1928 Giggle Water by Charles S Warnock

GIGGLE WATER 139 ounce phials, adding 20 drops muriatic acid to each. Both the above tests will throw down the least quantity of lead from wines, as a very sensible black precipitate. As iron might be accidentally contained in the wine, the muriatic acid is added to prevent the precipitation of that metal. This acts in the same manner as Haluiemann's test.

285. TO DISTINGUISH ARTIFICIALLY COLORED WINES

As the real coloring matter of wine is of difficult solu- oility in water free from tartaric acid, Blume proposes to make this fact of practical use in testing the purity of wine. A crumb of bread saturated in the supposed wine is placed in a plate of water; if artificially colored, the water soon partakes of the color; but if natural, a slight opales- cence only will be perceptible after a quarter of an hour. 286. TO DETECT LOGWOOD IN WINE M. Lapeymere, having observed that haematine, the coloring principle of logwood, gives a sky-blue color in the presence of salts of copper, proposes the following test for logwood in wines: Paper is saturated with a strong solution of neutral acetate of copper, and dried. A strip of this is dipped into the suspected liquor, and, after removal, the adhering drops are made to move to and fro over the paper, which is finally to be carefully