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

  • Redding, Cyrus, 1785-1870.
Date:
1833
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.

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    of the grape; as it is very evident, from late experi- ments, that the whole size and weight of the gi’eatest tree, is owing to water alone. It is likewise remarkable, that the fibres and vessels of the vine are more dry and rigid, than of any other tree, and that it chiefly delights in a sandy soil. This water, therefore, originally of the best kind, and passing through the finest strainers, must approach nearer to the unmixed, elementary qualities of water, than has yet been found in any place, even when depurated with the greatest art. This seems confirmed, from the specific gravity of common water being found greater than that of any pure vinous liquor; and though this has been generally imputed to the prevailing lighter qualities of its spirituous parts, yet it seems to be more owing to those of the water.” A part of Sir Edward Barry’s volume is devoted to a notice on modern wines. His information upon this part of his subject is very imperfect. He concludes with an account of the “ wines used in England,” and of the at- tempts made to plant the vine here; and, among them, gives an experiment made by Mr. Hamilton, his friend, at Painshill, proving that good wine has and can be made in England, such wine having been sold at seven and sixpence and ten and sixpence a bottle. The work of Henderson is engrafted upon Barry’s plan, and a good deal of the substance is taken from it; titles of the chapters, or the general divisions, as well as all worth taking, are abstracted: but the volumes naturally differ in the treatment of the subject, the last having the advantage of the modern discoveries in die-