The Vulgar objection to _New Wine_--(by which we mean Wine that has been maturing in Wood two years in Portugal--two in England--and in Bottle more than twelve months), is, that its exhilarating qualities are too abundant, and intoxicate in too small a dose--those "_Bons Vivants_," to whom "the Bottle, the Sun of the table," and who are not in the habit of crying to go home to Bed while they can see it shining,--require Wines weaker than those which are usually imported from Spain and Portugal,--however PORT and SHERRY may be easily reduced to the standard desired by the long-sitter,--"_paululum aceti acetosi_," will give the Acid Goût,--"_aqua pura_" will subdue their Spirit "_ad libitum_,"--and produce _an imitation of the flavour acquired by Age, extempore_--and You can thus very easily make fine fruity nutritious new Wine,--as Light,--and as Old[57],--and as Poor, as you please--and fit it exactly to your customer's palate, whether "_Massa drinky for Drinky,--or drinky for Drunky Massa._" _To ameliorate very new, or very old Wine_--mix a bottle of the one with a bottle of the other--or to a bottle of very old Port add a glass or two of good new Claret--to very new, a glass of Sherry. Of all our Senses,--_the Taste_, especially for Liquids, is the most sophisticated Slave of Habit--"De gustibus, non est disputandum." The Astringent matter, and Alcohol--which render PORT WINE the prop of an Englishman's Heart--are intolerable to the palate of an Italian, or Frenchman.--But a Stomach which has been accustomed to be wound up by the double stimulus of Astringents, and Alcohol also,--will not be content with the latter only,--especially if that be in less quantity--as it is in the _Italian and French Wines_; which, therefore, for the generality of Englishmen, are insufficiently excitant. He who has been in the habit of drinking PORTER at Dinner,--and PORT after--will feel uncomfortable with _Home-brewed Ale_, and _Claret_. Mr. ACCUM, the chemist, analyzed for the Editor, some PORT and SHERRY of the finest quality--the PORT[58] yielded 20 per cent--and the SHERRY 19-25 per cent, of ALCOHOL of 825 specific gravity--_i. e._ the strongest Spirit of Wine that can be drawn, full double the strength of BRANDY, which seldom has 40 per Cent, and common GIN[59] not more than 30--or 25. Some people have a notion that if they go to the Docks, they can purchase a Pipe of Wine for twenty pounds less, than they must pay to a regular Wine Merchant--and, moreover, have it _neat as imported_--as if all Wines of the same _Name_, were of the same Quality. PORT _varies at Oporto in quality and price as much as_ PORTER _does in London_--it is needless to say how difficult it is to obtain the best Beer at any price--it is quite as difficult to obtain the best Port Wine at Oporto, where the very superior wine is all bought up at a proportionately high price by the agents for the London Wine Merchants.