a few days, and
a tea-spoonful of the powder of catechu being
added to each bottle, a fine crusted appearance on
the bottles will quickly follow. The ends of the
corks being soaked in a strong decoction of Brazil
wood and a little alum, will complete this inter¬
esting process, and give them the appearance of
age. The wines of Madeira are in like manner
adulterated, or wholly manufactured in England,
which, from these devices, may justly claim the
title of a universal wine country, where every spe¬
cies is made, if it be not grown. The wines thus
manufactured are not served up at the tables of
the rich, but are principally consumed by those
who only drink wine occasionally, on the presence
of friends. Not that the better classes of purcha¬
sers escape being imposed upon, but they are co¬
zened in a different manner, by giving West India
Madeira an artificial flavour, and passing it off for
that which is East India, and in consequence much
dearer. The basis of the adulteration of Madeira
itself is Vidonia, mingled with a little Port,
Mountain, and Cape, sugar-candy, bitter almonds,
and the colour made lighter, or deepened to the
proper shade, as the occasion may require. Even
Vidonia itself is adulterated with cyder, rum, and