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99
Breads, five in number, stood the test of analysis,
None of them contained alum, nor any admixture
discoverable by the microscope. One was peculiar, in
that it contained about 50 per cent. of water—the usual
quantity varying between 38 and 42 per cent.

These are wines of the character of vin ordinaire, and
all of them fit to drink. When mixed with water, in the
proportion of half-and-half, they are exceedingly wholesome,
and, when yet more largely diluted, such clarets
meet the wants of the time as to real temperance drinks.
Assuming an ounce and a half of proof spirit* to be the
measure of the quantity capable of being drunk with
impunity by an adult in fair health, half-a-pint of such wine
as is here given would supply the correct quantity. It will
be further observed that these wines contain very little
grape sugar (glucose), and are therefore very unlikely to
be acescent. The amount of tannin furnishes a pleasant
astringent which can be modified to almost any extent by
the addition of water. And so also with the acidity which
is pleasantly corrected by water. The tartaric acid of
*Some distinguished physican mentions one and-a-half ounce of absolute
alcohol as the measure. If that quantity be taken as the standard, then one
pint of claret, and one quart of ale or porter would furnish the amount.
H 2