On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    is deposited on the sides of the bottles, in the form of crust, and when this takes place to a great extent, the wine has been found to have lost its flavour and aroma. In those wines which have been manufactured from white grapes, and coloured with elderberries or other foreign materials, this change occurs much earlier than in others; these colouring matters are often added by wine-makers, together with a large quantity of brandy, when there is a deficiency of black grapes. It was stated before the Committee of the Wine Duties, in 1852, by Mr. Forrester, an exten- sive vine-grower of Portugal, that no Port is brought to England with less brandy in it than three gallons to a pipe of one hundred and fifteen gallons, and that if it contained less, the English would not purchase it. (To determine the amount of alcohol in wines, see p. 126.) Artificial wines.—Not much is known on the methods employed in this country for making artificial wines. There are many recipes for preparing Port wine; thus Mr. Redding stated, in his evidence before the Wine Duties Committee, that the following is a mode of making surreptitious Port in London : 230 gallons of Beni Carlos, 230 „ Figueiras, 137 „ Cape, 165 „ good Port, 115 „ common Port, 20 ,, Mountain, 26 „ brandy-casks washings, colouring liquid, &c. Another recipe recorded is—12 gallons of strong Port, 6 of rectified spirits, 3 of brandy, and 42 of rough cider, making 63 gallons of imitative Port,^ There is little doubt, but that French and other foreign wines are also imitated, and artificially made in this country. 1 ' The Food of London,' by Dodd.