APARTMENT OF AG^ICUti UKtJ. DIVISION OF CHEMIST1IY. BULLETIN No. 13. 1 FOX) AND FOOD A Dili/ BY dii:f.( ti<>\ <>i THE COMMISSIONER OF AGRICULTURE. PART THIRD: FERMENTED ALCOHOLIC BEVERAGES, HALT LIQUOR8, WINE, AND CIDER. dr% OSITORY ^TIDR^MPTOX [EMIST. WASH INC, TON. OOVERNMEN1 PR] OFFICE. IS- F)opmai7 J. Colman, U.S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTRY. BULLETIN No. 13. FOODS AND FOOD ADULTERANTS BY DIREt TION OF THE COMMISSIONER OF AGRICULTURE. PART THIRD: FERMENTED ALCOHOLIC BEVERAGES, MALT LIQUORS, WINE, AND CIDER. BY G. A. CRAMPTON, a-m-i.w r CHEMIST. WASH 1 NC. TON: OOVEENMENT PRINTING OFFICB. 1887 [Bulletin No. 13.] PART 3 -FERMENTED ALCOHOLIC BEVERAGES. LETTER OF TRANSMITTAL. U. S. Department of Agriculture, Washington, J). ('., August 15, 1S87. Sin: I have the honor to submit herewith that portion of the work on food adulteration which has been under my charge. I take this opportunity for acknowledging my indebtedness to the Tollowing gentlemen, Messrs. Trescot, Fake, Lengfeld, and Dugan — my fellow assistants in tbe division — by whom a large part of the analytical work was performed. Respectfully, C. A. CRAMPTOX, Assistant Chemist Dr. II. W. Wiley, Chief Chemist . 4450— No. 1:3, PT. :>> 1 201 LIST OF PRINCIPAL PUBLICATIONS CONSULTED, The following is a list of the principal publications (with the excep- tion of periodicals) that have been consulted in the course of this in- vestigation : Koenig. Die menscbliclien Nahrungs- und Genussmittel. Berlin, 1880. Diktzsch. Die wichtigsten Nahrungsmittel und Getriiuke, deren Yeruureiniguugen und Verfalschungeri. Zurich, 1884. Elsxer. Die Praxis des Nabrungsmittel-Chemikers. Hamburg und Leipzig, 1882. Hilger. Vereinbarungen betreffs der Untersnchung und Benrteilung von Nahrungs- und Gennssmitteln. Heransgegeben imAuftrage der Freien Yereinigung Bayris- cher Vertreter der angewandten Chemie. Berlin, 1885. Bartii. Die Weinanalyse. Kommentar der im kaiserlieben Gesuudbeitsamte 1884 zusammengestellten Beschliisse der Kommission zur Beratung einbeitlieber Me- thoden f'iir die Analyse des Weines. Hamburg a ad Leipzig, 1884. MEYER und Finkelburg. DasGesetz betreffend den Verkehr mit Nahrungsmitteln, Gennssmitteln und Gebrauchsgegenstanden, vom 12. Mai 1879. Berlin, 1885. Hilger und Kayser. Bericht iiber die vierte Versammlnng der Freien Vereinignng Bayriscber Vertreter der angewandten Cbemie zn Niirnberg am 7. und 8. August 1885. Berlin, 1886. Hilger, Kayser und And. Bericht iiber die fiinfte Versammlnng der Freien Verein- ignng Bayriscber Vertreter der angewandten Cbemie zu Wurzburg am (>. und 7. August 1886. Berlin, 1887. Documents snrles falsifications des matieresalimentairesetsur lea travaux du La bora - toire Municipal, deuxieme rapport. Paris, 1885. (;. Masson, 6diteur. Blyth. Foods: their composition and analysis. London, 1882. 1 [A88ALL. Food : its adulterat ions and the methods for their detection. London, 187G. ALLEN. Commercial organic analysis, lvol. 2d edition. London, 188 PrE8< <»ii. Chemical analysis of alcoholic liquors. New York. GARDNER. The brewer, distiller, and wine manufacturer. Philadelphia, 1--:'.. Wagner's chemical technology. By Wm. Crookes. New York. 1872. Buell. The ciderraaker's manual. Buffalo, L874. Annnaj! report of the State Board of Health of New York. L831-'86, inclusive. Albany, N. Y. Annual report of the Department of Health of the City of Brooklyn for 1885 and 1886. Brooklyn. University of California, College of Agriculture. Report of professor in charge, L879, 188(», 1882, an l 1884.— Report of viticulture! work during the seasons L883-*84 and 1884-'-."., sain.- L883 and 1886. Baci ameiito. PAET I. MALT LIQUORS. 265 MALT LIQUORS. The production of malt liquors in this country as an industry is sec- ond only in importance to the production of 1) read stuffs. Their con- sumption is steadily on the increase, as is also the amount consumed in proportion to other kinds of alcoholic beverages. The following tables are taken from recent statistics, compiled by the Bureau of Statistics, U. S. Treasury Department, from figures obtained from official sources: 1 Annual consumption of distilled and malt liquors and wines in the United States und (he averagi annual consumption per capita of population during lite year* L840, 1850, I860, and from WO to 1886, inclusive Yi .a- end June 1840 ... 1866 .... I860 .... 1870 .... 187! .... iht:{ .... 1877... 1881 ... Distilled spirits consumed. Spirits of domestic product. Pr. r/alh: (*) ( 3 ) (») 2, 47.', Oil 1,089.698 1,757,202 672,221 1,527. 141 1,021,708 1. 005, 781 1,701,206 1. 187,058 I Allother. 7V. galls. 40,378,090 83, 004, 258 . I 62,945 154 I 67,840, 172 .".7, in 6,2 is - 52, 003, 467 61, 126,634 I ; i Imported spirits entered for con- sumption. Pr. galls. I, 105,510 1. 745 033 •_', 186,702 2, 125,998 - 1,471, 197 1,876 729 1,394,279 i 1,511,680 1,410,259 Total. Pr. galls. - I 68, 422, 280 68, 037, 139 r>j. 540, 090 66, 120, 558 59,920, 118 51,931,941 I 70, 600, 092 Wines consumed. Wines of domestic product.* Imported wines entered for con- sumption. Oallont. 124,734 221,249 8,059. 518 - Total. Gallons. 9, 199, 133 9, 165,549 9, 713,300 9,516.855 ■ 4,310,563 ; : 5, •_•!!. 106 I ■ Gallon*. 11,059, 1)1 12,225,067 20, 161, 808 24,377, 130 25,778, 180 'Statement > 50, inclusive, of Uie Qa port No. 3 tea hief of the Bureau of Stal rament Printing Office, I • Produd leas ezpoi t-. ■Included with "Another." 268 FOOD AND FOOD ADULTERANTS. Annual consumj)tion of distilled and malt liquors and nines, $c. — Continued. Malt liquors consumed. Yeai ending June 30— Malt liquors of domestic product. 1 1840 1K.1U 18(H) 1K70 1-71 1872 1873 1874 1875 1H7« 1877 1878 1879 1X80 1881 1882 ] 883 L881 1 885 1880 Gallons. 23, 162, 571 36, 361, 7U8 100, 225, 879 203,743,401 239, 838, 137 268, 357, 983 298, 519, 675 297, 519, 981 292, 961, 047 306, 852, 467 303, 854, 888 317, 136, 597 343,724,971 413,208,885 442, 947. 664 524, 843, 379 549,616,338 588, 1 05, 809 594, 063, 095 640, 746, 288 Imported malt liquors entered for con- sumption. Gallons. 148, 272 201,301 1, 120, 790 1,012,755 1,299,990 1,940,933 2, 177,587 2, 001, 084 1,992,110 1, 483. 920 1, 072, 679 832. 755 880,514 1,011,280 1, 164, 505 1,536,601 1, 881, 002 2,010,908 2, 068, 771 2,221,432 Total Total consumption per capita of population. Total. consumption of wines I Ms- and liquors, tilled spirits. Willi's. Gallons!. 23.310, 8)3 36, 503, 009 101,346, fi-J'J 204, 756. 156 241, 138,127 27o, 298,916 300, 697. 262 20! t,521.065 294.953,157 308, 336, 387 304, 926, 667 317,969,352 3 44, 605, 485 414,220,165 444,112,169 526, 379, 980 551,497,340 590,0,6,517 596, 131,866 612, 967, 720 Malt liquors Gallons. l'r oaU* ' 71.244,817 2. 52 0. 29 94,712,353 2. 23 0. 27 202,374,461 2. 86 0. 35 296,876,931 2.07 0. 32 321,031,851 1. 82 0.40 355, 403, 233 1.68 0.41 387,581,432 1. 63 o. 45 38 J. 529, 869 1. SI ft, 48 381,065,045 1. 50 45 387, 982,08.", 1. 32 0. 45 386,723,115 1.29 47 392,165,242 1. 09 0.47 423,261,090 1.11 0.50 506, 076, 400 1.26 o. 56 382, 175 1.37 0.47 625, 499, 883 1.39 0.48 655, 728, 207 1.45 0.48 691,653,443 1.46 0.37 688,632,415 1.24 0. 38 737, 296, 554 1.21 0.38 Gallons. 1.36 1.58 3 22 5.30 6.09 6. 65 7. 27 6. 99 6.71 6.83 6.58 i;. 68 7.05 8.26 8.60 9.97 10. 18 10.62 10.44 11.18 All wines and liquors. Gallons. 4. 17 4.08 6. 43 7.69 8.11 - 74 9. 29 8.98 8. (Mi 8.:: 4 8.24 8 66 10.08 10.47 11.84 12.11 12.45 12.06 12.62 1 Product less exports. NOTES.— (1) The data as to product of domestic liquors and wines for 1840, 1850, and i860 were de- rived from the Census. (2) The consumption of imported liquors and wines tor 1840, 1850, and I860 is i. presented by the net imports. (3) The production of domestic wines, from 1870 to 1885. lias been esiiinated by the Department of Agriculture; by Mr. Charles McK. Looser, president of Wine and Spirit Traders' Society, New York, and other well-informed persons, and the amount stated as con- sumed represents the production minus the exports. (4) The consumption of domestic spirituous and malt liquors, from 1870 to 1886, was obtained from the reports of the Commissioner of Internal llevenue. (5) In computing the quantity of sparkling and still wines and vermuth in bottles, 5 (to- adied quart bottles are reckoned as equivalent to the gallon. (6) The consumption of distilled spirits as a beverage is estimated to bo about 90 per cent, of the product consumed lor all purposes. This table shows admirably the rapid increase, especially in the last ten years, of the consumption of malt liquors, and the relative de crease in the consumption of the stronger alcoholic beverages. Tims it will be seen that in 1840 the amount of malt liquor consumed per capita was a little over one-half the amount of distilled liquor consumed j while in L886 it was nine times as much* The amount of distilled liq- uor consumed per capita has diminished during the twenty six years to one-half, while the amount of malt liquor consumed has increased \erv nearly seven times; or, in other words, the malt liquors have been dri \ ing out the distilled at the rate of about .05 gallons per capita each year, and supplanting it at the rate of about .38 gallons per capita. The average quantity consumed annually tor the last three years was (>o;),7or>,:i(;7 gallons, of which 2,100,370 gallons were imported. Taking this as a basis, Mr. I\ N. Barrett; in the publication above mentioned, estimates the amount expended for beer per annum ;it (304,852,083, placing the cost to tin' consumer at 50 cents per gallon. The C08l '<> the consumer of the total quantity of liquors per annum he places at $700,000,000. That there Is still opportunity for increase in the consumption of malt liquors in the United States will be seen from the following cornpara MALT LIQUORS. 269 tive tables, from which it appears that while the United States quite holds her own in the quantity of distilled liquors consumed, she is still far behind the other great nations in the consumption of the milder alcoholic liquors. Comparative summary of the consumption per capita of papulation in the United States, the United Kingdom, France, and (iermany, of distilled spirits, wines, and malt liquors dur- ing each year from 1881 to 1885, inclusive. [From original official data. ] Distilled spirits. Wines. Malt liquors. ■ t* m tt « ~ if. Tears. | I - ad -2 - a OB 6 = in — = . : s - d F © - - - 1 ■■j ^"2 = a a -. o = = = - r. s » ~ r * •J P t 3 ^ -J - ~ h a Galls. Galls. Galls. Galls. Galls. Galls. Galls. Goto. Galls. Galls. Ga«*. GaZk. 1881 1.39 1.00 .94 L32 .48 .43 18.52 CM 9. !<7 33. 90 CM 22. :',5 1KK2 1.45 1.07 1.08 1.14 .48 .41 •J7. 10 CM 10.18 33. Go CM 22. 4o 1883 1.46 1.03 1 . -J4 1.19 .■Al .40 30.75 CM 10. 62 33.13 (') 22. 4.'. 1.24 1.05 1.25 1.11 .38 .39 30.07 CM 10.44 32. 72 CM 23. 19 1885 L24 l.Oi 1.32 1.14 .38 .37 36.88 CM 11.18 32.79 CM 23.78 1 Xo data. N'oi k— Tlic years referred to arc, for France and Great Britain, calendar years; for the United States, the five years ending June 30, 1886; for Germany in the case of beer, the five years ending March 31, 1885, and in the case of spirits the fire years ending March 31, 1881, these being the latest years tor which data were obtainable. It is hardly necessary, after the above showing, to dwell upon the im- portance of this article of daily consumption, or the necessity of a thorough acquaintance with its manufacture, composition, and the na- ture and extent of its adulterations. There is no beverage that com- pares with it in the amount consumed by the people except water, and possibly milk. But little supervision has been exercised over its manu- facture and sale, except the rigorous enforcement by the Government of its demands for a share in the profits of its manufacture. THE PROCESS OF BREWING. Brewing, <»r the art of preparing an alcoholic drink from starchy grams by fermentation, is of very ancient origin. It was practiced by the Egyptians, and the Greeks and Etonians learned the art from them. Herodotus speaks of the Egyptians making wine from corn, and it was undoubtedly practiced by the Greeks in the fifth century before Christ, as the use of malt beverages LS mentioned in the writings of Jvschyliis and Sophocles, poets of that period. It is also mentioned by Xenophon. 400 B.C. The Romans are also supposed to have derived a knowledge <»f the art from the Egyptians, and Pliny and Tacitus both speak of its nve amoung the Gauls ami Germans of Spain and Prance. It is supposed that the art was introduced into Britain b\ the Ro- mans and acquired from the natives by the Sa\ons. According to \'cr stigan a this excellent and healthsome liquor, beere, anciently called ale, 270 FOOD AND FOOD ADULTERANTS. as of the Danes it yet is, was of the Germans invented and brought into use." Ale-houses are mentioned in the laws of Ina, king of Wessex, A. D. 680. Ale-booths were regulated by law A. I). Tl'S. The art of producing an alcoholic drink from starchy seeds seems to have been nearly as extensively known and practiced among the various nations of the earth as the less complex operation of preparing a fer- mented liquor from the juice of fruits and plants containing sugar. Thus the Kaffre races of South Africa are said to have prepared for many years a malt liquor from the seeds of the millet (Sorghum vulgare) going through all the processes of germinating the seed, extracting the malt, and fermenting the wort. In the north of Africa another seed is used. The Chinese prepared the drink called sam shee from rice. The process of brewing consists of two distinct operations : the malt- ing and the brewiug proper. In fact the two operations are frequently separated, many small breweries buying their malt ready prepared. When kept dry it retains its qualities for an indefinite period and is handled as an article of commerce. MALTING. The object of this operation is the germination of the grain, and the consequent formation of the ferment diastase, which shall subsequently, under the proper conditions, perform its specific function of converting the starchy portions of the grain into saccharine or fermentable matter. Barley is the grain used almost exclusively for this purpose, its advan- tages having been recognized even by the Egyptians ; they seem to be principally of a physical character, consisting of the firmness of the kernel, and the hard husk, which freely allows the entrance of water. but prevents the passage of starch or insoluble matter. The operations through which the grain is successively passed are called, technically, steeping, crushing, flooring, and kiln-drying. In the first it is spread OUt in large vats, covered with water, and allowed to Steep several days. When it has become softened, the water is run off and the swollen grain is subjected to a Blight degree of heat, which causes it to germinate. This is the second operation. The operation of flooring has for its end the regulation of the germination of the grain, ;md the time when it has progressed sufficiently is judged by the Length Which has been attained bv the acrospire or plumule. This is variously given as irom two thirds to seven-eighths the length of the grain. The sprouted grain is now spread out in the malt kilns and hciit applied, While a current of air circulates about it. Alter the moisture is driven oil", which Is done at a low temperature, about 90 ' P., the heat is raised, and finished at from L25° to L80 P., according to the grade of malt re quired, the difference between pale, amber, and brown malt being due simply to the temperature at which they are kiln-dried. This lasl operation serves not only to drive off the moisture, bat also stops ger- MALT LIQUORS. 271 mination by destroying the vitality of the germ, and fits it for keep- ing. It also probably develops the flavor by the formation of a miuute quantity of empyreumatic oil in the husk. The rootlets and germs are removed in this process by the turning and stirring of the grain. The water which is used in the process of steeping the grain is an important factor in the production of good malt, aud the preference of brewers for hard lime waters for this pur- pose has been shown by recent experiment to be rational, for it is found that when barley is steeped with distilled water, a very putrescible liquor is obtained charged with albuminous matter, while if a hard water is used these matters remain in an insoluble condition in the grain. Chemically considered a good malt should not contain more than 5 per cent, of water, and the soluble extract should constitute about 70 per cent, of the weight of the malt and should have a good diastatic action on starch mucilage. The determination of the acidity is impor- tant in determining the keeping qualities of the beer which is to be brewed from it, and should not be over .3 per cent, (calculated as lac- tic). The following analyses by O'Sullivan show the composition of pale malt: Starch Other carbohydrates (of which GO-70 per cent, rsonsisfl of fermentable sugars). Innlin (') and a small quan- tity of other bodies Boluble in cold water Cellulose mat tor Pat Albuminoids Ash Water (1) (2) 44.16 21.23 1 1 . 57 1.65 13. 09 2. 00 5.83 4."). 13 19.39 10. 09 1. 90 13.80 1.02 7.47 100. 12 99. 70 BREWING. Brewing proper includes a number of distinct operations, such as grinding and mashing the malt, boiling and cooling the wort or infu- sion, fermenting it, and clearing and racking the beer. In the proceSfl of mashing takes place the conversion of the starch into fermentable sugar, mainly inalto.se, by the act ion of the diastase. Two methods are used for extracting the soluble matter from the malt , called infusion ami decoction, respectively ; the former is the met hod most in use in Eng- land, the latter in Germany and Prance. The WOrt prepared by in- fusion contains less dextrin and more albuminoid matter than that pre. pared by decoction ; the beers from the former are Stronger in aleohol, but not so good in keeping qualities. A good wort should give no blue color w ith iodine, showing the com- plete conversion of all the starch, and should contain a large percentage of maltose, which should constitute about 70 per cent, of the extract. 272 FOOD AXD FOOD ADULTERANTS. After the mashing process comes the boiling of the wort, which is be- gun as soon as it is drawn off from the exhausted malt and continued for one to two hours. This prevents the formation of acid, and serves to extract the hops, which are added at this stage of the process. The boiling of the wort with hops serves not only to impart to it the de- sired hop flavor, but also to partially clarify it by precipitating some albuminous matter by means of the tannin in the hops, and to en- hance its keeping qualities. To this end larger quantities of hops are used for beers intended for exportation or long keeping. The wort is now ready to be submitted to the most important oper- ation of all — fermentation — which calls for very careful supervision on the part of the brewer. FERMENTATION. After the wort has been boiled with hops it is cooled as rapidly as possible, to prevent the formation of acid, usually effected by means of artificial refrigerating apparatus ; it is then ready for the addition of the yeast. There are two distinct methods of fermentation in use, called by the Germans Obcr- und Untergahrung,and by the French fermentation haute (top fermentation) and basse (bottom fermentation). The former is carried on at a comparatively high temperature, the action is rapid, and the yeast with the impurities is carried to the surface of the liquid ; in the latter method the temperature is kept low, the fermentation goes on slowly, and the yeast and impurities sink t<> the bottom. The sec- ond method is often called the Bavarian method, as it seems to have originated there, and is us^ i ^\ exclusively in that country. It is gener- ally preferred in Germany and France, "while in England and this country the upward clearing method appears to be more in vogue. The nature of the fermentation depends greatly upon the character of the \ cast used, for Pasteur's experiments have shown that yeast from upward-fermented beer tends to produce the upward fermentation, while yeast from bottom -fermented beer produces the bottom fermenta- tion. The purity of the yeasi used is of the verj first importance in the production of good beer. Manx experiments haw been made with the end in view of producing a perfectly pure yeast, which should con tain only the yeast ferment proper, ami thus produce a beer of good flavor and keeping properties, free from diseased Or mid ferments. PURE 5 BAST. The production of pure yeast for brewing purposes has been pul on a practical basis of late years through the scientific researches of Dr. I!. I '. Hansen, of t he ( 'arlsberg Institute, in Copenhagen. He succeeded in producing a pure yeasi cultivated from b, single celL He was able to differentiate in this w a \ six different species or varieties of eaecharomy crtts, several of which may usually !»<■ found in an ordiuarj brewery MALT LIQUORS. 273 yeast. These different varieties have been shown to produce beers dif- fering not only in coloring, flavoring, facility of separation of the yeast, &c, but also in chemical composition. In a recent address before the Society of Chemical Industry by G. H. Morris, 1 a resume is given of the work done in this direction by Hansen and others. Dr. Morris states that the employment of the pure yeasts is coming very largely into use in the beer-drinking countries of the Continent, and has met with favor from some of the most noted brewing technol- ogists, such as Jacobson, Aubry, Miirz, and Lintner, the latter of whom sums up the question in the following statements: (1) By contamination with so-called wild yeast an otherwise normal brewery yeasl can bo rendered incapable of producing a beer of good flavor and with good keeping qualities. (•„') A contamination with wild yeasts may be produced by the dnst of the air during summer and autumn, by the malt, or other sources. (:>) By employing Hansen's method of pure cultivation and analysis it is possible to obtain from a contaminated yeast a good brewery yeast in a state of polity. (4) Yeast cultivated in a state of purity possesses in a marked degree the properties of the original yeast before contamination as far as concerns the degree of alteration of the flavor and keeping qualities of tjie bet r. (5) There exisl different varieties of normal bottom yeast (S. cerecis.), each with special properties which, like the peculiarities of species, are maintained con- stant. The use of this yeast lias not yet extended to England, although ex- periments on an industrial scale are now being carried on tit Burton- on-Trent with' different species of pare yeast. The chemical characteristics of beer made from the different species of pure yeast have been investigated by Borgmann,' who analyzed sam- ples of beer produced from two species of pure yeast, each cultivated from a single 4 cell and the beer fermented under comparable conditions. The analysis gave the following results: Alcohol Extract Aafa Free acid (;>* lactic) < Hyoerol Phoaphoi ic :n i«l Nitrogen • prepared with— No. 1 V. J in 1UU Ml lOO . 20 . lit . 104 . 077.-, .071 .07 Hi Prom these numbers, which arc the meansof many determinations, the analyst concludes that the different yeasts produce beers which differ in chemical composition. Be also finds that the proportion of alcohol 1 .lorn. Boo. Chem. Ind., 1--?, i». 113, i. Anal. Chem. 274 FOOD AND FOOD ADULTERANTS. to glycerol is different from that formed with other beers. From analy ses of other beers he finds that the proportion is — Alcohol. Glycerol. 1 100 100 6.487 4.14 while with the Carlsberg pure yeast the proportion is — Alcohol. Glycerol. \'u 1 100 100 2. C3 3. 24 No. 2 BELGIAN BEERS. The method of brewing pursued in Belgium would seem the most unscientific known, still the Belgium beers are largely consumed in Europe. Xo yeast whatever is used, but the wort is left to ferment of itself, as it were, standing in the vats at a low temperature, until fer- mentation is provoked by germs that have accidentally fallen into it, or which may have found their way in during the process of manufact ure. The action is naturally very slow, requiring sometimes several years for its completion, and a considerable formation of acid takes place, which is a predominant constituent in this class of beers. CLARIFYING, STORING, AM) PRESERVING. The treatment of malt liquors alter the processed' fermentation is complete is very diverse, according to the kind ofliquors it is intended to produce, the length of time it is to be kept, &c The problem of clarifying and preserving the beer is very simple of solution if it has been properly and carefully brewed, for then it is easily cleared and keeps well; but where tin' reverse is the case it is necessary to make use of various clarifying and preserving agents, and here comes in the delicate question of the proper agents to use, which will perform this duty and still introduce no objectionable constituents into the drink. The discussion of this question comes properly under the head of adulterations, and will be considered later on. As clarifying agents may be mentioned gelatine, tannin, Iceland moss, and flaxseed, and as mineral coagulating agents phosphate of lime, and alum. Formerly beer was Stored in casks or vats in cool cellars for a long period, to allow it to age or ripen, especially in (ierinany, whence came the name of tl Lager" beer, but the aim of the brewer at the present day is to produce an article lit i\n- the market in as short a time as possible and thus tarn his capita] often and keep step with the rapid pace COifl»o '(eoaejejjip £q)iji:ui 3auu r i edee'ddddes PO © •■* CM 1-1 © i-H ^ © © ©' © •(|).)/m.fi - v l" |, .\\' Bpiomamqiv oooooooooo '9Ufi^X9Q •o«o)h?h ^:i:i"WOfiM: CM CM CO CM CM CO «i(5MI-X. H t- O » X < ClH«rtM3nnMm gg , a5M S* ^3 • , j ***m as as • £ - j. 4 Ljs i 1 - i SI II J I Sa|s ' 7 - 5 S 3 = .- = =.= = = £ — Z - — 9 MALT LIQUORS. 277 The following is taken from tbe report of the Municipal Laboratory Paris for 1SS5, and gives the composition of the principal beers sold in Paris. 1 Analyses of bctv* made in Municipal Laboratory of Paris in 1881. = - Q a ► O = •_ 9 o Grams per liter. Polariza- tion. No. o -" a ■-( a a: d "C ~ s P 'c a '= = — 3 05 r. C j. Remarks. 1 2 1.020 1.020 1.019 1.021 1 017 6.1 6.2 C. ° 64.20 65. 00 ia io 12.50 15. 00 13. 17 12.35 13. 00 11.02 17.32 11.16 23. 92 12.56 15.83 11.58 10.01 8 30 34.10 40.60 28.20 31.80 3.04 3.86 2.28 2. 28 +15' 7G hiG=. 25 + 5o.88 + 7o. 38 +14^. 50 + 73. 50 +17o. 48 +15 3 .34 +23o. 52 - 14. I'n +18°. 05 +15°. 17 4-120.21 + tP. 27 +14 .50 +12 . 11 + 11 ..".4 + 7°. 74 +20°. 68 + 5^. 60 + 130.12 Good. 4 5 5. 5 65. 70 fi 9 ! Hi;. 20 2.33 2.39 2.32 2.32 2.09 2.93 2.04 1.58 1.47 .68 1.47 1.12 1.96 2.45 2.45 (i .... 7 8.... 9 10 1.022 5.0 1 75.90 1.024 5.6 79.25 1.027 G. 1 62.25 1. 0.'!0 5. 8 J 98. 36 1.019 5.2 65.53 1.020 5.7 65.50 1 017 « 5 i SB. 79 47. 1G 32.91 51.09 36.43 Contained salicylic acid. Good. 11 12 1.64 1.94 _ 13 ... 14 1.020 1. 020 4. 58. 42 5.7 (V.\ 4ii 15 ... 5.8 .'::. I- 14.29 2. 70 Contained salicylic acid. 16 1 013 5.9 59. .".'.i 60. 0.") 48. 90 78. 18 58.71 2 7 15 64.49 81 9.79 8.28 16.54 12.23 2.90 1.21 2.95 1.12 Good 17 1.014 1.019 5.9 5.3 7.3 4.7 3.4 3.8 Is .... 19 4.30 2. !)() .95 2.03 1.04 1.36 .86 •JO 21 22 11 9L Good. General averages of 13") Batnplea of beer, analyzed in 1^82 : Alcohol, 4.25 per cent, by volume : extract, 52. oti grams per liter. The following, taken from the same source, is interesting as showing an average of the composition of beers manufactured in various coun- tries. It is taken from a very large number of collated analyses. Average of the content of alcohol, extract, and ash in various betTS for export and prtS- ciration. Per cent, alcohol by volume. Per cent. « ctraot. P< : cent. ash. Min. Max. Mean. Min. Max. Mean. Mill. Max. Mean. French beers. Btrasbnrg Lillo 1 .i J. 11 ::. 5 5.0 1.00 5.8 6.0 4.7 4.1 4.0 4 11 4.0 5.0 3.90 5.07 0.30 0. 35 Tourtel, Tarton- vUle.Vittel.Vezolise.Tou] 0.19 ■ German beers. 6.90 3.70 7 I 11. 3 :.. D I Hanover, Holstein, Pom crania < Pocnments ant let falsifications des matieres aliraentalres, el tor lee iravau\ du [aboratoire municipal, deaxieme raj. port, Paris, I * 1 UftWNo. 13 pt 3 u 278 FOOD AND FOOD ADULTERANTS. Average of the contents of alcohol, extract, and ash in various beers, fe. — Continued. .1 tutrian beers. Vienna, Moravia Bohemia English beers. Air Porter Belgian beers. Lanibick Faro Biere d'orge T'.vtz.r blanches Bierea di verses Per cent, alcohol by volume. Min. Max. Mean. 3.00 4. 50 3.5 8. 29 4.59 3.6 5.0 8.5 G.2 4.0 C.9 6.4 4.5 7.7 6.02 2 5 4.9 4.15 3.0 4.9 4.35 2.7 3. 2 3.00 2.2 4.4 3.5 8.4 5.80 Per cent, extract. Min. 5.00 4.10 4.8 5.9 2.07 2.90 2.70 4.00 3. 00 3.10 Max. Mean. 8.0 ;>. 9 14.0 7.4 6.1 4.7 6.6 6.5 3.7 4.2 3.4 4.4 4.0 5.5 Per cent. ash. Min. Max 0.18 0.17 0.30 0.29 0. 29 0.28 0.28 0.35 Mean. 0. 20 0. 20 0.32 COMPOSITION OF AMERICAN BEER. But very little work has been done on American beers ; they seem to have shared with other dietary articles the general indifference of the American public to the composition of their food and drink. A very extensive series of analyses was made in the State of New York in 1885, under the authority of the State Board of Health, by Dr. P. B. Englehardt, and outside of this I have been able to tind very few published analyses of American beers. Dr. Englebardt's analyses were made upon a very large number of samples, 470 in all, which were collected from all over the State, and were intended to famish a good average representation of the beer re- tailed in the State. The samples included various kinds of malt liquor porters, ales, and a weak beer sold under the name of weiss beer. Tn- fortunately no arrangement of the analyses was made with a view to showing the composition of various kinds, as the examination was made principally with reference to the adulteration, bo all varieties are tabu- lated together. The following averages I have had compiled from his table by the Statistical Division of this Department, only excepting a. tew samples which lie lias indicated as being imported: Areragt composition of American malt liquors, as shown by analyses made for New Fork State Board of Health by /■'. /•:. Englehardt, Ph. I>. Kind. Specific gravity, Alcohol by weight Extract. Par .-, „/ 0.003 A>h. /'. ;• ,; ,l< \v. i - lamplea ... . 1 1.013 1 in:, 1 000 /•* ;• •'. ill \. 622 MALT LIQUORS. 279 The maximum and minimum content of alcohol, extract, and ash in the same samples is as follows : Kind. Maximum. Minimum. Alcohol r-vtripf by weight. ^ xtract - Ash. Alcohol by weight. Extract. Ash. Lager Ale Porter Weiss I'er cent. 7. 061 8. 994 6.695 3.179 Per cent. 9. 047 9 501 11.783 4.143 Per cent. .412 .552 .557 .468 Per cent. .677 2.410 1.671 . 75a Per cent. 3.655 2. 703 2.843 1.277 Percent .172 . 197 .170 .069 These analyses show great lack of uniformity of composition in the dif- ferent varieties of malt liquor, but it should be remembered that the samples were collected with a view to ascertaining the extent of adulter- ation, and many samples were found to be sophisticated in one way or another. Especially in the case of the content of ash the average of these samples does not give the average composition of American beers, for many of these ashes were found to consist principally of salt. Following is the average of nineteen analyses made by the same chemist for the Xew York Board of Health in 1SS2 : Specific gravity 1.0162 Alcohol by weight Extractive matter Sugar Free acid calculated as lactic. Asl. Phosphoric acid 2.78 6.047 1.521 . 189 .305 .105 The following analyses of four samples of beer sold in Indianapolis, Ind., were made by Mr. .1. X. Unity : 1 ► ■— •- - c a = - 3 ^ - r. "o i 3 i. - - CO H M a — -_ - a - < Milwaukee 1.0174 7. 812 1.895 . i:,!i Lieber's . 1.0229 B. 120 2 644 .018 . 202 . 2* l Ifans'a 1.0180 4. 080 . 118 .309 Schmidt's A\ fil 1.IU72 5.816 8.440 .014 .074 L0189 6. 361 3. no 2.719 .018 .481 . 207 0.341 The analyst docs not state whether the percentage of alcohol is by weight or volume, but on account of its being bo high, presumably it is the latter. An;il\ st. Vol. 7. p, 22. 280 FOOD AND FOOD ADULTERANTS. Analyses made in 1873 of New York heart for the "Moderation Society" by Professor Doremus. 1 1.0280 1.0315 1.0175 1.0275 1.0330 1.0210 1. 0250 1.0180 1.0150 1. 0125 1.0155 1.0120 1.0150 1.0150 l'r.rt. Pr.ct. 4.00 8.5215 8. 4580 4. 60 0. 557d '_' BO 8.3410 3.40 4. GO 6.8280 2.50 (i. 9740 2.80 6.8600 3.10 5.1840 5.20 5.4660 4.30 6. ('400 5.20 5 0740 4.60 6.4)6) 4.60 6.3 680 Peret. Peret 87. 40 89.50 BR 80 86. 60 88.50 90.40 90. 30 Peret 7. 1605!0. 8750 7.0695 0.8750 5. 4080 0. 7000 7.35300. 8125 8. 9035 0. 6:S00 5. 71700.6375 5.85650. liti"") 5. 6705 0. 6375 Peret ii. 2970 i). 3425 0. 3680 o - - /'. ret 0. 1890 0. 1710 0.0810 0.2675 0. 1080 0.3740 0.0900 0. 33S5 0. 1350 0.2905 0. 1620 0.4620 0.1625 91.60 4.0960 1.6120 0,2500 0.2250 89.20 4.1940 0.7870 0.2590 0.2250 89.60 4.6870 0.8400 0.2410 0.27OO 89. 60 3. 7620 0. 7700 0. 2720 2700 88.80 5.6680 0.4550 0.2100 0.1620 89.20 4.7000 0.8570 0.2950 0.3150 Phosphoric acid. /'. /■ .-, „/. 0. 1300 0. 1010 0. 177:. 0. 0575 u 12O0 0. 1875 0, 0875 0. 0625 Phos. Malt- acid. 086. 0. 1000 0. ldOO 0. 1120 0.1170 0.0850 0. 1200 0. 5470 0.3120 0. 2040 0.7540 0. 6890 0. 0950 Sugar. Per c, ,,t 2.2105 2.203 4 1.2285 2. 7826 3. 0250 2. 6472 0. 9726 1.0338 Dex- Dex- trose, trine. 0. 5090 2. 6260 1.1220 2.3010 1.0 580 0.3910 0. 8450 0. 2060 2.6980 1.9670 3. 5760 2. 3750 53 -g *a ~ -z ~ — z z None. None, None. Nunc None. None. None. None. None. None. None. None. None. Nolle. Analyses made by Professor Englehardt for same society. > — o -• o ractive or d matter. 5 « -.1 P © 09 'o = a "o S3 Ash. h o . = «- u 5-o a j2 ; - - 3 1 < M - £ a O <4 - z z < Percent. /'. /■ r, nl. 1.0145 4.25 5. 750 90. 00 1. 120 2.745 0. 599 0.153 0.302 0.093 None. 1.0150 3.70 5. 670 90. 60 1. 426 2,680 0. 677 o. 174 o. 279 o. 107 None. 1.1)156 3. 70 5.77o 90.50 1.590 2.510 0. 706 0. 150 o. 8C9 0.107 None. 1.0134 i. 25 5.350 90. 30 1.285 2. 563 0.819 0.212 0.319 0.318 None. 1.0197 3. 5" 0. 17o 89. 90 1. 134 3. 159 o. 869 0. 150 0.321 0. 076 None. 1.0187 3. 70 c. 162 89. 70 1.563 3. 303 0.760 o. 202 0.311 0. 07S None. 1.0120 4.10 1.297 90. (iO 0.913 2. 037 0.62 4 0. 150 0. 321 076 None. 1.0175 4. 30 89. 00 1.485 3. 141 0. 657 o. 12.) 0.337 o. ('97 Nona :.()I74 4. 20 fc'.l 40 1. lis 3.004 0. S10 0.212 0.330 0. 098 None. 1.0162 4. 25 6.209 1 185 0.700 212 0. 352 0. 098 None. The tables furnished above constitute about all the analyses of American beer I have been able to find in the literature I have access to. Probably more have been published in the trade journals. A\ \l.vsi;s OF BEERS liV THE UNITED STATES DEPARTMENT OF AGRI- CULTURE. The analyses made by this Department comprise 3 3 samples, this be- ing about all the different brands and varieties of beers of domestic manufacture obtainable in Washington. The investigation was made principally with a view to ascertain the extent and nature of their adulteration, if any, and especially the use of antiseptic and preserva- tive agents. Asa basis for determining adulteration, however, it is necessary to know the norm ii or average C imposition, so a fairly com- 1 \.». Analyst, a>pri] i MALT LIQUORS. 281 plete analysis of all samples examined has been made. The intention of the investigation was not so much to make a very extensive series of analyses as to establish definite methods of analysis for the guidance of analysts of state boards of health or similar bodies, whose pro- vince it is more especially to investigate the extent of adulteration pre- vailing in their States by the examination of large numbers of samples. SAMPLES. The malt liquors used as samples were all purchased in Washington, D. C, and included the various popular brands mile in Milwaukee, Cincinnati, Philadelphia, New York, &c, which are sold all over the country, as well as the product of the few local brewers. Some were obtained from wholesale dealers, but the majority were purchased in retail saloons and groceries, without statement of the purpose for which they were intended. All the draft beers were obtained in this way. A few English and German beers and ales were analyzed for com pari son. 282 FOOD AND FOOD ADULTERANTS. S 3 = ~ -r — -=• — 00 5 DO SQ •ppB siuoqiBO uHscox-i-r;-* — _ /_ — ?i i- — — ri :£ ■pioB auoqdsoqj - = = = = = o '==0=0000' oooooo===o~=== s - 3!pB[*us[H n: o.ti^i •spioairanqiY •inux.>(i •asojiBtu rojsSasSaionpeH; ooooooooooooo = = = = 7J — — — = = = =?? — =ooo •_• i- — 3 o o -* irt i- »n .- go s i rr o es o r- es aa — os o W a «ra x o o eg re eg n cp o os x ai ri -t r- — X O O X a) aj t»> •<*! i."S l~ u-. c-. M i~ so CC M -j. x os x x rt o oo ^ — E i ai d ri ai ai -J ri as \I[U>[ y • s'n \v.[- .ii|i).)(I^ -XjBtlB |u.l.»(|MUlX at so o: w » s f i ^ « ^ :i is a is k :i :i ^ m - a - x n ■ .0)OlflOOW»-'*t»^ilN(Dfl3M»«0««HOONM■ >a x CO x or i- eo o to OOMSLSiSiSOt»l-i- i- >- '= ooooooooooooo* •^ ^ is^s ls -t d is is isV ^ in^ * v us ^ o cc^ is m n cd is o in x is is ls 6 ismismoisisisistisiBisiBiSTttiSM-t-oof isoxci-siSisi > x ? i is x ^ s a is m ■♦ a c - h c a x x •»* •+ M 1< I- -T •* -^ ro •»!