New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1860-05-04
Newllurlsnailp Gribm2e
Mr.. E. C. DELAVAN ON FRENCH WINE S
And BRANDIES.
CoxsspOneeaes Of The N. Y. Tribune.

hoHE, htarcn o, loOV.
As intoxicating drinks of all kinds az hesthfdl bev-
erages up for trial. embrace every opportunity of
obtaining reliable evidence useful to enable the court
end jury to come 10 correct Judgment on this import
ant question now before the civilized world.
Meesrs. Barton and Guestier Bordeaux, France,
having been named to me by my bankers here as ex-
tensve pure wine producers whose statements could
be implicitly relied upon, at once wrote the house
through one of the partners now here asking
Der of questions There questions with the answers
give below which you can publish if you think them
Of value to your readers.
The common wine Of the country called Piquette IL
manufactured after the juice of the grape has been
trodden out by the feet from grape-staks skins and
the deposit of other substances in the vat, with water
thrown on to help fermentation This Piquette hardly
deserves the of wine. Chemists should aseer-
tsin how far such drink leacked from such materials
aside from it's contained ALCOHOL ia heathful bever-
age for man. have visited wine establishment, and
have seen the deposit from which Pquette was eK'
pressed. 1t was a most filthy mass. Il took my party
to view it, ard If they had not been all good total alb
ssiDer, this exhibition would have made them So at
least so far as the common wine (Pique:te 10 con-
cerned. The deposit was being carted off, and
offensive that we all glad TO escape from il "a
soon possible 1t is used for manure but 10 unfit
for such use until largely mixed with earth.
A large wine dealer in the United States informed
me (afer having abandoned the trade) that but little Of
the wine imported into the country as pure WIS con-
sumed in that statethat one cask Of pure would make
four of fabricated With such facts before the public,
how strange that any should take the risk Of drink
ing these poisoDs.
The commercial treaty between England and france
is drawing out very important facts with regard 10 the
wine and spirit trade. The press can do q vast public
Yours very truly, EDWARD C. DELAVAN
QREsTIoSs AND ANSWERS ABOVE REFERRED TO-.
QUESTION 1.-The present price Of vim dordnaire
with ~ tha Oa
cask
AsswRR.-In the folio wing replies shall confne
myself entirely to the produce Of France as have no
means Of ascerainipg with any degree Of certainty the
resources Of the Continent For question No. must
restrict myself to the Department of the Gironde,
where, according 10 the legal price currents published
by the Chamber Of Commerce, and compiled by the
Syndic of Wine Brokers' find the average prics of
Bourgeois ordnaire in 1882 300 francs the tun Of
hhds. equal TO 81 per gallon; in 1860 700 francs he
tun of hhds equal TO 80 20 per gallon. This is she
American gallon OF 60 gallons 70 Bordeaux hogshead
The prices named are for new wines bought On the
spot.
QUESTION 1.-THE dimnution per cent of pure
wines Of all qualities in consequence of the disease 81
the grape vine
Acknowledgements per cent diminution. Tie
average production of France from lS TO 1852 incll
sve was ~ 600 goo of hect0tres from 1853 the first
year Of oidum to 1859 Exclusive OF 1853, which WIS
more than averge crop throughout France though
below il in Department. it fell to 90 600 600 hector
litresi
QUESTION II.--The proportional fabricated wines
sold 10 pure the general quality Of the drugs used,
and their effect upon health
AsswER.-There reliable statistics by which
this question be accurately answered, but from
Hypothetical calculations made by the Municipality of
Paris, ii would appear TO be fully one-hsf The press
ngs Of the lees, ALCOHOL tartarc acid oxide Of lead,
elderberries, iquorice, orris root and water enter
largely into the composition of fased Wines and are
undoubtedly most prejudeial to health, but to what
extent am not prepared to state. In the Depart
eufa ne
eration is Of less deleterous character and CONSISTS
chiefly in cutting the heavy wines of the Midi MAR
bonnie, Lot, Cahors Gers, and of SPAIN with white
wines of Saintonge and Entredeux-Mers and alcohol
and water.
QUESTION Iv.-The proportion of pure wine shipped
TO The United States to the fabricated from France and
Their wine producing countriesf
AEswER-Supposed TO be about one-half, chiefly
a6uterated as mentioned above. The cargo wines for
New Orleans and San Francisco are more adulterated
than those for NewYork as cheaper article Is re-
quired for placing hotel tables free OF charge The
white wines of this country can only be adulteraed
with water and then very apt TO turn TO VIM
egar.
QUESTION V.--Whether whisky is not exported
from the United States and returned there mannfac,
tured into a substance called wine, and shipped and
sold "a suchf
AsswER-When in 1857, owing TO the very high
prices of spirits in France the Government took on the
duty corn whisky was imported from the United
States to the different parts of France TO the extent OF
So 600 casks of 80 gallons, which was undoubtedly
laypely mixed with CogDac and La Rochelle brandlss,
and as such TO the United States and else
where. To such an extent was this carried on that
nr firm went upon its stock for two years rather tna
~ the rsk OF buynp al aduterated and inferior art-
Gle. Government prosecutions have no v put che'k
or, these proceedings We have never heard OF Amer
lean spirits entering into the composition OF fabric yea
wine. nor do we think It likely as II c,uld NOT COM
nets with Brtish spirits which of better and more
neutral quality than those imported from the United
states. Brandes are also mixed with The alcohol OK
.o,a,s,O, s...sss The ,iDs ..lr st1l 81 gslNe1