62 On Oolonial Wines. 
The wine on which I conducted my experiments was that 
which was opened for the judges. 
1. When they had done with a sample bottle, it was set 
aside just as left, the cork replaced as nearly as possible 
as a servant might do it in a private family ; and it was 
let stand, cork uppermost, on the table. All the white 
Wines were served in the same way, save that as some 
people very properly decant their wine into suitable decanters, 
some were so decanted, especially for experiment, and the 
stoppers placed in them, and then let stand on the same 
table with the rest. 
2. The same was also done for the Red Wines, but it soon 
became clear that there was no need of watching them, for 
they most manifestly improved by this rough handling. 
3. From time to time until the middle cf April, nearly 
three months, the corks were drawn out of the White Wines, 
now become the main subject of inquiry, and carelessly 
replaced. 
Surely, then, if they were capable of resisting all the heat 
of last summer, and all the violence done to them by repeated 
openings and shakings, there is evidence enough supplied to 
break down for ever the old calumny against them on the 
score of want of durability. That those kept well which 
had been made well is proved abundantly by the table. 
With a view to ascertaining one or two points in the 
chemical conditions of the wines thus favourably shown, I 
instituted the following short series of simple experiments, 
for the purpose of determining in such a way as any person © 
of ordinary intelligence might easily learn to repeat them, — 
the presence of :— | | 
1. Tannic acid. 
2. A rough estimate of the excess of tannic acid over the 
persalts of iron present. 
3. If the persalts of iron were in excess of the tannic 
acid. 
4, The presence of gallic acid. 
(a.) A portion was treated with excess of carbonate of 
soda, and the change of colour noted. 
(b.) To a portion of that so treated with alkali—was added 
in excess a persalt of iron—I used the sulphate. A deeper 
colour denoted the presence of an excess of tannic acid.. 
(c.) Another portion. was treated with gelatine, and after 
precipitation had taken place the supenatant fluid was_ 
treated with a persalt of iron for gallic acid. The tannic 
acid is wholly thrown down by the gelatine, and the gallic 
