Practical treatise on brewing, distilling, and rectification : with the genuine process of making brandy, rum, and hollands gin, the London practice of brewing porter, ale, and table beer, the method of brewing country ales ... preparation of foreign wines, brandies, and vinegars, previous to exportation, and the best method of managing them when imported into these kingdoms
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Description
Most writers attribute to Alexander Henderson the first detailed account in English of modern wines. Shannon's work, written nineteen years before Henderson's, deals not only with specific modern wines, but with such details as how the vines are planted, the grapes, the soils, how the wines are made and tasted and even how burgundy should be shipped to England: "It remains for me to relate how these wines may be brought to England. It has always been the custom to bring those wines from Burgundy in their casks ;but as the carriage is long, and there is oftentimes a risque run, so the carriers, as well by land as by sea, are not always faithful ;for notwithstanding all the precaution that can be taken to hinder them from drinking the wine, they will always find out stratagems to do it...It ought to be brought in bottles from Beaune to London." Cf. Gabler, p. 243.
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