Chapter XCI: Part I: Metric Equivalents (2)

After stirring and heating for a few moments it is thrown on a very small filter, the filtrate collected in a test-tube, and the precipitate washed three or four times in hot water. If the filtrate is coloured magenta is present, and may be sought for by the aid of the spectroscope. But if the wine contains a mere trace of this colour, it is retained in the precipitate, and is sought for in the manner directed below. To discover the colouring matter which may be contained in the plumbic precipitate, it is treated upon the filter with a few c.c. of a solution of carbonate of potassa (2 parts of the dry salt to 100 of water), taking care to repass _the same solution_ several times through the precipitate. Any magenta present is thus extracted, along with carminamic (ammoniacal cochineal) and sulphindigotic acid. The colouring matters of logwood and of alkanet remain undissolved.

With a genuine wine the alkaline liquid takes a very faint yellow, or greenish-yellow tint. For the detection of magenta the filtrate is mixed with a few drops of acetic acid, and it is then shaken up with amylic alcohol. The magenta dissolves in this alcohol with a fine rose tint, and its presence is proved by spectroscopic examination. Carminamic and sulphindigotic acids remain in the aqueous solution, and are decanted off. A couple of drops of sulphuric acid are added, and the mixture is again shaken up with amylic alcohol, which now dissolves the ammoniacal cochineal. It may be detected by the spectroscope. The sulphindigotic acid remains undissolved in the amylic alcohol, and may be found in the blue aqueous residual liquor by means of the spectroscope. Logwood is most conveniently sought for in a fresh portion of the wine by digestion with a little precipitated carbonate of lime, adding a few drops of lime-water, and filtering. In a natural wine the filtrate has a faint greenish-yellow colour, but if logwood is present it takes a fine red shade, and the absorption bands of logwood may be detected with the spectroscope. On treating the lead precipitate above mentioned with an alkaline sulphide, washing with boiling water, and then treating with alcohol, the colouring matter of alkanet, if present, is dissolved, and may be detected by spectroscopic examination.[271]

[Footnote 271: ‘Comptes Rendus’, February 19th, 1877 (‘Chem. News’, xxxv, 106).]

_e._ (Dr Dupré.) The colouring matter of pure red wine does not pass through the dialyser. The dialysate from pure wine is therefore colourless, or shows but a slight purplish coloration, such as water would assume on the addition of a small quantity of the wine. A yellow or brownish-yellow dialysate indicates an adulteration with logwood, Brazil wood, or cochineal, the colouring matters of which may be identified by the chemical and optical tests employed for this purpose. The ammoniacal solution of the colouring matter of cochineal yields three well-marked absorption bands.

_f._ For the detection in wine of fuchsine only, the following methods are given by M. E. Jacquemin: 1. A small quantity of gun cotton is heated for a few minutes in 10-20 c.c. of the wine, and then washed with the water. The nature of the coloration (if any) imparted to the cotton is now identified by means of solution of ammonia, which decolorises rosaniline, but turns archil violet.

2. 100 c.c. of the wine are boiled to expel the alcohol, and then boiled for some time with white Berlin wool, previously moistened with water. The colour imparted to the wool by fuchsine is retained after washing, and may be distinguished from archil by ammonia.

3. 100-200 c.c. of the wine are boiled to expel the alcohol, then allowed to cool, mixed with ammonia in excess, and shaken with ether. By immersing white wool in the ethereal solution, and evaporating the latter, the wool acquires the characteristic colour of fuchsine.

9. ARTIFICIAL FLAVOURING. This can only be detected by a discriminating and sensitive palate,

10. ARTIFICIAL BOUQUET. The substances added for this purpose may often be readily detected by a comparison of the sample with another of known purity.

_Uses._ The uses of wine as a beverage are too well known to require description. As a medicine, port wine is most esteemed as an astringent and tonic; and sherry and Madeira as stimulants and restoratives, in diseases where the acidity of the former would be objectionable; champagne is reputed diuretic and excitant, but its effects are not of long duration; and the Rhenish wines are regarded as refrigerant, diuretic, and slightly aperient. Claret, Rhenish, and Moselle wines are said to be the most wholesome. In _pharmacy_, wine is used as a menstruum.

MANAGEMENT OF WINE.

_Age._ The sparkling wines are in their prime in from 18 to 30 months after the vintage, depending on the cellaring and climate. Weak wines, of inferior growths, should be drunk within 12 or 15 months, and be preserved in a very cool cellar. Sound, well-fermented, full-bodied still wines are improved by age, within reasonable limits, provided they be well preserved from the air, and stored in a cool place, having a pretty uniform temperature. See _Maturation_ (_below_).

_Bottling._ The secret of bottling wine with success consists in the simple exercise of care and cleanliness. The bottles should be all sound, clean, and dry, and perfectly free from the least mustiness or other odour. The corks should be of the best quality, and immediately before being placed in the bottles should be compressed by means of a ‘cork-squeezer.’ For superior or very delicate wines, the corks are usually prepared by placing them in a copper or tub, covering them with weights to keep them down, and then pouring over them boiling water holding a little pearlash in solution. In this state they are allowed to remain for 24 hours, when they are well stirred about in the liquor, drained, and re-immersed for a second 24 hours in hot water, after which they are well washed and soaked in several successive portions of clean and warm rainwater, drained, dried out of contact with dust, put into paper bags, and hung up in a dry place for use. The wine should be clear and brilliant, and if it be not so, it must undergo the process of ‘fining’ before being bottled. In fact, it is a common practice with some persons to perform this operation whether the wine require it or not; as, if it had been mixed and doctored, it “amalgamates and ameliorates the various flavours.” The bottles, corks, and wine, being ready, a fine clear day should be preferably chosen for the bottling, and the utmost cleanliness and care should be exercised during the process. Great caution should also be observed to avoid shaking the cask so as to disturb the ‘bottoms.’ The remaining portion that cannot be drawn off clear should be passed through the ‘wine-bag,’ and, when bottled, should be set apart as inferior to the rest. The coopers, to prevent breakage and loss, place each bottle, before corking it, in a small bucket, having a bottom made of soft cork, and which is strapped on the knee of the bottler. They thus seldom break a bottle, though they ‘flog in’ the corks very hard. When the process is complete the bottles of wine are stored in a cool cellar, and on no account upright, or in damp straw, but on their sides, in sweet, dry sawdust, or sand.

_Bouquet._ See _Flavouring_ and _Perfuming_.