< >* d irf d >rf »rf n ^ irf SO rt -^ ^ Tji iri O t- -f T ' — : -. ? § n n ?i ri rt ri ri N n ri :: :: .-: Moqmaa [B(jag :i^tisai-xo-N«'Ciftai- '- ~ = — ? i :~ — ■- •= t- x -i — — ■- -oooor-^r-— i — ^- — ^- — . - ;o • : j : : : j-o • :u o._- _ s a a a cj : -.2 <* ! _- :a . . - a - • 9 . $ . « o._-.i_o • S : = E§--= : -o. — ^: j - -.n-~^-— S a - -:~ 2~— - l ~ ' S ►> I'Oa'C'O'C e ir;^"-:— ; ;= — l," - ^ ;3 ;— = : - ^ — — » £ ; ; ; ■ So. • Jb3 9 ••a ■ c 'M : : : : c - : = s •« a r J : : !8|y • ' • ' l - . r : ■ — — • "^ u — "^ . Z.Z.-- ^J - MALT LIQUORS. 283 METHODS OF ANALYSIS. In the work on malt liquors au endeavor has been made to simplify the analyses as much as possible, aud various methods have been tried with this end in view. The various processes given are believed to be the best possible for combining rapidity of execution with sufficient ac- curacy of results. The necessary determinations may be conveuieutly divided into two classes : 1. The analysis of the sample proper, comprising determination of the density, alcohol, extract or total solids, original gravity, saccharine matter, albuminoids, free acid (fixed), free acid (volatile), ash, glycerine, phosphoric acid, and carbonic acid. 2. The processes for the detection of adulteration, comprising a search for substitutes for malt, substitutes for hops, preserving agents (sali- cylic acid, borax, sulphites), aud mineral additions. ALCOHOL. The estimation of alcohol in beers aud wines is generally made in one of two ways, either by direct distillation and determining the alcohol in the distillate, or, indirectly, by evaporating the alcohol from a sample and obtaining the per cent, from the difference in specific gravity of the sample before and after the alcohol has been driven off. Authorities differ as to the accuracy of the indirect method, some even holding it to give better results than the direct estimation. It is gen- erally recommended to use both method-!, as the one gives a check over the other, and it is very easy to carry bDth on together, as the same sample whitm is used for the distillation can be used for the de- termination of the density of the de-alcoholized solution, provided no tannin is used. I much prefer the distillation method, and have adopted the results by it in the tables. I have almost invariably found that during the distillation a precip- itation of flocculent albuminous matter takes place in the flask, evi- dentlybodies which are rendered insoluble, either by the evaporation of the alcohol or aeetie acid, or by the heating of the solution, ami it would seem obvious that this separation of solids from the solution would vitiate more or less the results by the indirect method. For the distillation method lOOcc. of the sample, freed from carbonic acid by shaking, are measured out, rinsed into a flask with about .~>l>cc. water, the hitter connected with a Liebig's condenser, and lOOcC. dis- tilled off. The sample and distillate should be measured at the same temperature. The specific gravity of the distillate is then obtained by me. ms of an accurately tared piCQOUieter, preferably one carrying a thermometer, SO that the weight may be taken at exactly 15.5 x 0. The pel cent, of alcohol in the distillate is then obtained by reference t<> a table giving the per cent . of alcohol in solutions of different specific 284 FOOD AND FOOD ADULTERANTS. gravities, of which tables Ilehner's are the best in use. This per cent, multiplied by the specific gravity of the distillate, and the result di- vided by the specific gravity of the original sample, gives the per ceut. of alcohol by weight contained in the latter. The accuracy of the oper- ation is increased by weighing the sample taken, and also the distillate. Then the weight of th J distillate multiplied by the per cent, of alcohol corresponding to its specific gravity as found hi the table, and the re- sult divided by the weight of the sample taken, gives the per cent, of alcohol by weight contained in the butter. For the indirect method it is necessary to estimate accurately the specific gravity of the original beer, thoroughly freed of carbonic acid by shaking and standing; then lOOcc. or any convenient quantity is measured out, evaporated to half its bulk, cooled, and made up to its original volume with water, taking care to have the solution at the same temperature as the sample when first measure. 1. The specific gravity of the de alcoholized liquor is taken. Then the specific gravity of the original sample divided by the specific gravity of the de-alcoholized solution gives the specific gravity of the alcohol evaporated, from which figure the per cent, of alcohol is ascertained by reference to the table. The same sample which is used for distilling can be very conveniently used for this determination as well. MALT LIQUORS. 285 Hehner's alcohol table. >6 25 I! ©8 o o H ©5 — w of © >3 >5 If >> ,©. Ii C © ©^ - _ z -■ © >i — £ & I'd- >> li © © — > Specific gray. ity at 15.5o C. ©*| 1i l 58 ©a < , 62 9. 13 12 16 15 m 8 2.94 3. 66 8 7.40 9.21 12 54 15 1!' 7 3. oil 3. 70 7 7 17 9. 29 7 12.62 8 ::. nt; 8. 83 8 7 :■:; 9. 37 8 5 B 12 :;. DO E 7 60 D 19 E 12 77 15.77 4 :t. 18 4 7 67 ' 8 8.24 4. 06 3 7.73 :: 2 ■1 12 2 B. 70 2 16.05 1 3 35 t. 2u 1 : -: 1 10. IS 8 :*. 41 4. 27 0. 9939 B. 17 8 :i. 53 l 12 - i ; 11 16 i 7 :: ,v.i I 19 7 B n 10. 12 7 8 8.21 10.21 8 I ; 16 10 61 :. :t. 71 :. 4 3. 70 4.71 4 10 3- i :i :i. 82 8 10. 17 3 1 1 -• 2 2 l ; 77 1 l |0 65 1 4 mi " 17, 17 286 FOOD AND FOOD ADULTERANTS. EXTRACT OR TOTAL SOLIDS. This can also be obtained either directly, by weighing or measuring a sample iuto an open dish, driving off the moisture at 100° C. until a constant weight is obtained, or indirectly, by calculation from the spe- cific gravity of the de-alcoholized solution. For the direct estimation a small quantity should be weighed out; 10 grams is quite sufficient, and 5 grama gives still better results. This is allowed to run out into a thin film on the bottom of a shallow dish having an area of several square inches. In this shape it is very readily dried to a constant weight at 100° C, while if a larger quantity is taken this becomes quite diffi- cult, and it is necessary to use a higher temperature. 1 In case the indirect method is used the per cent, of extract may be obtained from one of the various tables in use or by dividing the differ- ence between the specific gravity and 1.0, M by fcho factor 3.86. The result obtained is the number of grams of solid matter in LOOcc. of the beer, and must be divided by the specific gravity of the original beer to get the exact per cent. ORIGINAL GRAVITY. The "original gravity" of beer is the specific gravity of the wort from which it was made, before fermentation. This is ascertained by computation from data given by the alcoholic content and tin 4 malt ex- tract contained in the de-alcoholized liquid. The specific gravity of the alcoholic distillate (or the specific gravity of the alcohol evapo- rated, if the indirect method is used) when subtracted from 1.000 gives a number called the "spirit indication." The degrees of gravity lost are then ascertained by reference to the tablegiven below. The degrees found are added to the specific gravity of the de-alcoholized beer, and the Dumber thus obtained is the original gravity. The following table was calculated by Graham, Hofmann, and Red wood from actual experiments on malt worts fermented under normal conditions: 'The following duplicate determinations show wry satisfactory agreement in the results obtained by using a small quantity for drying : 4. •_'.". 4. h; X... 1817. 1 5 10 I. 87 MALT LIQUORS. 287 Decrees of spirit .0 .1 .2 .3 .4 .5 .6 .7 .8 .9 indication. .3 .6 .9 1.2 1.5 1.8 2.1 2.4 2.7 1 3.0 3.3 3.7 4.1 4.4 4.8 5.1 5.5 5.9 6.2 2 6.6 7.0 7.4 7.8 8.2 8.6 9.0 9.4 9.8 10.2 3 10.7 11.1 11.5 12.0 12.4 12.9 13.3 13.8 11.2 14.7 4 15.1 15. 5 16.0 16.4 16.8 17.3 17.7 18.2 18.6 19.1 5 19.5 19.9 20.4 20.9 21.3 21.8 22. 2 22.7 23. 1 23.6 G 24.1 24.6 25.0 25. 5 26.0 26.4 26.9 27.4 27.8 28.3 7 28.8 29.2 29.7 30.2 30.7 31.2 31.7 32.2 32. 7 33.2 8 33.7 34.3 34.8 35.4 35.9 36.5 37.0 37.5 38.0 38.6 9 39.1 39.7 40.2 40.7 41.2 41.7 42.2 42.7 43.2 43.7 10 44.2 44.7 45.1 45.6 46.0 46.5 47.0 47.5 4s. 48.5 11 49.0 49.6 50.1 50.6 51.2 51.7 52. 2 52. 7 53. 3 53.8 12 54.3 54.9 55.4 55.9 56.4 56.9 57. 4 57. it 58.4 58.9 13 59.4 CO. 6(i.5 61.1 61.6 62.2 62.7 63.3 63. 8 64.3 14 64.8 65.4 65. 9 66.5 67.1 67.6 68.2 68 7 69. 3 60.9 15 70.5 71.1 71.7 72. :: 72.9 73.5 74.1 74.4 11 75.9 A content of acetic acid above 0.1 per cent, somewhat vitiates the re- sults given by the table, and a correction is necessary. The manner of making this correction may be ascertained by consulting Allen, 1 or any of the standard works, which give also tables for the calculation of the actual weight of malt used in the wort. Below is given a table showing the results obtained from the samples analyzed, by the direct and indirect methods : Comparison of direct and indirect methods of estimating alcohol and extract in malt liquors. Serial No. •_ — - r H W S, ►= o H ► 5 fi - L « ~ .2 tt -. o .- Z - >■ - '" ~ >. - z bco ~ z ;l " 4800. 4MJ1 . 4802. 4803. 4804. 4806. 4807. 4808. 4810. 4811. 1812. 4814. 1815 1816 4817. 4818. 4819. 1821 1826. 1842 4*13. 1844. Per ct. 4.28 4.42 4.18 5.53 4. 4o 4.29 4.35 4. 52 3.81 4.36 4.211 4. 63 4.71 4.30 5.66 6.13 5.30 i 16 Per ct. 4.33 4.51 3. 96 5. 39 4.08 4.08 4. .'!!) ::. 67 4.08 3. SMI 4. 33 4.57 3.90 3.90 4. 33 5 77 5.07 l 20 4.76 4. H I II Per ct. 4.18 5.40 5.71 5.05 4. 55 6. 1 5 5. 22 5.09 5.94 7. 05 4. 63 :>. 1 8 5.86 4.91 4.83 5.62 4.64 3.46 4.42 Per el 4.56 6.03 ti. 44 5.03 6.44 5. 67 5. 54 6.64 5.29 5. 57 .-,. 62 5.39 "6.36 4.17 4.90 i 54 1. 0505 1. 0573 1.0607 1. 0628 1. 0590 1. 0549 1.0549 1. 0609 1.0601 1.0539 1. 0545 1.0607 1.0585 1.0538 i'o-,77 L.0650 1.0647 1.0728 1.0^81 1. 0506 1. 0596 1.0516 1.0616 1.0562 1.0631 1.0507 1.0594 1.0584 1.0516 1 0513 1 . 0576 1.0506 1.0616 1.0611 1.0517 1.0741 1.0491 .-> 9 4 1 0000 1 Commeicial Organic Analysis, 2d <-.lit.. Vol. 1. 288 FOOD AND FOOD ADULTERANTS. SACCHARINE MATTER. The saccharine matter in beer consists principally of maltose and dextrin, with probably a small proportion of dextrose. The greater part of the entire extract is composed of these different carbohydrates. The proportion of maltose to dextrin is of considerable importance in judging of the quality of a beer. The dextrin contributes to the " full- ness "(vollmundigkeit) of the taste, and a larger proportion of dextrin to extract makes a beer of good ''body." The method of brewing is said to have an important influence upon the relative proportions of maltose and dextrin. The determination of the percentages of these sugars is, therefore, quite an important one as showing the nature and quality of the sample, though not of much utility in detecting adulterations. The usual method is to estimate the maltose by Fehling's solution, and the dextrin, if it is reported at all, is obtained by difference from the total solids. So little is known of the saccharine bodies already existing in the grain and of the products of the conversion of starch into sugars, that their separate estimation is rather unsatisfactory. 1 The dextrin may be determined directly by precipitating with alcohol, washing and weigh- ing. The results are sulliciently accurate for commercial purposes, ac- cording to J. West Knights, 2 who employed it upon worts. Graham estimates the maltose and dextrin in beer worts by the use of Fehling's solution before and after Inversion. 3 The cupric oxide re- ducing power is determined gravimetrically, lOcc. are measured out and diluted to lOOcc. ; 20CC. of this solution are used to 30cc. Fehling's solu- tion. The weight of CuO obtained, multiplied by 0.7314 gives the amount of maltese in the quantity of diluted liquid employed. The maltose having been determined, lOcc. of the wort are mixed with 3ce. of sulphuric acid, diluted to lOOcc. and inverted by heating to 100° 0., for 3 to 4 hours in a flask furnished with a long tube. The vol- ume of the solution is again made up to LOOcc., lOcc. carefully measured or weighed, neutralized with sodium carbonate, and the reducing power determined by heating with Fehling's solution, in the same way as be- fore. The percentage of dextrin is then calculated SS follows: Mul- tiply half the weight of CuO, obtained by the action of Fehling's solu- tion oa 2cc. of the original wort by 1.72, and subtract the product from the OttO obtained from the inverted solution (.— LcC Of the original). The difference multiplied by 40.8 gives the grams of dextrin in lOOcc. of the original wort. This method was applied to the samples analysed with very unsatis- factory results. In some cases the sum of the maltose and dextrin determined in this way exceeded the amount of total extinct, while in Other cases the per cent, of dextrin was a minus quantity. This method was therefore abandoned. The results given were obtained by Recent w ork on tbia problem has been pnbliahetl bj < I'Spllivan, Jour. Chem. Boo., .in., L886, p. 53. AJlen'a < Organic Analyaia 1. 27 1. 'Analyai :, 211. MALT LIQUORS. 289 the following method taken from Allen. 1 The maltose was estimated by Fehling's solution, volumetrically, by the method in use in this laboratory for the determination of cupric oxide reducing power.- The polariza- tion is then observed in the original beer, the clarification being accom- plished by means of lead acetate. The reading is taken on the circular scale, and constitutes the total circular rotation. The number of grams of maltose in lOOcc. of the beer having been ascertained from the results obtained with Fehling's solution, it is multiplied by 2.78, which gives the rotation due to maltose ; this result is deducted from the total rota- tion, which gives the rotation due to dextrin. The angle found, divided by 3.8G or multiplied by .259, gives the grams of dextrin in JOOcc of the solution. These figures are based on the assumption that the polari- scope used is one in which monochromatic light is employed, and that the liquid is observed in a tube 200 millimeters in length. By dividing the grams per lOOcc. by the density of the beer, the actual percentage of maltose and dextrin will be ascertained. As considerable interest is attached to the nature of the polarizing bodies in malt liquors, I append the polarization given by the samples examined. It is a very easy and satisfactory determination to make, the beers being readily clarified by acetate of lead, giving bright, clear solutions. The figures given are in divisions of the cane-sugar scale, and for the normal beer, the dilution of one-tenth incident upon the ad- dition of the lead being corrected by reading in a 220-millimeter tube; the instrument employed was a Laurent polariscope, in which mono chromatic light is employed. Serial Normal Serial Normal number. polarization. Dumber. • polarization. 4800 12. :i 4817 o 77. ti 1801 61.3 1818 79. 1 4802 68 6 4819 4803 33. 9 1820 15 - 1821 57. 2 1805 71. 1 4822 42. S l,-.,; 6a i 4-.':: 33. 1 4807 60. 1 i-.i 74. - '.•:;. 1826 1811 17. .") 4827 72, a 1842 75. t IMI 57.5 4843 1815 15. :» 1844 78 - 1845 7! - The polarization was in ;ill cases right-handed. ALBUMINOID MATTERS. The albuminoids were determined by weighing i<> mains of the beer into a schalchen, evaporatiug to dryness, and burning with soda lime in the usual way. The nitrogen found x 0.25 is gircn as the per cent- Pally describe. 1 111 I'.lllletili N>>. !•"., n 290 FOOD AND FOOD ADULTERANTS. age of albuminoids. Graham determines the nitrogen by u Wank- lyuiziug" the beer as in water analysis. The determination of the nitrogenous matters in beer is important in enabling the analyst to form an opinion on the question whether substitutes for malt were used in its manufacture, as saccharine matter derived from sources other than grain have little nitrogenous content. Too large an amount of albuminous matter is injurious to the keeping qualities of the beer. The Kjeldahl 1 method, which was originally devised by its inventor for application to the determination of nitrogen in beers and worts, may also be used. FREE ACIDS. The ideas of chemists in regard to the nature of the acidity of nor- mal beer have undergone considerable change in the last two or three years. It was formerly considered to be principally due to the pres- ence of lactic acid, with a small quantity of succiuic and other acids, but is now considered to be due, for the greater part, to acid phos- phates. Acetic acid is present only to a very limited extent in normal beer, its presence in any considerable quantities being proof of the " souring" of the beer. Ott 2 has shown the difficulty of ascertaining the exact point of neutralization in beer, as by the addition of alkali to the acid phosphates the reaction becomes u amphoteric" from the simultaneous formation of both primary and secondary phosphates, and the establishment of the point of neutralization by the reaction with litmus paper is very difficult. No better means of determining acidity in beer has been proposed, however, and I have used the ordi- nary method of adding standard alkali until a drop placed on neutral litmus paper produces no alteration of color. 50cc are conveniently taken for this determination, freed from carbonic acid and titrated with decinormal alkali. The acidity can be given directly as cubic centime- ters of normal alkali required for lOOcc. ot beer, or reckoned as lactic acid. The volatile acids, when it is necessary to determine them sep- arately, as in the case of soured beer, may be best estimated by dis- tillation in a current of steam, as described under wine, all methods for their estimation by difference by evaporating the beer to dryness and titrating the residue having been shown to be faulty. The Bavarian chemists, 3 at their lasl meeting in 1886, adopted the figure of .'ice normal alkali for lOOcc. beer as a maximum limit for a normal beer. ASH. The ash may best be determined by burning the residue from 100 <•<•. of beer at a verj low red heal in a muffle. The ash obtained 1 Zeit. Aim]. ( 'linn. 1883, 366, i"i reference i«> the 1 1 n»« 1 i lira i ions of the method, Bee Bulletin N<>. 12, U. 8. Depart. Agriculture, Divisi >!' Chemistry, i». .">.">. Zeit Anal. Chem. 24, 132. • Ber. ii. d. ftinfbe Ver, derFreien Verein Hay. Ver. d. angewand ten Chem. eu. Wttrzbnrg, Berlin, L887. MALT LIQUORS. 291 should be subjected to a qualitative examiuatiou, with a view to ascer- taining if any mineral substances have been added to the beer. GLYCERINE. The estimation of glycerine is a troublesome and unsatisfactory de- termination to make, and as the information obtained in the case of beer is not sufficient to repay the labor of the analysis, except in special cases, I have omitted it. The following method is used by the Bavarian chemists : 50cc. of beer are treated wi:h about 3 grams of quicklime, evaporated to a sirup, then mixed with about 10 grams coarsely powdered marble or sand, aud brought to dryness. The entire dried mass is transferred to an extraction apparatus, aud extracted for six or eight hours with not over 50cc. strong alcohol. To the slightly colored extract is added an equal volume of water-free ether, and the solution after standing a short time is poured into a weighed flask, or filtered through a small filter, which is after- wards washed with a little ether-alcohol. After the evaporation of the ether and alcohol the residue is dried in the air bath at 100° to 10o° C. in a loosely-closed flask, until the losses in weight are constant. With beers that are very rich in extract, the ash-content of the glycerine may be determined and deducted from the total weight. The methods recently published for the estimation of glycerine by its conversion into carbonic acid by sulphuric acid aud bichromate of potash have been utilized for its determination in fermented liquors by Legler 1 and promise to prove more expeditious and exact than the old methods. PHOSPHORIC ACID. The phosphoric acid was determined by means of a standard solution Of uranium acetate, except in the case ol'a tew very dark-colored samples, when the analysis was made gravimetrically from the ash by precipita- tion with ammonium molybdate, in the usual way. CARBONIC ACID. Most investigators have given very little attention to the determination of the carbonic acid in beer, regarding it as of little importance in form- ing an estimate of the quality of the sample examined. The practical consumer, however, is of quite a different opinion and condemns imme- diately a beer which is kk thit "' <>r insufficiently carbonated, however worthy it may be in other respects. The reason lor its unimportance as a determination i8 found in the difficulty of the accurate estimation in the beer as supplied to the customer. The usual method of deter- mining it is to measure or weigh out a convenient quantity of the beer intoa lh.sk, connect the latter either with an absorbing apparatus for Rep. Anal. Chem. 17 Analyst, 1887, it. Bee farther nnder wine. 292 FOOD AND FOOD ADULTERANTS. the estimation of the C0 2 direct; or with a suitable apparatus for the retention of water, thus estimating it by loss or indirectly, its liberation from the beer being accomplished by the aid of heat. But this manner of manipulation gives simply the amount of carbonic acid capable of being held in solution by a liquid of the density and temperature of the beer when it was measured out, supposing it to have been fully charged previously. The excess of gas above the saturation point, however, which is held by the beer so long as it is kept under pressure, or at a low temperature, escapes as soon as the pressure is removed and gives the beer its " head,' 1 which is so desirable a qualification. This excess of gas soon passes off, but during this short interval the beer is drank. The problem is to estimate the carbonic; acid just as it exists in the beer as it is consumed. This is a difficult matter with beer contained in casks or kegs, though it might be done by drawing the sample oft' by gas-tight connections as in gas analysis. But where the beer is fur- nished in stoppered bottles it is an easy matter and furnishes a most valuable index as to the freshness and proper preparation of the beer. AVhere secondary fermentation or souring has set in, there will be an excess of carbonic acid and the beer Avill have become cloudy. Where there is a good content of carbonic acid, but the acidity of the beer is very low, the indications are that bicarbonate of soda has been added. Hassall speaks of the estimation of V()> in bottled aerated waters, the gas being drawn off by means of a champagne tap, and Dr. Wiley 1 has estimated the CO, in koumiss in that way, using a calcium chloride tube for retention of the water carried off b}' the gas, and estimating it by difference, the whole bottle being Weighed. In applying this form of apparatus to beer considerable difficulty was experienced on account of the viscosity of the liquid ; the* bubbles formed were so tenacious that when the bottle was connected directly with a calcium chloride or sulphuric acid tube, the latter would become tilled with the beer in a very short time. This difficulty was obviated by the use of the form of apparatus shown in the accompanying figure, devised by Mr. T. C. Trescot ami myself. The cork of the bottle is pierced with a champagne tup, and this is connected with an Erlenmeyer flask, in the broad bottom of which the bubbles are broken and nol allowed to pass beyond it; next comes a U tube tilled with Sulphuric acid, then a calcium chloride tube, then a soda lime tube to absorb the dried CO.. The bottle of beer is placed in a convenient vessel — an empty ether can witli the tap cut awa\ answers admirably, as shown in the cut — which is nearly tilled with COld water. After the apparatus is connected the tap is opened slowly and the gas allowed to flow through the apparatus; when it ceases to How spontaneously a burner is placed under tin 1 can and the tempera- Ani. chm,. ./our. 1883. \nn. Kept. I'. 8. Dept, A-t I , L885, p. I L8 MALT LIQUOBS. 21)3 4450— No. 13, pt.3 3 294 FOOD AND FOOD ADULTERANTS. tare gradually raised until it reaches 80° C, beyond which it should not be carried. By holding it at this temperature for about half an hour and taking the bottle oar of the can and shaking it occasionally all the C0 2 may be driven off. Then the tube from a suction pump is con- nected with a calcium chloride tube and this in turu with the soda lime tube. The valve of the tap is then closed, the latter removed from the bottle, connected with a soda lime tube, and by gradully opening the valve, a stream of air, from which the C0 2 has been removed, is drawn through the apparatus by the pump, so that all the C0 2 contained in it is drawn into the soda lime tube and absorbed; the increase in the weight of the latter, of course, gives the weight of C0 2 in the beer. The quantity of the beer is measured or weighed, that which has been car- ried into the Erlenmeyer flask being added, and the per cent, ascer taioed. In the case of large bottles it may be found necessary to add a second soda lime tube, and it is best to use fresh soda lime for each determina- tion. It was found necessary to modify the champagne taps, as the thread with which they are provided cuts the cork too much and allows the escape of the gas. Accordingly this thread was turned oil' entirely, •leaving a smooth tube, as shown in the figure. I i'.. 15. This can be forced through the cork with little difficulty, and allows uo leakage of gas. It was also found necessary to have the cocks re- ground io make them lit accurately. The patent rubber-stopper beer bottles presented a difficulty to this method of anaysis, as it was impossible to make a gas-tight connection with them without the escape of the confined gas. In these the gas was estimated by loss of weight, calcium chloride and sulphuric acid tubes and connections being weighed with the bottle on a large bal- ance, the bottle opened and connection ma le as quickly as possible, the gas driven off as before, and the loss ascertained by weighing the en- tire apparatus again. It is necessary to raise the heat very gradually to prevent the filling up of the tubes with the beer carried over by the bubbles. There is a slight error from the waters vapor which escapes with t lie pressure of gas when the bottle is opened, and altoget her the determination i> not so satisfactory as with the cork stoppered bottles. MALT Ll^l'OKS. 29o The percentage of C0 2 in the keg beers was not determined. For con- venience of inspection the results of the determinations made are given again below : Number. Percent. CO*. Number. Percent. COj. 4800 .411 4817 .029 4001 .300 1818 .344 4802 . 489 4S20 .503 4803 .415 4821 .397 4804 .328 4827 .441 .471 4828 .592 4806 .717 . 24" 4807 .219 . 265 4808 . 324 Nos. 1801-4803 and 4800 had rubber stoppers, the rest cork. No. 4068 was evidently in a state of after-fermentation, cloudy, and acid j ex- cluding that analysis, the 1G others gave an average of .398 per cent. Most authorities give an average of .1 to .2 percent, in beer. In Nos. 4801 and 4804 duplicate analysis were with different bottles of the same lot, with the following results : 1. ! 2. No. 4801 .307 .329 .327 No. 4804 .. DETECTION OF ADULTERATION. Probably there is no one article of daily consumption that has been BO often subject to suspicion of adulteration or sophistication as beer. Its complex composition and peculiar nature have deceived people into making all sorts of charges against its purity, but experience has failed to establish the truth of by far the greater majority of these charges, and the facts of many published analyses show that it is as tree from adulteration as most other an ides of consumption, and more so than some. Here comes in the question, SO difficult to answer in this country, of what constitutes adulteration or sophistication of an article of food.' The definition of what shall constitute a pure malt Liquor is hard to settle. Even in Europe, where a much stricter supervision is kepi over foodstuffs than here, the definition varies widely. In Ba- varia, where more beer per capita is consumed than in any other conn try. the laws limit the materials from which it is made to barley, malt, hops, yeast, and water, while in England the comprehensive definition has been given to beer as being u a fermented saccharine infusion to which a wholesome bitter has been added." 1 i'.sti I i TES POB MALT. \ great deal has been said, pro and con, on the subjecl of the pro prietyof the use of other matter than malted barlej as a source of Blyth. 296 Fool) AND FOOD ADULTERANTS. saccharine material for brewing purposes. There may be said to be three ways of substituting saccharine material. First, other grain may be used for malting; second, unmalted starchy matter, that is whole grain, may be added to the malt before it is mashed, the latter being diluted as it were, for the diastase in the malt has converting x^ower sufficient for considerably more starch than is contained in itself; third, the saccharine matter may be supplied already converted, as in commercial starch-sugar, or glucose, cane sugar, inverted cane sugar, &c. Of these different substitutes the third class is probably the more objectionable, as beer brewed from snch saccharine matter is lacking in various constituents derived from the grain, which are important additions to its nutritive power, namely, the phosphatic salts and the nitrogenous bodies. In much the same way would bread made from starch alone be lack- ing in nutritive value. There is no way of determining directly or absolutely that a beer has been brewed partially from glucose, but it may be inferred from its small content of those constituents which are contained in malt, but not in glucose, such as phosphoric acid and albuminoids, and the exist- ence in the ash of large proportions of such salts as are known to form a large part of the ash of commercial starch-sugar, as sulphates. Konig gives .05 per cent, of phosphoric acid as the lowest limit for a beer con- taining 5 per cent, of extract or over. The association of Bavarian chemists depends on the estimation of the nitrogen for the detection of the use of malt substitutes, and estab- lishes the minimum of .G5 per cent, of nitrogen ( t per cent, of albumi- noids) in the extract. It is very evident that these figures are too high for American beers; only two of the samples examined, Nos. 482J and 4823, contain less than .05 per cent, of phosphoric acid, and these are both imported beers; while the average content of the samples of American beer is .077. Not a single one of the samples contains as low as ,63 per cent, of nitrogen in the extract, most of them containing about 1 per cent., while some give over ii percent Dr. Englehardt's samples show a still higher average per cent, of phosphoric acid. Un- fortunately there was no determination of the albuminoids in his sam- ples. Yet it is a well-known fact thai very few beers are made in this country without more or less malt substitution. Nothing can settle this point and enable the analyst to decide positively whethermalt sub stitutes have been used until a standard is established by the analysis of ;i large number of samples known to be brewed from pure malt alone. si r.sii i i'i i;s FOB hops. The nature of the bitters used in beer has long been the target to- wards which public suspicion is directed, and nearly every substance known possessing m bitter taste has been enumerated among the adul- terations of beer, from poisonous alkaloids, such as strychnin and pie- MALT LIQUORS. 297 rotoxin, to harmless or quasi-harmless bitter roots and woods, such as quassia, gentian, &c. Complete and exhaustive schemes of analysis have been compiled, such as DragendorfTs, Ender\s, &c., for the detec- tion and isolation of such foreign bitters. Either these methods of investigation are faulty or difficult of manipulation, or the use of for- eign bitters is very much less prevalent than is generally supposed, for the cases where such bitters have been detected and isolated are very scarce in chemical literature. In fact, Eisner, a German authority on food adulterations, goes so far as to say that there has never been a case where the existence of a foreign bitter in a malt liquor has been proven with certainty. This is going too far, of course, for picrotoxin and picric acid have undoubtedly been found in beers, and probably more cases of such adulteration would occasionally have been discovered were it not for the difficulty of the analysis and the- small quantity <>! matter required for imparting a bitter taste. But there is probably much less of this hop substitution than the space given it in works on the subject would indicate. Hops not only give the bitterness to beer but also impart to it its peculiar aroma, and enhance its keeping qual- ities, and unless it were at a time when they were very dear it would hardly pay the brewer to sacrifice the good flavor and keeping qualities of his beer in order to save a few cents a pound in his bitters. It is stated by authorities on the subject that the bitter matter of hops is precipitated by acetate of lead, while with all hop substitutes the filtrate from the lead precipitate retains its bitter taste. The ex- cess of lead should be precipitated by sulphureted hydrogen before the filtrate is tasted for bitterness. 1 examined qualitatively by this test all the samples analyzed and found them all free from foreign bitters ac- cording to it, with one exception, No. 4811, which contained a bitter other than hops, though not in sufficient quantity to admit of its sep- aration ami identification. All the samples except Nos. 1801, L811, and 4815 gave a plainly perceptible odor of hops in the distillate. 1 PRESERVING AGENTS. We come now to what 1 consider the most important sophistication of beer at the present day and the most reprehensible and most deserv- ing of repressive legislation. The use of artificial preserving agents not only introduces foreign matters into the beer which are more or less in- jurious, according to the nature of the material used, but also serves 1>> cover up and hide the results of unskillful brewing or unlit materials; giving to the public for consumption a liquor, that, if left to itself under natural conditions, would have become offensive t<> the senses ami putrid with corruption long before it. was offered \'<>v sale. The only means of preservation allowed by the authorities in Ger- many and Prance is the process called, from the name of its author, •'Pasteurization.*' This process is entirely rational ami commendable. 298 FOOD AND FOOD ADULTERANTS. as it conduces to the preservation of the beer by destroying the germs of unhealthy ferments, not by simply paralyzing their activity as an- tiseptics do, and moreover it introduces no foreign constituents into the beer. Liquid carbonic acid is also coming into use in some of the larger Continental breweries. Other preservative agents extensively employed at the present day arc salicylic acid, bisulphite of lime, and boracic acid. SALICYLIC ACID. Salicylic acid (C 7 H G :i ) was first prepared by Piria and Ettling by oxidizing salicyl aldehyd, which had previously been obtained from various vegetable sources. It was afterwards obtained from oil of win- tergreen, which is nearly pure methyl salicylate, a constituent also of many other essential oils. Its artificial production from phenol (car- bolic arid) was discovered by Kolbe and Lautermann in 1860 but was not pnt into practical use until 1874, when Professor Kolbe succeeded in producing it at a moderate cost. It is now prepared almost exclu- sively in this way, the cheapness of the method having driven out of the market that which is prepared from oil of wintergreen. By this process sodium carbolate is treated with dry carbonic acid gas and distilled at a rather high temperature, when one-half of the phenol combines with the sodium, forming sodium salicylate, while the other half is distilled over. The residue is decomposed with hydro- chloric acid, the salicylic acid filtered off and washed, and purified by recrystallization or sublimation. The purest salicylic acid is obtained by dialysis, by which all the tarry matters can be separated. It is com- posed of long acicular crystals, having a peculiar, pungent, sweetish taste. It is irritating to the mucous membrance of the nasal passages and produces sneezing when handled. The extended use of salicylic acid it owes to its property of arresting the action of ferments. This property has been extensively investi- gated and it is unnecessary to go into the subject further hen 1 .' In medicine, besides its use externally as an antiseptic, it is admin- istered very extensively internally, its chief application being as a remedy for acute rheumatic fever. Its physiological action is given as follows in the United States Dispensatory, fifteenth edition, page 101 : When salicylic acid Is given toman Incloses j oat sufficient to manifest its presence, By mptoms closely resembling those ol oinchonism result. Those are fullness of the head, with roaring and buzzing in the ears. A.'i >r larger doses, to these symptoms Lded distress in the head <>r positive headache, disturbances of hearing and vision (deafness, amblyopia, partial blindness), and excessive sweating. Acoording to Beiss ( Berlinger Klin, Wok Kenaohrift, L875, p. 67 1 1 deoided fall <>r temperature, with- out alteration of the pulse, also occurs ; bu! I us is denied by other observers. The actions upon the system of the add and of its sodium salts (also ammonium salt. Martenson Petertb. Med. Zeitaohrift, 1875, p, 343) appear i > i> ■ identical, and, as se^ Pot reoent information <>n bhis subject reference ma} be made to ■ paper l>y A. B. Oi iffll hs, Chemical N MALT LIQUORS. 