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WINE.
57
water
renders
the
milk
thin,
and
gives
it
a
bluish
color,
which
is
often
covered
by
yellow
dyestuffs.
For
preserv-
ing,
salicylic
acid,
borax,
soda,
etc.,
are
added;
to
give
diluted
milk
more
body,
different
ingredients
are
dis-
solved
in
it,
as
corn-starch,
flour,
dextrine,
glue
and
emulsions
of
hemp,
poppy,
etc.
It
is
capable
of
ab-
sorbing
noxious
odors
and
emanations,
and
may
con-
vey
the
infection
of
scarlet
and
typhoid
fevers
from
in-
fected
milk-rooms.
Great
care,
therefore,
is
to
be
observed
in
keeping
milk.
The
store-rooms,
as
the
vessels
containing
it,
should
be
clean
and
free
from
odors.
The
appearance
of
milk,
its
taste,
its
change
in
boil-
ing,
and
after
long
standing
are, for
the
majority,
the
only
proofs
of
its
quality.
The
different
lactometers
and
galactometers
furnish
satisfactory
results
only
in
the
hands
of
experts.
tone.
WHETHER
it
should
be
allowed
to
artificially
im-
prove
wines,
and
whether
such
improvement
is
to
be
called
adulteration
depends
entirely
on
our
definition
of
the
word
"
wine."
Wine
is
either
fermented
grape-
juice,
or
it
is
a
delicious
beverage
obtained
from
fer-
mented
grape-juice.
These two
definitions
differ
very
widely.
The
first
one
forbids
absolutely
the
applica-
tion
of
any
means
that
might
alter
the
wine,
of
any
sub-