114 UA-58907690-1
Champagnes
may
be
ranked,)
for
rendering
bright
such
as
have
turned
foul
or
ropy,
or
for
preventing
the
increase
of
any
ascescent
quality
which
a
Wine
may
have
acquired,
has
been
so
frequently
noticed
in
previous
publications,
that,
perhaps,
any
length-
ened
discussion
of
its
merits
may
be
deemed
super-
fluous.
In
Accum's
Culinary
Poisons
(page 95)
this
article
is
mentioned
;
he
says,
*
The
most
dangerous
adulteration
of
Wine,
is
by
some
pre-
paration
of
Lead,
which
possesses
the
property
of
stopping
the
progress
of
ascescence
of
Wine,
and
also
of
rendering
White
Wine,
when
muddy,
transparent
;
I
have
good
reason
to
state
that
Lead
is
certainly
employed
for
this
purpose
;
the
effect
is
very
rapid,
and
there
appears
to
be no
other
method
known
of
rapidly
recovering
ropy
Wines.
Lead,
in
whatever
state
it
be
taken
into
the
stomach,
occasions
terrible
diseases
;
and
Wine,
adulterated
with
the
minutest
quantity
of
it,
be-
comes
a
slow
poison.'
In
Watson's
Chemical
Essays,
(vol.
8,
page
369,)
it
is
stated,
'
That
a
method
of
adulterating
Wine,
with
Lead,
existed
at
one
time,
so
generally,
in
Paris, as to
have
be-
come
quite
a
common
practise/
In
Medical
Essays,
(vol.
2,
page
80,)
the
consequences
of
the
use
of
this
ingredient
is
related,
in
the
case
of
thirty-two
persons,
having
severally
become
ill,
after
drinking
White
Wine,
that
had
been
adul-
terated
with
Lead,
and,
also,
that
one
of
them
be-
came
paralytic,
and
another
died.
In
Grahame's