374 ADULTEBATIOtf OF WINE. 



dried are on the same account always brown. An iron 

 salt added to cider will, therefore, always indicate the 

 excess of tannic acid, unless the adulterator has 

 removed too much by means of isinglass. 

 /-Made wines are prepared from the cheapest sugar, 

 Jthat is potato syrup, dissolved in water and mixed with 

 / ferment, to which other substances are added, in 

 order to imitate this or that kind of wine. The yeast 

 of beer or wine, and sometimes the crushed grapes, 

 are used as ferment. It is clear that in this manner 

 natural wines may to a great extent be imitated. 

 Crushed currants, cherries, and other fruits, are also 

 often employed as ferment. 



I do not, however, think it advisable to write more 

 upon this subject, and so to propagate the knowledge 

 of adulterations. Receipts for made wines are suffi- 

 ciently common ; I will not repeat them here. 



