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Paris Test for Lead in Wine

Expose equal parts of sulphur and powdered oyster shells to a white heat for 15 minutes, and, when cold, add an equal quantity of 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 will throw down the least quantity of lead from wines, as a very senible black precipitate.

As iron might be accidentally contained in the wine, the muriatic acid is added, to prevent the precipitation of that metal. This acts in the same manner as Hahnemann's test. (Sec No. 4402.)