ANALYSIS OF WINE.
TO THE EDITOR. Sir, —The public must feel grateful to the Premier for his solicitude in procuring the analysis of food and drink in the City of AVellington by an eminent chemist, Dr. Hector. So far, the result has not been unsatisfactory. However, confining myself to a single, but important article, I say, woe to the wine. It will prove the most adulterated of all drinks. It is already agreed that sherry is only a compound of brandy and caramel. What is port wine ? Well, I am not timid in saying it is still worse. Indeed, if Dr. Hector can and will tell us where, in which store or hotel of Wellington, can be found a single drop of genuine port ■wine, he will astonish one of your constant readers, Noah.
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New Zealand Times, Volume XXIX, Issue 4177, 10 August 1874, Page 3
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134ANALYSIS OF WINE. New Zealand Times, Volume XXIX, Issue 4177, 10 August 1874, Page 3
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