_Brandying._ Brandy is frequently added to weak or vapid wines, to increase their strength or to promote their preservation. In Portugal, one third of brandy is commonly added to port before shipping it for England, as without this addition it generally passes into the acetous fermentation during the voyage. A little good brandy is also usually added to sherry before it leaves Spain. By the regulation of the Customs of England, 10% of brandy may be added to wines in bond, and the increased quantity is only charged the usual duty on wine. The addition of brandy to wine injures its proper flavour, and hence it is chiefly made to port, sherry, and other wines, whose flavour is so strong as not to be easily injured. Even when brandy is added to wines of the latter description, they require to be kept for some time to recover their natural flavour. To promote this object, the wine-doctors employ the process called ‘fretting in,’ by which they effect the same change in 3 or 4 weeks, as would otherwise require some months, at the very least.

_Cellaring._ A wine-cellar should be dry at bottom, and either covered with good hard gravel or be paved with flags. Its gratings or windows should open towards the north, and it should be sunk sufficiently below the surface to ensure an equable temperature. It should also be sufficiently removed from any public thoroughfare, so as not to suffer vibration from the passing of carriages. Should it not be in a position to maintain a regular temperature, arrangements should be made to apply artificial heat in winter, and proper ventilation in summer.

_Colouring._ Wines are as commonly doctored in their colour as their flavour. A fawn-yellow and golden-sherry yellow are given by means of tincture or infusion of saffron, turmeric, or safflower, followed by a little spirit colouring, to prevent the colour being too lively. All shades of amber and fawn, to deep brown and brandy colour, are given by burnt sugar. Cochineal (either alone or with a little alum) gives a pink colour; beet-root and red sanders give a red colour; the extracts of rhatany and logwood, and the juice of elderberries, bilberries, &c., give a port-wine colour.

_Crusting._ To make port wine form a crust on the inside of the bottles, a spoonful of powdered catechu, or 1/2 a spoonful of finely powdered cream of tartar, is added to each bottle before corking it, after which the whole is well agitated. It is also a common practice to put the crust on the bottle before putting the wine into it, by employing a hot saturated solution of red tartar, thickened with gum and some powdered tartar.

_Deacetification._ This is effected by the cautious addition of either salt of tartar or carbonate of soda. Wine so treated soon gets insipid by exposure and age; and, without care, the colour of red wines is thus frequently spoiled.

_Deacidification._ See _Detartarization_ (_below_).

_Decanting._ This only refers to small quantities of wine, ready for consumption. In decanting wine, care must be taken not to shake or disturb the crust when moving it about or drawing the cork, particularly of port wine. Never decant wine without a wine-strainer, with some clean fine cambric in it, to prevent the crust and bits of cork going into the decanter. In decanting port wine, do not drain it too close; as there are generally two thirds of a wine-glassful of thick dregs in each bottle, which ought to be rejected. In white wine there is not much settling; but it should nevertheless be poured off very slowly, the bottle being raised gradually.

_Decolouring._ The colour of wine is precipitated by age and by exposure to the light. It is also artificially removed by the action of skimmed milk, lime water, milk of lime, and fresh burnt charcoal. Wine merchants avail themselves of this property for the purpose of whitening wines that have acquired a brown colour from the cask, or which are esteemed pale; and also for turning ‘pricked’ red or dark-coloured wines into white wines, in which a small degree of acidity is not so much perceived. In this way brown sherry is commonly converted into pale or gold-coloured sherry. For the latter purpose, 2 to 3 pints of skimmed milk are usually sufficient; but to decolour red wine 2 to 3 quarts or more will be required, according to the nature and intensity of the colour, or the shades of paleness desired. Charcoal is seldom used, as it removes the flavour as well as colour, but a little milk of lime may sometimes be advantageously substituted for milk, when the wine has much acidity, more particularly for red wines, which may even be rendered quite colourless by it.

_Detartarization._ Rhenish wines, even of the most propitious growths, and in the best condition, besides their tartar, contain a certain quantity of free tartaric acid, on the presence of which many of their leading properties depend. The excess of tartar is gradually deposited during the first years of the vatting, the sides of the vessels becoming more and more encrusted with it; but, owing to the continual addition of new wine and other causes, the liquid often gains such an excess of free tartaric acid as to acquire the faculty of redissolving the deposited tartar, which thus again disappears after a certain period. The taste and flavour of the wine are thus exalted, but the excess of acid makes the wine less agreeable in use, and probably less wholesome. Amateurs and manufacturers should therefore welcome a means of taking away the free tartaric acid without altering, in any respect, the quality of the wine. This is pure neutral tartrate of potash. When this salt, in concentrated solution, is added to such a fluid as the above, the free acid combines with the neutral salt, and separates from the liquid under the form of the sparingly soluble bitartrate of potash. “If to 100 parts of a wine which contains one part of free tartaric acid we add 1-1/2 part of neutral tartrate of potash, there will separate on repose at 70° to 75° Fahr., 2 parts of crystallised tartar; and the wine will then contain only 1/2 part of tartar dissolved, in which there are only ·2 part of the original free acid; ·8 part of the original free acid having been withdrawn from the wine.” (Liebig’s ‘Annalen.’) This method is particularly applicable to recent must and to wines which do not contain much free acetic acid; but when this last is the case, so much acetate of potash is formed as occasionally to vitiate the taste of the liquor.

_Fining._ Wine is clarified in a similar manner to beer. White wines are usually fined by isinglass, in the proportion of about 1-1/2 oz. (dissolved in 1-1/2 pint of water, and thinned with some of the wine) to the hogshead. Red wines are generally fined with the whites of eggs, in the proportion of 15 to 20 to the pipe. Sometimes hartshorn shavings, or pale sweet glue, is substituted for isinglass.

_Flatness._ This is removed by the addition of a little new brisk wine of the same kind; or by rousing in 2 or 3 lbs. of honey; or by adding 5 or 6 lbs. of bruised sultana raisins, and 3 or 4 quarts of good brandy, per hogshead. By this treatment the wine will usually be recovered in about a fortnight, except in very cold weather. Should it be wanted sooner, a table-spoonful or two of yeast may be added, and the cask removed to a warmer situation.

_Flavouring._ Various ingredients are added to inferior wines, to give them the flavour of others more expensive, and to British wines, to make them resemble those imported. Substances are also added in a similar manner to communicate the aroma of the high-flavoured grape wines. Among the first are bitter almonds, almond cake, or the essential oil of almonds, or, preferably, its alcoholic solution, which are used to impart a ‘sherry’ or ‘nutty’ taste to weak-flavoured wines, as poor sherry, white cape, and malt, raisin, parsnip, and other similar British wines; rhatany, kino, oak sawdust and bark, alum, &c., to convey astringency, and——tincture of the seeds of raisins, to impart a ‘port wine’ flavour. Among the substances employed to communicate the bouquet of the finer wines, may be mentioned——orris root, eau de fleurs d’oranges, neroli, essence de petit grain, ambergris, vanilla, violet petals, essence of cedrat, sweet briar, clary, and elder flowers, quinces, cherry-laurel water, &c. By the skilful, though fraudulent use of the above flavouring substances and perfumes, the experienced wine-brewer manages to produce, in the dark cellars of London, from white cape, currant, gooseberry, raisin, rhubarb, parsnip, and malt wine, very excellent imitations of foreign wine, and which pass current among the majority of English wine-drinkers as the choicest productions of the grape, “genuine as imported.”——A grain or two of ambergris, well rubbed down with sugar and added to a hogshead of claret, gives it a flavour and bouquet much esteemed by some connoisseurs.

