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GIGGLE WATER
the middle of the inside of the cask, bend the end up to
form a hook, place the sulphur tape on the hook, ignite it,
and insert it in the cask, bunging loosely. In about an hour
the cask will be impregnated with sulphurous acid; then
withdraw the match, and fill up with wine, and bung up
tight. This will stop further fermentation. This is a good
plan for white wines, but not for red wines, as sulphur
injures their color. Sulphite (not sulphate) of lime is
also sometimes employed to arrest fermentation.
283. HAHNEMANN'S TEST FOR LEAD IN WINE
Take i ounce quicklime, 1)^2 ounces flowers of sul
phur ; heat in a covered crucible for 5 or 6 minutes; take 2
drachms of this compound (which is sulphuret of lime),
2 drachms of tartaric acid; powder, mix, and shake in a
stoppered bottle with a pint of water; let it-settle, pour
off the clear liquid, and add ounces tartaric acid. The
above test will throw down the least quantity of lead from,
wines, as a very sensible black precipitate.
284. 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