Page:The American Cyclopædia (1879) Volume XIII.djvu/766

 746 PORTUGAL (WINES OF) PORUS the only real red wine in the world." (" His- tory and Description of Modern Wines.") In 1756 a monopoly of the wine country of the up- per Douro was given to a company, and from that date began the adulteration and deteriora- tion of those wines, although sophistications of them had been complained of 25 years earlier. This monopoly extended to 1833, and during its existence the quality of the wine steadily deteri- orated, while the admixture of alcohol reached its maximum. The company made no scruple of purchasing inferior wines to dispose of as port or to mingle with the genuine product of the Douro vines, and defended its practice of brandying them by asserting that the English could not have their wines too strong, although before the monopoly was established very little brandy had ever been used in England. As an illustration of the degree to which the wine has been doctored within a recent period, to meet the vitiated English taste, the following formula for making port wine of the first quality is quoted from Dr. Druitt's " Report on Cheap Wines" (2d ed., rewritten and en- larged, London, 1873): "To the pipe of half fermented must is added, to check fermentation: 25 gallons of brandy .............. =37*5 proof gallons. Say 5 " of elderberry juice to color. 6 " more of brandy ......... = 9 " " after racking ...... = 3 " on shipment ...... = 1*5 89 liquid gallons .................. = 51 tt 76 of wine. 115 gallons of port wine. Taking the probable strength when half fer- mented at 14 (the highest natural strength known being 28), the strength would thus be about 42 or a little above it." Port wine of this description is still largely imported into England, but those who drink it are of a dif- ferent class from its former consumers, who have gradually substituted the light, genuine wines of France or Germany. What is known as jeropiga tinta, that is, must checked at the height of its fermentation by the admixture of 32 per cent, of proof spirits, and colored with elderberries, is largely imported into the Uni- ted States under the name of " pure juice." The island of Madeira, discovered by the Por- tuguese in 1419, was planted as early as 1421 with vines alleged to have been brought from Oandia and Cyprus. Within a century and a half their products had reached a high degree of excellence, and they maintained their repu- tation until near the middle of the present century, when spurious wines, sold under the name of Madeira, began to affect the produc- tion of the genuine wines, which was subse- quently almost paralyzed by the oidium or grape blight, which visited the island with peculiar severity. The wines in most repute are the. malmsey and dry madeira, produced respectively from the Malvasia and Vidogna grape, and the sercial and tinto. The best vineyards are on the S. side of the island, those on the N. side being mainly used for distilling brandy. When new, the wines of Madeira are of great body, and so harsh and rough as to be unlit for use until toned down and matured by age, or subjected to a sea voyage, the heat and motion of which accelerate the oxidation of the extractive and astringent principles of the wine, and promote an earlier formation of the ethers to which it owes its flavor. A voyage to the East Indies was once supposed to be indispensable to ripen Madeira wines, but it is now known that motion and heat will accom- plish the same purpose in any climate. A pipe of wine attached to the beam of a steam engine in an engine house, where the temperature is uniformly high and the motion continual, has been matured within a year so as not to be distinguishable from the choicest East India. The wine not subjected to these accelerating processes requires about six years to ripen, and previous to exportation receives from three to four gallons of brandy to the pipe of 92 gal- lons. The brandy is also the product of the island. The best Madeira wines are the malm- seys, which are more or less amber-colored, dry, and of a peculiar nutty flavor. They were largely consumed in America and the West Indies as early as the beginning of the 18th century, and in the United States have always been in great repute. Notwithstanding the supply has for many years failed, a consider- able stock is still held here. The vintage of 1874 in Madeira is said to have been excellent in quality, and so abundant that the resources of the island were severely taxed to supply the means of putting the wine in casks. (See MA- DEIRA.) PORTUGUESE MAN-OF-WAR. See JELLY FISH. PORTULACA. See PURSLANE. PORUS, the Greek form of the name of sev- eral kings of India, two of whom were met by Alexander in his conquest of the East. The first ruled E. of the Hydaspes, and when the Greeks attempted to cross that river he pre- pared to dispute its passage at the head of a large force and with more than 200 trained elephants. Alexander forded the stream high- er tip, and in the desperate battle that ensued prevailed by his superior generalship. Porus was forced to flee after seeing two of his sons slain and being himself severely wounded. Being captured, he was honorably treated, and became Alexander's ally, accompanying him in several expeditions. Alexander en- larged his dominions, so that they extended from the Hydaspes to the Hyphasis, and were said to include seven nations and more than 2,000 cities. He was treacherously put to death by Eudemus, who was left commander of the Greek troops in that region. It is said that he was five cubits in stature. His cousin of the same name ruled at the same time over Gandaris, E. of the Hydraotes. He fled on the approach of Alexander, and his dominions were given to his kinsman, to whom he had previously been hostile.