46 
ARTIFICIAL CHAMPAGNE. 
hold of a shrub that was growing close to him, and pulled it out of the ground by the 
root. Seeing that the root was very like a carrot, he thought there would be no harm 
in eating some of it. He accordingly ate a portion of it, and gave a piece to each of his 
companions, two of whom, Captain Bawden and one of the other men, fortunately for 
themselves, only just tasted it. A few moments after eating the piece of root, Christian 
was seized with violent convulsions, and Captain Bawden and the other who had tasted 
the root also began to feel similar symptoms. Captain Bawden at once hurried home 
for the purpose of procuring an emetic, and the other man who had taken a small por¬ 
tion ran off to a neighbouring cottage to get some milk, which he thought would prove 
an antidote. Christian was thus left in the care of the fourth man, who had been suffi¬ 
ciently cautious not to touch the root; and it is stated that in less than ten minutes 
from the time of eating the root Christian was dead. 
In the ‘ Liverpool Mercury,’ the paper in which the case is reported, the plant is in¬ 
correctly described as Solarium Dulcamara. This error is pointed out by Dr. Dudgeon in 
the ‘ Times,’ who states that he believes there is no case on record where death has en¬ 
sued so speedily from Atropa Belladonna as in this instance. 
ARTIFICIAL CHAMPAGNE. 
In the August issue of the ‘ Wine Trade Review/ 1865, we drew the attention of 
the trade to a new method of making champagne which was then carried on by a che¬ 
mist in London. We now reprint verbatim , minus name and address, a prospectus of 
the inventor for making artificial champagne, which, according to his proposals for sell¬ 
ing the knowledge, can be made at about twopence per bottle. This certainly surpasses 
our English chemist, who made his champagne from low-priced French white wine 
passed through a soda-water machine, by which it was copiously charged with carbonic 
acid, giving it the required degree of effervescence, which, it is needless to say, almost 
instantaneously passed off when the bottle was opened. We quite believe in the truth 
of the manufacturers’ promise—“In transmitting our process of production for artificial 
champagne, we join the plan of our apparatus to fabric instantaneously vinegar.” And 
what would be the state of the stomach after partaking of this vile concoction ? Com¬ 
mercial morality must be at a low ebb if it adopts this wretched invention for the pur¬ 
pose of gain. 
TO DIE LIVER FOR ALL COUNTRIES 
FABRIC OF ARTIFICIAL CHAMPAIGN WINE. 
Establishments to form in every Locality. 
Patent of Invention for Belgium , France and Pontifical Estate. 
Sole production of artificial champaign, grand mousseux first quality, the fabric price 
being only from seven to eight centimes per bottle. This production is owmed to the 
analysis of the wines (fermenting) of Epernay, Ay, Chalons, etc. ; it is produced by in¬ 
fusion, is clear, very fermenting, has the taste of the true champaign wine and betters 
in getting old. 
{ Raw materials.fr. 60A 
Price of production j Corks, tin, twine.„ 15 r Together 
per thousand bottles, "j Wages, one days w r ork . . „ 5(” 240 frs. 
( 1000 bottles, the hundred 16 f. „ 160) 
In selling the thousand bottles at one franc each one realizes a profit of 760 francs. 
The arrears of this production can be transformed in excellent vinegar, indicating 25 
to 26°, capable to rivalize with that of Orleans. In transmitting our process of produc¬ 
tion for artificial champaign wine, we join the plan of our apparatus to fabric instanta¬ 
neously vinegar. Important profits, concurrence made impossible (Patented in March 
1859). 
CONDITIONS FOR DELIVERING OF THE PRIVILEGE. 
We deliver the right to employ our fabricmark for the whole duration of our patent, 
1869 till 1885—15 years for the price of one hundred francs, payable per post-assigna¬ 
tion or in banknotes, letters franked and recommanded. The proceding and instruc- 
