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44
A TREATISE ON
wines, abounding in tannin, a little 1;heep's or bul–
lock's blood is very commonly employed. The use
of blood is not, however, to be recommended, as it
communicates a very trifling, but still an unpleasant
flavor and odor, which is easily recognised by the
palate of a professed " wine-taster ;" besides which,
the practice is dirty and disgusting. Gypsum is fre–
quently used to clear muddy white wines ; as also
milk of lime: Some persons add about 1 oz. of
sugar of lead dissolved in water to a hogshead of
such wine, and after well mixing it
in,
further add a
like quantity of bisulphate of potash (sal enixum),
also dissolved in water, and rummage well.
In
this
process the sugar of lead is decomposed and falls
down as an insoluble sulphate, and hence it is argued
that it is not so dangerous as has been generally re–
presented by Accum, and others afflicted with the
poison mania. The use of lead, however, in any
shape is objectionable, and should never be adopted
by the wine-dealer, however
plausibk
the above
statements may appear. In France a person known
to employ lead in wine would subject himself to,fine
and imprisonment.
Flatne8s.-This
is best removed by the addition
of a little new brisk wine of the same kind; or by
rousing in two or three pounds of honey, or bruised
sultana raisins, and three or four quarts of good
Digitized
by