299 cral cases of poisoning with, one or other of these agents have occurred, we are able to trace the toxic manifestations. Along with an intensification of the symptoms already mentioned there are ptosis, deafness, strabismus, mydriasis, disturbance of respiration, excessive restlessness passing into delirium, slow laboring pulse, olive- green urine, and involuntary evacuations. In some cases the temperature has re- mained about normal, but in others has approached that of collapse. The respiration seems to be characteristic, it being both quickened and deepened, often sighing. Sweating is usually very free, and the urine early becomes albuminous. Various local evidences of vaso-motor weakness may supervene, such as rapidly-appearing bed-sores at points subjected to pressure, and transitory dark colored macula' on various parts of the body. In several cases death was probably produced by the acid, although there is scarcely one instance which is beyond doubt. 1 In certain cases the mental disturbance has been strangely prolonged, lasting for eight days. In some instances it is cheerful, in others melancholic in type. It is stated that upon drunkards the acid acts very unfavorably, violent delirium being an early symptom of its influence. By the same authority the dose of salicylic acid to be employed in cases of acute rheumatism is given as one dram (3.9 grams) in twenty- four hours. It is excreted chiefly by the kidneys and may be detected in the urine very soon after its ingestion. Authorities in therapeutics warn practitioners of medicine against its administration to patients whose kidneys are known to be diseased, and of late years the opinion has been growing among physicians that it has a very irritating action upon these organs, many preferring the alkaline treatment of rheu- matic fever on this account. USE AS A PRESERVATIVE. The "salicylic-acid question, v as it is called, has received a great deal of attention for several years in Europe, and much has been written, pro and con, on the question of the propriety of its use as a preserving agent in articles of food and drink. In France its use as a preservative in any form of food or drink was forbidden by ministerial decree on the 7th of February, 1881. This decree was based upon a decision of the consulting committee of hygiene that its constant use was dangerous to health. In Germany its us< is prohibited, except in beers intended for ex- port to other countries where its use is allowed. Its prohibition in Prance called forth a great deal of opposition, and experiments were made and published, which were intended to show that its constant use in small doses exerted no injurious influence upon the system. Kolbe himself made experiments upon himself and his assistants by taking doses of .5 to LO gram daily for several days, and found no appreciable ill effects to follow its use. 1 Whether such ex- En til' i rded iu tfa i Medical Monthly. Jane, 1877, fort grama «»t* the acid were taken in four hoars. The symptoms were violent vomiting, headache, total anconscionsness, with stertorous breathing. Death occurred forty hoars after th<- first dose. Jour. )>r:ik. Chem. L3, l" ». Reference may be made t<> similar experi meats, as fol- lows? J. A.. Barral, Jour, de l'Agricultare, 13:8,69, M. Bias, Ball, de 1' load. Royals de M. .1. de Belgique. Bd. 12, No. '.». 300 POOD AND POOD ADULTERANTS. periments suffice to prove its harmlessness when used for niauy years and without regard to age, sex, or personal idiosyncrasy is still an open question. A most interesting and exhaustive discussion of the reasons for and against its use can be found in the report of the fourth meeting of the u Independent Union of the Bavarian Representatives of Applied Chemistry, at Xiirnberg, 7th and 8th August, 1885," l when this body refused, with but one dissenting voice, to grant its sanction to the pro- posed use of salicylic acid in beer in the quantity of .05 grains to the liter. Certainly no one would deny the advisability of at least restrict- ing the amount to be used of so powerful an agent. In an article of daily consumption, and in consideration of the prevalence of kidney disease 2 at the present day, it is a matter worthy of grave consideration, whether it would not be more prudent to forbid its use altogether. At all events, beer in which it is used should be sold under its proper designation as " salicylated beer." It would certainly be of interest to the physician, who prescribes beer as a tonic to a weak convalescent invalid, to know if he were giving at the same time not inconsiderable doses of a strong therapeutic agent, expressly contra-indicated per- haps, in the case he has on hand. The following amounts of salicylic acid were found in various articles of diet by Ch. Girard, director of the Municipal Laboratory, in 1881 3 : Wine contained in the liter, 1.95,1.60,1.48, 1.41,1.35,0.81, and in one case even 3.50 grama salicylic acid. Simp contained in the liter, 0.5 to 1.50 grams. Beer contained in the liter, 0.25 to 1.25 grams. Milk contained in the liter, 0/25 to 1.85 grams. It will be noticed that in one case of wine mentioned it contained in one liter the full therapeutic dose for twenty-four hours. In this country but little attention seems to have been given to the use of salicylic acid as a preservative. In the investigation made by the New York State Board mentioned above, no search was made for it, or, in fact, for any other preservative. In the last year the municipal boards of New York and Brooklyn seem to have been taking cogni- zance of its extensive use, as is shown by the following extract from a paper read !»y Dr. Cyrus Bdson, of the New York Board of Health, be- fore the New York Society of Medical Jurisprudence and State Medi- cine, November 12, L886V Within the past few months I have been confronted with a Bubjecl the importance of which to the community is very great. I have already touched apor it. Ii is the ii ^c of salicylic acid, ;i food preservative. Many, If not all, the ma: ifaotorcrs of iis. A. Bilgerand B. Kayser, Berlin, 1886. The most common form is popularly know q as " Bright's discs Pharm. Cent. 22, 296. < American Analj st L887, i». ~. MALT LIQUORS. 301 to prevent over-fermentation, from a grain to ?> grains to the pint in quantity. The French authorities, as I nave said, believe that the use of salieylie and boric acids tends to irritate dedicate digestive organs, and to also irritate the kidneys, through which they are eliminated under their own forms. Though I have talked with a number of scientific gentlemen iu this country, few are willing to go into court and swear that this is also their opinion. It must not be lost sight of, however, that a person might at a meal take several articles of diet, each containing that which it" taken aloue would be a harmless dose, but taken together, and possibly for a consid- erable time, would prove highly injurious. The only safe way is to discard all addi- ditions to food which may possibly become a source of damage. The following is of interest as establishing a precedent for the con- demnation of articles containing salicylic acid: 1 Dr. Cyrus Edson, of the Board of Health, condemned and seized on November 11, 5,280 gallons of artificial wine in the possession of a Front street merchant. Dr. Edson reported the following as the process of manufacturing the stuff: "Dried fruits, such as raisins, currants, and peaches, are macerated with water, to which a certain amount of sugar is added. The mixture is then fermented, and when fer- mentation is considered sufficiently advanced it is checked by the addition of salicylic acid, sufficient being added to act as a preservative and prevent further fermenta- tion. The so-called wine is then clarified, flavored, and colored to cause it to resem- ble port, claret, or any desired kind of wine. The object of the sophistication is to imitate and undersell natural native wines. The use of salicylic acid as a preserva- tive is forbidden in France, as the French authorities consider it detrimental t<> health. I have consulted a number of noted chemists in this city as to their opinion concerning its use and nearly all unhesitatingly condemn it, holding that depressing effects in the nervous system would follow the daily use of the acid in small doses. it is my opinion and the opinion of Drs. J. B. Isham and J. B. Linehan, whom 1 have called on to assist in condemning and seizing the so-called wine, that the adultera- tion is a dangerous one and likely to cause sickness. The amount of acid used is about four and a half grains to the pint.'' Recent information in regard to the status of the question in France, together with a very strong argument in favor of prohibiting entirely the use of this preserving agent, may be found in the following- recom- mendation by Dr. Hartley :- Dr. Bartley, the chief chemist of the Brooklyn Board of Health, has sent a com- munication to Health Commissioner ( >tterson, of that city, on the subject of poison- ous beer adulterations, and strongly recommending that the Board take action against it. Dr. Bartley says: "During tin- year l--."> I had the honor to call the atten- tion of the Department to certain abuses in the manufacture of lager beer, s«» called, in the; course of which I said that ' the most important adulterations discovered, from a sanitary point of view, were yeast and Bodium bicarbonate.' since that time I have from time to time inspected the breweries of the cits. As this beverage has become so largely used by families, it is now kept in hoitles by many grocers. All brewers are compelled to manufacture an article for the use ( .f bottl< i -. This is pre. pared with more care, in mosi oases, on accounl of the Longer time ii is to be hint before using. Unless H be thoroughly cured and well cleared the beer will spoil before ii is consumed, by a process of fermentation or putrefaction. To the necessary care in the manufacture and the keeping of the beer for a longer time, it has become a practice among brewers to a .id salicylic acid to prc\ en( t his fermen- American Analyst I89fi, p. 116. American Analyst 1887, April 1. 302 FOOD AND FOOD ADULTERANTS. tation after the boer is scut our. I have for some time been aware of this use of salicylic acid, as well as its addition to wines, canned fruits, cider, milk, and other goods, for the purpose of preserving them from fermentation. In fact, the use of this acid is coming into such general use in foods that it is becoming an important sani- tary question as to its effects upon health when used in small quantities for a long time. There can he no doubt that in large quantities it acts very injuriously both upon the digestive processes and the kidneys. In its elimination the kidneys not rarely become acutely congested or even inflamed, giving rise to acute Blight's disease. Although a potent remedy in the treatment of acute rheumatism, it is not suitable for long adminstration, owing to the above injurious action. It requires the addi- tion of from eight to ten grains of free salicylic acid to one gallon of beer in order to prevent the growth of ferments. If bicarbonate of soda has also been added, the quantity of acid necessary to be added is much more. Three grains have recently been found in each pint of wine. Assuming that the smallest effective proportion of the acid is used, viz, ten grains to the gallon, then; art; many persons in this city who take no inconsiderable amount of this drug every day of their adult lives. The salicylic acid of the market is prepared from carbolic acid, and is frequently contam- inated with a small proportion of this very poisonous agent. This is a well known fact to all pharmacists. The sanitary question, then, rests upon the question of the action of small and long continued doses of salicylic acid, possibly contaminated with catholic acid." 11 Upon this point I think it necessary to quote here but one of many authorities. In 1881, and again in 18&J, upon the recommendation of the Central Committee of Hygiene, the French Government prohibited the sale of articles of food contain- ing salicylic acid. As protests were made against this legislation, and as these protests had led to contradictory judicial decisions, the above committee re- quested the opinion of the French Academy of Medicine. A commission created by that body of savants has recently made a report (Bulletin de l'Acad de Med., Paris, 1886, T. XVI., pp. 583 et Beq.), from which the following is an extract: 'While in persons of good health the prolonged nse of such small quantities of salicylic acid as w ould he contained in articles of food or drink treated with this substance is proba- bly not injurious to health, it may nevertheless produce very decided disorders of health in certain persons, and especially in the aged and in those who have a tenth in y to diseased kidneys or dyspepsia. Salicylic acid and its salts are eliminated by the kidneys.. They tend somewhat to check the action of the digestive ferments con- tained in the saliva, enteric juice, and pancrcat ic fluid, and hence to delay digest ion ; hence it is easy to understand that they may aggravate digestive or renal troubles." "The reporl closes with the re com mend at ion that the addition of salicylic acid or its com pon nds, even in small amounts, to articles of food or drink shall he absolutely prohibited by law This com mission found by their investigation that the quantities added to wine were aboul 8iz grains to the gallon, and to beer from twelve to fifteen gran; •■ From the facts lure Btated I am oi the opinion that it is time that the addition of sal icy lii- acid to articles of food received a cheek at the hands of sanitary authorities. I have made examinations of several different kinds of bottled beers manufactured and sold in t his ci ty, and have found a nuiuher of t hem to contain salicylic acid. The list examined contained some of the Western beers, which were also found to contain it. I would respectfully recommend that some action betaken by this Department towards the prohibition of this injurious adulteration peel fully, ■ I. ii. BAETLEY, M. D., Chitf Chemirt." MALT LIQUORS. 303 SALICYLIC ACID IX SAMPLES EXAMINED BY THIS DIVISION. Out of thirty two samples analyzed by this Division I found seven to contain salicylic acid in sufficient quantities to admit of qualitative proof, or nearly one fourth of the entire number analyzed. The serial numbersof these beers corresponding to those in the large table on page 282 are as follows: 4S01-3-5-G-1 7-23-25. These were all bottled beers, one being an imported (Kaiser) beer. Xone was found in any of the draft beers. Of the nineteen samples of American bottled beers, six contained salicylic acid, or nearly one third. These included the product of some of the largest breweries in the country, beers that are used to a very large extent all over the United States. Whether the acid is added in the breweries where the beer is made, or whether it is used by the local bottlers, I am unable to decide. In one ease I found it in the beer sold hereunder the brand of a large Western brewery, and sent direct to the same brewery for another sample, which gave no test for the acid : unfortunately 1 cannot be sure in this case that the firm in question did not know the purpose for which the sample was intended. DETECTION AND ESTIMATION OF SALICYLIC ACID. Fortunately we have a particularly delicate and characteristic test for this substance, by means of which its presence can be detected in the minute quantity of 1 part to 100,000. This is the well-known charac- teristic violet color it gives with ferric salts. The test can sometimes be applied directly in the case of very clear beers, but in most samples it is obscured, either by the original color of the solution, or by the color produced by the combination of the iron with other constituents of the liquid. There are various procedures iiiven for the separation of the salicylic acid from these constituents, so as to apply the test to it when in a pure state. Bias 1 has investigated various methods, including the previous precipitation of the beer with Lead acetate, and tin 4 removal o* the excess of lead with sulphuric acid; 2 shaking out the acidified solu- tion with ether, evaporation of the ether and testing of the residue; treatment with bone-black, washing out the latter with alcohol and ap- plying the test to the alcoholic solution; — none of which methods, lie thinks, gives SO good results as the application of the test to the urine of a person who has drank some of the beer in question. By this peculiar method of making the human body a medium of separation, he claims to make the test five times as delicate as where it is applied directly to the beer. Bomtrager 3 arrived at similar conclusions, and 1 can testify myself to its superior delicacy to the direct application to t lie beer. Muter* was probably the first I r the separation, also recommended by Aubrj .' Portele 6 precipitates the tannin, &c, l»\ a solution of gelatine and shakes up the filtrate with ether. Weigerl ; uses Jonr. prak. Ch< m, i.». 13. Zoit. Anal. ( hem. L88< E. Bobinetj Compt., n ad. 84, 1321. Weinlanbe i - :t Zeit, Anal. Chem L881, B7. /• it, Anal. Chem. 1880 I be Analyst l. 193. 304 FOOD AND Fool) ADULTERANTS. amyl alcohol as a solvent, as follows: £< 50cc wine 1 (or beer) are shaken np with 5cc. amyl alcohol in a small flask for a lew minutes and allowed to separate. The clear amyl alcohol is then drawn oft' and an equal quantity of alcohol added, with which it makes a colorless solution. To this solution is added a few drops of dilute solution of chloride of iron, which produces the violet color." The use of chloroform as a solvent is recommended by the German Imperial Commission for the establishment of methods for wine analy- sis.-' The Paris Municipal Laboratory allows the choice of four different methods for applying the test in case the ether extract does not afford satisfactory results: (l) By adding a small quantity of a dilute solution of chloride of iron to precipitate .the tannin, and subsequent extraction with ether. (*2) By precipitation of the tannin with gelatine or albumen. '. I'.y treatment with ether in the ordinary way and after the ether is evaporated the residue is again treated with a few cubic centimeters of perfectly pure benzine, the solution evaporated, and the residue from this evaporation sub- jected to the test. ( l i'.y treatment with pure chloroform. The union of Bavarian chemists has 3 adopted the method of Hose 4 who uses a mixture of equal parts of ethylic and petroleum ether tor extracting the beer or wine, as follows: u 50cc, of the beer are shaken up in a separately funnel with equal parts of ether and petroleum ether, after acidulating with 5cc. of dilute sulphuric acid. The separation follows very quickly, when the watery part is allowed to How through the stop cock and the ethereal is poured out through the neck into a small dish. After the ether has been evaporated, and also the greater part of the petroleum ether except a lew cubic centimeters, :i-l cc. of water are brought into the still warm dish. This is well stirred, a few drops of a very dilute solution of chloride of iron added, and the whole filtered through a moistened filter, which allows of the passage only of I lie watery part of the solution. On the addition of the chloride of iron the petroleum ether solution assumes a deep yellow color, due to cer- tain compounds Of the iron With the resin of the hops. In the absence of salicylic acid the filtrate is nearly water-clear with a slight tinge of yellow ; if present, even in traces, the solution takes on the well known violet color. 5 'I'd test the efficiency of t liese various methods two samples of a very dark beer known to be \'\cv from salicylic acid were taken, and to one was added salicylic acid in the proportion of .05 grams to the liter, and gome of the processes given are intended for wine, but are equally applicable to bcor, milk, fruit juioes, A o. !)!.• Weinanalyse, Komraentar, n.*. w, < >p. eil. \irh. r. iivgirn. Analyst, 18S6, I :;:. 'The tame test is (riven hv II. Taffe, Bull. ) Extracted with ether after previous precipitation with ferric chlo- ride. (7) Extracted witli equal parts of ethylic and petroleum ether. (8) Extracted with ether, the solution allowed to evaporate sponta- neously, and the residue extracted with benzine. These tests, tried on the beer containing .05 grams to the liter, gave results which ranged them in the following order of succession, accord ing to the st length and brilliancy of the test: 8, 5, 7, G, 2, 1, 4, 3. In methods 5 and the length of time required to filter the solutions con- stitutes an objection to their use, The same tests applied to the beer containing .do,") grams to the liter gave the test only in the case of Nos. S and 7, the former being the better of the two. The same series of tests were applied to a red wine, with very similar results, so I have adopted method No. 8 in all the work done on beers and wines, and would recommend cither that or No, 7, both of which give a perfectly bright, water-clear solution, in which the slightest tinge of violet color is plainly visible. QUANTITATIVE KSTHIATION. While the qualitative determination of salicylic acid is so delicate and easy of execution, the quantitative estimation is unfortunately a tedious and unsatisfactory operation, in the small quantities in which it is found. This is an argument in favor of the entire prohibition of its use in foods in preference to the restriction of the quantity to be used. The determination may be made by the same method as described above for the qualitative test, Simply making the extraction complete. One hundred cubic centimeters of the beer or wine are taken, acidified with a few drops of hydrochloric acid, and extracted with three succes- sive portions of ether of 50co. each j these are mixed and the whole allowed to evaporate Spontaneously. The residue from this evapora- tion is heated for an hour on the water bath to drive off volatile acids, and treated with L50cc. of pure benzine, which is allowed to stand in contact with the residue for t w cnty-four hours, when it is drawn oil" care- fully and the residue again treated with ^Ahv. of benzine, which is added to the fust portion. This 200CC of benzine is then made up to 50 with absolute alcohol, and titrated directly with a decinormul solution of soda, previously standardized by operating upon a similar mixture 306 FOOD AND FOOD ADULTERANTS. The acid may also be extracted by treatment with successive portions of chloroform, which is carefully decanted, the solution evaporated, and the crystallized salicylic acid weighed. 1 A. Kemoiit 2 published in 1881 a method for the colorimetric estima- tion of salicylic acid, which was modified by Pellet and De Grobert 3 in the following manner: A series of uniform test-tubes are prepared about 20cm. in height and 15mm. in caliber, to which are added, successively, lcc, 0.75cc, 0.5cc., 0.4cc., 0.3cc., 0.2cc, O.lcc. of a solution of 1 gram of salicylic acid in 1 liter of distilled water, and the volume in each tube brought to lOcc. with distilled water. To the first tube is added three drops of a di- lute solution of ferric chloride (1005 to 1010 specific gravity), in the second and third two drops, in the others one drop. The last tube may be simply stirred with a glass rod which has been dipped into the iron solution. One hundred cubic centimeters of the beer or wine to be tested arc now taken and shaken up with lOOcc. of ether, and five drops ILS() 4 of 30° 15., allowed to stand, carefully separated, and this operation re- peated twice. The ether is quickly evaporated off in the water bath, the residue brought into a porcelain evaporating dish of about 0-8 cm. di- ameter, the flask washed out with a few cc. of ether and the dish placed in an air bath heated to about 50° C. to drive off the ether completely; 1 ,5cc. of a solution of soda is then added, of such strength that lOcc. con- tain 0.1 grains Xa_.< ), which is sufficient to saturate about 0.2 grams of salicylic acid, equal to a content in the sample of 2 grams per liter. If the residue is still acid after this addition, it is due to acetic acid. By evaporating to dryness this excess can be driven oil while the salicylic acid is retained, as it is able to displace acetic acid from its salts. The residue is now treated with live drops of ILSO4 of 30° !>., and then with 20cc. <>f benzine, and the whole filtered; lOcc. of the filtered benzine so- lution is brought into a test-tube of similar dimensions to those men- tioned above; LOcc. distilled water and one or two drops of the dilute ferric chloride solution added, and the contents well shaken. If sal- icylic acid is present it is all taken up by the lower watery portion and the color may be compared with that of the standard tubes. If it agrees in intensity with one of these, the calculation is very simple. Suppose, lor example, it agrees with the fourth tube, which contains in the lOcc. of liquid 0.0004 grams salicylic acid, then the LOoc. of benzine solution also contained 0.000 1 grams, and the 20cc. from which it was taken contained OOOOS grams in lOOcc. of the wine, or .008 grams to the Liter. The authors of this method found on applying it to wine to which a known quantity of salicylic acid had been added, that only 93 per cent. Of the amount added was found, so their results were divided by 03 on that basis, With tins modification they obtained from two samples of ^.- two methods are employed in tin- Municipal Laboratory of Paris. Jour. Pharm. Chiin. [5], I, 34, Chem. Cent., 1881, '"<■'>. opt. Rood, a:;, 278, Chem. ( ent., 1881, 711, MALT LIQUORS. 307 wine to which had been added, respectively, 0.034 and 0.126 grams per liter COST and 0.123 grams. M; Remont 1 also devised, in 1882, what might be called an empirical method for the estimation of the quantity of salicylic acid added to wine or beer, which would doubtless prove very convenient in case its use were limited by law to a certain definite quantity, as follows : In a liquid, similar to that which is to be tested, is dissolved a known quantity of pure salicylic acid; of this standard liquid 50cc. are taken and well shaken with 50cc. of ether, and allowed to separate] 25cc. of the ether are taken in a ilat dish and subjected to evaporation at a temperature below boiling, in the presence of lOcc. of water 5 when the ether has disappeared, the water is poured into a graduated cylinder and its volume made up to 25cc. with the washings of the dish. This solution contains the same proportion of salicylic acid as the standard; lOcc. of the liquid to be analyzed are then taken and shaken with lOcc. of ether; occ. of the clear ether are taken, evaporated with Ucc. of water, and the residual liquid made up to 5cc. with the washings of the dish, as above. Two tubes, each graduated to 30cc, are taken, and into one is intro- duced occ. of the standard aqueous solution as obtained above, and into the other the 5cc. obtained from the sample for analysis. To each tube is added the same quantity of a i per cent, solution of ferric chloride, avoiding an excess. The comparison of the two tubes may then be made, and the process can be made quantitative by diluting with water, or other colorimetric methods. The author insists upon the necessity of taking, as a means .»i' compar- ison, a liquid of the same nature as the sample for analysis, as the foreign matters which ether dissolves from wine, beer, or cider alter the delicacy of the color test. si LPHITBS. The use of sulphurous acid as a preservative agent in beer and wine, either in the form of soluble sulphites, liquid sulphite of lime, or sulphur fumes, is not at all recent. It is one of the oldest preservatives known. Together with other chemical preservatives its use is forbidden in France, and the German authorities include it with boras as an agent whose physiological effect is still too little known to allow of its indis- criminate use. Jt is also sometimes introduced into beers by the hops, which are very generally preserved by means of sulphur fumes. The Bavarian authorities allow its use in sulphuring barrels and hops, AS will be seen when their method of analysis is described later. Of course the quantities brought into the beer in this way are very small. The qualitative test, which is given by many of the books on the sul» jeet,' \ iz. the reduction of the sulphur to hydric sulphide gafl h\ means of nascent hydrogen, is entire!) erroneous, as I have proved bj experi mpt. Eteud Konig, for instance, ]». U0; Dietzsch, p. 1 308 FOOD AND FOOD ADULTERANTS. ments made upon the various albuminous constituents of beer with the saiiir test. Hops (known to be free from S0 2 ), malt, and even ground barley, treated with hydrochloric acid and zinc gave a very distinct black- ening of lead acetate paper in the course of fifteen minutes, and the teal applied to the beers examined gave a distinct reaction in every case. I concluded from the above-described experiments that the J\> S came from the sulphur contained in the albuminous bodies of the grain, which was reduced by the nascent hydrogen. Blank experiments with the reagents used gave no test for sulphur. Since I made these experi- mentfl similar conclusions were reached by M. von Klobulow, 1 who found that sulphur was reduced from any of its compounds by nascent hydrogen, and so complete is this action that he has made it the basis for a new method of estimating sulphur. It was probably by this test that sulphurous acid was found in very old wines, as has been reported. The method of detecting the presence of S0 2 by its oxidation to II-.. SO, is probably the best, and can be employed very successfully for the quantitative estimation also. There are various methods in use for affecting the oxidation, as well as for the subsequent determination of the sulphuric acid formed. In the method employed by the Paris Mu- nicipal Laboratory the beer is acidulated with sulphuric acid, and a current of pure carbonic acid gas is drawn through the liquid and then into a solution of chloride of barium mixed with iodine water. If SO., is present, a precipitate of sulphate of barium forms in tin* latter mixture. Other oxidizing agents may be used instead of the iodine. Wartha- nsed nitrate of silver solution for a qualitative test ; bichromate of pot- ash furnishes a very convenient agent, and the solution of it may be made standard and titrated afterwards to determine the extent of oxi- dation. I have used permanganate of potash with very good results for a qualitative test. But probably the best method for both qualitative and quantitative determination is that used by the union of Bavarian chemists, which I have employed in testing the samples examined. It is as follows: lOOcc. of the liquid to be examined are acidulated with phosphoric acid, and distilled in a stream of carbonic acid gas, and the distillate received in a flask containing 5cc. of normal iodine solution. After the fust third IS distilled Off, the distillate, which should still contain excess of free iodine, is acidified with hydrochloric acid, heated, and barium chloride solution added. If a precipitate of more than 10 milligrams is obtained in the barium solution, the wine or beer contains SUlphurOUS acid in excess of the legalized limit. (The allowance of 10 milligrams of barium sulphate is made to admit of the hops being sul- phured.) In using this method I have found it necessary not only to have tin- delivers tube from the condenser dip into the iodine solution, hut also to attach a mercury valve to the flask in which it is received. /.it. An.il. < 'In-ill . 25, L53; Cbeui. News. L886, i; richte d. Deutsch. Chom. Gesell. l">, »••">?. MALT LIQUORS. 309 A few of the samples examined by this test gave a slight turbidity with barium chloride, viz : Serial Xos. 4804-G-10-13 aud 14, while only one, No. 4S15, gave sufficient precipitate to justify the assertion that a sulphite had been added to it. I have not been able to find any re- corded instance of sulphurous acid being found in American beers. BORAX. This agent, although used very extensively in preserving meats, veg- etables, and canned goods, does not seem to have been applied to malt liquors to any great extent, although it has been found in wines. Its use is prohibited in France and Germany. The test for boracic acid is best applied to the ash. If this is rubbed up with water acidulated with a little hydrochloric acid and a piece of turmeric paper dipped into the solution and then dried, it will show a peculiar reddish tint if borax be present. For a very delicate test a large quantity of the liquid to be tested may be evaporated to a sirup, with a slight addition of sulphuric acid, the residue extracted with alcohol, and the latter ignited. The edges of the flame will be colored green if borax is present. None of the samples examined gave any test for borax. In conclusion of the work on preservatives, it may be noted that it was done during the cold weather of January, February , and March. It is quite probable that during warm weather the use of preservative agents is still more general than shown by the analyses. MINERAL ADDITIONS. The presence of lead, copper, or zinc, sometimes observed in malt liquors, is due usually to the use of brass faucets or lead pipes by the re- tailer in drawing off the liquor or in tilling bottles. The amount of these metals taken up by acid liquors in this way is quite small usually, but may be considerable if they are long left in contact with the metallic surface. Thus the flrsl glass drawn from a faucet in the morning is apt to contain considerable copper and zinc in solution. In Paris the appa- ratus used for drawing beer is subject t<> supervision, and a frequent cleansing and proper kind of material is insisted on. The Brooklyn 1 >e partmenl of Health issued an order iii L88C prohibiting the use of unpro- tected brass faucets in drawing beer, but its enforcement lias not been insisted on. 1 Analyses made for the board by Otto Grothe of ales drawn through pnmps showed small quantities of copper, zinc, and lead in every Ca£ Alum is sometimes ased as a clarify Ing agen t in the brewing of beer The method of detecting the presence of the metals in liquors need not he dwelt on here It is best performed in the ash from a large quan- tity of the suspected sample. 