=Wine.=—“A good wine should be transparent, and should have a bouquet. When pouring it into a glass, it should sparkle. A sour taste is always a sign of poor wine. Dizziness and headache are not produced by drinking pure wine. Cloudy, discolored, highly colored wines are suspicious.” There are various substances used in the manufacture of wine which should be classed as adulterations, e.g., calcined plaster is added to the grape-juice during fermentation (so-called plastering); in this way is formed an insoluble tartrate of lime, and a soluble sulphate of potash, the latter having a bitter taste and acting as a purgative even in small doses. The French Government forbids the sale of wine containing over 0.2 per cent of sulphate of potash. This process also leads to the formation of acid sulphates and free sulphuric acid in wines. Plastering of wines is practiced in Spain, Portugal, and the south of France. Wines are often fortified by the addition of brandy, cologne spirit, or French spirit, to arrest fermentation. Ports and sherries are almost invariably so. Red wines are often colored with logwood, Brazil-wood, fuchsine, cochineal, black hollyhock and red poppy flowers, alkana-root, red beets, cherries, whortleberries, elderberries, pokeberries, etc. It is very difficult to detect these, and fuchsin is the only one that is poisonous. Carpené gives the following very simple method to decide whether a red wine is naturally or artificially colored: Take a piece of good, white burned lime, break it into two pieces, smooth the surfaces by a knife or file, and place a few drops in succession on the same spot of the smooth surface, and observe after a few minutes the color produced. Natural red wines give a yellowish-brown spot; colored with fuchsine, or Brazil-wood, a rose-colored spot; colored with logwood, a dark-violet spot; colored with cochineal, a reddish-violet spot; colored with black hollyhock, a yellowish-brown spot; colored with pokeberries, a yellowish somewhat red spot. (Engelhardt.) Another test is to concentrate the wine, and dip in a piece of pure white woolen-yarn. The natural red coloring-matter of wine does not dye without a mordant, while fuchsine and cochineal dye it red or pink. CHAPTER V. WATER. In cities and towns which have a common water-supply, the water sometimes contains impurities dissolved from the pipes through which it runs, or dirt and vegetable _débris_ stirred up from the bottom of the sources of supply, or brought down into them by heavy storms or melting snows.