CHEMICAL SCIENCE. 255 



which any kind of size has been applied in various places, produces differ- 

 ences which are most commonly well recognized by the greater or less 

 transparence of the paste of the paper. 



3d. The heterogenousness of the pulp of the various papers of com- 

 merce, and the nature of the size with which they are penetrated, cause 

 differences, either in the coloration which the surface of these papers takes 

 when exposed to the vapor of iodine, or in the tint which is manifested 

 in the portions of the size deposited in certain portions of that surface ; 

 thus, papers with starched pulp generally turn brown, or blue, according 

 to the amount of water that remains in their interstices ; other papers turn 

 yellow only under the influence of the vapor of iodine, and the parts 

 which have received superficially a layer of another agglutinative body 

 resist this action for a certain time, and are distinguished from the parts 

 of the paper which are not covered with it. Jour, de Chimie Medical. 



ON THE ACIDITY, SWEETNESS AND STRENGTH, OF WINE, BEER 



AND SPIRITS. 



The following communication on the above subject has been presented 

 to the Royal Society, England, by II. Bence Jones, F. R. S. : 



The acidity of the different liquids was determined by means of a stan- 

 dard solution of caustic soda. The quantity of liquid neutralized was 

 always equal in bulk to 1000 grs. of water at 60 F. 



The acidity in different 



Sherries varied from 1.95 grs. to 2.85 grs. of caustic soda. 



Madeira " " 2.70 " 3.60 " " " 



Port " " 2.10 " 2.55 " " 



Claret " 2.55 " 3.45 " 



Burgundy " " 2.55 " 4.05 " 



Champagne " 2.40 " 3.15 " 



Rhine wine " 3.15 " 3.60 " 



Moselle " " 2.85 " 4.50 " 



Brandy " " 0.15 " 0.60 " 



Rum " 0.15 0.30 " 



Whiskey " 0.07 " " " " 



Bitter ale " 0.90 " 1.65 " " " 



Porter " 1.80 2,10 " " 



Cider " " 1.85 " 3.90 " <{ <( 



Hence the order in which these wines may be arranged, beginning with 

 the least acid, is, Sherry, Port, Champagne, Claret, Madeira, Burgundy, 

 Rhine, Moselle, &c. 



