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February 14

Terracotta army questions

I have some questions on the terracotta army:

How has the tomb of Qin Shi Huang still not be found? Presumably, this will be a huge find?
How are new statues found so regularly?—is there an estimate in how long more will keep being found? (re this article)
The article above says "Historical Chinese texts do not discuss the Terracotta Army or indicate why it was created"—is there really not a single mention in dynastic histories, encyclopedias or anything?

Best – Aza24 (talk) 07:09, 14 February 2022 (UTC)[reply]

According to this article, the Chinese government is waiting until they have good enough excavation techniques before opening the main tomb, giving as an example the loss of pigment on the first warriors, which can now be preserved. The same article says that 2,000 warrior figures have been excavated of an estimated 8,000, so still a way to go. Alansplodge (talk) 11:47, 14 February 2022 (UTC)[reply]

Alexandra Palace hill

What is the name of the hill that Alexandra Palace sits on? Is this Muswell Hill or is that separate? SpinningSpark 18:25, 14 February 2022 (UTC)[reply]

Google Maps terrain view suggests that there is a continuous elongated ridge running from the edge of Highgate Wood almost to Alexandra Palace train station, on which both the residential part of Muswell Hill district and Alexandra Palace are perched. Here Alexandra Palace is said to be "on the top of" Muswell Hill. --Lambiam 22:45, 14 February 2022 (UTC)[reply]

Hornsey lies approximately six miles north of central London. It is an undulating area where residents are never far from a hill or ridge. Dominating the scene is Alexandra Palace, on a ridge known as the Northern Heights which extends through Muswell Hill and Highgate to Hampstead.

Hornsey Historical Society. Alansplodge (talk) 12:42, 15 February 2022 (UTC)[reply]

But the Victoria County History - A History of the County of Middlesex: Volume 6, Friern Barnet, Finchley, Hornsey With Highgate (p. 101) has it on Muswell Hill, which is part of the northern heights (no caps). Alansplodge (talk) 12:56, 15 February 2022 (UTC)[reply]

I have added a note to Alexandra Palace#History. Alansplodge (talk) 18:54, 15 February 2022 (UTC)[reply]

Victorian port wine

What sort of port wine did Victorians prefer - ruby or tawny? Ghirla^-трёп- 22:12, 14 February 2022 (UTC)[reply]

Here the only type of port wine for "the habitual drinker" worth a mention is ruby port wine, but there is no lack of recommendations for tawny port wine.^[1][2] This author considers tawny port to be, of the different qualities, first. I suppose that in the end it came down to a matter of personal preference. --Lambiam 23:12, 14 February 2022 (UTC)[reply]

Thank you. It would be interesting to know whether more ruby port was imported in Victorian Britain than the tawny variety. I've been assured that modern Portuguese prefer tawny port, unlike foreigners. Ghirla^-трёп- 15:55, 15 February 2022 (UTC)[reply]

Cyrus Redding in 1839 preferred on the verge of tawny that would have been eight, or ten, or fifteen years before bottling. I don't think he considered aging in the bottle as in Lambiam's last link. "Port-wine, when it is old, retains but a very small proportion of its vinosity. Time is required to destroy the fiery mixture with which it is adulterated, or the potency of the brandy: but before that moment arrives, the vinous charracteristics are generally gone. Tawny Port may be very good and well-mellowed brandy-wine, but it ceases to posses the original qualities of the juice of the Oporto grape." 1833

Various practices are used to cause new port to assume the appearance of old, and to make it pass for that of superior quality...When port wine has been kept to a great age...known by the name of tawny port. As this paleness of colour has been often considered as a test of age... 1844
...the qualities of a good Port Wine...hue neither purple nor reddish...Port Wine, when tawny, loses its astringency, acquires a slightly acid taste, and is unwholesome. 1865
when pure and unadulterated (which is very seldom the case), does not acquire it full strength and flavor till it has stood for some years, but care must likewise be taken that it is not allowed to becom too old. The color of new port wine varies from pale to rose to deep red, and changes with age, becoming a deep tawny brown. 1885 — Preceding unsigned comment added by Fiveby (talk • contribs)