_Fretting-in._ See _Sweating-in_ (_below_).

_Improving._ This is the cant term of the wine trade, under which all the adulteration and ‘doctoring’ of wine is carried on. A poor sherry is improved by the addition of a little almond flavour, honey, and spirit; a port deficient in body and astringency, by the addition of some red tartar (dissolved in boiling water), some rhatany, kino, or catechu, and a little honey or foots, and brandy. See _Mixing_ (_below_).

_Insensible Fermentation._ See _Maturation_ (_below_).

_Insipidity._ See _Flatness_ (_above_).

_Maturation._ The natural maturation or ‘ripening’ of wine and beer by age depends upon the slow conversion of the sugar which escaped decomposition in the ‘gyle tun,’ or fermenting vessel, into alcohol. This conversion proceeds most perfectly in vessels which entirely exclude the air, as in the case of wine in bottles; as when air is present, and the temperature sufficiently high, it is accompanied by slow acetification. This is the case of wine in casks, the porosity of the wood allowing the very gradual permeation of the air. Hence the superiority of bottled wine over draught wine, or that which has matured in wood. Good wine, or well-fermented beer, is vastly improved by age when properly preserved; but inferior liquor, or even superior liquor, when preserved in improper vessels or situations, becomes acidulous, from the conversion of its alcohol into vinegar. Tartness or acidity is consequently very generally, though wrongly, regarded by the ignorant as a sign of age in liquor. The peculiar change by which fermented liquors become mature or ripe by age is termed the ‘insensible fermentation.’ It is the alcoholic fermentation impeded by the presence of the already formed spirit in the liquor, and by the lowness of the temperature. See _Ripening_ (_below_).

_Mixing._ Few wines are sold without admixture. It is found that the intoxicating properties of wine are increased by mixing them with other wines of a different age and growth. In many cases the flavour is at the same time improved. Thus, a thin port is improved by the addition of a similar wine having a full body, or by a little Malaga, Teneriffe, or rich sherry; and an inferior old sherry may be improved by admixture with a little full-bodied wine of the last vintage. In this consists the great art of ‘cellar management,’ and to such an extent is this carried, both abroad and in England, that it may be confidently asserted that few wines ever reach the consumer in an unmixed or natural state.

_Mustiness._ This may generally be removed by violently agitating the wine for some time with a little of the sweetest olive oil or almond oil. The cause of the bad taste is the presence of an essential oil, which the fixed oil seizes on, and rises with to the surface, when it may be skimmed off; or the liquor under it may be drawn off. A little coarsely powdered fresh-burnt charcoal, or even some slices of bread toasted black, will frequently have a like effect. A little bruised mustard seed is also occasionally used for the same purpose.

_Perfuming._ This is chiefly performed on British wines for family use. For its application to foreign wine, see Flavouring (_above_). Wines may be perfumed by the simple addition of any odorous substances previously well mixed with a little of the wine, or dissolved in a few fluid ounces of rectified spirit.

_Racking._ This should be performed in cool weather, and preferably early in the spring. A clean syphon, well managed, answers better for this purpose than a cock or faucet. The bottoms, or foul portion, may be strained through a wine-bag, and added to some other inferior wine.

_Ripening._ To promote the maturation or ripening of wine, various plans are adopted by the growers and dealers. One of the safest ways of hastening this, especially for strong wines, is not to rack them until they have stood 15 or 18 months upon the lees; or, whether ‘crude’ or ‘racked,’ keeping them at a temperature ranging between 50° and 60° Fahr., in a cellar free from draughts and not too dry. Another method is to remove the corks or bungs, and to substitute bladder tied or fastened air-tight over the openings. Bottled wine, treated in this way, ripens very quickly in a temperate situation. Some dealers add a little dilute sulphuric acid to the coarser wines for the same purpose; but a small quantity of concentrated acetic acid or tartaric acid would be preferable, since these acids are found in all wines. 4 or 5 drops of the former, added to a bottle of some kinds of new wine, immediately give it the appearance of being 2 or 3 years old.

_Ropiness, viscidity; Graisse._ This arises from the wine containing too little tannin or astringent matter to precipitate the gluten, albumen, or other azotised substance, occasioning the malady. Such wine cannot be clarified in the ordinary way, because it is incapable of causing the coagulation or precipitation of the finings. The remedy is to supply the principle in which it is deficient. M. François, of Nantes, prescribes the bruised berries of the mountain ash (1 lb. to the barrel)__ for this purpose. A little catechu, kino, or, better still, rhatany, or the bruised footstalks of the grape, may also be conveniently and advantageously used in the same way. For pale white wines, which are the ones chiefly attacked by the malady, nothing equals a little pure tannin or tannic acid dissolved in proof spirit. See VISCOUS FERMENTATION, MALT LIQUORS, &c.

_Roughening._ See Flavouring (_above_).

_Second fermentation; La-pousse._ Inordinate fermentation, either primary or secondary, in wine or any other fermented liquor, may be readily checked by sulphuration, or by the addition of mustard seed or sulphite of lime. 1 oz. of brimstone, 3/4 to 1 lb. of bruised mustard seed, and about 4 to 8 oz. of sulphite of lime, are fully sufficient for a hogshead. This substance seldom fails of arresting the fermentation.——In addition to the above remedies, a little sulphuric acid is sometimes employed, and the use of black oxide of manganese, or chlorate of potash, has been proposed on theoretical grounds.

_Souring._ This is either occasioned by the wine having been imperfectly fermented, or from its having been kept in too warm a cellar, where it has been exposed to draughts of air or to continual vibrations, occasioned by the passage of loaded vehicles through the adjoining thoroughfare. The remedy commonly recommended in books for this purpose is to saturate the acid with chalk, milk of lime, or calcined oyster shells; but such additions, made in sufficient quantity to effect this object, destroy the character of the wine, and render it sickly and vapid. The best and only safe remedy is a little neutral tartrate of potash, cautiously added; or it may be mixed with a considerable portion of full-bodied new wine of its class, adding at the same time a little brandy, and in two or three weeks fining it down, when it should be either at once put into bottles, or consumed as soon as possible. See Deacetification and Detartarisation. (_above_).

