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

  • Cyrus Redding
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.

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    Name. Country. From wbat extracted or diftiUed. Busa Eaka Muchumor Zytluun Araki Carmi Sherbet Bouza.. Palm wine Mead Pitto Milaffo Guallo Pombie Mahay ah Lotus wine Psuph orlJsaph. Boza Brandy Airen Koumiss Mandrin .... Tar-a-sun.... Lamb wine Cha Rum T<iri Kamtschatka Syria Egypt Turkey Nubia Ethiopia Dahomey Congo The Cafh'es Moroeco Tripoli, interior Barbary Constantinople Persia Tartary China India Ditto Mahwah Arrack... Toddy Phaiir Sihee Siheo Lau Soura, or Taury... Ki-ji, Tan-po, I Si-chew S Badek and Brom Brnm Ceylon Nepaul Afghanistan Siam and the Birmans Nicobar Islands Java Ditto Natives Sumatra A beer brewed from ground millet. ( Distilled from a sweet grass, called Slat- \ kaia-trava, with certain berries to flavour. Made from a red mushroom of the country. Beer fermented from the grain of the country. Distilled from grapes. A species of beer. f Sugar, lemon-juice, apricots or plums, and X flavoured with some sweet flower, f Beer prepared from barley, previously X roasted. <■ Prepared, as in other places, from the (. tree of that name. ( Prepared from honey, barley, and a root 1 called taddo. Prepared from grain on the coast. Prepared from the palm-tree. Prepared from Indian wheat. Fermented from millet, or Guinea com. Distilled from figs. ( Made from the RlMinnus Lotus, or tree t of the food of the ancient Lotopha^. I^sins and water prepared. ( Superior to that of Nubia, of similar ma- tterials. ( Distilled of very good quality, from the X grape at Shiraz; sold by weight. Cows' milk made into a drink like koumiss. ( Mares’ milk fermented; a strong drink t called arika is frequently distilled from it. f A superior rice ivhie. The lees distUled (.yield a brandy called show-coo, or sam-stt- A beer from barley or wheat. f Lambs’ flesh, mashed with milk, or with (, rice, and fermented. Palm irine. ( Prom jaggory, a kind of molasses from Ithe sugar cane. r Palm wine, when distilled, aflbrds arrack; hence the English word toddy. The wine of ( the wild date is caUed Shulag in the Car- 1 natic Hindu, in the Telling and Zamul ICaUtu . f Made of Madhuca flowers (hassta ou- Xtri/acca). Distilled from the cocoa-trec. Distilled from wheat or rice. Prepared from the grape, in two modes. A fivinlf fVnm rnilk fp.rmo.nted. A di'ink from sheep’s milk fermented, j Generally prepared from rice. Permented palm juice, f Three difl'ercnt strengths of distilled rice, 1 or of arrack. {Rice boiled, and stewed with razi or onions, blaek pep])er, and capsicum, made into cakes, and sold as a ferment. Brom is a dilVerent preparation of the same sub- stances. Ne.arly the same as the Java brom. (continued)