1 Annual Report Dept. Health, Citj of Brooklyn, 1886, p. B7j and 1887, p •id. 1460— No. 13, pt 3 t 310 FOOD AND FOOD ADULTERANTS. BICARBONATE OF SODA. This salt is added to beer for the purpose either of correcting an undue acidity of the beer, resulting from improper brewing, or of imparting to it an increased "head," or content of carbonic-acid gas, or for both pur- poses. The salt is decomposed by the free acid of the beer and the gas liberated, lactateaudacetateof sodabeingleftdissolved in the beer. This seems to be purely an American practice; at least I have failed to find any mention of it in European authorities. Some of them mention the use of marble dust or magnesia for the correction of acidity, but very little consideration is given to the subject. In this country, however, it seems to be very widespread. The following extracts are taken from a paper read by Otto Grotlie, Ph. D., 1 before the American Society of Pub- lic Analysts : l The Health Department of the city of Brooklyn has for some time carried on inves- tigations with reference to the brewing of lager beer as practiced in that city. The peculiar cathartic effect of some of the Brooklyn beers seemed to indicate the presence of some substitutes, principally for hops. The analysis of such suspicions beer failed, however, to reveal anything of importance, either on account of the absence of such substitutes or because the quantities of beer used were too small. Before going to the ex- pense of purchasing a keg or two from each brewery for the chemical laboratory, Dr. Bartley thought it to be the best to have the breweries, in the first place, inspected. These inspections resulted principally in the discovery of a variety of substances used by beer brewers as clearing and improving agents, the latter being considered the most objectionable. They were sodium bicarbonate, tartaric acid, cream of tartar, isin- glass, or gelatine, glucose, grape sugar, juniper berries, and salicylic acid. Sodium bicarbonate is a substance more regularly used by brewers. * * * The opinion of the brewers about the necessity of this addition is \ cry much divided; while some believe it to be utterly necessary, others say they would rather do with- out it, as it causes them a heavy expense. They all say. however, they cannot avoid it, because the public wants a perfectly neutral beverage. There is beer in the mar- ket which has no addition of bicarbonate. * * * The quantity of soda added varies very much, and we may say in proportion to the quantity of acid contained in the beer. This quantity of acid in the beer depends upon the know ledge and the at- tention of the brewer. Thus we find that breweries which have (lean, well-venti- lated, and flushed cellars, in which refrigerating machines are in use, and which air conducted in a scientific way byanexperl foreman, can afford to sell their pro- duct with less than one-third of the quantity Of BOdic bicarbonate used by smaller concerns which are not so well conducted and whioh have not the facilities of their larger compel itors. The largest quantity of bicarbonate used is about •„' | ounces to t lie keg, or quarter of a barrel. The size Of a barrel varies from :'.l | t<> :'.:'» gallons, according to the age, the older kegs becoming smaller by the contraction of the wood. A keg, therefore, con- tains 8 gallons of beer, or 64 pints, which is considered equal to about a hundred glasses as sold in the beer saloons over the counter. A glass of beer, therefore, contains in some cases three-fourths of a gram of bicarbonate of soda; and as a moderate beer drinker will, under certain circumstances, for instance in hot weather, drink abonl t wenty glasses of beer a day, he takes about L5 grains, or 25£ grains of bicarbonate of soda with it. A heavy beer drinker— say, a laborer who works outdoors and w ho bu\ s the beer by the pint-may consume as many as forty glasses a day , and he takes an ounce of bioarl ate <>f soda with it. The smallest quantity of bicarbonate of Ann. Rep. Dept. of Health, City of Brooklyn, L885,p.92. MALT LIQUORS. 311 soda used in onr breweries is 1 ounce to a half barrel, and the difference in the effect of that addition is a very remarkable one, the beer tasting slightly acid. There cannot be any doubt that large quantities of bicarbonate of soda regularly introduced into the stomach are detrimental to the health. Inasmuch as the lager beer is used as a food by many people, it would be greatly appreciated by intelligent beer- brewers and beer-drinkers if the use of bicarbonate of soda could be regulated by the authorities, or, if possible, entirely abolished. By such regulations the un- clean brewer would be compelled to either keep his brewery clean, or go out of the business altogether. Such regulations should also be extended to the quality of the metals of the apparatus used in the different brewing processes, so that to the Amer- ican lager beer the same name can be given as to the German beer, whieh Justus von Liebig called " liquid breed." There are several rather misleading statements in the above. Dr. Grothe says in the first place that "the public wants a perfectly neutral beverage," which is open to considerable doubt ; and again, " the small- est quantity of bicarbonate of soda used is one ounce to a half of a bar- rel, and the difference in the effects of that addition is a very remarkable one, the beer tasting slightly acid." If this latter statement is taken in a strictly chemical sense, it is rather paradoxical, fora bicarbonate added to a liquid of course tends to make it alkaline. What is meant bv its tasting slightly acid doubtless is that it acquired a pungency to the taste on account of the liberation of carbonic acid gas from the bicarbon- ate by the free acid existing in the beer. One of the beers I examined (No. 4810) was actually alkaline in reaction from excess of added bicar- bonate, and the taste was far from being agreeable. I would hardly take so decided a stand as Dr. Grothe in regard to the injury done to the health of the beer-drinker by bicarbonate of soda per sr. It may be necessary to explain to a non-scientific reader that the bicarbonate does not remain in the beer as bicarbonate, unless there is an amount added in excess of the quantity of free acid present in the beer. This free acid (mostly acetic in soared beers, but due chiefly to acid phosphates in normal beers) combines with the bicarbonate, set- ting free carbonic acid, and forming acetate of soda and basic phosphate which remain in solution. The reaction is very similar to that which takes place in using baking powders for cooking purposes, except that in the latter case tartrate of soda and potash (Bochelle salts) IS left in- stead of acetate and phosphate of soda. Where bitartrate of potash is added to the beer along with the soda (as sometimes occurs according to the Brooklyn report) the reaction is precisely the same. In these days of the almost universal consumption of baking powders there is doubtless enough alkaline salts thrown into a man's stomach with his food without pumping them in with his drinks as well. At all events there can be but little question of the propriety of prohibiting the use of bicarbonate of soda in beer. It is entirely unnecessary and foreign to the production or preservation of pure beer. Moreover, its use Berves to cover up and hide the effect a <»f poor brew ing and improper storing or refrigerating, and should be prohibited from this cause alone if there were no other. 312 FOOD AXD FOOD ADULTERANTS. DETECTION. The detection of the addition of very small quantities of bicarbonate of soda to beer is by no means an easy matter when the constant pres. ence of soda salts in beer ash is considered, and the very variable con- tent of alkali in the waters used for brewing purposes. The ash of beer is of very variable composition, being obtained in part from each of the principal constituents which enter into the preparation of the drink, viz, the malt, the hops, and the water used in the brewing. The con- tent of soda (Xa 2 0) in the ash varies in different published analyses, from less than 4 per cent, up to 35 per cent, of the ash, 1 and this without a sufficient proportion of chlorine to account for the large per cent, of soda as salr. The presence of any considerable quantities of carbonate in beer ash, however, is abnormal, and indicates the addition of bicarbon- ate of soda to the beer, the acetates, lactates, &c., formed from it being converted into carbonates by the process of incineration. So far as I have been able to ascertain, no carbonic acid has ever been found in the ash of normal beer, its alkalinity being due to the presence of alka- line phosphates. I have found no statement as to whether the ash of normal beer reacts acid or alkaline in any of the books on the subject except Eisner, 2 who says it reacts acid. This must certainly be a mis. take, for the ash of every sample I examined gave a strong alkaline re- action, requiring from 5 to 3.5cc. of deci normal acid for the neutraliza- tion of the ash from lOOcc. of beer. Ilassall' says, on the other handi "the alkalinity of the ash must be estimated" in determining whether some alkaline earth or alkali has been added. In order to investigate this question I procured a sample of beer made in Lafayette, Ind., which was guaranteed to contain no bicarbonate <>i soda, and which, from my knowledge of the parties through whom it was obtained, I have every reason to believe to be a sample of perfectly pure beer. 1 The complete analysis of this sample was as follows: Specific !_ r t;ivity Per cent alcohol i>.\ weight Do. alcohol by volum i i • aol Do. reducing sugar .i^ maltose Do. :i--]i .... ! >■>. fixed acid as lactic 1)<>. volatile acid aa acetic Do. phonphoric arid l »" c ii .".mi- acid N< al polarization 1.0201 :: 72 I ..I l. i." .201 Several portions of LOOcc each were taken, various quantities of bi- carbonate of soda added, and after solution each portion evaporated Wolff, Aaohen-Analysen, p. ''■'> Pag< 706. 1 A small qaanl it \ of rice grH was a Imii led to have been used in i i ^ aanufactUr MALT LIQUORS. 313 to dryness and burned to ash. The alkalinity of the ash vras then as- certained, with the following results : No. 1. No. 2. No. 3. No. 4. Amount, in grams, of bicarbonate added None .1 .5 Number of cubic centimeters decinormal 1.0 30. From these results it will be seen that the alkalinity of the ash shows very plainly the addition of considerable quantities of bicarbonate, but small additions would not be detected in this way. Again, the books state that the addition of bicarbonate of soda can be recoguized by the strong effervescence of the ash with an acid. This statement is based enurely upon theoretical grounds, which have been shown by later in- vestigations to be fallacious. When the acidity of normal beer was sup- posed to be due chiefly to lactic acid, the formation of lactate of soda, which would be converted into a carbonate on ignition, would, theoret- ically, make an ash which would effervesce strongly with acid. But now that it is known that the acidity is due to acid phosphates, it is easily seen that the addition of bicarbonate would only tend to the produc- tion of neutral or alkaline phosphates, which would give no effervescence with acid. This is shown by experiments I made with the sample of normal beer. Several portions of lOOcc. each were taken, and different quantities of bicarbonate of soda added, and when solution had been effected the beer evaporated, and the residue carefully incinerated. The test for the presence of carbonate was made very carefully, by pour- ing a few drops of water on the ash, and turning the whole into a test- tube containing dilute acid. No Amount bicar- bonate of soda added. Remarks. 1 .- i m$. No effen escence. Da !>■>. Slight effei \ ■ - Strong effervescence. 2 .1 .2 .:. 1.0 :j 4 It will be seen from the above t hat there was no carbonate in the ash until sufficient bicarbonate was added to the beer to neutralize all its acidity, leaving an excess of bicarbonate in the beer. In Nos. i and 5 the beer reacted alkaline before evaporat ion. 314 FOOD AND FOOD ADULTERANTS. The same beer was allowed to stand until it had become quite sour and spoiled, wheu the above set of experiments was repeated, with the following results : Xo. A mount bicar- bonate ad- d.-.l. Remarks. 1 grains. 2 . \ Slight effervescence. . 2 Strong effervescence. Do. 1.0 3 4 5 From the above results it would seem that the bicarbonate united by preference with the acetic aud lactic acids formed rather than with the acid phosphates of the beer, though it would require more experiments on the subject to thoroughly establish this point. If such is the case, however, it will be possible to detect the addition of bicarbonate to a beer that has soured, though not to a normal beer. The smallest quan- tity used in practice, according to the Brooklyn report, is one ounce to a half a barrel, which would be about 1 to 2,000, while the addition of .1 gram to lOOcc. would be 1 to 1,000. Girard 1 gives as a test for the addition of bicarbonate of soda to ciders the following procedure : Decolorize with bone black, evaporate to dryness, treat the residue with alcohol, which dissolves the acetates, which can be detected in the alco- holic solution. I have tried this test with very indifferent results, as 1 hud the alcohol dissolves so much other matter from the dried residue that it is difficult to detect the presence of acetic acid in small quanti- ties. The distillation of the beer in a current of steam 2 after the addi- tion of phosphoric acid offers a better method for the separation of acet ic acid, which may be searched for in the distillate, and if found to be present in any quantity, while the acidity of the beer itself is normal or below normal, the addition of bicarbonate of soda will be pretty well established. In this way I established the fact of the addition of bicar- bonate in Nos. 481 1 and 4816, which were the only samples of which 1 could be positive; and although I strongly suspected several of the other samples, owing to the difficulties of the test 1 would not pronounce positively upon them. SALT. A variable quantity of chloride of sodium is a normal constituent of all beers, being derived principally from the w;iter use"! in the brewing. Even a slight further addition ol* suit might be deemed admissible to properly "season" the beer to the taste, just as breadstuff's are treated. .Many brewers, however, are in the habit of adding a large quantity, either for the purpose of covering up some object humble taste, or of in- creasing the thirst of the consumer. The English Government places Etopoi i I'.ii i-- Municipal Laboratory ■ andex " Free volatile aoich in wlnea," p ige 342. MALT LIQUORS. 315 the limit of chloride of soda which might come from the normal con- stituents at 50 grains to the gallon, or about .086 per cent., and treats any excess of that amount as evidence of an improper addition. This standard is undoubtedly a very generous one. Dr. Englehart found quite a large number of the samples examined by him to overstep the limit of 50 grains to the gallon, one sample containing as high as .338 per cent. Of the samples examined here none were beyond it. ESTIMATION. The estimation is very readily carried out on the ash, either gravimet- rically or by a standard solution of silver nitrate with potassic chro- mate as indicator. For careful work the ash should be simply charred, so as to avoid loss of the chloride by volatilization, and the charred mass extracted by repeated additions of small quantities of hot water. CLOUDY BEER. Cloudiness in beer is sometimes due to the separatingout of albuminous matter from changes in temperature, but usually to (he presence of yeast, the fermentation not having been complete. This condition of things is beat detected by means of the microscope, which shows the presence of quantities of yeast cells, and, in case other fermentations have set in, of their characteristic bacteria. u Yeast-cloudy" (hefe t rubes) beer is considered unhealthy in Germany, and it is considered one of the qualifications of a good beer that it shall be absolutely bright and clear. An extensive investigation of the unhealthfulness of yeast-cloudy beer lately made by Dr. N. P. Simonowsky l in Pettenkot'ers laboratory, who found that such beer had a disturbing effect in both natural and artificial digestion, producing in persons using it obstinate catarrh of the stomach, which persisted for some time. Both Simonowsky and Pet- ten kofer conclude that the sale of yeast cloudy beer should be prohibited. The Bavarian chemists at their last meeting at Wiirzburg, in August, 188G, adopted the following resolution in relation to yeast-cloudy beer: Beers which are incompletely fermented for use must be entirely free from yeast; that is, must not contain yeast in acloudy suspension. Zrit. fur t' the Statistical S tdoa, 1885.] Countries. Production. Couir Produ< tion. /;/ ( y« rial gallon*. iflon*. Algeria 160! oou : States Italv 000 h] 290 000 ._._. o Spain Austria Bnngary Pd t ugal Roumania. 15, 1 11,0 1 U 77. 01 00, 000 Total . •J. 185, 588, 77 J Switzerland 319 320 FOOD AND FOOD ADULTERANTS. PREPARATION OF WINE. The growing of grapes for wine and the proper treatment of the juice for its conversion into wine have formed the subject of numerous trea- tises, that branch of technology having received a great deal of attention and study in countries where it is carried on. Only a short sketch of the leading features of the process can be given here, necessary to a proper understanding of the product itself. Wine is properly the pure fermented juice of grapes ; its composition is very variable, and the differences in the varieties of grapes used admit of almost endless modifications of the product obtained from them. Moreover, many other conditions affect more or less the composition of wine, as the nature of the soil, the climate, the method of cultivation pursued, the weather during the particular season when the grapes were ripened, &c. Thus the same variety of grapes when grown under dif- ferent conditions of soil, climate, &c, produces different wines, and even in the same country the same variety of grape produces wines varying considerably in different seasons. The most important constituent in the grape is its sugar, from which the alcohol is formed, so as a general rule the grapes are allowed to be- come fully ripened before they are removed from the vine. The first step is the production of the must. To this end the grapes are first bruised and crushed, either by the aid of machinery or by the more primitive but very effective method of trampling them by the feet of men. In some cases, and for very line wine, the woody stems are re- moved from the crushed grapes (dSrdpage) . In other cases, especially in white wines, they are left, their contents of tannin making them a de- sirable addition to the grapes. To obtain the juice the grapes are sub- jected to pressure. The amount obtained varies with the means employed, the kind of grape, &C., but may be stated at about 00 to 70 per cent, of the weight of the grapes. For red wines the juice is allowed to stand in contact with the skins a variable length of time until it has acquired from them the desired depth of color, and in this case the fer- mentation commences before the juice is expressed. All musts contain pretty much the same proximate principles, their differences being due solely to the relative proportions of the different constituents. Briefly Stated, these constituents are as follows: 1. Saccharine matter (chiefly dextrose), which may constitute as high as 25 to .'50 per cent, of the must. 2. Albuminoid matter. 3. (lummy matter, pectin, &C 4. Extractive matter, illy defined substances, comprising the color- ing matters, if any, the flavoring matters, &c. 5. Organic acids and their salts, comprising malic acid (especially in bad seasons), a slight trace of tannic acid derived either from the stems or skins, and tartrates of potassium and calcium. 0. Mineral matters: Phosphoric, sulphuric, hydrochloric, and silicic acids combined with potassium, sodium, iron, and magnesium. WINES. 321 7. Water, 70 to 90 per cent. The must is fermented in suitable vats of wood or stone, according to the usage of the country 5 the fermentation is produced spontaneously, that is, by genus accidentally introduced into it from the air or on the surface of the grapes themselves. If the fermentation does not take place promptly it is started up by introducing into it a supply of yeast- cells from some must which is already in a state of fermentation. Some- times a small quantity of must is fermented in anticipation of the vint- age season as a "sponge," its fermentation being first induced by a small quantity of well washed beer yeast. The use of albuminous yeasts, -uch as bread yeast, &c, is generally avoided as much as possi- ble, however, as tending to produce lactic and acetic or other objection- able fermentations entirely incompatible with the production of a wine with a delicate flavor. The temperature at which the fermentation is carried on has a very decided influence upon the character of its product, and the practice differs in different countries in this respect. In California, Spain, South of France, Austria, and Hungary fermentation is conducted at a com- paratively high temperature, L5° to 20° C, while in Germany a low tem- perature, 5° to 15° C, is employed. As with beer, the yeast of either variety of fermentation, high or low, reproduces the same kind of fer- mentation in m nsts to which it is added, but the subject of the different ferments, as applied to wine, has Qot been so carefully studied as with beer. The high fermentation is said to give a wine rich in alconol, but lacking in bouquet, while the reverse is the case with the low fermenta- tion. The duration of the fermentation varies with the temperature, the amount of sugar to be transformed, &cj the completion of the process may be known by the cessation of the die nent of carbonic acid gas and by the diminution of the specific giavity of the liquid, SO that the areometer marks zero or I After fermentation is complete, the wine is drawn off from any sedi- ment it may contain into casks or barrels, when- a second slow ferment- ation takes place, continuing sometimes several months. When it is over, the wine is ••racked off" into fresh casks, which are closely bu up. The operation of racking off may have to be repeated several times, aial it issometimes necessary to add isinglass, or other gelatinous material, which m clarify the liquid, acting on the tannin which it contains. This operation is called "fining." CHANGES PRODUCED Bl IT.h'MlA l.\ll<>\. The principal changein the chemical constitution of the must pro- duced by fermentation is the conversion of the Bugar into alcohol and carbonic acid. One hundred parts of sugar prod nee oil parts of alcohol, in round numbers. All the sugar, however, 1- not converted into alcohol and carbonic acid ; a small pai t 1^ converted ID BJ me and BUCCiniC acid. 322 FOOD AND FOOD ADULTERANTS. The bitartrate of potash, being insoluble in alcohol, is gradually de- posited as the content of alcohol in the wine Increases, and forms the substance known as u argol" or crude tartar. This distinctive constit- uent, tartaric acid, constitutes the superiority of grapes, over other fruits for wine-making purposes, the comparative insolubility of its acid salts furnishing a means of removing the excess without the addition of other chemical agents. Other changes take place, especially during the slow second ferment- ation, not so well defined or so well understood as those mentioned, but of great importance in their relation to the quality of the final prod- uct. These changes, which continue after the fermentation has ended, constitute what is called the "ageing" of the wine and produce its " bouquet" or flavor, generally attributed to the etherification produced by a slow action of the acids upon the alcohols. Wine improves with age, but there is a limit after which it degenerates again and loses its flavor. METHODS FOR "IMPROVING" WINES. In France and Germany several methods are in use for increasing the yield of wine or improving its quality. These are especially resorted to in unfavorable seasons, when the want of sufficient sun prevents the formation of enough sugar in the grape and the proportion of acid is high. ChaptcUization consists in neutralizing the excess of acidity in the must by the addition of marble dust, and increasing the saccharine content, by the addition of a certain quantity of cane sugar, which the vintners sometimes replace by starch sugar. In this process the quantity of the wine is not increased, but it becomes richer in alcohol, poorer in acid, and the bouquet is not injured. It is much used in Burgundy. Qallization, which was invented by a German, Dr. Lud wig Gall, has for its object the production of a standard must, which shall contain a definite proportion of acid and sugar. This is brought about by the analysis of the must and the addition to it of water and sugar, the quantity to be added being ascertained by reference to tables. Petiotization. — This process, which takes its name from lYtiot, a pro- prietor in Burgundy, ia carried out as follows: The mare from which the juice has been separated as usual by pressure is mixed with B solution of sugar and water, and the mixture again fermented — the second steeping containing, like the first, notable quantities of bitar- trate of potash, tannic acid, &C, which are far from being exhausted by one extraction. The process maybe repeated several times, the different infusions being mixed. This process is very largely used in fiance, and i s said to produce wines rich in alcohol, of as good bouquet as the original wine, and of good keeping qualities. It is not allowed to be Bold there, however, as natural wine. To what extent these met hods obtain in this country I am unable to state, it is probable, however, bh it they arc but little used, as the principal l;i ult found w ith American wines is their deficiency in bouquet, WINES. 323 not in their content of sugar. The detection of wines made in any of the above-mentioned ways is rather a difficult matter chemically, and re- quires a knowledge of the composition of the pure product only obtained from large numbers of analyses, extending over many years; which data, although existing in abundance in European countries, are, as yet, lacking here, owing to the comparatively recent development of the in- dustry and the small amount of work done on the subject. PRESERVATION OF WINE. The method par excellence for the preservation of wines is Pasteuriza- tion, already alluded to in this report on malt liquors. Thetemperature employed is from 50° to G5° C, and serves to completely destroy all vegetable life in the wine. When a process so unobjectionable in every way answers its purpose so admirably, it furnishes an additional argu- ment in favor of the legal suppression of all chemical means of arrest- ing fermentation by the use of antiseptics, &c. In regard to the use of antiseptics for the preservation of wines, I cannot do better than to give the opinion of Prof. E. W. Hilgard, of the University of California, who has probably done more than any other one man towards placing the wine industry of California upon a scien- tific basis, and whose work, published in the Bulletins of the State Ag- ricultural Experiment Station, I shall have frequent occasion to refer to in the course of this investigation. 1 Addition of antiseptics. — Ah before stated, any of the fermentations above referred to may be stopped by the action of the substances known as disinfectants, antiseptics, or poisons. It should be unnecessary to argue regarding the admissibility of addi- tions coming properly under tin- Latter designation; yet it is true that in Europe snch additions bays not anfrequently been discovered in wines that, if left to themselves, would soon have become unsalable. It is not easy to draw the exact line between poisons proper and those substances of which the nse to a certain degree, and in a certain way, may be considered admissible for the purpose of stopping undesirable fermentations in wines. There is, however, one point of view which covers the w hob' ground in connection with the nse of wines for hygienic purposes, namely, that whatever impedes fermentations also impedes digestion, which is ftselfin a great de- gree a process of fermentation. The habitual use of wines containing antiseptics will, therefore, inevitably result in functional derangements; and this i-, >o well un- derstood that in Europe the extreme amounts of those allowed at all is strictly lim- ited bylaw. Thus in the ease of saZpasrie acid, one of the germicides most commonly employed, partly in the form of the acid itself, bn( more commonly in that of plaster (sulphate of lime) added to the grapes, or to the wine itself. The tartaric acid of the wine is thus partially or wholly replaced by the sulphuric, tartrate of lime being thrown down ; and thus badly made wines may be prevented from passing onward jnto the improper fermentations, and becoming undrinkable. 8aliojflte Bargondy ... 11.2 23. r> min. : 15.6 10. 4 20 7 old. Wirns one year old. Wines tllle, old. Alcohol (max. lo 9 2.17 1. 6-3. Bordeaux, ordinary. Bordeaux, superior. Vim de I'Herault, (n<>t plastered). Vins de I'Herault, (plastered). Aramon (plastered) 9.4 '.'. 1 7.1 2.3 16 4 2.15 2. :-r>. 6 4. 9-5. 1 4. "J min . Alcohol (max 8.7 10.1 19.0 10. .'{ 20.0-25.0 10.0 24. n 6. 5-7. 6 2.2 1. 7-3. 5 3. 2-4. 6 2.95 min. l.'.U. Extraol (max, 23.0, min. Kid). 12. i 10.8 7. B (1876). Narbonn es (not : iii i. 18.8 2. 0-3. Aloohol (max 1 1.0 min - (1876). 14. 8 11. J 10.7 2. 1 (1876). Vins de la Maim- . 2i l 1.8-5.3 Alcohol (max 1 1 0, min. 6.7). Alcohol ■■■ Chablis (8 months). 7 Bztrai t mi 1 mm li :. " H;,i)—No. i;;, pt, 326 FOOD AND FOOii ADULTERANTS. The following table of the average composition of wines of various u. s. w. : Averag< composition of the wines of all Country. > America (Virginia; . .. Australia Africa Minor Asia Crimea Greece Spain Italy Sicily trrance Switzerland Austria 1. Lower Austria 2. Stvria 3. Tyrol 4. Miihren 5. Bohemia C. Camiola 7. Hungary 8. Transylvania . '.'. Bolavonia 10. Croatia 11. Dalmatia Germany 1. Saxony 2. Silesia :s. lioeel-Saar . .. 4. Alirgegend . . . 5. Jtlieingau 6. Bheingan-Berg str 7. Palatinate 8. Pranoonia !t. Wiii ti-mburg . 10. Baden It. Alsace tan hinds. Riesling Trammer Bul&nder Gutedel Weiasherbsl Bnrgunder. Clei aerblan Specific _ 1!) 11 154 4 38 72 1 616 2 If H 11 57 Alcohol by volume. Acids as tartaric. O - C 12 7- 27 336 12 1 7 31 7 7 4H7 86 271. 14 0. 1. 01 17 0.9875 0.907)0 113 4 A lfl 11 14.') 10. 38 1 . 70 1. 1- 2211. 1 .. 1 . 4 0. II 0. 42 1. 0802 1 0011 0251 0700 1 08790 0976 0. 1)0 10 0. 9930 o 0707 0. 0084 0. 07970, 990G|0 9942 9994 0, 9963 0201 I' 99280 0D12 08:5:i 0, 9977 0. 99 10 0. 032:io o. 9938 0051 1.0325 9875 0.9942 9909 1.0100 0370 1. 0593 8934 1.0010 OS!).") 1. 022:. 9910 0. 9932 9380 0. 9904 9898 i). 9857 9908 0. 9987 9952 0. 9959 9932 <>. 9937 0021 0.9950 99390.9952 OS70 0.9014 0021 0.9944 9910 0.9943 .... 0.9950 0000 0.007)1 .... 0.9975 0.9976 9930.0. 9946 0017)0.00)4 9960 0.9956 30 26 0.9996 0.9910,0.9950 41 1.00340.9868 0.9955 00 1.0833 0.9762 0.9940 13 0.99820. 9937 0. 9956 Kin. 9986 0.99350.9945 37 0.9950 0.9860 0.9907 17 l.(M)2.-. 0. 0982 (i. 001; 0.9948 0.9762,0.9921 0.9927 0.993* 0.0001; 11. 9950 P.et 12.69' 18.0 20. :; 18.0 16.93 L8.0 Hi. 1 4()7 21.0". 27. 15 1 1. (' 13.1 ia 8 17). 7 15.3 8,3 11.7 14. 1 II in.;, 11- 18 8 4 12. S 38 15. 1 GO 13.0 17 1 1. 68 13.1 <;. 503 ia 8 7.5 12.' 17). 7 8.6 80 15.3 a 1 4 a 3 7.:. 4 11.7 l'.i 14. 1 0. :. 14.1 18. 13. 0. 08 12.4 12.5 13.70 6. 5 6.0 7.7. a 6 a 1 7..-. 0. :. 8 1 I I. ."■ '.1 :; 7.5 G15 Iti. U 5.7 14.2 11.2 10.0 11.7 i:;. :: 13. 3 1 ". 5 I.Y li 12.00 14.7 14.0 12 1 13.5 1 ; 1 15. 2 G. 7 7.0 I'.ct. 10.02' 1 5. :» 10.1 14.:; 12 80 1 ■'.. 4 14.8 13. SO 9. 9. o 11.0 13.0 12 7.9 10.6 11.0 9.2 12.2 11.7 11.3 lo.r. 10.7 lo. 1 g o .;. 5 10. 11.3 7.0 10 0.8 lo 7 0. :. I 0.1; 7.0 11.4 5.7 11.2 G. 20 10.2S 8.8 11.3 11 8 D 1 11.0 10.3 S. 3 11.2 9 11.2 11.5 P.et 121.02 50.510 30.370 31 0.854 407 1.0425 86 0. 8352 40 0. 970 68 o.7.">o 11.: o.Olo 92 0. 905 3 0.(512 4 11. 727 10 0. 80G 11 0. Sll 111 0.958 P.et P.et 0.07 1 450 0. 194 0.224 0.275 4 7m 1 54 1 II I- 25 21 7:: 23 333 37 0.04 4 0. 274 0. 381 0. 10 0. 37( 0. IK n. 1M 0.40: 0. 400 O. 420 0. 46! 0.349 57 : 0. 440 1.354 0.O50 0. 592 0. 339 o.C.7 4 0. 501 0. :,oii 0. 588 o. 632 o.OOl 0. 523 0. 577 0.013 0.001 II. 0::.-. 0.469 007 0. 687 0.480 0. 500 560 012 0. 559 0. 390 185 0. 750 0.3 52 0.5 45 0.810 0. 779 1.354 1.087 0.359 0.502 0.350 0.5)1 &r,o 0.350 0.618 050 0. 546 0. 54 5 7- 96 39 0. 007 0. 330 IS 780 0.420 32 0. 705 0. 274 L5 640 0.288 420 ; 0. 41G .i 059 0. 502 11 ;, i«i •it. by weight. WINES. 32 origin consumed in Germany is taken from Kouig's Nahrungsmittel, countries (Wagenmann and Konig). Sugar. Extract. Tannin and coloring matter. Ash. n -r. 82 0.179 3.630 82 0.339 0.003 0.073 407 86 0.743 0. 857 0. o57 1 85 0.214 0. 363 3 14 9 0.180 0.120 6.100 0.109 0. 025 1. 200 0.159 0. 003 2.017 14 0.229 ""is "6." 194 10 0.194 0.186 o.'iof) 0.109 0.207 0439 0.139 17 0.252 0.174 14 0.502 0. 134 186 0.32:! 0.077 17 0.311 n. 162 47 0. 305 0. 087 4 0.22 0.210 0. -J49 0. 188 0. 241 2 3.360 165 184 7 0.297 11 0.269 0.128 O. 120 0. 077 107 J 1.620 2.900 0. 182 6 6.100 1.200 5 0.175 0.111 0.141 36 0. 192 14 49 1 94 14.', 191 0.323 0.111 0. 167 1 386 I 9 0. 170 409 1 8.628 0.010 (i.47(i 1.000 111. 555 0.520 41 0.272 0.076 0.145 0.314 0.108 0.191 :::::: :::::: :::::: :::::: 7 0. 520 0. 874 1.500 0. 120 0. 056 0.080 0.100 0.241 (i. 159 0.904 ii. HO 0. 138 0.305 0.442 0.087 0. 458 n. 480 ii. 239 0. 124 ii 588 o. LIB 0.871 2 500 1. 500 2. 137 1. 640 1.04O 1.710 1.112 2. 750 0. 520 L228 0. 790 1.320 1.4 '-'0 1.770 1.360 L890 1 11 29 17 22 203 11 30 15 11 2.885 50 10. 555 31 4.10O 49 7.300 78 9.445 17 2,920 134 36 9.910 It; :: fi- 2.071 3.087 2. 236 3. 165 2. 255 L784 2. 162 2. 200 1.848 1.78] 2.012 2. 170 2.364 10 16 13 2 0. 272 0.261 0.235 0. 099 0. 091 0.091 0.214 0.141 0.148 0.076 0. 261 0.314 0.120 0.275 0. 125 0.205 0. 108 0. 213 0.215 0.213 0. 137 6 0. 154 0.081 4 540 ii tut\ 18 "Tit ""ii 0. J63 0. 387 0. 105 0. 190 O. 146 O 1 vi 29 4. 1G0 1.500 0.810 2. 100 0. 275 8.330 0.013 0.091 ii. 046 0.059 O.U77 II. (170 0. 087 0.070 78 170 33 20 ll 24 4 M '-' 2.700 2. 290 2. 706 1. 167 26 U 23 24 .... 3 0.272 """ 0.272 0.190 0.230 8 0.*253 o"l8i 0. 172 0. 190 0.212 2 Given as tannic acid. 328 FOOD AND FOOD ADULTERANTS. COMPOSITION OF AMERICA!* WP The earliest analyses of American wines on record .were made bv Merrick, 1 in 1875, comprising six varieties of California wines. In October of the same year Mallet and Cooper 2 published analyses of twelve samples of Virginia wines. The mean of these analyses is given in the table from Kbnig. The work of Professor Ililgardon California wines began in 1880 and lias continued down to the present day, the results being published in the Bulletins of the Station. These publications include extensive scries of analyses, which afford a most valuable index of the composition of California wines, especially as many of the analyses were made on wines manufactured in the laboratory and hence known to be absolutely pure. A standard of composition could very properly be established from them, and a limit for the amount of each constituent present in pure wines, by which the addition of alcohol, water, sugar. &c, in sophisticated wines could be detected. The number of different determinations made on each sample is not very large, unfortunately, including only the more important constituents. I give below tables of the entire work done on wines known to be pure : Composition of wines node at the Viticultural Laboratory, L884. Variety. Body. Alcohol. Tan Din. A. nl as tar- taric. P. ' . 540 .467 . 633 .381 . 622 By weight By volume. Ash. Bordeaux type. 2.84 2.13 ::. L9 2. 1 1 2. 69 2.64 2. 18 'J. in •J. 77 2. 1 1 ■J. 1 1 8 34 P. et. in. VI /'. et . lc" . 035 . 070 .071 . 171 . 953 . 963 . 065 . 025 I'.rt. 19 in) Do 10. 58 9.02 12.30 9.20 11.42 1 1 BQ . 293 447 Mortal TaDnat , 7. 16 8. 92 11 (Ml 9.84 6. 49 in. (17 6, 05 11.42 11.64 Burgundy -- rundy type. . 277 . 810 no Zinfandel Di, LOS 7. i;: 0. 25 . 080 .450 I),, Do • Do a /v. neh oi 2. 7!l in 07 10. -l 13.73 11.64 . 117:. . 992 . 198 .474 .40] . 298 ..MO . 848 .400 Ainci . ChemiBl 1 Chem :. 160. WINES. Composition of wines made at the Viticultural Laboratory, 1884. 329 Variety. Southern French and Italian types— Continued. Mondeuse. Do.. Cinsaut ... Aramon... Monrastel . Grenache Do Petit Bonacbet . Do Clairette Rouge Barbera Lenoir Do Blau-Elbling ID Black Prince Dry white wine varieties. Bemillon Do Sanvignon Blanc -- Do Do Mnscadelle du Boidelaia (loose bunches) — MuscadeUedu Bordelaia (compact bancbes) Folic Blanche (*' Tannat") Folio Blanclic Burger Do Boaesanne Mai sanne Clairette Bbvnebe. i i / and Madeira varieties. P< dro Jimenes . . Palomino Peruno Muotno de Pilaa , Mourisco Branco Verdelho Boal Madeira Dgni Blanc... Malmsey i Tinta Cao Tints Madeira Mourisco Pr< to Tints Aiiiaiclla (nut fully i ipe) Tinta imareUa (fully rip Moretto do Alcohol. Body. By By weight, volume Tan- nin. 2.C4 2.84 2.60 2.32 2.60 1.67 1.93 2.44 2. 72 3.00 3.71 1.93 p. ct 9. 56 9. 92 10.44 9.05 7.92 - 7.43 8.84 9.92 P. ct. 11.89 12.27 12.90 10. 73 9.27 11. 00 1L55 12. 36 13 10.10 .060 .630 8.98 11.17 .117.'. .582 - .' 10.25 .040 .585 P.ct. . 173 . 141 . 070 . 065 . 054 . 105 . 089 .117 .063 Arid as tar- taric. Ash. /'. ct. .405 . 490 . 496 553 532 .510 1.93 2.10 2.18 2.13 2. 4 4 1. 31 2. 05 1.65 L36 1.88 1.85 1.66 1.18 1. 85 1.95 1.32 12. 30 9. 92 10,26 11.40 10.81 7. 43 8.41 i 10.54 9. 27 9.03 11.08 2. 10 2.00 1.60 11.69 12.39 7. 92 a 13 2. 39 "3.12 9.05 12. 36 12.75 14.00 13. 27 12.36 10.03 13.00 11.40 13.00 11.58 12.00 13. 50 12.50 P. ct. . 242 . 35G .201 . 281 . 277 . 234 .309 .203 . 370 .511 .340 4.30 . 175 157 192 432 . 208 I - 14. 27 11. in a 91 11.27 11. ul . .570 519 .214 . 235 . 200 .181 . 260 . 170 .212 . 234 .390 . 306 . 265 Slight .503 . 117 .510 .217 . 372 .330 . 204 . 160 240 146 330 FOOD AND FOOD ADULTERANTS. Analyses of nines made at tht J'iticultural Laboratory, 1885. Variety. Body. ohol. Tannin. Acid. Ash. By weight. By volume. Tartaric Volatile. Bordeaux type. Halbeck 1 Per cent. Per cent. Per cent Per cent. Per cent. P.ct. 2.99 2.69 2. G9 2. 09 3.07 2.84 2.20 8.84 10.54 8.13 9.20 9.63 8.91 7. 17 ll.oo 13.00 10. 17 11.45 12.00 11.09 9.18 .123 .101 C(l).179 *21 .071 .110 .040 .846 .516 | .486 420 273 Do •'•10 Do .366 310 Burgundy type. . Goo .221 Bl. Pinot or Tree Burgundy .315 . -.'14 D,, 2.G9 2.69 8.84 11.46 11.00 14.00 .133 . 576 .417 . 290 Do . 280 Do 2.69 2.26 2.18 7.09 7.78 7. 28 8.85 9. 7:} 9. 00 .112 .100 .209 .495 .420 .547 . 270 Do . 290 Do . 