druggist, containing the whole mystery of managing and drugging wines, spirits, beer, or ale; or they may be initiated in the respective crafts and mysteries, by oral instruction, and practical demonstration, on payment of a handsome douceur. The above is the general method of doctoring or “cooking” wine and spirits. The following are the particular and more ingenious methods of sophistication in use among the advertising and placarding venders of “genuine old Port” and “amber-coloured” or “fine pale Amontillado Sherry.” Both sorts are generally compounded of a small quantity of the real article either in a good or a deteriorated state, according to the taste or conscience of the compounder, with the necessary proportions of Cape wine, cider, sal tartar, colouring matter, brandy or rum cowe, or other adulterating slops, which are calculated to form a tolerable basis, and to bear a resemblance in colour and flavour to the wine desired to be imitated. As the communication of the particular ingredients of which these factitious wines are composed cannot but be acceptable to my readers, I shall give a particular account of each of the processes. Factitious, or fabricated port wine is usually made by mingling or blending together in large vats Benecarlo, or black strap, which is a strong coarse Spanish wine of inferior quality; Red Cape; a sufficient quantity of Mountain to soften the mixture and give it the appearance of richness; a portion of sal tartar and gum dragon (the object of the first ingredient is to cause the wine to crust soon when bottled; of the second, to impart a fullness and roundness of flavour and consistence of body); colouring matter, or berry-dye, which is an extract of German bilberries; brandy or rum cowe, which is the rinsings of casks containing those liquors, obtained by throwing in a few gallons of water into them after the liquor is drawn off, and leaving it closely bunged up till the cask has imparted the flavour of the liquor to the water; and a quantity of spoiled cider, of which many thousand pipes are annually brought to the metropolis for this purpose. Sometimes a small quantity of port is made use of, with rectified spirits and coarse brandy, and, instead of the colouring articles above mentioned, red saunders wood, or the juice of elderberries or of sloes is employed. According to the Mechanics’ Magazine, the chemical analysis of a bottle of cheap port wine was as follows: spirits of wine, three ounces; cider, fourteen ounces; sugar, one and half ounce; alum, two scruples; tartaric acid, one scruple; strong decoction of logwood, four ounces. And this is the “genuine old port,” of unrivalled flavour and quality, of the London fabricators and compounders. “Amber-coloured Sherry,” or “the fine pale Amontillado Sherry,” of the advertising wine-factor and placarding gin-shop keepers is manufactured of coarse highly-brandied brown Sherry, Cape wine, and