_Sparkling, creaming, and briskness._ These properties are conveyed to wine by racking it into closed vessels before the fermentation is complete, and while there still remains a considerable portion of undecomposed sugar. Wine of this description, which has lost its briskness, may be restored by adding to each bottle a few grains of white lump sugar or sugar candy. This is the way in which champagne is treated in France. The bottles are afterwards inverted, by which means any sediment that forms falls into the necks, when the corks are partially withdrawn, and the sediment is immediately expelled by the elastic force of the compressed carbonic acid. If the wine remains muddy, a little solution of sugar and finings are added, and the bottles are again placed in a vertical position, and, after two or three months, the sediment is discharged, as before.

_Sweating-in._ The technical terms ‘sweating-in’ and ‘fretting in’ are applied to the partial production of a second fermentation, for the purpose of mellowing down the flavour of foreign ingredients (chiefly brandy), added to wine. For this purpose 4 or 5 lbs. of sugar or honey, with a little crude tartar (dissolved), are commonly added per hogshead; and when the wine is wanted in haste, a spoonful or two of yeast, or a few bruised vine leaves, are also mixed in, the cask being placed in a moderately warm situation until the new fermentation is established, when it is removed to the wine cellar, and, after a few days, ‘fined down.’

_Taste of Cask._ The remedies for this malady are the same as those for mustiness.

⁂ For further information connected with the nature and management of wines, and other fermented liquors, see BREWING, FERMENTATION, MALT LIQUORS, PORTER, SUGAR, SYRUP, VINOUS FERMENTATION, VISCOUS F., WORT, YEAST, &c., and _below_.

=Wine, British.= The various processes in British wine-making depend upon the same principles, and resemble those employed for foreign wine.

The FRUIT should be preferably gathered in fine weather, and not until mature, as evinced by its flavour; for if it be employed whilst unripe, the resulting wine will be harsh, disagreeable, and unwholesome, and a larger quantity of sugar and spirit will be required to render it palatable. The common practice of employing unripe gooseberries for the manufacture of British champagne arises from a total ignorance of the scientific principles of wine-making. On the other hand, if ordinary British fruit be employed in too ripe a state, the wine is apt to be inferior, and deficient in the flavour of the fruit.

The FRUIT, being gathered, at once undergoes the operation of picking or garbling, for the purpose of removing the stalks and unripe or damaged portions. It is next placed in a tub, and is well bruised, to facilitate the solvent action of the water. Raisins are commonly permitted to soak about 24 hours previously to bruising them, but they may be advantageously bruised or minced in the dry state. The bruised fruit is then put into a vat or vessel with a guard placed over the tap-hole, to keep back the husks and seeds of the fruit when the must, juice, or extract is drawn off. The water is now added, and the whole is allowed to macerate for 30 to 40 hours, more or less, during which time the magma is frequently roused up with a suitable wooden stirrer. The liquid portion is next drawn off, and the residuary pulp is placed in hair bags, and undergoes the operation of pressing, to expel the fluid which it contains. The sugar, tartar (in very fine powder or in solution), &c., are now added to the mixed liquors, and the whole is well stirred or ‘rummaged’ up for some time. The temperature being suitable, the vinous fermentation soon commences, when the liquor is frequently skimmed (if necessary), and well ‘roused’ up, and, after 3 or 4 days of this treatment, it is run into casks, which should be quite filled, and left purging at the bung-hole. In about a week the flavouring ingredients, in the state of coarse powder, are commonly added, and well stirred in; and in about another week, depending upon the state of the fermentation, and the attenuation of the must, the brandy or spirit is added, and the cask is filled up, and bunged down close. In four or five weeks more the cask is again filled up, and, after some weeks, (the longer the better), it is ‘pegged’ or ‘spiled,’ to ascertain if it be fine or transparent; if so, it undergoes the operation of racking; but if, on the contrary, it still continues muddy, it must be either again bunged up, and allowed to repose for a few weeks longer, or it must pass through the process of fining. Its future treatment is similar to that already noticed under FOREIGN WINE. (See _above_.)

The must of many of the strong-flavoured fruits, as black currants, mulberries, &c., is improved by being boiled before being made into wine. The flavour and bouquet of the more delicate fruits are either greatly diminished or utterly dissipated by boiling.

_General Formulæ_ for the _Preparation_ of BRITISH WINES:

1. From ripe saccharine fruits. Take of the ripe fruit, 4 to 6 lbs.; clear soft water, 1 gall.; sugar, 3 to 5 lbs.; cream of tartar (dissolved in boiling water), 1-1/4 oz.; brandy, 2 to 3% flavouring, as required. If the full proportions of fruit and sugar are used, the product will be good without the brandy, but better with it. 1-1/2 lb. of raisins may be substituted for each pound of sugar.

In the above way are made the following wines:——Gooseberry wine (‘British champagne’);——currant wine (red, white, or black);——mixed fruit wine (currants and gooseberries, or black, red, and white currants, ripe black-heart cherries, and raspberries, equal part), a good family wine;——cherry wine;——colepress’s wine (from apples and mulberries, equal part); elder wine;——strawberry wine;——raspberry wine;——mulberry wine (when flavoured, makes ‘British port’);——whortleberry wine (bilberry wine), makes a good factitious ‘port’;——blackberry wine;——damson wine (makes good factitious ‘port’);——morella wine;——apricot wine;——apple wine;——grape wine, &c.

2. From dry saccharine fruit (as raisins). Take of the dried fruit, 4-1/2 to 7-1/2 lbs.; clear soft water, 1 gall.; cream of tartar (dissolved), 1 oz.; brandy, 1-1/2 to 4%. Should the dried fruit employed be at all deficient in saccharine matter, 2 to 3 lbs. of it may be omitted, and half that quantity of sugar, or two thirds of raisins added. In the above way are made——date wine,——fig wine,——raisin wine, &c.

3. From ACIDULOUS, ASTRINGENT, or SCARCELY RIPE FRUITS, or those which are deficient in saccharine matter. Take of the picked fruit, 2-1/2 to 3-1/2 lbs.; sugar, 3-1/2 to 5-1/2 lbs.; cream of tartar (dissolved), 1/2 oz.; water, 1 gall.; brandy, 2 to 6%.

In the above way are made——gooseberry wine (‘British champagne’);——bullace wine (which makes an excellent ‘factitious port’);——damson wine, &c.

4. From FOOTSTALKS, LEAVES, CUTTINGS, &c. By infusing them in water, in the proportion of 3 to 6 lbs. to the gall., or q. s. to give a proper flavour, or to form a good saccharine liquor; and adding 2-1/2 to 4 lbs. of sugar to each gall. of the strained liquor, 1-1/2 lb. of raisins may be substituted for each lb. of sugar.

In the above way are made——grape wine (from the pressed cake of grapes);——English grape wine;——rhubarb wine (‘Bath champagne,’ ‘patent c,’), from garden rhubarb;——celery wine, &c.

