Important: Safety Warning
This page describes trade processes that use dangerously toxic materials such as cyanide solutions, mercury amalgams, or strong acids. These processes require training, equipment, and precautions far beyond what the text describes.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Wine Test, Dr. Paris's
Wine Test, Dr. Paris's
"Expose equal parts of sulphur and powdered oyster-shells to a white heat for fifteen minutes, and when cold add an equal quantity of cream of tartar. These are to be put into a strong bottle with common water to boil for an hour, and the solution is afterwards to be decanted into ounce phials, adding twenty drops of muriatic acid to each. This liquid will precipitate the least quantity of lead from wines in a very sensible black precipitate. As iron might be accidentally contained in the wine, the muriatic acid is added to prevent its precipitation."