270 Southern French and Italian type. 1.98 3.07 1.80 2.84 1.80 1.80 1.80 ■J. 69 1.98 1.68 1. 52 ::. 82 1.80 2. 26 2.30 2.15 •_'. 60 2.15 2.10 7.23 8.06 6.82 8.84 10.54 6.42 9.63 9.63 8.13 t.-r, 9. 05 8.84 1 1 . 28 10.54 10.54 10.54 11.08 9.00 10 08 8.54 11.00 13.00 12.00 12.00 10.16 11.00 <;. on 10.58 11.27 11.00 13. 73 13.00 13.00 13.00 .080 .184 .070 . 108 .487 .555 .450 .576 .351 .517 .815 . 675 .645 .540 .000 .591 .481 . 576 . 503 .713 . 290 .310 Blend: 90 per cent. Zinfandel, 10 .218 Dry white varieties. . 250 Venial . 188 One-third Golden Chassalas, two- °17 . (50 Do . . 192 Do . 183 Do . . 370 li o Zinfandel tit b( crop . 244 Zinfandel, second crop, "filtered". Zinfandel, 97J percent ; Verdal, 2\ . 187 . 1 i»l . L84 1 Not enough for « me making. >Sagai 65 pei cent WINES. Composition of wines made at ViticvAtural Laboratory, 1886. 331 Variety. Bordeaux type. Malbeck Cabernet Franc Cabernel Sauvignon. Pfeffer 's Cabernet.... I ).. Groa Verdot - .- Tannat Beclao Charbono Do Carignane Do Gros.sblauo Do Black Hamburg West's St. Peter's (?). Burgundy type. Burgundy Crabb's Black Burgundy Do "Bargtiudy" (Chauch6 Noir ?). Cbancne Noir Petit Pinot(?) Pinol | Piuot St. George Mcimier Do Zinfandel 1) i Do Do Do Zinfandel, second crop. Zinfaudal (?) (Row 31). Southern French and Italian types. Plonssard. Birab Mondcnse Do Do Cinsant Do Barbera Teintnrier Do Gamay Teintnrier Nebbiolo Bonrgn NebbiolofLno Press Blend: Barl mont, one-third j Fresa. American type. Herbemont . . . Californics .. [sab< lis Siriiilli.ii Sauvignon \ - 1 1 Polls Blanche. . . Burner Alcohol. Per cent. 9.78 8.48 9. 05 8.34 7. 92 9.70 8.34 7. 23 7.04 9.27 G. 95 7.09 7.23 8.84 7.64 10.63 9.56 s. B 1 7.01 7.99 7.78 7.99 8. 18 8 0] ft 49 6.89 7.43 7.09 Per cent. 10.36 12. 18 10.58 11.27 10.42 9. 90 12.09 10.42 9.00 9.54 11.55 8.70 9.00 11.00 12.46 9.54 12.36 10.58 12.36 13.27 12.38 1L82 12,36 12.30 14.20 11.45 10.58 9. oo 9. 73 8.85 13.09 11.91 11.00 9.54 10.10 10.00 11.4", 12.27 10.42 10.17 1L 09 9.18 8.61 9. oo 10.50 P.ct. . 132 .264 . 226 . 190 .208 .166 .316 .090 .251 .186 .172 .169 .193 .108 .276 226 074 106 076 153 112 ,133 193 104 140 091 169 148 103 151 090 , 051 ,107 ,127 317 153 110 153 114 172 •J 15 160 148 179 | = « p. V P.ct. .62 .45 .52 .42 .73 .79 .77 .60 .53 .60 .69 .45 .51 .65 .78 .64 .00 .52 .73 .' 1 .90 1.12 .63 .74 .50 .61 .47 332 FOOD AND FOOD ADULTERANTS. Composition of wines made at Viticultural Laboratory, L886— Continued. Alcohol. 1 -.5 ml a pi, S3 o -< Variety. J3 --L 'Z W 1 :. pq Dry white uinc varieties — Continued. Per cent. 4.14 7.99 6.95 7.09 Per cent. r». 23 10.00 8.70 10.58 8.85 P. ct. P. ct. .81 Do .33 .43 .5b* .41 Do Do 7.57 8.48 7.09 ii. 45 10. 58 8.85 .35 Do .47 .4") Do 7. 23 7. 37 9.20 8.13 6.89 8.27 8.98 8.27 8.13 9. 05 9. 27 8.48 9.00 9.18 11.45 10. 17 8.61 10.30 11.18 10. 36 10.83 10.17 11. 27 11.55 10.58 .50 Riesling .36 Kicsliiiif (?) . 55 .60 .41 .45 '• (riav (I Isehia," Ohauche G-ris - .51 .44 Blau-Elbling . .".4 White Zinfandel .11 Cinsant . 18 Do Sherry and Madeira varieties. 7.92 9. 90 .42 a 35 7.78 S. IS 10.07 8.00 !». 73 10.58 12.54 ..'.4 . 15 Do . 35 .33 11.62 50 14.20 11.91 . 12 Do . 30 Do Weal a White Prolific, with some smaller grapes West's White Prolific . 7. 78 7.78 8.48 9. 73 !). 73 10.58 ^71 "Whitest Peter's " .4.'. As this work eeeinsto be very important as establishing the average composition of pure wines made in California. I have prepared from Professor Hilgard's reports a table showing the maximum, minimum, and mean composition o£ the pure wines analysed, as well as of tin 4 wines which were made outside and sent in to the laboratory for analy- sis: WINES. Fiticultmral Laboratory. Alcohol by w ■ _ xtract. - ..star- * g Pure \cines made at laboratory ox type Burgundy t j neb. and Italian typ. Dry white' w B Port wine rau Pure io'ijvj? made at labora I Burgundy t ;' Southern French and Itali.t . rieties Pure ichisx mode at laborai Bordeaux type Bargundy i\ ; Soathern French and I Dry white wine va- Sherry . ' Wines* P. et P. ■ C4_' " I 13 11. 4G 7. 43 9. 71 1 " ■ 9 11.44 - - 4 - 22 1.9^ 1.3G - - - 57 2 ■ .450 _ " .511 1.90 .COO - - 2.42 " S3 - IS I J - • 87 4.14 7.8 - - " ■ ■ " 610 I2t . ' ■ 1 - ■ .511 " ' ~ P.ct. - - .160 27 1.120 ■ I - ' ■ - 27 -- ' 2.87 8.67 ' / J ■ ; i.4C ■ - [n the year L880a Large number ol aam] rine were parch id the market of Waa and analyzed by the Department of Ag- riculture. The work was ander the charge of the late Henry B. Par- e of the most competent analyf - in the service of tin partment The results are published in the Anneal Report for L880, forming part of the Chen yeai [have thought it proper to repro luce them here, as the n includes large numb determination at information in > the composition of American wines ;i< thej are supplier insumer. 334 FOOD AM) FOOD ADULTERANTS. ;, x ~ ,2 .r r : : : — - - - - c e d c d 3 d d :';:': d d =" d W d pa d d d dodo M 1 M :r BB io ©» cm cm ci r-t eo i-h eo co «N eo ■* eo cj e>i co cm cm cm cn ri ri n « ' I " 7 1 — — — M T 1 fl 5. -r 3 R - Q 'pi n; .i[lll![i) 4 V ■oin:j.n:j ro 'pjob paxij a, o X racMca c - .-. — :- a 1 m •>* in co t*< cc m i- •-: n — i- a — -M -i OQ ' r x r. — r. a — - — — - -_: - i - X t. so m i - w cm co cm ■* •* eo co eo eo eo eo eo cc co t» X ~ r: ri — /. i - i - i - * : — /. i - - > - 1 - — - 1 3 -. x ~ - 1 — - ■ ■ - - - ■ ot-t-occ gd i- i- x i- i- i- c. i- .- i- x — — — — — i - i- x /. i- -^ -_; -^ -^ .-. .- i- i- -.r .- SB 'pxoti [W^OX go 2 • • ■ o g o pl ^ h : : : : fcnfc : : : -. — —■-- » 5fl CO O 00 CO .-. K» CM CM « X £1 CO ^ CO CO ifi - ~ — . i - c SONKOOCv ••■. 9 '- - " •. - - n :i - n m 7i m n ^ - - ?i n ti - - - m - ri ?i - - " " -"- -- - *' ?' •- ^ ■ ■«i«« m«x £d •onpisa i p!)".^ :iri:i:i:iM:i:i:i:iMM^;i;iriM:iM:i:iMM-'"i^-" r - ^■'.-x-i-ni- n- c ~ a S :: •..mii|OA A ([ '["l[«i.t[\- »»' i " 1 r " 1 t- r. i- ~ x I • : i - -^ — ' — i. a> t- co ■ T i ? i — -» r i A-'l M"'IV i :ii-mco:i •- - / ~. r oi O) x CO* x t» _- t - o 1 g c |J g« * 8 /_. — ■£• S 5 g 5 .8 ■^'•5 : ~ ^; ^: — — - ^ V 'OOWOg|gg^ sssa* > « — WINES. 33f> fe 3 3— C -IP gr c 3 — z - • z - — - •_ • ~ ■ pq W ft C x i- — '-. i - - 1 - — - "''- — -"'-■"- — ""-'- " £ 25 °S 2B !? ° L~ 7~ -,- - - — r i- i- :- — - o i- o i — 3 3 — i 3 — 3. I - X — T7 3. .7. -.3 t~ ;- - 1 I - ~, i rH — eo :, -i ~ re cc ri co » r- o m — — 7i 71 7i 3: t- 77 77 o ~ 3 — — -i i - s ' X — — '"- /. i- r. -r-i-i---i-?ic:si- o t~ 71 i- =c £i NNNcoMnceocicoe: ~\ 71 eo o^coco eo n:i TJw^f" _ - — • a : i : - » eo c »fc:ixsr-Mot-oooNC-/. - ■• , ■- ■- - --\ - •- oboooho- •-. 3 x - rH fS occ t-CC 31 I- h : : : :*;h : : : IH^E- v :- / • g o © o o r;:i^:it:iri-:i^:i~--ri--r-i')i-:iMri'M-^^:i — Tiri?i — ?i — 717171 — 71 ~ ■ 71 DO 71 71 71 71 71 71 71 71 71 71 71 — 71 71 l 3 ■ - 77 OlONNOMI 31--,- itSOCHi -r - 3 i- i- >C 3 •". •-. t: — 71 71 " i- x i- 71 98 i - ■- ?7 o 77 i- 71 W — .- 71 71 3* ~ ' ~. ~. 71 — — ' 3 ITS SO 3.' 71 I- X 71* CS rH — OI ©* — 71 3 77* 71 ■*■ I- — : - - i 3. ~ i - i - i - /. r. - 38 / i - 7. r. i - < oaaoe 39 - 7.01-7; 3 : I ■ - ~ ' 1 - 3 - < — ■ - r z> t> - •-. 3 ao - — - <■ a © - - z - '~ >f — 1 -3 -3 — •'. 3. 77 71 — •3 : 1 r— 3 | 3 X <— 1 t~ t- X 7 1 CO 71 N 1- 1- C^T-l 71 BO 71 O 1 77 X ~ ) <3 — 1 - 77 /. 7 1 ."7 r7 — IO t~ O t- t- 7-1 '7 -T 7 1 "3 "3 77 3 1- t- ee © 71 — 50 77. 77 — .- X :S2£2 •^•H X • - 7 — - 3. ■ 7 3. "3 -3 M O c-i 1 ' 71 — r^ 71 71 t- 77 77* 7*1 T7 ' >r — .-. - ■ - = - = t eq * «.2 o S S* o ^y -' - - DOt>Ua — C H; T :*« = : ' = - ' 9 • ! ! ■ 2 . ! I ' "£ :~ : : ■ - — 1- — 7 1 - - : .-7 3 .- 17 — " 3. 3 3 :- — - : : i m ■ ■ - 336 FOOD AND FOOD ADULTERANTS. | 7 9 fe s 3 = o O o > • ^ a §s . ^ , t: p»xK-r •^ 77 o — ■ -m 71 r— o g i_- X — -r '_- '- • '■ 1^ 00 N 3 M . : - 3 SO O . :7 71 71 71 7 1 77 :7 71 71 71 7 i ifl s : i /. 7 1 — ■OMNMW * •0l.ItI4.nn su 'piDi; pjjox I ; — < — /. : 1 - ■ = 1 -. - 7 1 r 1 — 1 - -,: \r CHOI--X-. -n:ir : -7 :- -_ .". 1 - I. I - Ifi 1 - X l- "^ ■-. --C I- 1 - 1 - I - •_ C9 ■"*« ■- '-- - '-. X 1 - I- 1- '.77 ^ ^ 1- . — t - VT7 " »" I - . '98ConiQ _ _ _i : S o h ::::::::: : :fc£ : : 7.C »; -^ M CO 1^ 00 t» a c ^ c 71 -t 17 71 17 -t ~ •+ :: t- ■; -- 71 t: - r. i-> r: 1: 17 :; t ^ ; - t 74 71 O rn n 3 71 1.7 M 71 77 ; - c '-. 7: 1- '. 71 c; a 7: i7 - ( .- m :i " 7. 1: 1 -1 ■ - — — . 71 71 -H ,-, ,-H rt .-H 1-1 71 — 71 r-i |H 71 71 71 — 71 ~ i-H 1-1 71 i"l fH .— — 71 -~7 — 1 71 — 71 — — 73 •qw IU40X •- ^ 7. 7. t» 71 ■* -^ -♦ 1- 71 1- 71'/. ."7 a * H t^ O ^7 * 77 I- - » C 1- ."7 77 '^ O C ( 7. 17 [ 7 1 ~ rt 77, CO - : 77 77: I -t 77 C -I- 1 - 1 ". 1 - 7 1 : 1 1 ". 7 i. ■— -. \ 1 - -z io - «0 rapraoa pnoj V. < ^. I •.iumi<».\ Aq '[(>![ «».) i v /Cq [oiiooiv ~rtM7ini'OOioiicN;i-i- j »ck: 2> t- OJ l> ■ ; 7 i — — 71 — ^ 777 77 77 — 7 ; i->7--7Xt71't3MOanMin'*Mf7071!OOi- ;in;iO7>t>»Htei-lOOPM-<0OOl-inteL7-i7 7.u7XM «: "j x 2 1- io a ci t^ oi i~ co oi cv ci c5 1-^ t-^ cr^ i - i - i- i- . - ■ .ii|i.i.»iK; - — — . / — / - 7-. 7. 7 I 77 : p — : i -: ■ ' ■ 7 ■ /_ I - ~ I 1 7 — • - --:i-r.ri.7M-T'7r..-:M - = z :~ — 71 — ^ 71 it-? 7 i ► - ' * ,■ ' p--r;-t:'r-:^^r.i = :<<"i:^-- 3 = = 2 • 3 - - 5^" 71 i g " p«o .- ^: WINES. ;;37 •a g o = i /. a DC : s - IOOC o t- o 77 — 71 —CO t- 71 -. . HlOC _ 77 71 :: 77 ■*»• il-TI i- K B t> 00 ( 8 • -. i - ....do... ... do ... None ... 1. 'JO - — X — t - L-. 1.80 1.84 1.83 - - 1 t i vr x rr. x oo S3 = i _ T. - £? ~ -~ ! & • Sir ~ '-~ZZ _£ q < - -■■ 1 ~ ~ ci 77 7i — — 7 r. ■< .-: . - 7 i i ". 77 — 77 — r- — :7 :-. — 71 77 — — -* noae x :i:ix- w dm -co ri i - — r i - — — t ~ 7 1 B x i- x .-. i- i- x — u- B B B t- « l~ 7C — ■ Sao io oo oc x x x m cc t~ x .-. « « X 36 .-. — ?i :: -r 71 M 7i 7i CC t- cs oo oc co cm x st>t>t>t>c r. -,= - o»eo eo ■* t- a b b i CX X T 77 77 CC IO 77 W ~ — r^ 7i 77 30 x 72 7i — cc--:.h.-:7.:xxxt x CC 777 71 7T. I- 71 X t-■■£ ~ d - .= -- g* ^PPPPP fcP p,p a pi«pooep >> a a P< a a 5 .§ 72 - o an .4 :=~* M* s - o « ? - ? - p £ - >^ . r _ 5P §-- WW SmW ■.)ij.).)i: si: l>i.)i: .i[riC[(» ^ coonm^MNc m >.- -t — x r: o o o w © -r re -t i - - :■■:: ~ • : ~. :i-;n-r: (Mno--: ; ' " .-c - k r: t t r: n ■.M.n:in:| si: 'p'lO« pdXIj ■* m n r: r: ri .n ^ ■* m x n fi cc ro w w t •OUi:].n:i si: 'pjjTB \v.\oj, [-^no-rKfTa;i-u -^ i - — •GSODnir) o © c; X T ^1 C>i.^Mi-ii-lni-li-(i Nrtt-incoeoi HONoVrirHHrioOOO •qes pnoi « CI H r- r. f I f.) , CC i-l — M ~ -^ , •,tll|IIS,l.I llijoj. 'I -3 — < ip. a I n :: I- H ii.diIs; CC O — CO C. — 4 f:^Ti?i-ir: O O O OO O iCMOtStOONS C : i ~r t ~r ■-. -r — 4.- - :- n — t c; ca ' - O00=>000©0005<35< o 2 II *0 X L ~ bi p /. :;;- • - -- ■'•~.= J-o 2 -= = -;- ^, - . s p a a -.3 V t~ CO »ft m ^ -5 m irs o 4"^ it — ■ WINES. 339 Average* and extremes of American dry wines. Constituents, &,c. Dry red wines Dry white wines. "* I — 1 n "S f Schulze (Zeit Anal. Chem., 1880, 104) intended for beer extracts gave results in the iudireel estima- tion which approximated much more olosely t<> the results by dirool estimation than figures obtained from [lager's tables (Chem. Cent., 1878, 115), which were intended especially for w ine - t1 ract, WINES. 341 The Bavarian Chemists' Union depart from this method by drying the residue to a constant weight. It is of great importance that chemists should adopt a uniform method of analysis, as results differ considerably by different methods. This is shown by the following results obtained from the samples analysed by me, most of which were subjected to analysis by both methods, that is, drying to a constant weight and drying a certain length of time. In the very sweet wines, of course, such as the Angelica, Muscat, &c., con- taining so large a percentage of sugar, it can only be satisfactorily de- termined by using a small quantity, allowing it to flow well over the bottom of the dish, and drying to a constant weight as nearly as pos- sible. Comparison of methods for the estimation of extract in wine. Drying Drying c Drying Drying 5^= lor 2i to a con- §! for 2 J to a con- t = hours at stant z e hours at stant '■?■ 100° C. io(p C. weight. 4995 2.69 2.00 5089 2.01 1 . 22 4990 2. 82 2. 26 5091 2.30 1.52 4997 2.08 1.44 5095 2.96 2.18 4998 1.57 1.16 5096 2. 02 1.71 4999 2.18 1.7.". 5097 1.82 1.18 f>00U 2.24 1.74 5098 1.90 1.34 5001 4.13 5099 1.43 5008 0.78 5100 2.47 1. 96 5004 9. C2 9. 53 5101 2.40 1.82 5005 2.51 2.09 I 5103 2. 19 1.71 1.77 1.10 5104 2.42 1.82 5083 1.80 2.12 1.16 1.39 average 2.98 2.38 5088 3. U4 2.83 | 1 have adopted the results obtained from the estimation by drying to a constant weight, and would recommend the following procedure for the determination of extract in wine. Weigh out 10 to 50 grams of the wine (according to its content of sugar) into a flat-bottomed platinum dish, evaporate on the water bath and dry the residue at 100° C. in an air bath, until a constant weight is obtained. This may be known to be the case when by weighing the dish and contents at frequent intervals (15 minutes) the losses in weight are found to be slight and equal lor the same length of time of drying. AC1DI 1 The total acidity of wines may be determined by titration with X N or alkali. The end reaction may be observed by means of a drop brought into contact with delicate litmus paper, which, while not en- tirely satisfactory, still IS probably the best method we have at hand, any means for decolorizing the wine bo as t" admit of the use of other indicators being likely to change the content of acid. I bavefonnd that by the use of turmeric paper in connection with the litmus, the establishment of the point of neutralization is greatlj facilitated. 1450— No. L3, pt. •» <> 342 FOOD AND FOOD ADULTERANTS. Very white wines, if entirely free from carbonic acid, may be titrated with phenol-phtlialine as an indicator. From 10 to 25cc. of wine may conveniently be taken for titration. It is very desirable to estimate both the fixed and volatile free acids in wine, and to this end the latter should be determined directly ; all methods for this estimation by differ- ence by evaporating the wine to dryness, and titrating- the residue, hav- ing been shown to be faulty. The German method is to distill off the acetic and other volatile acids in a current of steam ; and I have found it a most satisfactory one, giving very coincident results when carefully carried out, the only objection being that it is a little tedious. The theory of the method is that acetic acid, which forms the greater part of the pure volatile acids, while it does not distill off at a temperature lower than 120° 0., can still be distilled off at a lower temperature than its boiling point by passing through the liqnid in which it is contained a current of steam, providing that the quantity of water passed through in the shape of steam is about four times as great as the quantity of the liquid in which the acid is contained. The manner of applying it is as follows : Fifty cc. of the wine are measured into a flask of about 300ec. ca- pacity, which is connected with a condenser by one tube which passes just below the rubber stopper, which is also perforated by another tube which reaches to the bottom of the flask and terminates there in a finely drawn out point ; this tube is bent at right angles where it passes out of the flask, and connects it with a larger flask placed alongside which con- tains about 3()0cc. of water, being also provided with a safety tube. When the operation is begun, lamps are placed under the two flasks and the contents of both brought to a boil, when the flame under the flask containing the wine is lowered somewhat and the distillation so conducted that after 200cc. have distilled oft' the wine shall not be de- creased to less than one-third or one-fourth of its original volume. The 200CC. of distillate is received in a properly graduated tlask, and titrated with standard alkali, using phenol-phthaline as an indicator. The number oi* cubic centimeters of normal alkali required for the titration oi' the volatile acids, subtracted from the number of cubic centimeters required tor the neutralization of 60cc. of the original wine, gives the amount Of alkali neutralized by the free fixed acids; the total five acids' and free fixed acids are generally calculated as tartaric, the volatile as acetic acid. 1 i;i i \i: i BATE <>i POTASH. The < ierimin < /OmmiSSiOU gives t WO methods, as follows : Iii two stoppered flasks two samples of 20ec. of wine each are treated with BOOcc. ether-alcohol (equal volumes), after addiug to one flask 2 3 drops of a 20 percent, eolation of acetate of potash, The mixtures are well Bhaken and allowed to stand 16 to l- hours a1 a low temperature (0 10 C), the precipitate Altered off, wash, d with One cubic centimeter of normal alkali neutralises .075 gram of tartaric, .06 gram l tic a. id. wines. 343 ether-alcohol, and titrated. (The solution of acetate of potash must be neutral or acid. The addition of too much acetate of potash may cause the retention of some bitartrate in solution.) It is best on the score of safety to add to the filtrate from the estimation of the total tartaric acid a further portion of 2 drops of acetate of potash to see if a further precipitation takes place. In special cases the following method is recommended for a control over the other : Fifty cc. of wine are evaporated to the consistency of a thin sirup (best with the addition of sand), the residue brought into a flask by means of small washings of 9(5 per cent, alcohol, and with continual shaking more alcohol is gradually added, until the entire quantity of alcohol is about lOOcc. The flask and contents are corked and allowed to stand 4 hours in a cool place, then filtered, aud the precipitate washed with IK! per cent, alcohol; the filter paper, together with the partly lloccu- lent, partly crystalline precipitate, is returned to the flask, treated with 30cc. warm water, titrated after cooling, and the acidity reckoned as bitartrate. The result is sometimes too high, if pectinous bodies separate out in small lumps, inclosing a small portiDU of free acids (this error may, however, be avoided by the addition of sand and thorough shaking). In the alcoholic filtrate the alcohol is evaporated, 0.r>cc. of a 20 per cent, potassic acetate solution added, which has been acidified by a slight excess of acetic acid, and thus the formation of bitartrate from the free tartaric acid in the wine facilitated. The whole is now, like the first residue of evaporation, treated with (sand and) 96 per cent, alcohol, and carefully brought into a flask, the volume of alcohol increased to lOOcc, well shaken, corked, allowed to stand in a cold placo 4 hours, filtered, the precipitate washed, dissolved in warm water, and ti- trated, and for 1 equivalent of alkali 2 equivalents of tartaric acid are reckoned > This method for the estimation of the free tartaric acid has the advantage over the former of being free from all errors of estimation by difference. I have preferred making the qualitative test for free tartaric acid separately from the bitartrate estimation, and for the latter I have used essentially the first method given, omitting, of course, the parallel pre- cipitation with the addition of acetate of potash, modifying it by using only 80cc. of the alcohol ether solution for the precipitation and allowing it to stand over night. The titration is nicely performed with phenol- phtlialine and dccinormal soda with white wines ; lee. deeinormal soda corresponding to .01SS grams of potassic bitartrate. In the case of dark colored wines 1 passed them first through a small amount of bone- black, afterwards washing the bone-black thoroughly, so as to avoid the presence of coloring matter in the tartar precipitate. - \< en akini: MATTER. For the estimation of the saccharine matter use was made of the I >«• partment method of employing Folding's solution, already referred to under malt liquors. The Germans usually employ the gravimetric i mation, with Soxhlet's modifications, but 1 believe the other to be fully as accurate, ami mueli more convenient. The wine should be evap- orated about one third to remove the alcohol, and carbonate of SOn to 150cc. are generally sufficient, so that the entire filtrate measures 100 to200cc. The alcoholic solution is evaporated on tint water hath to a sirupy consistence. (The principal part of the alcohol may be distilled off, if desired.) The residue is taken up by Idee, (it absolute alcohol, mixed in a stoppered flask with 15co. of ether and allowed to stand until clear, when tie- char liquid is poured off into a glass-stoppered weighing glass, filtering the last portions of the solution. The solution Is then evaporated in the weighing glass until the residue no longer How s readily, after which it is dried one hour longer in a water jacket. After cooling, it is weighed. In the case of aweel wines (containing over 5 grams oi ingar in lOOoc), 50cc. are taken in a good-sized flask, some sand added and a sufficient quantity of powdered slacklime, and heated with frequent shaking in the water bath. After cooling. Killer, of 96 per cent, alcohol are added, the precipitate which forms allowed to separate, the solution filtered, and the residue washed with alcohol of the same strength. The alcoholic solution is evaporated and the residue treated as. above. in regard to fhe performance of (lie official method, as given above, Dr. Barth 1 adds tin' follow ing commentaries and cautions : in case the residue from the firs! evaporation with lime becomes entirely dry i1 should he moistened w ith ;i little alcohol, the residue removed from the Bides of the W'cinanak Be, p. 17. wines. 345 dish with a spatula, and the entire mass nibbed up with a pestle to a uniform pasty mass, the pestle and spatula being rinsed with a little alcohol ; in heating up the alcoholic paste with lime, bumping and spurting may be avoided by careful stirring; tin; heating and subsequent washing out with hot alcohol is necessary, howe\ dissolve out the glycerine properly. In evaporating with both the alcoholic and the ether-alcohol solution, all violent boiling of the liquid must be avoided, or mechani- cal losses will occur. The best way is to place the vessels containing the solutions inside of beakers filled with water on the bath. The clearing up of the ether-alcohol solution can lie hastened by energetic shaking in the stoppered flask containing ir. The vessel in which the ether-purified glycerine is finally weighed should hav< tieal walls at least 40mm. in height. The losses which are caused by the volatility of glycerine cannot be entirely avoided, but may be reduce. 1 to a minimum by a ful observance of all the directions, even those which are apparently unimportant. That the loss of glycerine is smaller by heating in a drying oven than on the open water bath has been noticed in the estimation of the extract ; the choice of weighing tubes also with proportionally high, vertical walls has for its object the lessening of the possibility of losses in weight. For the estimation of the glycerine in sweet wines the following precautions should be observed: Sufficient powdered lime must be added to the wine to convert the whole of the sugar into its lime compouud. The formation of the latter takes place gradually during the heating on the water bath. Tho mass becomes at first dark brown (special care is necessary to prevent its foaming over the neck of the llask), but when the saturation with lime is complete it becomes somewhat clearer, ami. to- gether with the characteristic smell of the sugar-lime, a caustic odor becomes mani- If the residue obtained from the concentration of the alcoholic solution remains somewhat thin even after cooling, it is not necessary to repeat tin.' treatment with lime. The purification with ether-alcohol in the way described will be all that ; - essary. The above described method for glycerine estimation is intended to obtain tho klycetine in a state of parity by its separation from all the other constituents of wine, either by their volatility, by their insolubility in alcohol, or their lime combi- nations, or finally by their insolubility in a mixture of one volume of alcohol with H volumes of ether. If pointed crystals appear on cooling, the presence of mannite is indicated. Since the separation of glycerine in an insoluble condition in a form or union peculiar to itself has not yet been accomplished, the extraction method most ination, but the latter is only useful for the conclusions which are drawn from its results, when it is carried out with a strict observance of the preced- ing conditi Several methods have lately been proposed for the estimation <»t glyc- erine, and it was with the hope of some of them proving more exact and less tedious than the above that a somewhat hasty examination of these methods has been made. Benediktand Zsigmondy 1 published in 1885a method for the estima- tion of glycerine by its oxidation to oxalic acid by permanganate of potash, precipitatiug the oxalic acid with calcium acetate, and deter- mining it volumetrically by titration with acid. This method is also Maimed by Fox and Wanklyn. 1 At the time of the publication of this method I made several trials of it on pure glycerine with very satisfac- tory results, and Allen has confirmed the accuracy attributed to it by 'Chein. Ztg. 9, 975; Analyst 10, 20ii Chem. News 53, 15. Aualysl ll 346 Fool) AX J) FOOD ADULTERANTS. Benedikt and Zsigmondy, and used it on saponified fats. It has never been applied to wine or beer, so far as I know. Legler 1 has formulated a method, intended, as the author says in his paper, to supply the place of the method of the Berlin committee, and atone for its deficiencies. It depends on the oxidation of glycerine to carbonic acid by means of sulphuric acid and potassic bichromate.- The estimation of organic bodies by the oxidation of their contained carbon lias been proposed and carried out by Cross and Bevan 3 who operate in a dry, and by Bnrghardt, 4 who operates in a wet, way. The operation was performed by Legler in a Will's carbonic acid apparatus, as follows: The air flask contains the glycerine mixed with a saturated solution of potassiti dichromate; the other contains, as usual, strong sulphuric acid. After the apparatus has been weighed, a little air is drawn out which causes some of the acid to mix with the chromate. A regular evolution of carbonic acid soon sets in. hut must he assisted towards the last by gently boiling. The flask containing the sulphuric acid must be kept cool. When no more gas bubbles are formed, the apparatus is cooled by partial immersion in cold water, and the remaining carhonic acid is expelled by a current of dry air. The apparatus is now reweighed and the loss represents carhonic acid. The following equation shows the action taking place : :5CJI,0 ; +7Iv J Cr J 0; + -^TI,S0 4 ^7K,S04+14Cr.:(S04); i +9CO,+40H;0. One part of glycerine therefore requires about 7.."> parts at K.Cr.'V and 10 parts of H0SO4, hut an excess of each is of course used. The mode of procedure in operating on wine is as follows: The crude glycerine obtained from lOOcc. of wine, after evaporation with 3cc. milk of lime and 2 grams of quartz, and extracting the mass with alcohol of 96 per cent., is, after weighing, di- luted up to a definite hulk, and aliquot parts are taken for the ash and the oxidation process. A white wine, containing 8.54 per cent, alcohol and "2.07 per cent, solid matter, gave in lOOcc. 1.4 grams crude glycerine, with .1278 grams ash, 25co. of the glyc- erine diluted up to 50cc. yielding .72.") gm. CO- = 1.10 per cent, glycerine. A dupli- eate experiment gave 1.47 crude glycerine with .136 ash, .710 COs = .99 per cent, glycerine, the average thus being 1 percent." 1 and the relation between alcohol and glycerine as 100 : 11.7. Intimation of glycerine in wine after it has been purposely added. Three lots of lOOcc. each of the same wine were mixed respectively with .125, .250, and ,500 grams of glycerine, and analyzed as before. The results were as follows: Crude 81 inc. Aah. COi (26oo. from soca) Glycerine ii'i 1' 1.56 1.7.', •J. (17 .1496 .1400 am .80 .90 1.07 1. LIB 1.254 L.4M Allowing i rwrf. 1 reaiix 1.05 per cent., which would make some difference in 1 I'ilmih » w hull follow. WINES. 347 The same wine was also submitted to an analysis by the old process, somewhat higher results being obtained, from which Legler concludes that his method gives lower but more correct figures. lie also obtained promising results from beer and sweet wines. This method was tried on some of the samples analyzed in the Chemical Division, the analytical work being done by Mr. Felix Lengfeld. The apparatus for the estimation of the carbonic acid was a specially designed oue used for most carbonic acid estimates in the laboratory, and provided for the absorption of the dried gas by soda lime. A trial was first made with pure glycerine, which gave very satisfactory results, as follows : Weight of pure glycerine taken, .3045 : weight glycerine ob- tained, .3005; difference, .004. When it was applied to the wines, however, it was found that the re- sults obtained varied widely from those obtained from the same samples by the old method, and instead of the variation being constant, it was found that sometimes the results were higher, sometimes lower, than by the old method, the maimer of manipulation making a very marked dif- ference in the quantities obtained. Thus when just about sufficient lime was taken to combine with the sugar present and the mass not evaporated very closely, higher results were obtained by Legler's pro- cess than by the old method, while if a large excess of lime was added and the whole evaporated very nearly to dryness the results were lower. Thus Xos. 4998 and 4999, treated with considerable lime and evapo- rated nearly to dryness, gave the following results : >«' umbers. By I.' . method. By old method. 4998 .326 .436 . TUT 4U'J'J While Kos. 4995, 5000, and 5002, treated with a smaller amount of lime, and not evaporated so closely, gave: Nun.' By I.' method. . 972 1. 128 1.649 I'.v old method. .730 (996 5002 Prom these and from several other determinations, where the differ- ences were si ill more marked, it was concluded that Legler's method as it stands now cannot he relied on to give constant results with wines, for though undoubtedly an accurate method of estimating pure glycerine, it is o] »en to the same objection that applies to tin- method i».\ oxidation with permanganate, viz, thai other organic bodie ah xidized, \\ Inn present, and give too high results, hi the extraction of the glycerine 348 FOOD AXD FOOD ADULTERANTS. from wine by alcohol other organic bodies are undoubtedly taken ap by it (the most of which arc removed in the old method, by the purification with ether-alcohol) which make the results too high. The only way that results could be obtained as low as the old method gave was as indicated above, by long treatment in the bath with a large excess of lime, and in these cases there was undoubtedly a loss of glycerine by evaporation, as the following experiments show : 1. .3G45 grams pure glycerine were mixed with a small quantity of lime, alcohol and water added, the whole evaporated nearly to dryness on the water bath, extracted with alcohol, and the glycerine determined by Legler's method in the residue from the alcoholic solution ; result, glycerine .303, or a loss of .0015. 2. ..'3()4o grams glycerine were taken and treated as above, except that a large amount of lime was added ; result, .L'To ; loss, .0895. 3. .3G45 grams were taken and treated as before, except that the evaporation was carried to dryness, the dish being allowed to stand on the bath about half an hour longer than in the other experiments; result, .251 ; loss, .1135. Ilehner 1 has applied Legler's method to the estimation of glycerine in fats, with some modifications based upon the very important fact he claims to have established in his work, that "dilute solutions of glycer ine (.0 glycerine to 1,000 of fluid) do not, as is commonly supposed, volatilize in concentrating the fluid, be it on the water-bath or over the naked flame." Other methods that have been published by Benseman, 2 Amthor, 3 and Medicus, 1 are essentially slight modifications of the Berlin method, and can only be referred to here. Salman and Berry,* iu their article on "The Examination of Commercial Glycerine," give a very thorough resume of various methods in use ap to the date of the article for the estimation of glycerine* The most recent method published is by Diez, 6 which 1 have not had time to investigate closely. The method is quite a novel one, and differs from the previously described methods in that it separates out the glyc- erine as an insoluble compound, viz, as a tribenzoate of glycerine. This is accomplished by shaking the (.5 to L.O per cent.) solution of glycerine with benzoyl chloride after an addition of alkali. As applied to dry wines it is described by the author as follows: 7 "20cc. are evapora- ted to a moderately dry condition after the addition of lime, 'flic res idue is exhausted with 20CC of hot, 96 per cent ., alcohol. After cooling 30CC. Of water free ether are added, and Altered after standing, the Biter being washed with water free alcohol ct her (2:3). After the evaporation of the solvent the glycerine is dissolved in L0-20cc. of water, | Analysl 12, II. Analyst ll, L2 ami 34. Chem. /«it. I" ■ Xnt. f. Physio. Chom. 1 1. \T2 'Rep. der, Anal. Chem., 1886, L2 Ibid., 180 1 J in, l. L886 1. WINES. 349 according to the quantity, and shaken up with 5cc. benzoyl chloride and 35cc. of 10 per cent, soda solution for 10-15 minutes without ces- sation and with frequent cooling. The estergemenge or precipitate ob- tained, is collected upon a filter, washed and dried for 2 to 3 hours at 100° C.j 0.385 gram of the weighed precipitate corresponds to 0.1 gram glycerine." The objection to this process seems to be that it is not ap- plicable directly to the wine or beer, but the glycerine must be separated out in a state of comparative purity before it can be converted into the benzoate, and there is still the liability to loss during the process of purification. The results given in the table are by the old method. TANNIN. The estimation of tannin in wines, where considerable accuracy is re- quired, may be made by the permanganate and indigo method, which has been so much discussed and modified in chemical (iterator The following approximate method is given by the Berlin Commission: In lOcc. of wine the free .acids are, if necessary, reduced by the addition of standard alkali solution to .5 grains in lOOcc. Then lcc. of a 40 per cent, solution of acetate of soda is added, and finally, drop by drop, 10 per cent, solntion of chloride of iron, avoiding an excess. One drop of tho chloride of iron solution suffices for the precipitation of about .05 percent, of tannin. For the estimation of the bulk of the precipitate test-tubes are used, which are much narrowed at the bottom, with the constricted portion graduated into tenths of a centimeter. The following table gives the approximate content of tannin from the bulk of the precipitate alter standing twenty-four hours: u ©* a © — - . s - . '9 © 03 © © 3 £ : - a ■Z ~ Z ~ - z = - z d *- — ~ — Z-~ 3 -T — © u 1 - cm. '2 nn . J'ercent. 0. 1 0. 003 1.0 0. 033 0.007 2. (». :i 0.010 3.0 0. Ill ii I ii. in:: 4.0 0. IS 0.017 5.0 ii. 17 (it; ii. 020 6.0 o 20 ii.7 9.0 0.80 0.8 0.027 12.0 [ can see no practical conclusions to be drawn from so indefinite a determination and have omitted il in m\ work, simply quoting i I for the beneiit of any our who might desire to make the estimation. 350 FOOD AND FOOD ADULTERANTS. ANALYSES MADE BY THE DEPARTMENT OF AGRICULTURE. In the work on wines during the present investigation, 70 samples, purchased in the market of Washington, were examined. Inasmuch as the analyses made in 1880 included so many samples, and represented very fairly the composition of the wine sold here, it was thought inad- visable to make a complete anal3'sis of all the samples, especially as many of them were identical in origin with those examined by Mr. Par- sons. Accordingly only about one-half the samples (36) were submitted to a very careful and complete analysis, the rest being examined for adulteration only, especially preservatives. Only those samples were chosen for complete analysis which did not correspond to any of the samples analyzed in 1880. The samples are all wines of American origin, of which by far the greater bulk of the wines cousumed here consists. Most of the samples are Califoruian, a few coining from Virginia and other States. Several of the samples had foreign labels, in imitation of some imported wine of the same general class, but in each case the dealer admitted that the wines were American. The time and scope allowed to the work did not admit of the exten- sion of the investigation to imported wines. WINES. 351 ■z\v.)$ .ieSns ■aaeo 'BdaaTJoo tit iiotjBziaiqo j OD to o •-= Ti = - : — i-5 — — — ' -z -' ■ -H I I I I + + -H-H o r = c = Ti ti t! r: — = 3 = 3 I I I I I I I - I ■qsy .•:--irj:i:i:i:i."--:i:i-r~ ■eauao^if) « 1 . •ooococjot^eocfl— "ao^oac . . 1- i- ao >-. -r .-. CO - — — — ■- i- i- - - r. - r ~ — ; - X Ti '9SO.I) -xap bb eaelfus Sapnpaji »i © - JoNiC r ■- — - - » « — re r-: o ti — Z ur. — 7 1 -c— a S = £ c ....