5. From SACCHARINE ROOTS and STEMS OF PLANTS. Take of the bruised, rasped, or sliced vegetable, 4 to 6 lbs.; boiling water, 1 gall.; infuse until cold, press out the liquor, and to each gall. add of sugar 3 to 4 lbs.; cream of tartar, 1 oz.; brandy, 2 to 5%. For some roots and stems the water must not be very hot, as they are thus rendered troublesome to press.

In the above way are made——beet-root wine (‘British Roussillon’);——parsnip wine (‘British malmsey’);——turnip w., &c.

6. From FLOWERS, SPICES, AROMATICS, &c. These are prepared by simply infusing a sufficient quantity of the bruised ingredient for a few days in any simple wine (as that from sugar, honey, raisins, &c.) after the active fermentation is complete, or, at all events, a few weeks before racking them.

In the above way are made——clary wine (‘muscadel’), from flowers, 1 quart to the gall.;——cowslip wine (flowers, 2 quarts to the gall.);——elder-flower wine (‘Frontignac’), flowers of white-berried elder, 3/4 pint, and lemon juice, 3 fl. oz., to the gall.;——ginger wine (1-1/4 oz. of ginger to the gall.);——orange wine (1 dozen sliced oranges per gall.);——lemon wine (juice of 12 and rinds of 6 lemons to the gall.);——spruce wine (1/4 oz. of essence of spruce per gall.);——juniper wine (berries, 3/4 pint per gall.);——peach wine (4 or 5 sliced, and the stones broken, to the gall.);——apricot wine (as peach wine, or with more fruit);——quince wine (12 to the gall.); rose clove gillyflower, carnation, lavender, violet, primrose, and other flower wines (distilled water, 1-1/2 pint, or flowers, 1 pint to the gall.);——balm wine (balm tops, 4 oz. per gall.) &c.

7. From SACCHARINE JUICES, or INFUSIONS, or from fermented liquors. Take of the juice or liquor, 1 gall.; honey or sugar, 2 to 3 lbs. (or raisins, 3 to 5 lbs.); cream of tartar, 1-1/4 oz.; brandy, 2 to 4%.

In this way are made——English grape wine;——mixed fruit wine——pine-apple wine;——cider wine;——elder wine;——birch wine (from the sap, at the end of February or beginning of March); sycamore wine (from the sap);——malt wine (‘English Madeira’), from strong wort;——and the wines of any of the saccharine juices of ripe fruit.

8. From SIMPLE SACCHARINE MATTER. Take of sugar, 3 to 4, lbs.; cream of tartar, 1/2 oz.; water, 1 gall.; honey, 1 lb.; brandy, 2 to 4%. A handful of grape leaves or cuttings, bruised, or a pint of good malt wort, or mild ale, may be substituted for the honey. Chiefly used as the basis for other wines, as it has little flavour of its own; but makes a good ‘British champagne.’

_Obs._ In all the preceding formulæ lump sugar is intended when the wines are required very pale, and good Muscovado sugar when this is not the case. Some of the preceding wines are vastly improved by substituting good cider, perry, or pale ale or malt wort, for the whole or a portion of the water. Good porter may also be advantageously used in this way for some of the deep-coloured red wines. When expense is no object, and very strong wines are wanted, the expressed juices of the ripe fruits, with the addition of 3 or 4 lbs. of sugar per gall., may be substituted for the fruit in substance, and the water.

Examples of BRITISH IMITATIONS OF FOREIGN WINES:

AMERICAN HONEY WINE. From good honey, 21 lbs.; cider, 12 galls.; ferment, then add, of rum, 5 pints; brandy, 2 quarts; red or white tartar (dissolved), 6 oz.; bitter almonds and cloves, of each, bruised, 1/4 oz.; powdered capsicum, 3 dr. This is also called ‘mead wine.’ With the addition of 3 oz. of unbleached Jamaica ginger (finely grated), it forms the best American ginger wine.

BRITISH BURGUNDY. By adding a little lemon juice, and a ‘streak’ of orris or orange-flower water, to ‘British port,’ the ingenious wine-brewer converts it into ‘British Burgundy.’ It is also made by mixing together equal parts of ‘British port’ and claret.

BRITISH CAPE. 1. (White.) Raisin wine, well attenuated by fermentation, either alone or worked up with a little cider and pale malt wort.

2. (Red.) British white cape, sound rough cider and mulberry wine, equal parts; well mixed and fined down.

BRITISH CHAMPAGNE. 1. From stoned raisins, 7 lbs.; loaf sugar, 21 lbs.; water, 9 galls.;. crystallised tartaric acid, 1 oz.; cream of tartar, 1/2 oz.; Narbonne honey, 1 lb.; sweet yeast, 1/4 pint; ferment, skimming frequently, and, when the fermentation is nearly over, add, of coarsely powdered orris root, 1 dr.; eau de fleurs d’oranges, 1/4 pint; and lemon juice, 1 pint; in 3 months fine it down with isinglass, 1/4 oz.; in 1 month more, if not sparkling, again fine it down, and in another fortnight bottle it, observing to put a piece of double-refined white sugar, the size of a pea, into each bottle; lastly, wire down the corks, and cover them with tin-foil, after the manner of champagne.

2. As the preceding, but substituting 32 lbs. of double-refined sugar for the sugar and raisins therein ordered, with the addition of 3 galls. of rich pale-coloured brandy.

3. From amber hairy champagne gooseberries, English grape juice, or the stalks of garden rhubarb, and lump sugar; with a little sweetbriar, orris, or orange-flower water, to impart a slight bouquet. The last forms what is known as ‘patent’ or ‘Bath champagne.’

4. (Pink.) To either of the preceding add red currant juice, q. s. to colour; or 1 oz. of coarsely powdered cochineal to each 10 or 12 galls. at the time of racking.

_Obs._ It is notorious that two bottles of wine out of every three sold for ‘genuine champagne’ in England is of British manufacture. “We have ourselves seen sparkling gooseberry, rhubarb, and white sugar wines, sold for imported champagne, at 7s. 6d. per bottle, and the fraud has passed undetected, even by habitual wine drinkers. (Cooley.)

BRITISH CLARET. 1. Rich old cider or perry and port wine, equal parts.

2. To each gall. of the last add of cream of tartar (genuine), 3 dr., with the juice of 1 lemon. Sometimes 1/4 pint of French brandy is also added.

_Obs._ If these mixtures are well fined down, and not bottled for at least a month or 5 weeks, they closely resemble good ‘Bordeaux.’ A mixture of 4 parts of raisin wine, with 1 part each of raspberry and barberry or damson wine, also forms, when so treated, an excellent factitious ‘claret.’

BRITISH CYPRUS. From the juice of white elderberries, 1 quart, and Lisbon sugar, 4 lbs., to water, 1 gall.; together with 1/2 dr. each of bruised ginger and cloves. When racked, add minced raisins and brandy, of each 2 oz.

