Note 729 — ADULTERATION OF WINE.

In Anleitung zur Verbesserung der Weine in Teutschland, Franck. and Leipsic, 1775, 8vo, the moderate use of lime is recommended. In France crude potash is put into wine instead of lime. [Acidity in wine was formerly corrected in this country by the addition of quick-lime. This furnishes a clue to Falstaff’s observation that there was “lime in the sack,” which was a hit at the landlord, as much as to say his wine was worth little, having its acidity thus disguised. Carbonate of soda is now most frequently used for the purpose.]