1892 The flowing bowl when and what to drink (1892, c1891)

WINE.

57

water renders the milk thin, and gives it a bluish color, which is often covered by yellow dyestuffs. For preserv- ing, salicylic acid, borax, soda, etc., are added; to give diluted milk more body, different ingredients are dis- solved in it, as corn-starch, flour, dextrine, glue and emulsions of hemp, poppy, etc. It is capable of ab- sorbing noxious odors and emanations, and may con- vey the infection of scarlet and typhoid fevers from in- fected milk-rooms. Great care, therefore, is to be observed in keeping milk. The store-rooms, as the vessels containing it, should be clean and free from odors. The appearance of milk, its taste, its change in boil- ing, and after long standing are, for the majority, the only proofs of its quality. The different lactometers and galactometers furnish satisfactory results only in the hands of experts. WHETHER it im- prove wines, and whether such improvement is to be called adulteration depends entirely on our definition of the word " wine." Wine is either fermented grape- juice, or it is a delicious beverage obtained from fer- mented grape-juice. These two definitions differ very widely. The first one forbids absolutely the applica- tion of any means that might alter the wine, of any sub- should be allowed to artificially tone.