BRITISH HOCK, BRITISH RED HOCK. From cream of tartar, 1-1/4 oz.; tartaric acid, 1/2 oz. (both in extremely fine powder); juices of the purple plum, ripe apples, and red beet, of each (warmed), 5 pints; lemon juice, 1 pint; with white sugar, 2-1/2 lbs. per gall.

BRITISH MADEIRA. From very strong pale malt wort, 36 galls., sugar candy, 28 lbs., and cream of tartar, 3 oz.; fermented with yeast, 2 lb., adding, when the fermentation is nearly finished, raisin wine, 2-1/2 galls.; brandy and sherry wine, of each 2 galls.; rum and brandy, of each 3 pints; after 6 or 9 months, fine it down, and in another month bottle it. See BRITISH SHERRY (_below_).

BRITISH MALMSEY. From sliced or grated parsnips, 4 lbs.; boiling water, 1 gall.; when cold, press out the liquor, and to each gallon add of cream of tartar, 1/2 oz., and good Muscovado sugar, 3 lbs.; ferment, rack, and add of brandy, 3 to 5%. Good Malaga raisins may be substituted for the sugar.

BRITISH RED MOSELLE. The last, coloured with clarified elderberry juice.

BRITISH SPARKLING MOSELLE. From rich cider apples (carefully peeled and garbled), pressed with 1-4th of their weight of white magnum-bonum plums (previously stoned), and the juice fermented with 2-1/2 lbs. of double-refined sugar per gall., as champagne.

BRITISH MUSCADEL. As ‘British sparkling Moselle,’ with some infusion of clary, or of the musk plant, to flavour it.

BRITISH PORT, LONDON P., SOUTHAMPTON P. 1. From red cape, 2 galls.; damson or elder wine, 1 gall.; brandy, 1/2 pint; powdered kino, 1/2 oz.

2. Strong old cider, 6 galls.; elderberry juice, 4 galls.; sloe juice, 3 galls.; sugar, 28 lbs.; powdered extract of rhatany, 1 lb.; at the time of racking add, brandy, 1/2 gall.; good port wine, 2 galls.

3. Good port, 12 galls.; rectified spirit, 6 galls.; French brandy, 3 galls.; strong rough cider, 42 galls.; mix in a well-sulphured cask. (‘Publican’s Guide.’)

4. Port wine, 8 galls.; brandy, 6 galls.; sloe juice, 4 galls.; strong rough cider, 45 galls.; as the last. (‘Licensed Victuallers’ Companion.’)

5. Cider, 24 galls.; juice of elderberries, 6 galls.; sloe juice, 4 galls.; rectified spirit, 3 galls.; brandy, 1-1/2 gall.; powdered rhatany. 7 lbs.; isinglass, 4 oz., dissolved in a gall. of the cider; bung it down; in 3 months it will be fit to bottle, but should not be drunk until the next year; if a rougher flavour is required, the quantity of rhatany may be increased, or alum, 5 or 6 oz. (dissolved), may be added.

BRITISH SHERRY. 1. From cape or raisin wine, slightly flavoured with a very little bitter-almond cake, or, what is more convenient, a little of the essential oil dissolved in alcohol (essence of bitter almonds). A mere ‘streak’ or ‘thread’ of sweet-briar, eau de fleurs d’oranges, or orris, is occasionally added by way of bouquet; but care must be taken not to overdo it.

2. To each gallon of strong raisin must, add, when racking, 1 Seville orange, and 3 or 4 bitter almonds, both sliced. By omitting the almonds, and adding 1 green citron to each 2 or 3 gallons, this forms ‘British madeira.’

3. Very strong pale malt wort, 36 galls.; finest Muscovado sugar, 1 cwt.; yeast, 1 pint; ferment; on the third day add of raisins, stoned, 14 lbs., and in another week add, of rectified spirit, 1 gall., rum, 1/2 gall., and bitter almonds, grated, 1-1/4 oz.; bung down for 4 months, then draw it off into another cask, add of brandy, 1 gall., and in 3 months bottle it.

4. Teneriffe, slightly flavoured with cherry-laurel or bitter almonds, forms an excellent ‘British sherry,’ either alone or diluted with an equal quantity of cape or raisin wine, or good perry.

BRITISH TOKAY. To good cider, 18 galls.; add, of elderberry juice, 1/2 gall.; honey, 28 lbs.; sugar, 14 lbs.; red argol (powdered), 3/4 lb.; crystallised tartaric acid, 3 oz.; mix, boil, ferment, and, when the active fermentation is complete, add of brandy, 1 gall., and suspend in the liquor, from the bung-hole, a mixture of cassia and ginger, of each 1/2 oz.; cloves and capsicum, of each 1/4 oz.; the whole bruised, and loosely enclosed in a coarse muslin bag. It will be ripe in 12 months.

_Obs._ Some of the preceding formulæ, by skilful management, produce very good imitations of some of the imported wines; but (prejudice aside) many of the British fruit wines possess an equally agreeable flavour, and are frequently more wholesome. All British wines require to be kept at least a year, to ‘mellow.’ Much of the superiority of foreign wines arises from its age.

=WINES (Culinary).= _Syn._ WINES FOR KITCHEN USE. These are prepared in a similar manner to the MEDICATED WINES noticed below.

=Wine, Basil.= _Prep._ From green basil leaves, 4 or 5 oz.; sherry, cape, or raisin wine, 1 pint; digest for 10 days, press, and strain. Used to give a turtle flavour to soups and gravies. In a similar way may be made the wines of celery leaves, celery seed, sage, shallots, and the various green and dried herbs used in cookery.

=Wine, Cayenne.= _Prep._ From capsicum or cayenne, 1 oz.; cape, 1 pint; steep for a fortnight, and strain.

_Obs._ In a similar way may be made currie (powder), ragout (spice), and several other similar wines used in the kitchen.

=WINES (Medicated).= _Syn._ IMPREGNATED WINES; VINA MEDICATA, L. The medicated wines of pharmacy are prepared by cold maceration, in well-closed vessels, in precisely the same way as the tinctures. In the Ph. L. of 1824, a diluted spirit was substituted for wine, without altering the name of the preparation; but the use of wine (sherry) was restored in that of 1836. The druggists commonly use cape or raisin wine as a menstruum, from its being cheaper than sherry, and, perhaps, scarcely less power as a solvent. The ‘vinum’ of the Ph. U. S. was formerly Teneriffe. Dr B. Lane’s process for preparing medicated wines by fermentation is noticed at the end of the alphabetical list given below.

“Medicated wines should be kept in stoppered glass vessels, and be frequently shaken during maceration.” (Ph. L.)

The following are the principal medicated wines at present in use:

=Wine of Acetate of Iron.= _Syn._ VINUM FERRI ACETATIS. (Soubeiran.) _Prep._ Acetate of iron, 32 gr. white wine, 16 oz.

