MR. FOX ON GRAPES.

Westport Times, Volume III, Issue 508, 25 May 1869, Page 2

MR. FOX ON GRAPES.

Mr Fox, M.H.R., has lately been lecturing in the "Wanganui district on the intemperate habits of colonists, and has instituted teetotal societies, which numbers of people have joined. In one of his lectures, he gave the following description of the abominable imitations of the "juice of the grape" which men are compelled or content to drink in these colonies:—Had people any idea what they drank ? If they drank water, as a rule they knew what it was, but as regards spirits, P. 8., wines, &c, the principal part of that consumed in the colony and even a large proportion of that used at home was frequently not anything like the article it was represented to be, For instance, the list of ingredients used in making up gin was somewhat startling. They were oil of vitriol, oil of cassia, oil of turpentine, oil of caraways, oil of juniper, oil of almonds, sulphuric ether, extract of capsicums* orris root, Ac. With reference to

wines, more than half the wines used are the production of home presses and have not a drop of the juice of the grape in their composition. Such is the manufactured trash which is selling in London under the name of Cape, Champagne, Burgundy, Barsac, Sauterne, &c. Here was a receipt for making Port wine—good cider four gallons, juice of red heet two quarts, rhatamy root half a pound, and log. wood four ounces. Champagne was merely juice of rhubarb without any other ingredient. No. 2 was simply old gooseberry. If a person enjoyed the honor of knowing the Emperor of Eudsia, he might possibly get the genuine article. Beer was adulterated with capsicum, coculus indicus, salt of tartar, ginger, and slacked lime. A mixture half alum half copperas was called headings, from its giving porter that beautiful froth, which constitues one of the peculiar properties of porter. To make old beer new, add oil of vitriol. Owing to the duty on wines being lighter shipped from Guernsey, 3000 pipes find their way from the island to England, whilst only 250 pipes are exported from the Continent to Guernsey. The remainder comes from Devonshire, being spoiled cider. It is then made into wines by the aid of chemicals, and imported to England. If such small quantities of the genuine article reaches England, how little ever reaches this colony might be guessed.