Spirit of the age. [volume] (Raleigh, N.C.) 1849-1865, 1858-10-06
Wines and Liquors Used.

l am not at all surprised, Mr.. Editor, to
see disposition to abandon wines from
the sacramental tables, when l recollect
what a vast amount of vile limitations Of
the different varieties of liquors called
wines are IN our markets. and many of
them, | have no doubt, imported and so
perfect are the limitations that they can on
ly be detected by chemical tests. During
the summer of 1856 analyzed lot of Il
quors for some conscientious gentlemen of
our own city, who would not permit me to
take samples to my office, but insisted ON
my bringing my chemical apparatus
to their store that they might see the op-
eratlons. | accordingly repaired to their
store and analysed samples of sixteen diff
ferent lots Among them were Port Wine, |
Sherry Wine and Madeira Wine. The
distilled liquors were some pure, and some
vile and pernicious limitations; but the
wines had not one drop Of the juice of the |
grape! The basis of the Port Wine was
diluted isulphuric acid, colored with elder
berry Jhlce, with alum, sugar, and neutral
spirits. The base of the Sherry Wine was
wort Of pale malt, sui phuric acid, prussic
acid, from the bitter alum oil, per centage
OF alcoholic spirits from brandy added
The basis Of the Madeira was decoction
OF hops, with sulphnric acid, prussic acid,
honey, &c, spirits from Jamaica rum. The
same week after analyzing the above and
exhibiting the quality and character of the
liquors to the proprietors, sexton of one
OF our churches informed me that he had
purchased a gallon Of the above Port Wine
to be used in his church on the next Sab
bath, for sacramental purposes, and that
for this vile mixture of suIphuric acid,
alum and elder berry juice he paid $2.75
per gallon.
That those who do not think of aban-
denipg this delightful beverage, either as q.
drink, for medicinal purposes, or sacralnen-
tai emblems, may be capable of discrimi-
mating between pure article of wine or
mixed or a vile imitation of it, will give
few reliable tests, viz: First, heat small
quantity Of the liquid over spirit or oil
lamp till the vapor begins to rise. If the
liquor be mixed, or an imitation with spir-
its added, by touching a lighted taper to
it, it will Immediately take fire and contin-
ue to barn till all the added spirits is burnt
out oft If then the fire is increased till
ebulliti ion or boiling takes place, and the
vapOr will burn by the application of the
taper, 1t is mixed wine The innate spirits
Of purb wine will not take fire until the
liquor is brought to BOIL
There are many other chemical tests
which sare infallible, but few can apply
them. | therefore give the most simple
but rel ,,able. Second, if an article which
is PRESENTED to be pure juice or pure port
wine should be suspected, heat as above
If the Sapor will not burn when first it ri
ses, mol. will take fire from the application
of the taper when ebullition is produced,
you may rely that there is not one drop of
wine ih the sample; and if, by holding
some Of it in your mouth short time, and
after splitting it out you find your teeth on
edge, Or upon grinding them together they
appearIto adhere, as if the enamel was sof-
tened, you may rely on it that that article
is dilut ed sulphuric acid, as base, with
other Ingredients to give aroma, &c.
L have given the naodus operandi ofsuch
admixt ares on the mucous membrane of
the human system in former articles writ
ten on che subject Of poisoned liquors, and
shall Conclude this with request that if
you think it will conduce to the public
veal you give it place in theGazette.
Very respectfully, &c.
HIRAM COX, NJ. d.
Chemical inspector of liquors for
Hamilton county, OHIO
Cincinnati, August, 1858.