=Wine, Alkaline Diuretic.= _Syn._ VINUM ALKALINUM DIURETICUM; (Sydenham). _Prep._ Ashes of broom, 12 oz.; Rhenish wine, 4 pints.——_Dose_, 3 oz. twice a day.

=Wine of Al′oes.= _Syn._ VINUM ALOËS (B. P., Ph. L. & E.), TINCTURA SACRA†, TINCT. HIERÆ PICRƆ, L. _Prep._ 1. (B. P.) Socotrine aloes, 1-1/2 oz.; ginger, in coarse powder, 80 gr.; cardamom seeds, bruised, 80 gr.; sherry, 40 oz.; digest seven days, strain, and make it up to 40.——_Dose_, 1 to 2 dr.

2. (Ph. L.) Powdered Socotrine or hepatic aloes, 2 oz.; powdered canella, 1/2 oz.; sherry, 1 quart; macerate for 14 days, and filter. In the Ph. E. cardamoms and ginger, of each 1-1/2 dr., are substituted for canella.——_Dose._ As a purgative, 1/2 to 2 fl. oz.; as a stomachic, 1 to 2 fl. dr.

=Wine of Aloes (Al′kaline).= _Syn._ VINUM ALOËS ALKALINUM, L. _Prep._ (Dr A. T. Thomson.) Carbonate of soda, 3 oz.; myrrh and extract of aloes, of each 6 dr.; sesquicarbonate of ammonia, 4-1/2 dr.; sherry, 24 fl. oz. (say 1-1/4 pint); macerate, as before. In dyspepsia, chlorosis, &c.——_Dose._ As the last.

=Wine, Antimo′′nial.= _Syn._ TARTAR EMETIC WINE; WINE OF POTASSIO-TARTRATE OF ANTIMONY; VINUM ANTIMONII POTASSIO-TARTRATIS (Ph. L.), V. ANTIMONIALE (B. P., Ph. E.), L. _Prep._ 1. (B. P.) Tartarated antimony, 2 gr.; sherry, 1 oz.——_Dose_, 10 to 60 minims. (In consequence of the insolubility of the tartarated antimony in the sherry, Squire recommends it to be dissolved in about ten times its weight of hot water, and that the wine be added to the solution.)

2. (Ph. L. & E.) Potassio-tartrate of antimony, 40 gr.; sherry, 1 pint; dissolve. Each fluid oz. contains 2 gr. of emetic tartar.——_Dose._ As a diaphoretic and expectorant, 10 to 30 drops, frequently; as a nauseant, 1 to 2 fl. dr.; as an emetic, 2 to 4 fl. dr. The corresponding compound of the Ph. D. is ANTIMONII TARTARIZATI LIQUOR. See SOLUTION OF POTASSIO-TARTRATE OF ANTIMONY.

=Wine, Antiscorbutic.= _Syn._ VINUM ANTISCORBUTICUM (P. Cod.). _Prep._ Fresh horseradish root, 3 oz.; scurvy-grass, 1-1/2 oz.; watercress leaves, 1-1/2 oz.; buckbean, 1-1/2 oz.; mustard seed, 1-1/2 oz.; chloride of ammonium, 5-1/2 dr.; wine, 5 pints; compound spirit of scurvy-grass, 1-3/4 oz.

=Wine, Aromatic.= _Syn._ VINUM AROMATICUM. (P. Cod.) _Prep._ Aromatic species, 1 oz.; vulnerary tincture, 1 oz.; red wine, 10 oz. For outward use. M. Ricord sometimes adds from 1 to 6 per cent. of tannin.

=Wine of Bark.= _Syn._ VINUM CINCHONÆ (P. Cod.) Yellow bark, 3 oz.; proof spirit, 6 oz. (by weight). Macerate 24 hours and add, red wine, 5 pints. Macerate for 10 days, shaking it occasionally; strain with expression, and filter.

=Wine of Bark (Compound).= _Syn._ VINUM CINCHONÆ COMPOSITUM. (P. Cod.) _Prep._ Yellow bark, 1 oz.; bitter orange peel, 44 gr.; chamomiles, 44 gr.; alcohol, (·864) 1 oz. (by weight); white wine, 9 oz. (by weight). Macerate for 10 days.

=Wine of Bark, Muriated.= _Syn._ VINUM CINCHONÆ MURIATUM. _Prep._ Ammonio-citrate of iron, 1/2 oz.; wine of pale Peruvian bark, 5 pints (made with double the quantity of bark contained in the yellow); dissolve the ammonio-citrate in twice its weight of distilled water, and add to the wine.

=Wine of Bitter Sweet.= _Syn._ VINUM DULCAMARÆ (Dr Currie). _Prep._ Dulcamara stalks and leaves, 1 lb.; sherry, 2 pints. Macerate for 14 days, and strain.

=Wine of Buchu.= _Syn._ VINUM BUCHU (Brandes). _Prep._ Buchu leaves, 2-1/2 oz.; white wine, 1 pint.

=Wine of Cachina.= _Syn._ VINUM CACINÆ. _Prep._ Cachina, bruised, 1 oz.; Malaga wine, 16 oz. Macerate for 6 days, and strain.

=Wine, Camphorated.= _Syn._ VINUM CAMPHORATUM. (Ph. G.) Camphor and gum acacia in powder, of each 1/2 oz. Mix accurately and gradually. Add 24 oz. (by weight) of white wine.

=Wine of Cascarilla.= _Syn._ VINUM CASCARILLÆ (Bernardeau). _Prep._ Cascarilla, 1 oz.; Malaga wine, 1 pint.——_Dose_, 1 oz., twice a day in consumption.

=Wine of Catechu.= _Syn._ VINUM CATECHU (Soubeiran). _Prep._ Tincture of catechu, 1 part; red wine, 12-1/2 parts. Mix, and after a few days, filter.

=Wine of Centaury (Compound).= _Syn._ VINUM CENTAURII COMPOSITUM. HOFFMAN’S ELIXIR VISCERALE. _Prep._ Centaury, orange peel, extract of blessed thistle, gentian, myrrh, cascarilla, each 1 dr.; sherry, 2 pints.

=Wine, Chalyb′eate.= See WINE OF IRON.

=Wine of Cinnamon.= _Syn._ VINUM CINNAMOMI (Beral). _Prep._ Cinnamon, 1 oz.; alicant wine, 16 oz.; macerate and filter. Sugar is sometimes added.

=Wine of Citrate of Iron.= _Syn._ VINUM FERRI CITRATIS. (B. P.) Dissolve 140 grains of citrate of iron and ammonia in 1 pint of orange wine; let the solution remain for 3 days in a closed vessel, shaking occasionally; then filter.

