suspected liquor. This
will cause the lead to sink to the bottom of the glass, in the form of a
white powder. A solution of hepatic gas in distilled water, if added to
wine sophisticated with lead, will produce a black sediment, and thus
discover the smallest quantity of that poisonous metal; but in pure
wine, no precipitation will take place. The following preparation has
been proved to be a sufficient test for adulterated wine or cider. Let
one dram of the dry liver of sulphur, and two drams of the cream of
tartar, be shaken in two ounces of distilled water, till the whole
become saturated with hepatic gas: the mixture is then to be filtered
through blotting paper, and kept in a vial closely corked. In order to
try the purity of wine, about twenty drops of this test are to be
poured into a small glass: if the wine only become turbid with white
clouds, and a similar sediment be deposited, it is then not impregnated
with any metallic ingredients. But if it turn black or muddy, its colour
approach to a deep red, and its taste be at first sweet, and then
astringent, the liquor certainly contains the sugar, or other pernicious
preparation of lead. The presence of iron is indicated by the wine
acquiring a dark blue coat, after the test is put in, similar to that of
pale ink; and if there be any particles of copper or verdigris, a
blackish grey sediment will be formed. A small portion of sulphur is
always mixed with white wines, in order to preserve them; but if too
large a quantity be employed, the wine thus impregnated becomes
injurious. Sulphur however may easily be detected, for if a piece of an
egg shell, or of silver, be immersed in the wine, it instantly acquires
a black hue. Quicklime is also mixed with wine, for imparting a
beautiful red colour. Its presence may easily be ascertained by
suffering a little wine to stand in a glass for two or three days; when
the lime, held in solution, will appear on the surface in the form of a
thin pellicle or crust. The least hurtful but most common adulteration
of wine, is that of mixing it with water, which may be detected by
throwing into it a small piece of quicklime. If it slack or dissolve the
lime, the wine must have been diluted; but if the contrary, which will
seldom be the case, the liquor may be considered as genuine.

WINE COOLED. The best way of cooling wine or other liquors in hot
weather, is to dip a cloth in cold water, and wrap it round the bottle
two or three t