-• - so: Oh fc _ fcfcfc ----- --.r- . = — . Ti •q8B)od jo 9)BJ).iBjttf • n i- x >-: -^ -. :- - ti — re - ■opoDB sb eppB 8l!Jt:ioA x x ti ti •- w •- -.z r- — — ti - : x W r- — - i - Z. — — Z. — — — •OUBJJBJ KB Kppi: J v. -\-~ t .- /■ - — . - — t - ~. so — re -i-;i-'ri:tT-c r. i - . - - — - . ri — ri i- \a -^ . * rr — ■ ti n — c - : re ie —>-./-—<- — t - — — •DUBJlt'l SB SppB pnOX — 2 OWOooift re x c; i.e >e i- i- i- r. .- - — . ~ . Ti [- --T; 05 X -1 X 9 ti it ~ — --C X v. re — <* x ^ i- re i- rr i- m .- i - i - -^ .e - X CO X •ipwjxa ■ouni[MA ah [oqooxv ?i:i-:ic:i -CMS ti ti — •4i[7ti)A\ \(\ [oqoofY SHAOOOOI i. 2 r. /. X » OB t» O O : r. - o. © o AJIAB.15 oppodg O — r~ r: -i re -r i_- -BisXpjai: jo joqiunx — Tl 00 •* «© CO t» oo a> © >-i CN K — TI :- - -aaqtuntt iui.i.is •.OSbjiu.v - CO ■ « :::::::::::: r : : : - - - 7 ■ - . • 2 : i i : il-ifi-l \lst ■ I z-.z lil-ao^-sio ! ~ . ; ; ; ' 3 ■- - — ; - — - ; _ • - - £> - .2 : : : : 6 * i ! ' £ r - r : ■-rzrz- . « ; : ; : u • • • • til! .iii :.= : ; : H ; ; ti P • c 352 FOOD AND FOOD ADULTERANTS. •»[l! ra JB2D.S >i~.>i) in iioiji:/; n:[o, 01 ^ C: - X h Ol CO I I I I I :i - - o cs d -_' cd d as 01 K oi so 01 I I I I I •qsy •j- r I .- T i >-. X — ri SB - - - r* - •.HIll.).lA[i) >NHi '980T) ■~ o o x © o ioohocq u OOM Ifl O ■ — 10 — O 1- OC j_ au ao cs — ■-: -;-mx ~c ^ -I w »* o -j j (6 io I ■- ~* -: x -qsttjod jo ojiuu«4!JI s "t c t> -j x = « (^ m a co — i - i~ x -* co -T . ~ bo cq - — SOOOOOOrH _ •.iil.ou ei: spin: .qijiqo v « t~ S N -1 r~ — x >.- -r = - - i - C. O OS X — — i P i *T — BO lHONOOHHOhC 3 •.)Ui:i.un si: spun: poxij : — — ~ M — i- • l, — ! : : ■— — -r co .-: co — CO M xi o co ifi x ■- r_ m — in o -h ■omuj-iu} si; spi.HI ll!)°X 4>ir i ix:i '- x co co co co o i .-. nonn in h co eo id ~. x co 91 i- co -o co <-! •.)iuu[oa a■ I- - — C5 CO i.O Ifl Si irt OS ■* lA CO h «o IO id id tt e> ^ o i i- ' - i ! o" •ajiaiuS oypody — . -r — — co — i - re f — r i oaooooooooo o s;>A'[iMn: JO i.tquinx IMCTtOOt^OOOO' •j.iqiilliu [9U3g •yJ)i!)in^V XX f X '. ■ / CO -co I / - / wines. 353 Mn.riiiL.iuit, minimum, and mean composition of the samplei examined. Constituents. Specific gravity Alcohol by weight. per cent. Alcohol by volume ...do... Extract do... Total acids as tartaric do... I i\< d acids as tartaric. do... Volatile acids as acetic do... Bitartrate of potash do... Reducing sugars as dextrose. do... ( Jlycerine do . . . Ash. do... Sixteen samples red Nine samples white Eleven samples - wines. wines. wines. a i = ~ a = - - i M - V - 3 & ~. X . 9903 . 9946 11.93 7.78 9.60 14.74 9.68 11.93 2.83 1.39 1.94 .870 .383 .611 .724 .113 .397 .281 .084 .169 .133 .029 .068 .508 none. .164 .893 .303 .490 .453 .176 .290 13.35 16. 52 1.75 . 750 . 595 .187 . 255 .980 .835 9.01 11.17 1.16 .488 .082 .039 none. .365 .181 .9912 1.0511 10.44 12.91 1.35 .665 .498 .131 .152 .250 . 528 .220 16.16 10. 9d 19.87 13.60 17.20 - .683 .360 .490 .2c offered tor sale as " natural wine." By far the greater part of the adulteration carried on in the Euro- pean countries consists of this addition of water (mouiUagi and sugar (sucrage). Such wines result from the methods of manufacture already 354 FOOD AND FOOD ADULTERANTS. described — petiotization, gallization, and ckaptalization. For the de- tection of such wines it is necessary to establish maximum and mini- mum limits for the principal constituents of wines, and the relation in which these constituents stand to one another. To establish these Limits is rather difficult, and requires a large series of analyses extend- ing over many years. The constituents most relied on for the estab- lishment of the character of a wine in judging whether it has been di- luted or not are: the extract, content of free acid, and the relation be- tween the extract and mineral matters. In Germany the lowest limit of the extract in a natural wine is placed at l.~» grams in lOOcc, and after subtracting the amount of free fixed acids calculated as tartaric from the extract, the amount of the latter left must be not less than 1.1 grams; or after the subtraction of the total free acids as tartaric, not less than 1. gram in lOOcc. In the Paris Laboratory no exact limits are set, the decision being left to the judgment of the analyst, after a careful comparison of the sample with analyses of previous similar wines done in the laboratory in past years. The sugar added is often glucose, which introduces into the wine substances more or less injurious, depending upon its character. Ordi- nary glucose contains usually 10 or 15 per cent, of non-fermentable substances, which serves to increase the weight of the extract, thus masking the addition of water. Its fermentation gives- rise to the for- mation of a small quantity of amyiic alcohol, which increases the intox- icating effect of such wines, and causes headache and nausea in those partaking of them. In the detection of this substance advantage is taken of the non-fer- mentable character of the dextrin it contains, and of the presence of amylin, a non-fermentable, highly dextrorotatory body found in commer- cial starch sugar. 50cc. of wine, after driving oil' the alcohol by evapora- tion, are subjected to fermentation by the addition of a little well-washed yeast. After the fermentation is complete the liquid is clarified by means of lead or bone black, and polarized. If starch sugar has been used a strong rotation to the right will be observed, while if the wine was natural, or if the sugar used was cane BU gar, there would be no rotation. The following procedure is also given by the German Com- mission : Two li Mini red and ten oubio oentimetersof the wine arc evaporated to a thin Birnp on 1 1n- water-hat li after the add it ion of a few drops of a 20 per cent, solution of acetate of potash. To tin' residue is gradually added with continual stirring 200co. of 90 per cent . alcohol. The alcoholic solution when perfectly olear is poured off ox Altered into a flasB and the alcohol driven oil' until only ahout ~n-c. remain. The residue is treat) d with about I5cc. water and a little i>one-idack, altered into a graduated 03 Under and cashed with water until the volume measures 30cO. If, now, this Liquid shows a ro tation of more than | •'.•">, Wild, the wine contains the uiil'eiiuent aide mat ters of Com- mercial potato nugar (amylio 1 have made no (rial of these methods on American wines, and give them simply as a 1 Hciviirc. It is well known that American starch wines. 355 sugar, made from corn, is quite different in composition from the Euro- pean article, which is usually made from potato starch, and I do not know that the presence of amylin has been demonstrated in the American article. Whether the latter contains much dextrin or not depends upon the character of the ic glucose n used ; if it is the liquid glucose, I can testify from experience that it contains a considerable per- centage of dextrin; but if it is the highly converted " grape sugar" or solid glucose that is used, probably not much dextrin is introduced into the wine from it. Fraudulent wines are frequently made from raisins or dried grapes in France, and, according to French authorities, can easily be recognized by their high percentage of reducing sugar, and left-handed polariza- tion after fermentation. The plastering of wines, which is also very extensively carried on in France, consists in adding to the wine or must a large excess of gypsum, or sulphate of lime. The sulphuric acid of the lime salt replaces the tartaric acid which is combined with potash, and forms an acid sulphate of potash, while the tartaric acid separates out as tartrate of lime. The operation is said to give the wine a brighter color and to enhance its keeping qual- ities, probably by a mechanical carrying down of some of the albumi- nous matters. Some authorities seem to regard the addition as a par- donable one on this account, but most condemn it. It certainly intro- duces into the wine a salt entirely foreign to the grape and of a more objectionable nature than that which it supplants, viz, the bi tartrate of potash. Both Germany and France are in accord as to the limit of sulphuric acid which can be used in a wine, requiring a wine with a content of S0 3 , corresponding to over 2 grains of potassic sulphate (K a S0 4 ) per liter, to be designated as a plastered wine. This figure affords a pretty wide margin, for the average content of wines, according to most observers, is not over one-fourth of the standard, or .5 grams K , S0 4 to the liter. The determination of the sulphuric acid can be made directly by pre cipitation of the wine with barium chloride, but is much more conveni- ently and rapidly carried out as follows: Take 1 1 grams of pure, dry, crystallized barium chloride, together with 50oo. hydro- chloric acid, and make up to a liter. If lOcc. of wine arc used, every lcc of ii. 1 ut ion required indicates a content of 1 gram K$ 80< to the liter of wine; accordingly to several portions of wine of lOcc, each an- added, respectively, 0.7, 1, 1.5, 2cc. ami more if necessary, the solution heated, and allowed t<> stand. When oool they are filtered, and a little more barium chloride added to each test. The appearance or non-appearance of a further precipitate in the different tests will show between w hat limits the content of >< >. lies. The use of starch sugar is also likelj t<> introduce sulphates into the wine. Fortification of wine consists in the addition of alcohol derived from some ot her source, Toe alcohol may be added either t<« i bo must or the 356 FOOD AND FOOD ADULTERANTS. wine. It allows of better incorporation with the wine if it is added to the must before fermentation. In either case, however, it precipitates a part of the constituents originally dissolved, lowers the quantity of ex- tract, deprives the wine of its original bouquet and flavor, and renders it more heady and intoxicating. The least objectionable addition is alco- hol distilled from grapes ; but the high price of the latter renders it much less likely to be used than corn spirit, which contains considerably more luscl oil. The practice of fortification prevails especially in the more southern wine-growing countries, as Portugal, Spain, and the South of France. Growers in those countries declare it to be a necessary addi- tion in their warm climates for the preservation of the wines, as these latter contain a considerable quantity of unfermented sugar, which would soon produce the souring of the wine if the alcoholic content were not greater than can be obtained by fermentation. In France, for ordi- nary red wines, the addition of alcohol is decided by the relation of the alcohol to the extract (sugar deducted) exceeding sensibly the relation of 4 to 4.5. In Germany the relation of alcohol to glycerine is relied upon, the maximum proportion allowed being 100 parts by weight of al- cohol to 14 of glycerine and the minimum 100 to 7. Wines going above the maximum are condemned as having suffered an addition of glycer- ine, those going below the minimum as being fortified with alcohol. With "sweet wines" these figures do not apply, as they are based on natural wines made in Germany. Moreover, no definite stand is taken upon the question of the fortification of the sweet wines from other countries sold in Germany. The Bavarian chemists require the con- tent of alcohol and sugar in sweet wines used for medicinal purposes to be shown on the label, a very excellent provision, for no two samples of sweet wine can be depended upon to be of similar composition, and the physician is altogether in doubt as to what sort of a compound he is administering to his patient under the name of u port" or "sherry." Any wine with a higher percentage of alcohol than 15 per cent, by volume (12 per cent, by weight) can be safely declared to be fortified, for it has been shown that fermentation is arrested when the alcoholic content reaches about that point. The preservative «r 3 drops of a 20 per cent, solution of acetate of potash and the Whole allowed to stand twelve hours. The shaking and standing of the solution must take place at as nearly as possible the Bame temperature. If at the end of this time any considerable precipitate has separated out. the quantitative estimation should he undertaken. Foreign coloring matters are frequently added to red wines, either to brighten and improve the color obtained from the grapes, or. more fre- quently, to cover up the effects of previous dilation, These colors may 4450— No. 13, pt. :; 7 358 FOOD AND FOOD ADULTERANTS. be of vegetable origin, obtained from the various vegetable dyes, or by mixing the juice of other highly colored berries or fruits with the. wine; or they may be some of the numerous varieties of aniline dyes obtained from coal-tar. A few examples of the vegetable dyes said to be used may be mentioned as follows : Logwood, cochineal, elderberries, whortle- berries, red cabbage, beet-root, mallow, indigo, &c. Very elaborate and extensive schemes for the detection of these col- oring matters have been devised, and chemical literature is full of arti- cles written upon the subject, yet the positive identification of any of the vegetable coloring matters used is only very exceptionally carried out. Most of these schemes are based upon the difference in the color of the precipitates given with various reageuts, and the coloring matters of the grape resemble so very closely in their behavior others of vege- table origin, and the variations in the amount of tannin present has so great an influence upon the character of the precipitate, that definite conclusions are well-nigh impossible. The Berlin commission rejects all methods for the detection of veg- etable coloring matters as not being capable of yielding positive proof, and gives only methods for the detection of coal-tar colors. The Paris Laboratory, on the other hand, gives a very elaborate scheme for the de- tection of both vegetable and aniline colors, designed to cover all sub- stances likely to be used for such purposes. This scheme is based chiefly upon Gautier's and the French authorities claim that with it a chemist who is expert by long experience can detect the coloration of a wine by either vegetable or mineral foreign matters, though lie may not perhaps be able in all cases to identify the particular coloring mat- ter used. These schemes can only be referred to here, as I consider that their value is not sufficient to justify their reproduction. The detection of aniline coloring matters can be made with tolerable certainty. The following method is essentially that given by the Ger« man commission, and originally devised, I believe, by Kdnig. Two samples of lOOcc. each of wine are taken, and shaken up with about 30oc. of ether, alter one has been rendered alkaline by the addition of 5cc. of ammonia. After separation has taken place, about 20cc. of the clear ethereal solution from each test are poured off (not filtered) and evaporated spontaneously ill porcelain dishes in which are placed threads Of pure white wool, about 5 cm. in length. With wines which are free from aniline colors, the wool, with the residue of the ainmoniacal solution, remains of a perfectly while eolor. and the thread in the solution which was not treated wit 1 1 ammonia will be of a brownish color. The pres- ence of fuebsiue is readily detected, however; for out of the perfectly colorless aininoniaeal ether solution a bright red color will appear as it evaporates, and becomes lived upon the woolen thread. Those varieties of anili Ives, which are more readily taken up by ether from acid solutions than from alkaline will be detected by the red coloring of the wool in the ether from the sample which received no additioLu>f ammonia,., wines. 359 The coloring matter may also be extracted by means of amyl alcohol, which color will be discharged from the solvent by ammonia if the aniline dye used be of an acid nature, in which case the amyl alcohol will dis- solve little coloring matter from the wine in presence of ammonia. The diseases of wine may be considered in the light of an adulteration, as it is a fraud to offer wines for sale as pure wines which have under- gone a change which alters their composition and renders them unfit for use. The researches of Pasteur on fermentation have shown that nearly all of the diseases of wine are due to the development in them of microscopical vegetable growths, whose germs are carried in the air. Each disease has its own special organism peculiar to itself, which may be detected by the microscope. These different organisms produce the souring, molding, bittering, cloudiness, blackening, &c, of wine. The best wines are said to be the most subject to these alterations; every year large quantities of the finest wines of Burgundy are spoiled by the disease called bittering (Vamer). In wines that have become entirely unfit for use through the develop- ment of one of these diseases the fact is rendered sufficiently evident by the senses, especially to an expert taster. To detect the first begin- ning of such alteration, however, is more readily done by means of the microscope in the hands of an expert. EXAMINATION FOR ADULTERATION OF THE WINES ANALYZED BY THE DEPARTMENT. In the absence of any well-defined national standard as to what shall constitute a pure wine in the United States, or definitions and limita- tions as to the nature of the liquids which can lawfully be sold as such, I have had recourse to the well-defined and carefully worded laws of Germany and France which deal with the adulteration of wines, some of which, together with the accepted methods for the detection of adul- teration, as agreed upon by chemists of prominence in those count lies, I have collected together and inserted at the close of the Bulletin, un- der the heading of Appendix B. The only State law I have been able to find which deals specifically with wine is a recent enactment in New York, which is also given in full in Appendix 0. The nature and extent of the different kinds of adulteration afl shown by the samples examined may eon vcnient ly be taken up in the .same order as was pursued in treating of the methods for detecting them, and of these the first 18 the dilution or watering of wine. THE DILUTION <>K WATERING <>r WINE. It would seem natural that in American wines, which can be pro- duced so cheaply and in such great abundance, this adulteration, which is such a favorite one with the manufacturers <»f the costly wiuesof Bordeaux, Burgundy, &c, would be very rare. The fraud is so simple] however, so easy of execution, and so difficult of detection, that it will 360 FOOD AND FOOD ADULTERANTS. probably always be a favorite one with unscrupulous dealers. It must be remembered, also, that with many American producers, whatever article they produce, more attention is paid to its quantity than its quali- ty. Wine-growers are not the only persons who practice this method, as it can be done also by merchants and retailers, although in the latter case it is much more easy of detection. That which might be called scientific dilution, by means of the processes already described (petioti- zation, &c), is much more difficult of detection than the simple attenua- tion of the wine by the retailer. So little official supervision has been exercised over the wines sold in this country that certainly the tear of detection has not operated very largely as a preventive of this, or in fact any other adulteration. In Dr. Baumert's work, which has already been alluded to, 1 and to which I shall have occasion to refer frequently as constituting, small as it is, the only published investigation of American wines for adul- teration, none of the samples fell below the German standard in per- centage of extract (1.5 grams per lOOcc). On the other hand, nearly all the white wines which I submitted to a complete analysis fell below this standard, and two of the red wines. A large number of the sam- ples analyzed by Mr. Parsons also fell below it. That this limit is not placed at too high a figure, for California wines at least, seems evi- dent from a study of the table I have prepared of Professor Hilgard's analyses of pure wines, from which it appears that only one series of analyses gave a minimum below it, while the averages are far above it. It might possibly be too low for Virginia wines, but the majority of those that fell below 7 it were of California origin. The New York law- specifies (§ 2) that "such pure wines shall contain at least 75 per centum of pure grape or other undried fruit juice/' Just how a chem- ist, in the absence of legal definitions of what shall constitute a " pure grape or other undried fruit juice," is to decide upon tin 4 question of such adulteration by the above law is difficult to indicate. - The samples which would be considered as watered according to the German standard are as follows: Serial Nos. 5084, 5099, -i!>!>7, 4998, 5081, 5083, 5089, 5097, and 5098. PLASTERING. American wines would seem to be Quite free from this form of adul- teration. Baumeii found no undue excess of sulphates in the samples he examined, but refers to a sample analyzed by Stutzer, which con- tained in LOOcc. .in gram so,. In my seventy samples 1 found none which exceeded the generally adopted standard of .092 gram SOj to LOOcc., or 2 grams Iv.so, to the liter, and only three, Nos. .">H>o, 5107, and 5115, which contained 80 3 , corresponding to over 1 gram K_.so 4 per liter. 1 Page :.::'. h «rill be seen bj the above that cider would be considered oh "wine" under the construction <>i' the law, us it is 1 1 1 * - fermented iuioe of " other undried '"mir." WINES. 361 FORTIFICATION. It is evident that the German standard of 100 parts of alcohol by weight to 7. of glycerine, which is relied upon as a means of detecting the addition of alcohol, cannot be applied to American wines. Only three of the samples would pass muster by it, and it seems hardly pos- sible that the practice of adding alcohol could be so widespread as would be thus indicated. Below is given the number of grams of glycerine for 100 grams of alcohol obtained in the samples (exclusive of the sweet wines): 499.1 5. G 9.0. 0.7 4.5 .-..7 3.4 4.3 5.0 3.1 6.3 3.7 5104 4997 3.5 3. 7 4.7 7.3 6.3 3.7 4.3 6.5 5.6 3.4 499(j 5005 5084 4998 4999 5088 5094 . 5000 f,081 5095 . . . 5083 5090 5089. 5099 .. 5(197 5100 5098 5101 5103 Average 5.1 Baumert obtained very similar results; out of thirteen analyses (in. eluding sweet wines) made or collected by him only four contained a larger proportion of glycerine to alcohol than 7 to 100. Unfortunately no determinations of the glycerine were made in the pure wines ana- lyzed by Hilgard ; so no light is thrown on this point by them. The only possible way of deciding it, together with other questions relating to the composition of American wines, would be by the analysis of a large number of wines known to be pure. In the absence of such evidence, it would be useless to attempt to pass judgment on the above samples as to whether they had been fortified with alcohol or not. The New York law allows of an addition to wine of "pure distilled spirits to preserve it" not to exceed 8 per cent, of its volume, which, supposing the wine to contain originally 10 per cent, by volume, would give a wine containing at least 17 per cent, by volume, or about the highest amount of alcohol which could be formed in a fermented liquor. The sweet wines are, of course, well known to be fortified; they will be treated of more fully further on. PRESERVATIVES. Especial attention has been given in the present investigation to the use of improper preserving agents in fermented drinks. It was thought that such agents were much used ; so a considerable number of samples were purchased, and the examination for preservatives, as well as tor other adulterations whose detection did not require a complete analy- sis of the Wine, was extended to all. The results show the practice to be even more extensive than was supposed. The following table shows in what samples salicylic acid and sul- phites were detected. In the ease of the sulphites, where a " Hare'" is ^562 FOOD AND FOOD ADULTERANTS. indicated, there was not sufficient to justify the assertion that a sul- phite or sulphurous acid had been added directly to the wine ; in such cases it probably came from insufficient cleansing of the casks. Where it is indicated as "present," however, there was sufficient indication of its having been added to the wine. Examination of nines for preservatives. 1 '•■situation. Made in— Serial num- ber. Salicylic Sulphites. New York do 49G0 4961 4962 4963 4961 4963 4966 4967 4 (Mi!) 4970 4991 4995 4996 4999 5000 5001 5002 5004 5081 5084 5091 5095 5096 5099 5100 6101 5102 5103 5104 5106 5107 5108 5109 5110 5111 5112 5118 5114 5115 5116 5117 5119 5121 5125 None .. do.... ...do ...do.... . ...do do.... I*i. H nt . None ....do ...do .... .. do .. do .. do.... ...do.... .. «lo.... I'i i at nt ...do .... None Present . None .... ...do .... .. do ...do .. do .... ....do ... do. .. .. do.... . do .. do ....do Present .. None . do.... do .... do .... l'n -. m . None .... do . do .. do do do Pre» nt . None Pros* nt .. None do.... .. do.... . do Present . .. do do.... Noue .. do.... do .. I'll -M III None da i'n •-• nt Noi e Presi nt Norn nt . None — do Do l>o Do Ohio Do Do Do N« w York North Carolina. California . do Da Do Do Do ...do Do Angelica ....do ...do Do. Clarel do .. do do .. do ....do Da ...do do . Do ...do Do. Tokay ....do I>o. Zin fandel ....do Da I i.i« e. Zinfendel Do Now York St. -J ul irii Claret Tnut>. California Port Do. Mn-i-aN-l , ... do 1>C>. . do Da Claret Yh (tinia Vii einia California do Do. Zinfandel Da Clarel Claret nia N< u Jersey.... \ una ... Da Do Da Do I>o. Da .. do Da D,, l>o. Do Virginia Da I>o. lit. Da California Zinfandel Da Da Califol nia do Da OKI I'll,, Slu-rrv Do California do Do Present . Trace. None. ... do Da California Tokay ... do do Da Da (In Do Califo Hock Prest nt. wines. 363 From an examination of this table it will be seen that of the seventy , samples examined, eighteen, or over one-fourth, bad received an ad- dition of salicylic acid, and thirteen bad been preserved by tbe use of sulphurous acid, either as such, or in the shape of a sulphite. Iu two cases both agents had been used. Oue of the samples which contained salicylic acid and also one containing' sulphites were among the sam- ples exhibited at the meeting of the National Viticultnral Convention last year in Washington. The question of the propriety of the use of preservatives has been very fully discussed in previous pages, and will not be further enlarged upon here. Baumert found no salicylic acid in the samples examined by him, and only traces of sulphurous acid. The examination of the samples for boracic acid gave such peculiar results that I hesitate about pronouncing positively upon them until I shall have had opportunity to investigate the matter more closely. The test with turmeric paper gave slight traces present in all but t>co of the thirty six samples which were submitted to a complete analysis. With only a very few, however, could any test be obtained with the alcohol flame. Baumert obtained the same test in everyone of the samples he ex- amined. He seeks to account for this by the fact that plants have been known to assimilate boracic acid from the soil, and knowing that in some parts of California the soil contains considerable quantities of borax, he oilers it as an explanation that it was taken up by the vine from the soil. This explanation seems hardly tenable, and in view of the fact that some of the samples I examined came from various parts of the country other than California, must be thrown aside as insufficient. It is a singular fact that both <>f the samples in which I failed to gel the test, Nos. 5087 and 5102 were Catawba wines. I can otter no explanation of the matter except the suspicion, which I hope to be able to iuvesl igate, that the trouble lies with the test, AL'TIl ICI \l. W I\l>. No test for free tartaric acid was obtained with any of the samples, which would seem to indicate that none of the wines were artificial wines, in the make-up of which free tartaric acid is very apt to figure. < « >L0R1NG MATTERS. All of the samples of red wines, about forty, were submitted to a search for aniline coloring matters, which resulted in the demonstration that one sample out of the forty. No. 1996, was colored with an aniline dye- stuif. probably fuchsine. Baumert found one of his eight samples to be colored artificially with an aniline dye. No search was made for foreign vegetable coloring matters. 364 FOOD AND FOOD ADULTERANTS. SWEET WINES. It would seem advisable to call attention to the very variable charac- ter of these wines as shown by the analyses. Considering the extensive use that is made of such wines for medicinal purposes, it is greatly to be desired that some standard should be required for their composition, or that their relative content of alcohol and sugar, at least, should be stated on the label, as is required by the Bavarian authorities. Among Mr. Parsons' samples Mill be found a " Sweet Muscatel" which contains as nigh as 31 per cent of sugar, and a " California port " which contains nearly 21 per cent, of alcohol by weight. The analyses of the sweet wines made by myself furnish a still poorer showing, for the low figures obtained for glycerine show that very little pure grape juice enters into their composition. Take the different samples of Angelica and Muscatel wines, for instance; these varieties are almost peculiar to Cal- ifornia: they are made from a very sweet grape, of strong flavor. Com- paratively few analyses have been made of them, but Baumert had among his samples two Muscatel wines and one Angelica. These con- tained the following percentages of glycerine : Muscat (II), .883; muscat (YV), 1.424; Angelica, .098. Compare these numbers with the percentage of glycerine contained in the following: 5003, Muscatel, .102; 5092, Muscatel, .104 ; 4994, An- gelica, .140; 5093, Angelica, .052. These results are so disproportionately low as to give strong ground to the suspicion that but very little of the pure juice of these strong flavored grapes entered into the composition of the samples 1 examined, but that they were chiefly composed of alcohol, sugar, and water. It would be an easy matter to imitate the strongly marked flavor of the grapes by means of artificial essences. California wine-growers claim that they have in tueir very pure grape brandy an excellent and unobjectionable source of alcohol for the forti- fication of sweet wines, but certainly the samples above partake more of the nature 1 f a liqueur, than of a natural wine. The following table gives a classification of the wines analyzed in the Paris Municipal Laboratory during the years L881 and L882, showing the proportion which was declared adulterated, and the relative amount of the different varieties of adulteration as shown by the samples an- alyzed. It must be remembered that these analyses weri' made Oil Buspected samples, and do n<>t i>\ any means represent an averageof the quality of the wines sold in Paris* WISES. 365 1882. Number of samples analyzed Good Passable Diseases of wine (acid, bitter, moldy. Sec.) Fortified Wines not plastered or plastered less than 1 gram. Wines plastered between I and 2 grams Wines plastered above 2 grams Watered Sugared and petiotized Artificially colored Salic via ted Salted Deplastered .per cent.. do do ... do.... do.... do.... do.... do.... do.... do... do.... 3,361 5,150 357 1,093 6.51 9.55 24.45 52.53 23. 02 41.12 3.30 15.05 4.73 0.18 1.590 5.24 7.32 25.47 41.49 33. 04 29.15 7.66 5.00 0.08 0.11 A wine may be counted several times in this table ; for instance, if it is at the same time watered, fortified, too much plastered, and artificially colored. The total of the percentages, therefore, adds up to over 100. The samples analyzed by me may be tabulated as follows : Total number aunlyzed TO Plastered between 1 and 2 grams per cent.. 4. 38 Watered (according to European standards) do 12.85 Artificially colored do 1.43 Salicylate*! do.... 25.71 Sulphured do 18.57 The percentages are of the total number analyzed ; not of the number adulterated, as in the French wines. PAET III. CIDERS 367 CIDER. Cider is the fermented juice of the apple. It is an article of very general use, especially in those parts of the country where fruit- growing is carried on. Statistics of the amount produced or consumed are rather difficult to obtain, and I am unable to present any defiuite statement on the subject. It is quite a favorite article of home produc- tion, nearly every farmer in regions where apples are grown making his barrel of cider for use through the winter; but a large amount also tinds its way into the city markets, finding ready purchasers among people who still retain their taste for the drink, acquired during a childhood on the '-old farm." A considerable quantity is also consumed in the shape of bottled cider, "champagne cider," "sparkling cider," and similar sub- stitutes for, or imitations of, champagne wine, large quantities of this clarified cider being produced in some parts of the country, notably Xew Jersey. Most of the cheaper kinds of champagne (American cham- pagne) are made in this way. In England and France considerable quantities of cider find their way into the markets, though it is there, as here, largely an article of home consumption. Certain parts of those countries are famous for the qual- ity of their ciders, notably Normandy, in France, and Herefordshire and Devonshire, in England. France produced, in 1883, 23, 193,000 hec to liters (020,2 11,200 gallons) of cider, or over one-half of the quantity of wine produced, and three times as much as the total quantity of malt liquors. MANUFACTURE OF CIDER. In the numerous sections of the United States where apples are grown in large quantities the manufacture of cider furnishes a most important means lbr the utilization of such fruit as is unlit for marketing, either from being too small or sour, or ton thoroughly ripened, or bruised from handling. The conversion of these into cider, and perhaps of the cider into vinegar, is a very important branch of apple growing, and the cider press is an indispensable adjunct to a luge orchard. Within the last ten years tin' manufacture of cider has been greatly aided by im- provements, both in the machinery for crushing the fruM and in the presses for extracting the juice, but it is doubtful if the methods of treat- ment of the juice after extraction have undergone a coin spomling de« velopincnt. The methods of ferment at ion and preserving — operations thai are so carefully performed in the manufacture of other fermented 309 370 FOOD AND FOOD ADULTERANTS. liquors — are exceedingly crude, as I can testify from personal experi- ence. The juice, whether containing a relatively large percentage of sugar or not, is drawn into barrels and left to itself, probably exposed to a hot sun and to all the changes of temperature incident to the autumn season; and when the season is over or the cider is in danger of freezing, it is transferred to the cellar in the same barrels in which it was originally run, without any attempt at cleansing it of sediment, or filtering or racking, and when any attempt at improving its keeping quality is made it is by adding some antiseptic instead of freeing it from the matters which couduce to improper fermentations, or so con- ducting the process as to produce a liquor which can properly be called the "wine of apples." It seems remarkable that with these methods so palatable a drink is produced, a fact which only shows what might be done if a little care and scientific knowledge were applied to the treatment of the juice. There is a great difference between the prac- tice here and in other countries in regard to the treatment of the juice. Here the greater part of the cider produced is treated as indicated above, and is sold to the consumer in the fall or winter of the same year it is produced, without any treatment whatever, except perhaps the ad- dition of a dose of mustard seeds or sulphite of lime or salicylic acid, to arrest or retard the fermentation. This addition serves only to stop the fermentation for a while, probably through the winter, and in the spring whatever has not been cousun ed has to be thrown away or turned into vinegar. In England and France the juice is treated ac- cording to the sweetness of the apples from which it is made, very sweet juice requiring a low temperature for its fermentation in order that the operation shall not be too rapid. The juice is run into barrels or large vats, which are kept in a barn or cellar where the temperature is more or less constant, and the fermentation allowed to go on until a "chapeau" or head of scum forms on top, containing many of the impurities of the juice. The clear liquid is then "racked off" from between the impurities which have risen to the top and those that have fallen to the bottom. The casks into which it is received are scrupulously dean and are filled nearly full and transferred to a cooler cellar, where a sec- ond slow fermentation takes place. The racking oil' process may be repeated if necessary, or the juice may be filtered from the first fermen- tation. Cider fermented and properly racked in this way will keep in- definitely at a low temperature, especially if bottled. For bottling, it generally undergoes the operation called "Airing," by the addition of isinglass, which removes most of the albuminous constituents which are s > inimical to its proper preservation. Cider made in this way will be much richer in alcohol, and contain much less acetic acid than when its first fermentation is allowed to take place at a high temperature and in a rapid, tumultuous manner. It is a true apple wine and will keep indefinitely. The cider of Devonshire has been kept twenty or thirty years. CIDERS. 