Pure wine, containing its full supply of natural tartrate, will become cloudy to a small extent, and gradually. A small precipitate will be formed by the tartrate. The wine that contains either free sulphuric acid or any of its compounds will yield immediately a copious white precipitate like chalk, but much more dense. This is sulphate of baryta. The experiment may be made in a common wineglass, but better in a cylindrical test-tube, as, by using in this a fixed quantity in each experiment, a rough notion of the relative quantity of sulphate may be formed by the depth of the white layer after all has come down. To determine this accurately, the wine, after applying the test, should be filtered through proper filtering-paper, and the precipitate and paper burned in a platinum or porcelain crucible and then weighed; but this demands apparatus not always available, and some technical skill. The simple demonstration of the copious precipitation is instructive, and those of my readers who are practical chemists, but have not yet applied this test to such wines, will be astonished, as I was, at the amount of precipitation.
I may add that my first experience was upon a sample of dry sherry, brought to me by a friend who bought his wine of a most respectable wine-merchant, and paid a high price for it, but found that it disagreed with him; since that I have tested scores of samples, some of the finest in the market, sent to me by a thoroughly conscientious importer as the best he could obtain, and these contained sulphate of potash instead of bitartrate.
My friend, the sherry-merchant, could not account for it, though he was most anxious to do so. This was about three years ago. By dint of inquiry and cross-examination of experts in the wine-trade, I have, I believe, discovered the origin of the sulphate of potash that is contained in the samples that the British wine-merchant sells as he buys, and conscientiously believes to be pure. I will state particulars in my next.
XLV. COCOA AND THE COOKERY OF WINE.
A correspondent writes to the editor asking whether I class cocoa among the stimulants. So far as I am able to learn, it should not be so classed, but I can not speak absolutely. Mere chemistry supplies no answer to this question. It is purely a physiological subject, to be studied by observation of effects. Such observations may be made by anybody whose system has not become "tolerant" of the substance in question. My own experience of cocoa in all its forms is that it is not stimulating in any sensible degree. I have acquired no habit of using it, and yet I can enjoy a rich cup or bowl of cocoa or chocolate just before bed-time without losing any sleep. When I am occasionally betrayed into taking a late cup of coffee or tea, I repent it for some hours after going to bed. My inquiries among other people, who are not under the influence of that most powerful of all arguments, the logic of inclination, have confirmed my own experience.
