PROCEEDINGS OF SECTION B. 217 
for Hygiene* has repeatedly issued instructions to forbid the 
addition of salicylic acid to foods (Séances du 29 Octobre, 
1877, 15 Octobre, 1880, 14 Adut, 1892, et du 3 Juin, 1883), 
A circular from the Minister of Justice, dated 7th February, 1881, 
instructed the authorities to prosecute all those infringing this 
law, and a second circular, dated the 30th January, 1884, re- 
newed this prohibition with great severity. The addition of sali- 
cylic acid, or compounds containing it, to wine is, therefore, ab- 
solutely prohibited>. 
Germany.—The law on the traffic in wine is dated 20th 
April, 1892, and is a model for brevity and directness :—‘‘ Law 
with reference to the traffic in wine, wine-containing and wine- 
resembling beverages.—From the 20th April, 1892, the following 
substances, viz., soluble aluminium salts (alum, &c.), barium com- 
pounds, boric acd, glycerine, kermes-berries (fructus phytolacce), 
magnesium compounds, salicylic acid, impure (containing fusel 
oil) spirit, impure (not technically pure) glucose, strontium com- 
pounds, aniline dyes or mixtures which contain any of these sub- 
stances must not be added to wine, wine-containing or wine-re- 
sembling beverages, either during or after manufacture®. 
This law was amended in 1900, the operation of the new law to 
date from Ist October, 1901. By this amended wine law the 
manufacture of half-wines (sugar-wines) or other artificial wines 
is forbidden®*. 
Hungary.—The present wine law dates from 1893. Sec. 2.— 
Wine will be considered as adulterated (1) if not mace from grapes 
or grape-must exclusively ; (2) if, with the exception of highly 
rectified spirit, water, or under any name any other substances 
are added. Saccharin, glycerine, salicylic acid, boric acid, aniline 
dyes, artificial flavourings or essences, oils, liquids or extracts of 
any kind, are absolutely prohibited to be added to must or 
wine’. 
Spain.—On the 30th January, 18885, a law was passed to the 
effect that the addition of salicylic acid or any other preservative 
to wine would be regarded as an adulteration, prohibiting also 
the addition of impure spirits, glucose, or starch sugar, colouring 
matters of any description and glycerine®*. 
Switzerland.—The law dates from December, 1891, and defines 
wine to be a drink prepared by alcoholic fermentation of fresh 
grape juice, without the addition of any other substance’. 
4 Comité consultatif d’hygiéne de France. 
5 Viard. Traité Général de la Vigne et des Vins, p. 834. 1892. 
6 Reichs-Gesetzblatt. Berlin. 1892. §. 597. 
6* Veréffentlichungen des Kaiserlichen Gesundheitsamtes, 1900. 
_7 Mesterséges borok készitésének és forgalomba hozatalinak tilalmazdsd4rol sz616 
tirvény, 1893. évi xxiii., Térvényezikk. 
8 E. D Wenzen._ Reich=gesetz, betreffend den Verkehr mit Nahrungsmitteln. 
Genussmitteln, ete. Gesetzgebung des Auslandes, s. 215. 1898. 
8* Also Gaceta de Madrid. Dec. 1895. 
9 Revision der Beschliisse des Vereins Schweizerischer Analytischer Chemiker iiber 
die Analyse und Beurtheilung des Weines. Versammlung vom 25. und 26. September, 
1891. Luzern. 1891. 