371 COMPOSITION OF CIDER. The amount of chemical work done on cider is not nearly so great as has been done on wine. In fact the published analyses of cider are very few and are confined almost entirely to other countries. I have not been able to find a single published analysis of American cider. The following analysis of Alsatian cider was made by Boussiugault, and dates back to 18G3 : Alcohol Sugar Gi\ .tiine anil succinic a id Carbonic acid Malie acid Acetic acid Gummy matters , Potash Lime, chlorine, &c , Nitrogenous matter Water Grams pel- liter. 6f>. 9.") 15.40 2.58 0.27 7.74 Traces. 1.41 1.55 0.20 0.12 9t0. 78 "Rousseau has published the mean of twenty analyses of Brittany cider, but his results are so low that it is thought by French authorities that his samples had been watered : Alcohol, per cent, by volume 2. ~> Extract grams per liter 19.3 Sugar. ?. 5 Total ash 1.52 Ash soluble in water 1. 17 The following are analyses of pure ciders from different parts of France, made in the Paris Laboratory; the figures are in grams per liter: Aloohol, in weight per liter . . Extra* t dried at I0U C Extract dried TotalaHh Analysis of the ask. Phosphates insoluble in water (\ii Inmate <>' polish Ollni alkaline sails Reducing sugar Acidity ejtpi i -*< >, - a . — if. . %■- C * .* - -. !.!<• z. E 3 " - S - n - < < P. ct. J'.rl. y T. jj 7. = = - . - -i. — - •_ = w CO - P. Ct. ]'. ct. P Ct P.Ct. J', ct P.ct ;}. :d ( ) 1.0003 8.09 10.05 1 38 . 156 1.0007 6.28 .370 2 3 4 1.0264 4.48 5.01 > 1.0223 4.08 5.10 5.03 1.0143 '». 5 (i. 79 13 4.:.; 330 3.69 .381 5.92 .113 .396 . • - . 063 trace .310 .014 ...I . 031 ... . 10.5 ■7.0 0.1 . 101 —23. 4 038. 120—20.4 I —33 8 us 506 1. 0154 5. 17 6.4i I 4837 1 1.0537 0.65 0.81 9.34 1.0516 0.61 0.77 9.59 0.20 25 9.53 0. 67 9. 75 3.71 II. 55 1.0355 565 302 375 302 409 178 ::r 88 ... —11.0 .276 .on:! .... _:m. i! 7". ...—is. 4 .374 .,i4i ... —•j-i.-J .386 .031 ... — 18. 5 .348 .089 ...—39.1 Average 1.0455 1.40 1.76 &17 .321 .059 ■A circumstance arising after the samples bad been thrown awa.y seemed to throw considerable doubt upon the determinations of sugar, which were made by an assistant, and th had to be thrown out. 1 Determinations of the cat bonio acid In three different bottles gave the fallowing results : .7. - .482. ADULTERATION OF CIDER. Cider is very little subjeel to adulteration according to mosl of the authorities on foods. Even 1 1 a > sail, who generally enumerates under each article of food a list of every conceivable adulteration that has ever been found or supposed to have been used in such food, only speaks of the addition of water, of burnt sugar aa n coloring matter, and of the use of antacids for the correction of the acidity of spoiled eider. ()u the Other hind, in France, whei e. as we have .seeii.it is 1460— No. 13, pt 3 S 374 FOOD AND FOOD ADULTERANTS. very largely consumed, its adulteration is by no means uncommon, al- though principally confined to its watering, together with additions for the purpose of covering up such attenuation, such as foreign color- ing matters. In the Paris Municipal Laboratory out of 03 samples ex- amined in 1881,39 were pronounced '•bad," among which were 26 artifi- cially colored; in 1882,50 samples were examined, of which 30 were declared " bad," of which 7 samples were artificially colored ; li samples contained salicylic acid. The following is considered there as a mini- mum limit for the composition of a pure cider, and any sample which falls below it in anv constituent is considered as watered: Alcohol, per (.cut. by volume Extract in grams, per liter... Ash 3. 18. 1.7 This is for a completely fermented cider ; in sweet ciders the con- tent of sugar should exceed the limit sufficiently to make up for the deficiency of alcohol, to which it should be calculated. EXAMINATION OF THE SAMPLES FOR ADULTERATION. The investigation of the samples was undertaken with the full ex- pectation of finding a considerable number preserved with antiseptics. This supposition failed to be continued, however, for no salicylic acid was found, and in but one case was any test obtained for sulphites. None of the samples fell below the standard proposed by the French chemists, given above, and no metallic or other adulteration was dis- covered. The single exception, however. No. 1927, was an embodiment in itself of nearly all the adulterations which have been enumerated as possible in eider. It was handsomely put up in neatly capped bottles, and of a ch-ar, bright color. Its tremendous " head " of gas when uncorked gave rise at once to the suspicion that it had received some addition to pro- duce an artificial pressure of gas, for pure cider does not contain suffi- cient sugar to produce very much after- fermentation, any more than pure wine. The low content of free acid, together with the large amount of ash and very variable content of carbonic acid in different bottles e8tabli8hed the fact that bicarbonate of soda had been added, probably a van ing quantity to each bottle, while the dose of sulphites added was so large that a bottle has stood open in the laboratory all through the summer without souring. To describe in detail the methods for the detection of the adulterations Of cider would be simply a repetition of what has been previously given in connection wiih either beer or wine j the search for preserva- tives LS precisely the same, and the detect ion of t he addition of antacids has been fully treated of under beer. No search was made for artificial coloring matters, as it seems verj improbable that any such should be OSed in this country, and no evidence of any dilution was found. Appendix A. Since the portion of this bulletin relating to malt liquors was written, a bill has been introduced into the British Parliament dealing ^A i 1 1 1 the question of the use of substitutes tor hops and malt in beer brewing j the text of this bill is as follows : ' A BILL for better securing the pmity of beer. ( A. I), l - Whereas it IS expedient, with a view to enable the public to distinguish between beer brewed from hops and malt from barley and beer composed of other ingredients, to amend the law relating to the sale of beer : Be it therefore enacted by the Queen's Most Excellent Majesty, by and with the ad- vice and consent of the Lords Spiritual and Temporal, and Commons, in this pi' Parliament assembled, and by the authority of the same, as follows: (Short title.) 1. This act may be cited as the Pure Beer Act, 1887. (Declaration of ingredients on selling beer.) 2. Every person who sells or expos Bale, by wholesale or retail, any beer brewed from or containing any ingredients other than hops and malt from barley shall keep conspicuously posted at the liar or other place where Mich beet is sold or exposed for sale, a legible notice Btating what other ingredients arc contained in such beer. Any person who sells or exposes for Bale any Bach beer as aforesaid without complying with the above enactment shall be liable to a fine not exceeding in the case of the firsi offense Jive pounds, ami in the case of the second or any subsequent olfeiise twenty pounds. Any line incurred under this section may be recovered summarily by any informer, and one-half of the line shall in e\, i . case be paid to the informer. (Definition of beer.) '■'>. In this act the term "beer" includes beer (other than black or spruce beer), ale, and porter. (Commencement of act) I. This act shall come into operation on the first da;/ of Jan- nary, oik thousand < iyht hundred and eighty-eight* A BILL lor better securing the parity of beer. (A. D. Whereas it is expedient, with a view to the better protection of the public from adulteration of beer, to amend the law relal ing to the sale of beer . Be it t here fore enacted by the Queen's Mosl Excellent Majesty, by" and with t i. vice and consent of the Lords Spiritual and Temporal, ami Commons, in this present Parliament assembled, and by the authority of the same, as follows • (Short title.) ]. This act may be cited as the Beer Adulteration Act, l~- (Penalty on selling i>< < r containing other ingreiients than hops and malt without giving notice) -j. K\ei\ person who sells oi exposes for sale by wholesale or retail anj beer brewed from or containing any ingredients other than Imps and malt from barley, shall keep conspicuously posted at the bar, or other place where Buch beer is sold or exposed for sale, a legible QOtiCC slating that other ill-ted ieliN are contained ill smh beer. Ana 376 FOOD AND FOOD ADULTERANTS. Any person who s« lis or exposes for Bale any such beer as aforesaid, without com- plying with the above enactment, shall he liable to a line not exceeding in the case of the first offense forty shillings, and in the case of the second or any subsequent offense ten jxmnds. Any line incurred under this section may be recovered summarily by any informer, and one-half of the line shall in every case be paid to the informer. {Definition of birr.) 3. In this act the term ''beer" includes beer (other than black or Bprooe beer), ale, and porter. lent of act.) 4. This act shall not extend to Ireland. {Commencement of act.) 5. This act shall come into operation on the first day of Jan- uary, one thousand fight hundred and i ighty-eight. This bill naturally excited considerable interest anions food analysts. to whom would fall the duty of determining the question that would arise, under its enforcement, as to whether beers had been made from hop or malt substitutes, and a circular was sent out by the president of the Society of Public Analysts to the members of the society drawing their attention to the bill and asking them to report to the secretary any information they might have on the points whether the substances used as substitutes for hops could be detected and identified with cer- tainty by chemical analysis, and what opinion, if any, they might have as to the effect on health of habitual small doses of such hop substi- tutes. 1 This circular called forth a few responses, among them the following paper by Mr. Allen: 2 A\ IMPROVED METHOD OF DETECTING <>i:ASSIA AND CERTAIN OTHER HOP SUBSTITUTES l\ BEER. [ Read at the meeting in May, 16-7.] Hitherto the detection of hop substitutes in heer has had for English analysts Little more than an academic Interest. There has been no definition of* heer, nor standard of strength or quality, and hence the brewer has been free to employ any hop substi- tute that could fairly be regarded as n on- injurious. Now, however, that there are two hills before Parliament, both of which aim ;n rendering the employment of hop subst it utes illegal, unless duly acknowledged, the question has acquired considerable practical importance. It' the hills in question ever become law, it will devolve on the public analyst to certify to the presence or absence of hop substitutes, but, as recently pointed out bv the chancellor of the exchequer to a deputation which waited on him, it would be <>f no use to pass an net forbidding the unacknowledged use <»f hop substitutes unless it was possible to detect infringement of the law. Hence it has become important for public analysts tosee how far the more important hup substitutes can lie definitely detected in beer, or at any rate distinguished from bops. The problem in quest ion is by no n leans a .simple one'. Beer itself is a highly com- plex and variable product, and some of the normal constituents add to the difficulty of detecting hop substitutes. The problem is further complicated l>.\ the possible pi.-, me of several substitutes simultaneously, together with actual hops. Then the hitter principles to which the hop substitutes owe their employment have in BOme been \ i rj imperfectly Btudied, ami belong to a class of bodies by no means dis- tinguished for strong chemical affinities or for oharacterisl ic reactions. In fact, t ho Amil\ -l l~-;. p. 79. //"f the above sub- stances be present. A very small quantity of the substance is required for this test ; indeed, the use of too large an amount must be carefully avoided or the sense of taste will be found to be whollj paralyzed for the remainder of the day at anj rate. It will be seen that chloroform or ether extracts from acidulated aqueous liqn ids almost the whole of the above bitters. The subsequent treatment with ether- chloroform in alkaline solution Li usually unnecessary, as the principles of calumba and APPENDIX A. 379 colcliieuin are in part extracted by acid chloroform. Seeing that the bitter princi- ples of hops are entirely precipitated hy neutral acetate of lead, the presence of name hop substitute is absolutely certain if the chloroform or ether residue has a marked bitter taste. This can be ascertained in the course of a few hours by the simple method above indicated, and half a pint of the beer is amply sufficient for the purpose. The presence of a hop substitute being proved by the marked bitter taste of the chloroform or ether extract it will of course be very desirable to ascertain its nature, and in some important cases this can fortunately be effected very satisfactorily. In others we may expect future investigation to afford the necessary assistance. I have made special endeavors to ascertain the possibility of definitely recognizing quassia, which is one of the most important of the hop substitutes actually employed. For this purpose I prepared quassiin in a moderately pure state by exhausting quassia wood with hot water and treating the decoction with acetate of lead and chloroform, in the manner recommended for beer. The quassiin was obtained with some difficulty in a distinctly crystalline state and otherwise it presented a close gen- eral resemblance to the description of it given by other observers. The following characters and tests were specially verified : Quassiin is intensely and persistently bitter, sparingly soluble in cold water, more readily in hot, and easily soluble in alcohol. Its best solvent is chloroform, which extracts it readily from acidulated solutions. An aqueous solution of quassiin does not reduce Folding's solution, or ammonio- nitrate of silver. The solid substance gives no coloration (or merely yellow) when treated with strong sulphuric acid or with nitric acid of 1. 25 specific gravity, nor is any color produced on warming. These four negative reactions are important, for jricrotoxin reduces Folding's solution and gives an orange-red color with sulphuric acid; gentivicrin and menyanthin reduce ammonio-nitrate of silver, and the former gives a red color and the latter a yellowish brown, changing to violet red wheo warmed with sulphuric acid, and other bitters mostly give more orle— • ristic reactions. A solution of quassiin give-, a white precipitate with tannin. The reaction i- by Christensen, Oliveri, and others to isolate quassiin from its solutions, and 1' ders to >cpaiat<: it from picrotoxin. In my hands the reaction has not proved - factory. The liquid is very difficult to filter and the filtrate still retains an intensely bitter taste, showing that the precipitation is very incomplete. As an analytical method the reaction is useless, but it is of some value as a qualitative test. 1 Tli must be made in a cold solution. Quassiin gives a brown coloration with ferric chloride. The reaction is best ob- served by moistening a quassiin residue in porcelain with a lew drops of a weak alcoholic solution of ferric chloride, and appl] title heat. A line mahogany- brown coloration is produced. The mosl delicate and characterisl ie test lor quassiin is based on an observation ot Christensen. On treating quassiin with bromine a derivative is obtained, which is stated to be more bitter than the original Bubstance. On adding caustic soda the hitter taste is said to i»e destroyed, 'out a product of a line yellow color is obtained. 1 am unable to confirm the destruction of the bitter taste, at least entirely, but the coloration is marked and characteristic. The following is the besl way of applying the test : The substanceto be tested for quassiin i> dissolved in a little chloroform, or it' a liquid is agitated with chloroform, and the aqueous layer separated. The chloroform ic solution is then treated with bromine water until the yellow color remains alter agitation, showing that the bro- mine has been used in slight excess. The aqueous liquid is then remof ed (or if small in volume may be neglected \ and the chloroform agitated with ammonia. This pro- duces immediate destruction ot* tta • c >lor due t<» the bromine, and if <|nassiin b 1 Possibly more complete precipitation n i-\ tannin could he effected in an alcoholic sol u t ion. POOD AND rOOD ADULTERANTS seat both the chloroform and ammoniac*! liquid will be < tn presence of ;n the ammonia will bo colored a bright yell The chloroform residues from camomiles, oalumba, colocynth, oocculus, and chi- rettado no! similar reactions with bromino ana ammonia. The ether residue from ohiretta g - - iw-yellow coloration, gradaally changing to a dull purplish brown, but the fact that do - tion yielded by the chloroform solution of the drag renders - >n with qnassia impo-s Picric acid yields a solution in chloroform which is but slightly colored compared with the deep-yellow liquid pro- duoed on subsequent agitation with ammonia; but r - ace be suspected it can be readily and completely removed by agitating the chlorofbrmic solution with soda or ammonia, and separating the alkaline liquid before employing bromine. With a view ot* ascertaining how far the foregoing reactions of qnassiin were likely to be ot" service in p . Ided to one liter of a mild beer, which had been previously proved to yield no bitter principle to chloroform after treatment with ace- tate of lead, sufficient infusion of quassia to make a perceptible difference in the flavor. The liquid was concentrated, precipitated with neutral lead acetate, the filtrate treated with sulphuretted hydrogen, and the refiltered liquid further concen- trated and agitated with chloroform. On evaporating the chloroform a residue was obtained which hid an intensely bitter taste, and yielded a solution which gavea white precipitate with tannin, but did not reduce ammonio-nitrate of silver. The residue gave no color on warming with concentrated sulphuric acid, but gave a well- developed mahogany-brown color with ferric chloride. By the bromine ami am- monia test it gave a strong yellow coloration. The amount of residue obtained would have sufficed to obtain all these reactions several times, so that it may be considered established that qum*9kl <<: <1 irith oontaimmg it. The employment of 9 a ftpsul stitute has been repeatedly recorded by previous obs 3 its are g renforit lord' or others who have worked on the subject. I found it in quantity in two hop substitutes I recently ex- amined, ami suspect its presence i:i a third. The active principle (chiratiu. le in cold water, rather more so in hot. and is readii as I by alcohol and ether, the latter solvent readily removing it from its - - lotion. On the other hand, chloroform removes but little bitter principle from an aqueous infusion of ohiretta. Chiratiu is a neutral substance, decomposed by dilute acids int.) id and ehiratogoniu. It does not reduce Fehling latum, _ a pitate with tannin, and is not precipitated by neutral if the other residue from infus iretta with bro- mine and a mm - dy been des It is evident that our knowledge of the ch 3 the veg table bitters availa- 3 - Iplete, and it is only by its further study w i ive the problem of their detection in beer, lint I believe \\ alread ish with certainty and facility between "hops" and " not hops," and that o _ iffiee in many cases. When we examine butter v ontent todefi dmixtore md we make no attempt to specify the I o of the : _ • !. I Bubmit that wears fully able • The foil >me of the remarks made in the discussion of this ::- I»r. . lid that he worked on tie- qu< 9 some alty in distinguish!! a the bitter of ; bod he found ' •• pre- cipitation by M id, and tl. difficulty at all with the ordinary i. and woi oiaining in ill. APPENDIX A. ■elation, whilst th<: bitter of n o the bit*- mile, which behaves like the hop, £ >lntion bir allthe t nd at tL , tion the solution remained bitter aj nent witb the difficulty *n det bitter; but lie did not think there possibilit _ f aish- :i the individual bitl dering the minute qnaot d one could onl y positively say thei jop. Muter said that, with regard to the would tat be did not quite share xsaatot Efieolty in detecting and identifying tbem. I at in former yean on with his book on materia rnedica. He had made nunv . nself, and he bad n any of the published experi- - ild prognosticate that. *ng, he wouK with several publish >ns which were partially leading letec- tiou— ' :tter which sp moeh for itself — many of tbem were, to a grea -i vol red in difficult . There was no branch of chemistry that so much had been pub- relal ag to materia medica, and many of the older researches were nowadays they had much analytical appliances than the men who made these experiments. He did no- moment mean to say that they were n r than past o .ut, for in- stance, they could not wash lead and other similar i one could now do by the aid of the filter pnmp, and the color reactions for ban one proximate principle, which wei _ in books, were really not due principle at all. but to the traces of reagents and other matters that remained with tbem owin^ to the imperfect washing, which was almost certain to oc-cnr before the days of filter pump-. H vas afraid that until * -who subject up had had time to work it o ^id of modern appli- r would be going too far to say they could swear positively that a sample con- tained no hop substitute. Allen said be thought they could tell whether it contained hop or a sub- for he Muter then -aid in that case how wonld they get on in cross-examination, see- lld not name the so did not remember how he fin acqnainted with the lead process, but he believed that be conld pot his hands on be quite thirteen or fourteen years ago since it was first published. Immediately it was brought out he had made experiments upon it, working on large quant - ice that there had really been no other process that be knew or himself had used a process very similar to that uieutione with phoning off the clear liqnor after settlement, r g be'ex- m this liquid, concentrating and tasting, and then extr.. immiscible solv came a difficulty which shook his faith in his powers a* an a: bop s had always believed in the process — from practicing npon beer with various added bitters— until - _ - a beer which he was pr assured by the maker to have no bitter other than hops. This sample he pnt through :ocess and he got a bitter out of tha- a chloroform worked on a fairly large quantity, but the process here showed bitters other than .1 though he was assured that the sample represented as pore a beer as could pos- ts the quantity • work on. Supposing an inspector brought them one-half «•: where was the id put bitters iu the beer and worked on sach quanti- sed to find them. In a wa« some 382 FOOD AND FOOD ADULTERANTS. difficulty about some strychnine that was put in beer : he was aware of the very small quantity that had been put in, because the chemist who had been stupid enough to lend himself to such a transaction had informed him of it. He made up som. and divided it into two portions, tried for extraneous bitters in one portion by the regular beer way and there was not a sign of it : he then tried the other portion with al toxicologic^ process for strychnine and found it. He had. even then, to use eight ounces of the ben- for this purpose, t<> get a really satisfactory ordinary reac- tion. In the ] te of chemical knowledge it would not be, in his opinion safe to say they could detect any amount of added bitters t<> beer, however small, and . of naming those bitters on the quantity they would have usually brought to them by an inspector. With a gallon of beer and an unlimited fee cover- ing many days' work they might, however, be able to do something satisfactory to- wards it. Mr. Allen, in reply: If he had an insufficient quantity of any sample, he certified that the quantity was insufficient for him to form an opinion. He understood Mr. Norton to consider it of great importance that they should he able to distinguish between "hops" on the one side and "not hops" on the other; this,4ie believed, could be done with certainty, ease, and on a very moderate quan- tity of beer. ' As to the identification of the various hop substitutes he did not pro- be able to distinguish all, hut he thought he could already positively recognize calumba, q rtocynth, and some other bitters, including picric acid and ; toxin, and if the matter became important he believed in a year or two public ana- would have devised methods for the detection of the other bitters, just as they had conquered other analytical difficulties when the occasion, arose. From the above it would appear that the Lead method, which I em- ployed, is considered by tin 1 English analysts as capable of deciding- whether substitutes for hops have been used. No action seems to have been taken as yet on the question of malt substitul Appendix B. As frequent references have been made io the body of the Bulletin to methods of analyses and manner of judging adapted by European chemist for beer and wine, I have thought it proper to give some of these methods complete. They represent the conclusions of chemists who have devoted their lives to the study of this branch of work, and may very properly be taken as a guide by those of us who have occa- sion to follow the same line of work in this couutry, where beer*and wine analysis lias as yet had little application. The translation has been made as literal as possible. The following are the methods adopted by the Berlin Commission: 1 A commission of experts, appointed in the year 1884 by the chancellor of the Empire, to which was intrusted the establishment of uniform methods tor the chemical inves- tigation of wine, adopted the following resolutions, which were made public by the Prussian minister for commerce ami trade by a decree <>t* the 12th August, 188 1, which provides that they shall he rigidly adhered to in public institutions for the exami- nation of food-stuffs, and are recommended to the representatives of like private con- cerns : RESOLUTIONS <>r THE COMMISSION FOK ESTABLISHING UNIFORM METHODS FOB Till: ANALYSIS OF WINES. Since, in consequence of improper manner of taking, keeping, and sending in of Bamplesof wine for Investigation by the authorities, a dec imposition or change in the latter often occurs, the commission considers it advisable to give the following in- structions : INSTRUCTIONS FOR SAMPLING, PRR8ERVING, \\i> SENDING IN' OF SAMPLES OF WINK POB EXAMINATION BY PHR A.UTHORIT1E8. (1) Of each sample, al Leasi oue bottle (j Liter), as well filled as possible, mnsl be taken. (2) The bottles and corks used musl he perfectly olean ; the best are new bottles and corks. Pitchers or opaque bottles in which the presence of impurities cannot he seen are not to be QSed. (:'.i Each bottle shall he provided with a Label, gummed not tied) on, upon which shall be given the indei number of the sample corresponding to a desoripl ion of it. i The samples are to be senl to the chemical Laboratoi ble to avoid any cbance of alteration which, under some oircumstanoes, oao take place in a \ cr\ si i oil lime. [f they are, for some special reason, retained in any id her place to i any Length of time, the bottles .tie to he placed in a cellar ami kept lying on their sides. DasGesetz betreffend den Verkehr nm Nahruugsmittel, u.s* w., p. 184, 384 FOOD AND FOOD ADtJLTE&ANTS. (5) If in samples of wine taken from any business concern adulteration is shown, a bottle of the water is to be taken which was presumably nsed in tlk> adulteration. (6) It is advisable, in many cases necessary, that, together with the wine, a copy of these resolutions be sent to the chemist. A . — A >i a hj t ica 1 meth ods. Specific gravity.— In this determination use is to be made of a picnometer, or a Westphal balance controlled by a picnometer. Temperature 15 ('. Alcohol. — The alcohol is estimated in 50-lOOcc. of the wine by the distillation method. The amount of alcohol is to be given in the following way : In lOOce. wine at 15° C. an- contained n grains alcohol. For the calculation the tables of Hannibaiier orlhb- ner are used. (The amounts of all the other constituents are also to be given in this way : in lOOce. wine at 15° C. are contained n grams.) Extract. — For this estimation 50ec. of wine, measured out at 15° C., are evaporated on the water bath in a platinum dish (85mm. in diameter, 20mm. in height, and75oc capacity, weight about 20 grains), and the residue heated for two and one-half hours in a \tater jacket. Of wines rich in sugar (that is, wines containing over 0.-") grams of sugar in lOOce.) a smaller quantity, with corresponding dilution, is taken so that 1 or at the most 1.5 grams extract are weighed. Glycerine. — One hundred cubic centimeters of wine (for sweet wines see below) are evaporated in a roomy, not too shallow, porcelain dish to about 10cc, a little sand added, and milk of lime to a strong alkaline reaction, and the whole brought nearly to dryness. The residue is extracted with 50cc. of 96 per cent, alcohol on the water bath, with frequent stirring. The solution is poured off through a tiller, and the residue exhausted by treatment with small qnantit ies of alcohol. For this 50 to lOOce. are generally sufficient, so that the entire filtrate measures 100-200cc. The alcoholic, solution is evaporated on the water bath to a sirupy consistence. (The principal part of the alcohol may be distilled off if desired.) The residue is taken up by lOcc. of absolute alcohol, mixed in a stoppered llask with 15cc. of ether and allowed to stand until clear, when the clear liquid is poured off info a glass stoppered weighing glass, filtering the last portions of the solution. The solution is then evaporated in the weighing glass until the residue no longer flows readily, after which it is dried an hour longer in a water jacket. After cooling it is weighed. In the case of sweet wines (over 0.5 grams sugar in lOOce.) 50cc. are taken in a good sized tlask, some sand added, and a sufficient quantity of powdered slack-lime, and heated with frequent shaking in the water bath. After cooling, LOOce. of ( .»t; per Cent, alcohol are added, the precipitate which forms allowed to separate, the solution filtered, and the residue washed with alcohol of the same strength, 'the alcoholic solution is evaporated and the residue treated as above. IX i or I, Is (total quantity of the acid reacting constituents of the wine i. -These are to be estimated with a sufficiently dilute normal solution of alkali (at least one- third normal alkali) in 10 to 20oo. wine. If one-tenth normal alkali is used at least lOcc. of wine should be taken for titration ; if one third normal, 20cc. of wine. The drop method (Tiipiri methods), with delicate reagent paper, is recommended for the estab- lishment of the neutral point. Any considerable quant it ies of carbonic acid in the wine are to i» i previously remov d by Bhaking. Those " free acids " are to be reek- one I and reported as tartaric acid i ( ',11, I > Volatile acids, —These are to be estimated by distillation in a current of steam, and not indirectly, and reported as acetic acid (CgH*< > i. The amount of the "fixed arid-," is found b\ subtracting from the amonnt of " free acids" found, the amount of tartaric acid corresponding to the ■• volatile acids" found. Bitar Irate of potath and free tartario acid, (a) Qualitative deteotionof free tartaric acid: 20 30oo. of the wini are treated with preoipitated and finely powdered bi tar- trate of potash, shaken repeatedly, Altered off after an hour, and 2-3 drops of a 20 pei cent, solution of acetate of potash added to the clear filtrate, and the solution APPENDIX B. 385 allowed to stand twelve hours. The shaking and standing of the solution must take place at as nearly as possible the same temperature. If any considerable precipitate forms during this time free tartaric acid is present, and the estimation of it and of the bitartrate of potash may be necessary. (b) Quantitative estimation of the bitartrate of potash and free tartaric acid : In two stoppered flasks two samples of 20cc. of wine each are treated with 200cc. ether- alcohol (equal volumes), after adding to the one flask 2-3 drops of a 20 per cent, solu- tion of acetate of potash. The mixtures are well shaken, and allowed to stand 16-18 hours at a low temperature (0 — 10- C), the precipitate filtered off, washed with ether- alcohol, and titrated. (The solution of acetate of potash must be neutral or acid. The addition of too much acetate may cause the retention of some bitartrate in solution.) It is best on the score of safety to add to the filtrate from the estimation of the total tartaric acid a further portion of 2 drops of acetate of potash to see if a further pre- cipitation takes place. In special cases the following procedure of Xessler and Barth may be used as a con- trol : Fifty cubic centimeters of wine are evaporated to the consistency of a thin sirup (best with the addition of quartz sand), the residue brought into a flask by me . small washings of 9J per cent, alcohol, and with continual shaking more alcohol is gradually added, until the entire quantity of alcohol is about lOOcc. The flask and contents are corked and allowed to stand four hours in a cool place, then filtered, ami the precipitate washed with 96 per cent, alcohol; the filter paper, together with the partly flocculent, partly crystalline, precipitate, is returned to the flask, treated with :}'Jcc. warm water, titrated after cooling, and the acidity reckoned as bitartrate. The result is sometimes too high if pectinous bodies separate out in small lumps, inclosing a small portion office acids. In the alcoholic filtrate the alcohol is evaporated, 0.5cc. of a ',"i per cent, potassic acetate solution added, which has been acidified bya slight excess of acetic acid, and thus the formation of bitartrate from the free tartaric acid in the wine facilitated. The whole is now, like the first residue of evaporation, treated with (sand and) 93 per cent, alcohol, and carefully brought into a flask, the volume of alcohol incr< to lOOcc, well shaken, corked, allowed to stand in a cold place four hours, filtered, the precipitate washed, dissolved in warm water, titrated, and for one equivalent of alkali two equivalents of tartaric acid are reckoned. This method for the estimation of the free t irtaric aid has the advantage over the former of being free from all errors of est i mat ion by difference. The presence of con- siderable quantities of sulphate* impairs the accuracy of the method. Malic acid, succinic aoid, oitrio acid. — Methods for the separation and estimation of these acids cannot he recommenced at the present time. Salicylic acid. — for the detection of this,100cc.of wine are repeatedly shaken out with chloroform, the latter evaporated and the aqueous solution of t he residue tested with very dilute solution of ferric chloride. For i h i approximately quantitative determi- nation it is sufficient to weigh the chloroform residue, after it has been again recrys- talli/.ed from chloroform. Coloring matter.— Red wines are always t<> he teste. l for coal tar colors. Conclusions in regard to the presence of other foreign coloring matters drawn from the color of pre- cipitates and other color reactions an- only exceptionally to he regarded as safe. In the search i'>\- coal tar colors the Bhaking out of LOOoo. of the wine with ether be- fore and after its neutralization with ammonia isreoom a m Led. foe etherial solutions are to he tested separately. Tannin. — In case a quantitative determination of tannin (or tannin and coloring matter) appears necessary the permanganate method of Neubauer ii to he employed. As ;i rule the following estimation of the amount of tannin will suffice: Tl. acids are neul ralized to within 0.5 -ranis in 1 1 Mice, with standard alkali. If necessary. Then lee. of pi per cent, sodic acetate solution is .old. d. and drop h\ drop a in per cent, solution of ferric chloride, avoiding an excess, One drop of ferric chloride is FOOD AND FOOD ADULTERANTS. sufficient for the precipitation of 0.05 per cent, of tannin. (New wines are deprived of the carbonic acid held in solution by repealed Bhaking.) Sugar. — The sugar should be determined after the addition of carbonate of soda by means of Folding's solution, using dilute solutions, and, in wines rich in sugar (t. <>. wines containing over .."