CHAPTER XXVII. 



ADULTERATION OF WINE. 



THE great variety of different kinds of wine renders 

 it evident that it will never be possible to give 

 definite chemical characteristics by means of which 

 each kind can be analysed with the view of ascertain- 

 ing their genuineness. On the other hand, it is 

 certain that wines with peculiar and settled names, 

 ought to coincide in their principal qualities, and 

 that when such is not the case a definite cause must 

 exist which explains the difference. 



Chemistry is in a position to detect a great many 

 of these adulterations. Bufc to maintain that it is 

 able to detect every adulteration would be a com- 

 plete mistake. It is bad enough that in proportion 

 as science advances, and is more able to detect adul- 

 teration, means are discovered of multiplying such 

 adulterations. 



It is maintained without hesitation that Port wine 



is prepared in England, which experienced chemists 



i | take for Port, and which yet contains not a drop of 



! I Port wine. I should like for once to see such Port wine, 



and know too whether it really possesses the aroma 