=Wine of Col′chicum.= _Syn._ WINE OF COLCHICUM ROOT; VINUM COLCHICI (B. P.); VINUM RADICIS COLCHICI (Ph. L. & E.), L. _Prep._ 1. (B. P.) Colchicum corms, dried and sliced, 4; sherry, 20; macerate seven days and strain.——_Dose_, 20 to 30 minims.

2. (Ph. L.) Dried corms of meadow saffron (sliced), 8 oz.; sherry wine, 1 quart; macerate 7 days, and strain (press strongly the residuum and filter the mixed liquor——Ph. E.). A powerful sedative and purgative.——_Dose_, 1/2 to 1 fl. dr.; in gout, acute rheumatism, and other painful and inflammatory and nervous affections.

_Obs._ The celebrated EAU MÉDICINALE of M. Husson (AQUA MEDICINALES HUSSONII) resembles, in composition and action, the above preparation in every point except its strength, which, we believe, is much above that of the wine of the British Colleges.

=Wine of Colchicum Seed.= _Syn._ VINUM SEMINIS COLCHICI, V. SEMINUM C., L. _Prep._ (Ph. U. S. & Dr Williams.) Seeds of meadow saffron (preferably ground in a coffee-mill), 2 oz.; sherry, 16 fl. oz.; macerate for 14 days.——_Dose_, 1 to 1-1/2 fl. dr.; in gout, &c.

=Wine, Emet′ic.= See ANTIMONIAL WINE, WINE OF IPECACUANHA, &c.

=Wine of Colocynth.= _Syn._ VINUM COLOCYNTHIDIS (Van Mons). _Prep._ Colocynth, 2 oz.; white wine, 24 oz. Macerate for 8 days, and filter.

=Wine of Elecampane.= _Syn._ VINUM INULÆ. As wine of wormwood.

=Wine of Ergot.= _Syn._ VINUM ERGOTÆ (Ph. U. S.) _Prep._ Fluid extract of ergot (Ph. U. S.), 2 oz. (o. m.); white wine, 14 oz. (o. m.). Mix and filter.

=Wine of Foxglove.= _Syn._ VINUM DIGITALIS. (Ph. Port.) _Prep._ Dried foxglove, 1 oz.; good white wine, 32 oz. Macerate for 4 days, and strain.

=Wine of Gen′tian.= _Syn._ BITTER WINE, TONIC W.; VINUM AMARA, V. GENTIANÆ (Ph. E.), L. _Prep._ (Ph. E.) Gentian, in coarse powder, 1/2 oz.; yellow bark (do.), 1 oz.; dried orange peel, 2 dr.; canella, in coarse powder, 1 dr.; proof spirit, 4-1/2 fl. oz.; digest for 24 hours, then add of sherry 1 pint and 16 fl. oz., and further digest for 7 days. Tonic and stomachic.——_Dose_, 1/2 to 3/4 fl. oz.

=Wine of Hedge Hyssop.= _Syn._ VINUM GRATIOLÆ (Niemann). _Syn._ Hedge hyssop, 2 dr.; white wine, 16 dr. Digest at a gentle heat for 4 hours, and strain.——_Dose_, 1 oz.; frequently in hypochondriasis.

=Wine of Hel′lebore.= See WINE OF WHITE HELLEBORE.

=Wine of Holly.= _Syn._ VINUM ILICIS (Rousseau). Powdered holly leaves, 2 dr.; white wine, 6 oz. Infuse for 12 hours.

=Wine of Iodide of Iron.= _Syn._ VINUM FERRI IODIDI (Pierquin). _Prep._ Iodide of iron, 4 dr.; Bordeaux wine, 1 pint.

=Wine of Ipecacuan′ha.= _Syn._ EMETIC WINE; VINUM IPECACUANHÆ (B. P., Ph. L., E., & D), L. _Prep._ 1. (B. P.) Ipecacuanha, bruised, 1; sherry, 20; macerate seven days, shaking occasionally, strain, and make up to 20.——_Dose._ As an expectorant, 5 to 40 minims; as an emetic, 3 to 6 dr.

2. Ipecacuanha root, bruised, 2-1/2 oz.; sherry, 1 quart; macerate for 7 days (14 days, and strain, with, expression——Ph. D.). This is a mild and excellent preparation.——_Dose._ As a diaphoretic and expectorant, 10 to 40 drops, in coughs, diarrhœa, dysentery, dyspepsia, &c.; as an emetic, 2 fl. dr. to 1 fl. oz., in divided doses; as an emetic for infants and young children, 1/2 teaspoonful every 10 or 15 minutes until it operates.

=Wine of I′ron.= _Syn._ CHALYBEATE WINE, STEEL W.; VINUM FERRI (B. P., Ph. L.), L. _Prep._ 1. (B. P.) Fine iron wire (No. 35), 1 oz.; sherry, 20 oz.; digest thirty days with frequent agitation. The bottle to be corked, but the wire not wholly immersed.——_Dose_, 1 to 4 dr.

2. (Ph. L.) Iron wire, 1 oz.; sherry, 1 quart; digest, with frequent agitation, for 30 days, and strain. Each fl. oz. contains less than 1-1/2 gr. of metallic iron.

3. Ammonio-tartrate of iron (Aikin’s), 1-1/2 dr.; sherry, 1 pint; dissolve. Frequently substituted for the last, especially when the preparation is required in a hurry.——_Dose_, 1 to 5 fl. dr.; as a mild chalybeate.

_Obs._ The formula for WINE OF IRON was modified in the Ph. L. 1824, omitted in that of 1836, and restored, in its original character, in that of 1851.

=Wine of Liquorice.= _Syn._ VINUM GLYCYRRHIZÆ, FULLER’S SWEET TINCTURE. _Prep._ Liquorice (Italian juice), 1 oz.; cochineal, 2 scruples; canary wine, 2 pints. Sometimes 1 drachm of saffron is added.

=Wine of Malate of Iron.= Iron wire steeped in cider.

=Wine of Mea′dow Saf′fron.= WINE OF COLCHICUM.

=Wine of Olive.= _Syn._ VINUM OLIVÆ (Louis). _Prep._ Fresh olive leaves, 2 oz.; white wine 32 oz. Half a glass twice a day.

=Wine of Onion.= _Syn._ VINUM CEPÆ. _Prep._ Two onions, sliced; white wine, 1-1/2 pint. Digest and strain. For gravel.

=Wine of O′′pium.= _Syn._ SYDENHAM’S LIQUID LAUDANUM†; VINUM OPII (B. P., Ph. L., E., & D.), TINCTURA, THEBAICA†, LAUDANUM LIQUIDUM SYDENHAM†, L. _Prep._ 1. (B. P.) Extract of opium, 1 oz.; cinnamon bark, 75 gr.; cloves, 75 gr.; sherry wine, 20 oz.; macerate for seven days and filter.——_Dose_, 10 to 40 minims.