238 HEARINGS BEFORE COMMITTEE ON AGRICULTURE. 
The Cuatrman. Where does that go in the trade $ 
Mr. Wirry. Almost anywhere. You buy that kind of wine almost 
anywhere—in Washington or elsewhere. 
The Cuarrman. In the cheaper places? 
_ Mr. Wirey. Almost every place; in the best places. If you order 
a bottle of sauterne wine in almost any restaurant, as a rule you can 
smell the sulphur in it. They have sent those wines over here because 
they will not use them in other countries. That is causing fric- 
tion because it strikes a good many importations of France and Ger- 
many and Italy. But now they are having their wines analyzed before 
they send them over here, and we are getting certificates along with 
the invoice saying that the wines have been inspected and do not con- - 
tain more than so much sulphur. 
The Coarrman. A government inspection ? : 
Mr. Wirey. Usually some municipal or government analyst. 
The Cuarrman. Do you accept that certificate? 
Mr. Witey. No; we do not accept it as final, but we take it as prima 
facie evidence. 
The Cuarrman. Do not we ask them to accept our certificates? 
Mr. Witey. I think not; they are simply prima facie evidence over 
there. 
The Cuarrman. I think they accept them; that the certificates as to 
our beef and pork, and so on, are accepted over there. 
Mr. Wiutry. They may do so; I do not know. If we have an 
*invoice of fifty wines and we find ten of those wines with government 
certificates, as a matter of fact we will not inspect those. We have 
a right to inspect them but we pass those as a rule, although we might 
inspect them once or twice to be sure that they are all right. We 
take those wines that come without certificates, and try those. All 
wines that contain salicylic acid we exclude anyway, because all the 
governments where the wines are made exclude those wines them- 
selves. 
Mr. Scorr. What are the wines that are most commonly adulterated 
with that? 
Mr. Wizey. There are a very few of those coming in here now. 
The red wines are the ones that usually contain salicylic acid. 
Mr. Scorr. I see Colorado wines advertised at a dollar a gallon. 
Mr. Wixey. I wish our California friends could get half that for 
theirs; they could make a good big profit. 
Mr. Hauern. Are sparkling wines generally adulterated ? 
Mr. Wier. We have not examined them yet; we have not gone 
into them at all. 
Mr. Lams. What is California wine worth? 
Mr. Wirey. You mean red wines? 
Mr. Lams. Yes. 
Mr. Witey. Common red wines there command now from 20 to 40 
cents a gallon. They were much lower than that a few years ago. 
The Cuarrman. What is the adulteration of champaign? 
Mr. Winter. We have not undertaken that inspection, but I think 
there is very little adulteration in sparkling wines. They are the 
poorest wines made; they have no chance to ripen at all, they are fer- 
mented in the bottle, and the higher alcohols have no chance to oxidize. 
On the score of health they are the poorest wines made, by far; they 
