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Paris Test for Lead in Wine

tinguished. If, on the contrary, the rum is Expose equal parts of sulphur and powdered not genuine, contact with sulphuric acid oyster shells to a white heat for 15 minutes, promptly and entirely deprives it of all its and, when cold, add an equal quantity of aroma. cream of tartar; these are to be put into a strong bottle, with common water, to boil for an hour, and the solution is afterwards to be decanted into ounce phials, adding 20 drops muriatic acid to each. Both the above tests Test Papers. These consist of paper which has been wetted thoroughwill throw down the least quantity of lead from wines, as a very senible black precipitate. ly and uniformly with a solution of some ap- As iron might be accidentally contained in propriate substance, dried and cut into convethe wine, the muriatic acid is added, to pre- nient strips, and is used to test, by its change vent the precipitation of that metal. This of color, the presence of some other substance acts in the same manner as Hahnemann's test. known to produce that change. This is (Sec No. 4402.) 4404. To Distinguish Artificially Colored Wines. As the real coloring matter of wine is of difficult solubility in water free from tartaric acid, Blume proposes to make this fact of practical use in testing the purity of wine. A crumb of bread saturated in the supposed wine is placed in a plate of water; if artificially colored, the water soon partakes of the color; but if natural, a slight opalescence only will be perceptible after a quarter of an hour. effected by dipping a strip of the proper test paper into, or wetting it with, the liquor to be tested, and the effect noted.