The strength and preservative qualities of wine are frequently augmented by the addition to it of inferior sorts of brandy. Port wine usually receives an addition of about 30 per cent., and sherry is invariably fortified, if not to so great an extent. By the Customs regulations in England, 10 per cent. of brandy is allowed to be added to wines in bond, while, in France, the sophistication is equally permitted in wines intended for export, provided the total amount of alcohol in the fortified article does not exceed 21 per cent. Doubtless the mixing or blending of wines constitutes the most frequent form of their sophistication. Natural wines of the same manufacture vary to some extent from year to year in colour, flavour, and other characteristic properties, and mixing is resorted to in order to supply the trade with a product always possessing nearly identical qualities. In many cases, the flavour of wines is improved by blending, and their intoxicating effects are also increased, both results being due to the formation of compound ethers. Common instances of wine mixing are the addition of Hermitage and Rousillon wines to clarets; of Malaga and Teneriffe to port; of _solaras_ (a mixture of Amontillado and Manzanilla) to sherry; and of a liqueur composed of sugar, some kind of full, rich wine, and brandy, to champagne. The flavour and bouquet of expensive wines are frequently imparted to inferior grades by the addition of various substances, among which are elderflowers, orris root, cherry water, essential oil of almonds, sweet briar, and numerous perfumes, such as orange-flower water, neroli, _essence de petit grain_, violet petals, etc. The tincture of raisin seeds is said to communicate a genuine port flavour to poor wines, and a grain of ambergris, triturated with a little sugar, is stated to impart a much esteemed bouquet to a hogshead of claret. Numerous tinctures, as those of strawberry root, raspberries, and walnuts, are likewise used. Sweet and liqueur wines are extensively imitated at Cette and Montpelier. The following recipes[93] will serve to illustrate the general character of the mixtures employed:-- _For Lachryma Christi_:-- Bagnols (dry) 85 litres. Gum kino 50 grammes. Infusion of walnuts 1 litre. Syrup of raisins 6 litres. Alcohol (85°) 8 „ _For Madeira_:-- Picardan (dry) 60 litres. Tavel (old and strong) 25 „ Infusion of walnuts 2 „ Infusion of bitter almonds 2 „ Rock candy 1½ kilos. Brandy (58°) 10 litres. _For Malaga_:-- Bagnols (old) 80 litres. Syrup of raisins 10 „ Infusion of walnuts 2 „ Alcohol (85°) 8 „