220 PROCEEDINGS OF SECTION B. 
that the public health is endangered by the use of preservatives 
in many other food products, and I have found them in beer, 
various effervescing beverages, unfermented wine, non-intoxi- 
cating ales, aromatic wines, lime-juice, tomato sauce, fruit pre- 
serves generally, meat (corned beef and sausages), and milk and 
butter. The great extent to which food producers or preservers 
are availing themselves of the present license in the matter of the 
reckless use of preservatives in Victoria, constitutes a serious 
menace to the public health, and constantly threatens our export 
trade with discredit. 
To facilitate comparisons, the analytical data have been grouped 
under the following headings: —Port (sweet red wines), Bur- 
gundy, Claret, Hock, Chablis, Sherry, Madeira (sweet white wines) 
and Quinine Wines. The average results for each of these groups 
are summarised in the following table, the averages for the same 
data in the case of the French and Californian wines being ap- 
pended. The methods of determination followed were those of 
the Imperial German Commission for Wine Statistics, as de- 
scribed by Windisch?° :— 
VICTORIAN WINES. 
” B dtc S : Sa. |e 3 
Lo} ~~ Wy ws = o 5 
ed (aes! 2.) Bal a |) oS Se ee 
Ae BE< Ce | BS | 8% 58 |258 iB. 
Group. ome] ne A aie} he Oo} so ho § “08 |.2 Og 
wa i(xee| Sa] Ss] se] #2 |29718e6 
CH |oSS| 2 | ea | ga] Ss [ees aa 
PARR CARA RES FRM Ross i qm |gar|ce 
Port 51 5. | 36.9 | 29.7 45 | 6.69 | 0.050 | 1.106 
Burgundy 7 3 | 14.3] 25.1 | 4.27 | 7.05 | 0.049 | 1.076 
Claret ae rls, SL 8 | 13.0} 22.8 | 2.68 | 6.60 | 0.042 | 0.927 
Hock-Chablis ... secom 17 | 12.9 | 22.0 | 2.11 | 6.05 | 0.044) 0.972 
Sherry... se eof RD 8 | 16.2 | 38.0 | 4.44] 6.00 | 0.061 | 1.340 
Madeira ... - So 3 | 16.1 | 28.2 | 9.99 | 5.62 | 0.050 | 1.092 
Quinine Wine ... a (is 3 3 14.7 | 25.7 | 8.15 | 7-41 | 0.050)) 1gg2 
Motel. o4 a eaa| EGG 67 | 14.8 | 25.9 | 5.86 | 6.48 | 0.049 | 1.076 
= 40 FY 
French Wines, various 
types... 11 — 10.8 | 18.9 | 2.47 | 6.17 | 0.045 | 0.987 
German Wines, various 
types ... — 10.3 | 18.0 | 2.05 | 6.60 | 0.013 | 0.942 
Californian Wines, vari- 
ous types ae Par ti 
It is noticeable that fhe average alcoholic cee of the Wie. 
torian wines is almost half as lar: ge again as that “of the French 
and German wines, the alcoholic strength found in the present 
examination, 25.9 per cent. of proof spirit, agrees very closely 
— | 12.7 aside 4.46 | 6.33 | 0.046 | 1.017 
20 K. Windisch. Die Chemische Untersuchung und Beurtheilung des Weines. Berlin. 
1896. 