> gram in lOOcc.), with observance of Soxhlet's modifications, and calculated as grape sngar. Highly colored wines are to be decolorized with ani- mal charcoal if their content of sugar is low, and with acetate of lead and sodium carbonate if it is high. 1 f the polarization indicates the presence of cane sugar (compare under polarization) the estimation is to be repeated in the manner indicated after the inversion (heating with hydrochloric acid) of the solution. From the difference the cane sugar can be calculated. Polarization. — (1) With white wines: GOcc. of wine are treated with occ. acetate of lead solution in a graduated cylinder, and the precipitate filtered off. To 30cc. of the filtrate is added 1.5cc. of a sal mated solution of sodic carbonate, filtered again, and the tilt rate polarized. This gives a dilution of 10:11 which must be allowed for. (•2) With red wines : 60cc. wines are treated with Gee. acetate of lead, and to 30cc. of the filtrate 3cc. of the saturated solution of sodic carbonate added, filtered again, and polarized. In this way a dilution of 5:0 is obtained. The above conditions are so arranged (with white and red wines) that the last fil- trate Bnffices to fill the 220mm. tube of the Wild polaristrobometer of which the ca- pacity is abont 28cc. In place of the acetate of lead very small quantities of animal charcoal can be used. In this case an addition of sodic carbonate is not necessary, nor is the volume of the wine altered, li' a portion of tin; undiluted wine 220mm. long shows a higher right-handed rotation than ().:'» , Wild, the following procedure is necessary . Two hundred and ten cubic centimeters of the wine are evaporated on the water bath to a thin sirup, after the addition of a few drops of a 20 per cent, solution of aeetate of potash. To the residue is added gradually, with continual stirring, 200cc, of 90 per cent, alcohol. The alcoholic solution, when perfectly clear, is poured off or filtered into a flask, and the alcohol distilled or evaporated off down to about ^i-v. The residue is treated with about 15cc. water and a littie bone black, filtered into a graduated cylinder, and washed with water until the filtrate measures 30cc. If this shows on polarization a rotation of more than -4-0.5°, Wild, the wine contains the nnfermentable matter of commercial potato Bogar(amylin). If in the estimation of the sugar by Fehling's solution more than 0.:: grains sugar in lOOcc. was found, the original right -rot at ion caused by t he amy I'm may be diminished by the left-rotat- ing sugar; th<- above precipitation with alcohol is in this ease to be undertaken, even when the right-rotation is less than i».:'> , Wild. The sugar is, however, first fermented by the add it ion of pure yeast . With very considerable content in ( trebling's solution) reducing sugar and proportionally small left -rot at ion. the diminishing of the Left-rota- tion may be brought.about by cane BUgar or dextrin or amylin. For the detect ion of the first t he \\ ine is inverted by heat ing with hydrochloric acid (to 50cc. wine, .">(•(■. dilute hydrochloric acid of specific gravity L.10), and again polarized. If the left- rotation has increased, tin- presence of cane sugar is demonstrated. The presence of dextrin is shown as given in the section on " gum." In case cane BUgar is present well unshed yeast, as pure as possible, should !>,- added, and the wine polarized after fermentation is complete. The con elusions are then the same as with the \> inea poor i n sugar. For polarization only Large, exact instruments are to be used. The rotation is to be calculated in degrees Wild according to Landolt (Zeitsohr. f. analyt. Cheinie. 7. !»): i Wild 4.6043 Boleil. 1 Boleil 0.217189 Wild. I Wild 2.89005 Ventzke, l Ventzke 0.346015 Wild. APPENDIX B. 38 < (him {arabic). — For establishing the addition of any considerable qaantitiesof gum 4cc. wine are treated with lOcc. of 9G per cent, alcohol. If gnui is j>reseut, the mixture becomes milky, and only clears up again after several hours. The precipi- tate which occurs adheres partly to the sides of the tube, and forms hard lumps. In genuine wine flakes appear after a short time, which soon settle, and remain some- what loose. For a more exact test it is recommended to evaporate the wine to the consistency of a sirup, extract with alcohol of the strength given above, and dissoh e the insoluble residue in water. This solution is treated with some hydrochloric acid (of specific gravity 1.10) heated under pressure two hours, and the reducing power ascertained with Fehling's solution, and calculated to dextrose. In genuine wines no considerable reduction is obtained in this way. (Dextrin is to be detected in the same way.) Mannite. — As the presence of maunite in wines has been observed in a few cases, it should be considered when pointed crystals make their appearance in the extract or the glycerine. Nitrogen. — In the estimation of nitrogen the soda-lime method is to be used. Mineral matters. — For their estimation 50cc. of wine are used. If the incineration is incomplete, the charcoal is leached with some water, and burned by itself. The solution is evaporated in the same dish, and the entire ash gently ignited. Chlorine estimation. — The wine is saturated with sodic carbonate, evaporated, the res idue gently ignited and exhausted with water. In this solution the chlorine is to l>e estimated volumetrically accordin to Volhard, or gravimetrically. Wines whose ashes do not burn white by gentle ignition usually contain considerable (plant i ties of chlorine (salt). Sulphuric acid. — This is to be estimated directly in the wine by the addition of barium chloride. The quantitative estimation of the sulphuric acid is to be carried out only in cases where the qualitative test indicates the presence of abnormally large quantities. (In the case of viscous or very muddy wines a previous clarification with Spanish-earth is to be recommended.) If in a special case it is necessary to investigate whether free sulphuric acid or potassium bisulphate are present, it must be proved that more sulphuric acid is pres- ent than is uecessary to form neutral salts with all the baa Phosphoric acid.— In the case of wines whose ashes do not react strongly alkaline the estimation is made by evaporating the wine with sodic carbonate and potassic nitrate, the residue gently ignited anl taken up with dilute nitric acid; then the molybdenum method is to he used. If the ash reacts strongly alkaline the nitric- acid solution of it can he used directly for the phosphoric-acid determination. The other mineral constituents of wine (also alum | are to be determined in the ash or residue of incineration. Sulphurous OCid.— One hundred cubic centimeters wine are distilled in a current of carbonic acid gas after the addition of phosphoric acid. For receiving the dis- tillate 5ce. of normal iodine solution are used. After the first third has distilled oil', the distillate, which must still contain an excess of free iodine, is acidified with hydrochloric acid, heated and treated with barium chloride, Adulteration of grape wine with fruit wine.— The detection of this adulteration can only exceptionally be carried oul with certainty by means of the methods that bave so far been offered. Especially arc all methods untrustworthy which rely upon a Bingle reaction to distinguish grape from fruit wine; neither is it always possible to decide with certainty from the absence of tartaric acid or from the presence of only very small quantities that a wine is not made from grapes. In the manufacture of artificial w ine together with water the following articles are known to he sometimes used: Alcohol (direct or in t he shape of fortified wine), cane sugar, starch sugar, and substances rich in Bugar (hone ne, bitartate of potash, tartaric acid, other vegetable acids, and Bubstances rich in such acids. Bali Cylic acid, mineral matter-, gum arabic, tannic acid, and BUbstanCOS rich in the same (e. 0., kino, doring m itters, various others and aromas, 388 FOOD AND FOOD ADULTERANTS. The estimation or rather- the means of detecting the most of these substances has already been given above with the exception of the aromas and ethers, for which no method can as yet be recommended. The following substances may be mentioned here in particular, which serve for in- creasing the sugar, extract, and free acid : Dried fruit, tamarinds, St. John's bread, dates, figs. 13. — Huh* for judging of the purity of wine. I. (a; Tests and determinations which are, as a rule, to be performed in judging of the purity of wmes: Extract, alcohol, sugar, free acids as a whole, free tartaric acid qualitative, sulphuric acid, total ash, polarization, gum, foreign coloring mat- ters in red wines, (b) Tests and determinations which are also to be carried out under special circumstances : Specific gravity, volatile acids, bitartate of potash, and free tartaric acid quantitative, succinic acid, malic acid, citric acid, salicylic acid, sulphurous acid, tannin, maun He, special ash constituents, nitrogen. The Commission considers it desirable, in giving the estimations generally per- formed, to adhere to the order of succession given above (under (a) ). II. The Commission cannot regard it as their province to give a guide for judging of the purity of wine, but thinks it advisable, in the light of its experience, to call at- tention to the following points : Wines which are made wholly from pure grape juice very seldom contain a less quantity of extract than 1.5 grams in lOOcc. wine. If wines poorer in extract occur they should be condemned, unless it can be proven that natural wines of the same district and vintage occur with a similar low content of extract. After subtracting the "lixed acids'' the remaining extract (extractrest) in pure \\ ines, according to previous experience, amounts to at least 1.1 grants in lOOcc, and after subtracting the ,; tree acids," at least 1.0 gram. Wines which show less extract- rest are to be condemned, in case it cannot be shown that natural wines of the same district and vintage contain as small an extractrest. A wine which contains appreciably more ash than 10 per cent, of its extract con- tenl must contain, correspondingly, more extract than would otherwise be accepted as a minimum limit. In natural wines the relation of ash to extract approaches very cloa ly 1 to 10 parts by weight. Still a considerable deviation from this relation does not entirely justify the conclusion that the wine is adulterated. The amount of free tartaric acid in pure wines, according to pn\ ions experience, dO( - not exceed one-sixth of the entire " lixt d acids." The relation be1 ween alcohol and glycerine can vary in pure w ines between 100 parts by weight Of alcohol to 7 parts by weight of glycerine; and 100 parts by weight of alcohol to 11 parts by weight of glycerine. In case of wines showing a different glycerine relation an addition of alcohol or glycerine can be inferred. ometimes during its ha ml ling in cellars small quantities of alcohol (at most 1 per cent, by volume) may find their way into wine this fact must be borne in mind in judging of its purity. These proportions air not always applicable to sweet wines. For the individual ash constituents no generally applicable limits can be given. The opinion that the better hinds of wine always contain more phosphoric acid than (.i hers is unfounded. Wines that contain LeS8 than 0.1 1 gram of mineral matter in lOOcc. are to be con- demned, if it cannot be .shown that natural wines of t he same kind and the same vintage, which have been subjected to like treatment, have an equally small content Of mine al mat ter. Wines which contain more than 0.05 gram of salt in LOOCC. are to be condemned. Wines that contain more than 0.092 gram Bulphuric aoid (80s) corresponding to 0.20 grams potassic sulphate (K1SO4) in LOOcc, are i«> be designated as w ines contain- in- too much Sulphuric acid, either from the use of g.vpsin ' in some other way. APPENDIX B. 389 Through various causes wines may become viscous, black, brown, cloudy, or bitter; the y may otherwise change essentially in color, taste, and odor. The color of red wines may also separate in a solid form; still all these phenomena in and of themselves would not justify the condemnation of the wine as not genuine. If during the summer time an energetic fermentation commences in a wine, this does not justify the conclusion that an addition of sugar or substances rich in sugar, e. g., honey, &c, has taken place, for the first fermentation may have been hindered in various ways or the wine may have Lad an addition of a wine rich in sugar. The methods adopted by the "Union of Bavarian Chemists" differ considerably from the above in many particulars, so they are given also, together with the methods adopted by the same body for the examination of beer 1 in somewhat condensed form. WINES. .METHODS OF INVESTIGATION. I. Determination of specific gravity. — Tbis is to be done by means of a Westphal's balance or a picnometer, and always at 15° C. II. Determination oj extract. — Ten to 50cc. wine at 15 c C. are evaporated in a plati- num dish on the water bath to the proper consistence and then dried in a drying oven at 100 C. to constant loss of weight. Constant loss of weight is assumed when three weighings, with equal intervals between the first and second and second and third give equal differences bet ween the successive weighings. Weighings are to be made at intervals of fifteen minutes. III. Inorganic matter. — This is the incombustible ash obtained by burning the ex. tract. Repeated moistening, drying, and heating to redness are advisable to entirely get rid of all organic constituents. IV. Acidity. — After shaking vigorously, to drive off carbonic acid, the wine is to be titrated w ith an alkali solution and the acidity expressed in terms oi tartaric acid. V. Glycerine. — (1) This is determined in dry wines as follows: The alcohol is driven off from lOOcc. wine, lime or magnesia added, and the mass evaporated to dryness The residue is boiled with 90 per cent, alcohol, filtered, and the filtrate evaporated to dryness. This residue is dissolved in I0-20co. alcohol, l5-30cc. ethei added, and the mixture allowed to stand until it is (dear. It is then decanted from the sticky pre- cipitate into a glass-Stoppered weighing bottle, evaporated to constant loss of weight, and weighed. (2) The following method is employed for sweet wines: lOOcc. wine are measured into a porcelain dish and evaporated on the water bath to a sirupy consistence, mixed with 100-150CC. absolute alcohol, poured into a flask, ether added in the proportion of \\ volumes to each volume of alcohol used, the Mask well shaken, and allowed to stand until the liquid becomes dear. This is then poured off andlthe residue again treated with a mixture of alcohol and ether. The liquids are mixed, the alcohol and * ther driven off, the residue dissolved in water, and treated as in (1). ('.]) In all glycerine determinations il IS necessary to take into consideration the if glycerine due to its volatility w ith water and alcohol vapor, and accordingly to add to the glycol ine found 0.100 gram for each LOOOO, of liquid evaporated. (•J) It is necessary to test the glycerine from sweet wines for BUgar, and if any is present it must be estimated by Soxhlel's or Knapp's method and its weight subtracted from that of t he glycerine. VI. Alcohol. — The determination must be made by distillation in glass vessels and the results stated as follows: LOuco. wine at 15 (.contain l grams or cubio centi- meters alcohol. VII. Polarisation.— (I) The wine is decolorized with plumbic Bubacetate. 1 HiJger, \ ereinbarungen u. s. w., p. 154. 4460— No. 13, [»t. 3 1) 390 FOOD AND FOOD ADULTERANTS. (2) A slight excess of Bodic carbonate is added to the filtrate from (1). Two cubic centimeters of a solution of plumbic subacetate are added to 40co. white wine and .".(.-. to 40oo. red wine, the solution is filtered and Ice. of a saturated solution of sodic carbonate added to 21 oi I the filtrate. (:?) The kind of apparatus ased and the length of the tube are to be given, and re- sults estimated in equivalents of Wild's polaristrohometer with 200mm. tub (4) All samples rotating more than 0..", to the right (in 220mm. tabes, after treating as above), and showing no change, or but little change, in their rotatory power after inversion, are to be considered as containing unfermented glucose (starch sugar) resi- due. (5) Rotatory power of less than 0.3° to the light shows that impure glucose has not been added. (6) Wines rotating between 0.3 and 0.5* to the right must be treated by.the alcohol method. (?) Wines rotating strongly to the left must be fermented and their optical prop- erties then examined. VIII. Sugar. — This is to be determined by Soxhlet's or Knapp's method. The presence of unfermented cane sugar is to be shown by inversion, &C. IX. Potassic bitartrate. — The determination of potassic bitartrate as such is to be omitted. X. Tartaric, malic, and succinic adds. — (1) According to Schmidt and lliepe's method. (2) Determination of tartaric acid according to the modified Berthelot-Fleury method. (3) If the addition of 1 gram finely powdered tartaric acid to 100 grams w ine pro- duces no precipitate of potassic bitartrate, the modified Berthelot-Fleury method must It.- employed to determine free tartaric acid. XI. Coloring matter.— (1) Only aniline dyes are to be looked for. (•2) Special attention is to be paid to the spectroscopic behavior of rosaniline dyes, as obtained by shaking wines with amyl alcohol before and alter saturation with ammonia. (3) A qualitative test for alumina is not sufficient evidence of the addition of alum. XII. "Nitrogen. — To be determined according to the ordinary method. XIII. citric add. — Presence to be shown by a qualitative test, as baric citrate. XIV. Sulphuric acid. — To be determined in the wine after addin • hydrochloric acid. XV. ( hlorine. — To be determined in the nitric-acid solution of ihe burnt residue by Volhard's method. XVI. /.""'. magnesia, and phosphoric acid. — These are determined in the ash fused with sodic hydrate and potassic nitrate, the phosphoric acid by the molybdenum method. XVII. Potash. — Either in the wine ash, as Ihe platinum double salt, or in the w ine itself, by Kayser's method. XVIII. Cuius. — Presriirc Bhown by pi eci pi t at ion by alcohol; fee. wine and lOoc. 90 per oent. alcohol are mixed. If gum arabic has been added, a lumpy, thiok, stringy precipitate i^ produced; whereas pure wine becomes at fust opalescent and then flocculent methods of judging Pi MTY— (Beurtheilnng). Port /. I. Commercial wines may be defined as follows: (o) The product obtained by the fermentation of grape juice with or without grape skins and stems. (b) The prod- uct obtained by the fermentation of pure must, to which pure Biigar, water, or infu- sion of grape Bkim hai been added. It must contain not more than i» percent, alcohol and ".:; per cent sugar, and not less than (i.7 per cent, acid, estimated as tar- APPENDIX B. 391 taric. (c) The product obtained in southern countries by the addition of alcohol to fermented or partly fermented grape juice. French wines are not included, however. (d) The product obtained by fermenting the expressed juice of more or lees completely dried wine grapes. II. The above definitions do not apply to champagnes. III. The following include the operations undergone by wines in cellars (Keller- massige Bchandlung): (a) Drawing and filling. (&) Filtration, (c) Clarification by the use of kaolin, isinglass, gelatine or albumin, wirh or without tannin. (d) Sulphuring. Only minute traces of sulphurous acid may be contained in wine for consumption, (e) Adulteration of wine. (/) Addition of alcohol to wine intended for export. IV. Wines, even if plastered, must not contain more sulphuric acid than that cor- responding to 2 grams potassic sulphate (K. 2 S0 4 ) per liter. V. Medicinal wines arc those mentioned in Parts I and IV, with the following re- strictions : (a) They must not contain more sulphuric acid than corresponds to 1 gram potassic sulphate per liter, (b) They must contain no sulphurous acid, (c) The percentage of alcohol and sugar to be given on the label, (d) These restrictions ap- ply only to wines expressly recommended or sold for medicinal use. l'nrt II. I. Improperly gallized wines are preparations of grape juice, pure sugar and water, or grape-skin infusion, that contain more than 9 per cent, alcohol or less than 0.7 per cent, acid, or both, and preparations in which impure glucose has been usr<\. The following facts enable us to detect them : Small quantity of inorganic matter (phos- phoric acid and magnesia), and right rotation if impure glucose is used. If the rota- tion exceeds 0.2° to the right, the wine is to be concentrated, freed from tartaric acid a.s far as possible, and again polarized. II. Addition of alcohol is to be assumed if the ratio of alcohol to glycerine is greater than 10 to 1 by weight. III. Addition of water and alcohol is recognized by the diminution in the quantity of inorganic matter, especially magnesia, phosphoric acid, and usually potash. Addi- tion of water alone is recognized in the same way. IV. Scheelization, i. e., addition of glycerine, is assumed if the ratio of glycerine to alcohol e: 6 by weight. V. The presence of cane sugar is ascertained l>y a determination of sugar (bj hlet's or Kuapp's method), before and after inversion. BEER. A.— -METHODS "l [INVESTIGATION. By beer is to be understood a fermented and still fermenting drink, made from bar- ley (or wloat; malt, hops, and water, and which was fermented by yeast. I. Determinatio fie gravity. — For this as well as all other determinations the > freed from oarbonie acid, as far as possible, by half-lilling bottles with it and shaking vigorously. It is (hen filtered. The specific gravity is then determined either by Westphal's balance or by a picnometer at l"> ('. II. Determination of extract. — Seventy-five cubic centimeters of beer are carefully weighed and evaporated in a sai table vessel to £ i being taken to prevent boiling. After cooling, water is added until the original weight is reached, and the specific gravitj of the Liquid taken as in I. The per oent. of extract is obtained from this specific gra\ ity by the use of a table constructed by Dr. Schultz, and is given as " per cent. e\t ract, Bchull 'llilger. p. 123. 392 FOOD AND FOOD ADULTERANTS. III. Alcohol is determined by distilling the heer. A picnometer of about 50cc. ca- pacity and with a graduated neck is used as a receiver. The picnometer is carefully calibrated. Seventy-five cnbic centimeters of Leer are distilled until the distillate reaches about the center of the scale on the neck of the picnometer. This is then cooled to 15° C, dried, and weighed, and the alcohol determined by means of Bauui- beria table. 9 The percentage of alcohol by weight is to be given. In very acid beers it is neces- sary to neutralize before distilling. [V. Original gravity of wort. — This maybe ascertained, approximately, by doubling the per cent, by weight of alcohol found as above, and adding the per cent, of extract. As this procedure is not exact, it may be made more nearly so by using the formula 100 (E +2.0665 A) 100+ L.0665A V. Degree of fermentation. This is estimated by using the formula V,=100 ('-!) VI. Sugar determination. — This is to be determined directly, in the beer previously Creed from carbonic acid, by Soxhlet's method of weighing the reduced copper ; 1.13 parts of copper correspond to 1 part anhydrous maltose. VII. Determination of dextrin is seldom required, and if required is to be per- formed by Bachsse's method. VIII. Nitrogen. — Twenty to thirty cubic centimeters are evaporated in a Hof- meister "schalchen" or on warm mercury, and the extract burned with soda-lime. The nitrogen may also be determined by Kjeldahl's method. IX. Acid8.—(a) Total acids: The carbonic acid is driven off from lOOcc. of beer by heating in beakers for a short time to 40 c C. and the beer then titrated with baryta water (one-fifth to one-tenth normal). The saturation point is reached when a drop oftheliqnid has no longer any action on litmus paper. The acidity is to be given in cubic centimeters normal alkali required for 100 grams beer and as grams per cent, of lactic acid. The indication " acidity " or " degree of acidity " is insufficient. (b) Normal beer contains but a very small quantity of acet ic acid. The determina- tion of fixed acid iii the repeatedly evaporated extract is to be cast aside. The acetic acid produced by souring of the beer is shown by the increase in total acids. A qual- itative tt st of the presence of acetic acid in the distillate from beers containing acet ie acid is sufficient. Neutralized beer is to be acidified with phosphoric acid and dis- tilled. Weigei t's met bod is recommended. X. Ash. — Thirty to fifty cubic centimeters of beer are evaporated in a large tared platinum dish and the extrad carefully burned. If the burning takes place .slow !y, the ash constituents do not fuse together. XI. Phosphoric acid. — This is to be determined in the ash obtained by evaporating and burning in a muffle 50 to lOOcc. of beer to which not too muoh baric hydrate has been added. The phosphorie acid is determined in the nitric acid solution of the ash i»\ t he molybdenum met hod. XII. Sulphuric add. — The direct determination is not permissible. The determi- nation is to be made by using the ash prepared by burning with BOdio hydrate ami potassic nitrate or baric hydrate and proceeding in the ordinary way. XIII. Chlorine. — This is to be determined in the ash prepared with sodie hydrate. XIV. <./ , grams to 100 grams beer. VI. The amounts of phosphoric and sulphuric acids and chlorine in brer extract vary within such wide limits that their determination signifies nothing as to the purity of the beer. VII. Tlie amount of glycerine in pure beer is not greater than 0.25 gram to 100 grams beef. \ III. Til.- following methods of clarifying beer are legal: (a) Filtration, (b) Well-boiled hazel or beecb shavings. {<■) IsinglaSS. IX. The following methods of preserving beer are legal: (a) Carbonic acid. (/>) Pasteurizing, (o) Salicylic acid, this only for beers intended for export t«. countries where the nse of salicylic acid is not forbidden by law. NOii:.— The preceding methods are also fco be used i M the examination of imported beer. C. — ADM INI 81 i: \ I i\ i \«.i i . It is absolutely necessary that the beer !"• preserved in w.-ii-eorked green*glass bot- tles. Stone jugs and such vessels are nol t.» be used. The beer samples are t<> be protected from light and kept at a low temperature. Care in making test-, is, above all. necessary. Appendix 0. The following bill, recently adopted in New York, constitutes the only instance I have been able to fiud of legislation directed specifically against the adulteration of any form of fermented liquors in this country. The manner in which such bills are drawn has considerable inllnence upon their efficiency in preventing and punishing the fraud against which they are directed, and while it is not exactly within the province of this publication to make suggestions as to the proper form for such legislation, I feel impelled to venture the assertion that the crudity of this bill affords little evidence that any chemist was consulted or con- cerned in its composition: AX ACT tod. line pare wines, half wines, made wines, and adulterated wines, and to regulate tho manufacture and sale of halt' wines and made wines and to prohibit the manufacture or sale of adulterated wines within the State of Xe produced by the natural fermentation of pure undried fruit juice,*' or compounded with distilled spirits, or by, both methods, excepl as permitted by section two of this act, whether denominated as wine or by any other name whatsoever, in the nature of articles for use as beverages, or for compounding with other liquors intended for such use, and all compounds of the same with pure wine, and all preserved fruit juices compounded with substances noi produced from undried fruit, in the character of, orintended for use as beverages, <>r for use in the fermentation or preparation of liquors intended for nse as beverages, and till wines, imitation of winesor other bev- i produced from fruit which shall contain any alum, baryta Baits, caustic lime, carbonate of soda, carbonate of potash, carbonic acid, salts of lead, glycerine, salcylio" acid, or any other antiseptic, coloring matter, other than thai produced from un- dried fruit, artificial flavoring, essence of ether, or any other foreign substance what- soever which is injurious to health, shall be denominated as adulterate d wine, and any person or persons who shall manufacture with the intent to sell, or shall Bell, or offer to sell, any of , such wino Or beverages Shall be guilty Of a misdemeanor, and shall be punished by a line of nol less than two hundred dollars, or more than one thousand dollars, or imprisonment in the county jail for a term of not less than six months, or more than > year, or by both such line and imprisonment in the discretion of the court, and shall be Liable to o penalty of one dollar for each gallon thereof sold, of- fered for sale, or manufactured with intent to sell, and such wine or beverage shall ho deemed a public nuisance and forfeited to the Stale, and shall be summarily seized * Bo in original APPENDIX C. 395 and destroyed by any health officer within whose jurisdiction the same shall be found, and the reasonable expense of such seizure and destruction shall be a county charge. 2. For the purpose of this act the words "pare wine "shall be understood to mean the fermented juice of undried grapes or other undried fruits, provided, how- ever, that the addition of pure sugar to perfect the wine, or the addition of pure dis- tilled spirits to preserve it, not to exceed eight per centum of its volume, or the using of the necessary things to clarify and line the wine, which are not injurious to health, shall not be construed as adulterations, but such pure wine shad contain at least seventy-five per centum of pure grape or other undried fruit juice. § 3. For the further purpose of this act, should any person or persons manufacture with the intent to sell, or sell or offer to sell, any wine which contains less than seventy-five i^er centum and more than fifty per cento m of pure grape or other un- dried fruit juice, and is otherwise pure, such wine shall be known, branded, marked, labeled and sold as " half wine," and upon each and every package of such wine, which shall contain more thau three gallons, there shall be stamped upon both ends of such package, in black printed letters, at least one inch high and of proper pro- portion, the words " half wine," and upon all packages which shall contain more than one quart and up to three gallons, there shall be stamped upon each of such packages, in plain, printed black letters at least one-half inch high, and of proper proportion, the words "half wine," and upon all packages or bottles of one qnart or less, there shall be placed a label, securely pasted thereon, on which label the words "half wine" shall be plainly printed in black letters at least one- fourth of an inch high and of proper proportion. Should any number of such packages be" inclosed in a larger package, as a box, barrel, case, or basket, such outside package shall also receive the Stamp " half wine," the letters to be of the size according to the amount of such wine contained in such outside package: Provided, further, That any person or persons who shall sell, offer for sale, or manufacture with the intent to sell any wine which shall contain less than fifty per centum of pure grape or other undried fruit juice, and is otherwise pure, such wine shall be known, stamped, labeled, and sold as •• made wine," and shall be stamped, marked, and labeled in the same manner as prescribed in this section, except the words shall be in this case "made wine." § 4. If any person or persona shall sell, or offer for sale, or manufacture with in- tent to sell any wine of the kind and character ;is described in the third section of this act, which shall not be stamped, marked, or labeled after the manner and mode therein prescribed, Boch person or persons shall be guilty of a misdemeanor, and 8hallbe punished by a tine of not less than two hundred dollars, or more than one thousand dollars for each and every offense, or by imprisonment in the county jail, not less than three months, or more than one year, or by both tine and imprisonment in tin- discretion of the court, and in addition thereto shall be liable to a penalty of one-half dollar for each gallon th< reof bo sold, offered for sale, or manufactured with the intent to sell or offer for sale. All penalties impoced by this art may be ; cicd with costs of action by any person, in his own name, before any justice of the peace in the county where the offense was committed; where the amount doei exceed the jurisdiction of said justice, or when such action shall be brought in the city of Ne\i Yoi k, before any justice of the district orof the city courl of said city ; and such penalties may be recovered in the like manner in any court of record in the State, but on recovery by the plaintiff iu such case for a sum less than fifty dollars, the plaintiff shall only bo entitled to costs t«> an amount equal to the amount of snob recovery. It -ball he the duty of any district attorney in this state, and he is hereby required to prosecute or commence actions in the name of the people of this State, for the recovery of the penalties allowed herein, upon receh ing proper informal ion thereof, and in all actions brought by snob district attorney, one-half of the penalty reeo\ ered shall belong io and be paid over to the person or persons giving the in- formation upon which the action is brought, and the other half shall lie paid to the 396 FOOD AND FOOD ADULTERANTS. treasurer of the county in which said action is brought within thirty days from the time of its collection, and the said one-half shall be placed to the credit of the poor fund of the town or city in which the cause of action arose. All judgments recov- ered in pursuance of the provisions of this act, with the interest thereon, may be collected aud enforced by the same means and in the same manner as a judgment rendered in an action to recover damages tor a personal injury. Two or more pen- alties may be included in the same action. v> 5. The provisions of this act shall not apply to medicated wines, such as are put up and sold for medical purposes only. $ 6. This act shall take effect on September first, eighteen huudred and eighty- seven. INDEX. A. Papa Acid, free 290 Acidity 341 Adulteration, detection of, in beer 295 examination of the samples for, in ciders 374 for, of the wines analyzed by the Department 3r>9 the, of cider 373 the, of wines 303 Albuminoid matters 289 Alcohol determination of 283,340 Allen, an improved method of detecting quassia and certain other hop substi- tutes in beer 374 Analysis, methods of, for beers 283 cider 372 wines 339 Artificial wines 3G3 Ash 290,344 B. Bavarian Chemists, Union of, methods adopted by, for investigation of beers.. 391 wines.. 389 Beer, composition of American 278 detection of adulteration in 295 Beers, analysis of, by United States Department of Agriculture 280 Belgian 974 methods adopted by the Bavarian Uuion of Chemists for the investigation of 391 of analysis for 283 Berlin Commission, methods adopted by, for analysis of wines 383 Borax 309 Brewing 271 the process of C. Carbonic acid 891 Cider, adulteration of S73 analysis of samples by the United Statin Department of Agriculture. .. :?72 composition of 371 exam iiiation of the samples for adult crat ion 374 manufacture of 309 methods of analysis for 372 Clarifying, storing, and preserving of beet 874 Cloudy beer 315 Coloring matters 303 397 398 INDEX. Extract or total solids 286,340 F. Fermentation 272 changes produced by 321 Fortification 361 G. Glycerine 291,344 Gravity, original 286 H. Hops, substitutes for 296 I. " Improving" wine, methods for 322 L. Laws proposed regarding the sale of impure and adulterated beer in England. 375 Law of the State of New York regarding wine, etc . 394 M. Malting 270 Malt liquors, consumption of 275 substitutes for 295 varieties of 275 Mineral additions 309 P. Phosphoric acid 291 Plastering 369 Potash, bitartrate of 342 Preservatives 361 Preserving, clarifying, and storing of beer 274 Preserving agents .. 297 Publications, list of principal, consulted 263 S. Saccharine matter 288,343 Salicylic acid 298 detection and estimation of 303 in samples examined by the United' States Department of Agri- cult u re 301? quantitative estimation 306 use as a preservative 299 Salt 314 estimation 315 So