Wine; shut or open.
As it is a great rule to examine every new thing, and to suck honey out of every flower, I did not--as some would--think the phrase odd and pass on. I stood stock-still gazing at the house and imagining a hundred explanations. I had never in my life heard wine divided into shut and open wine. I determined to acquire yet one more great experience, and going in I found a great number of tin cans, such as the French carry up water in, without covers, tapering to the top, and standing about three feet high; on these were pasted large printed labels, '30', '40', and '50', and they were brimming with wine. I spoke to the woman, and pointing at the tin cans, said--
'Is this what you call open wine?'
'Why, yes,' said she. 'Cannot you see for yourself that it is open?'
That was true enough, and it explained a great deal. But it did not explain how--seeing that if you leave a bottle of wine uncorked for ten minutes you spoil it--you can keep gallons of it in a great wide can, for all the world like so
ON BUILDING BRIDGES
much milk, milked from the Panthers of the God. I determined to test the prodigy yet further, and choosing the middle price, at fourpence a quart, I said--
'Pray give me a hap'orth in a mug.'
This the woman at once did, and when I came to drink it, it was delicious. Sweet, cool, strong, lifting the heart, satisfying, and full of all those things wine-merchants talk of, bouquet, and body, and flavour. It was what I have heard called a very pretty wine.