178 Professor Hitchcock on the Analysis of Wines from 



amount of alcohol by measure, as obtained by those tables in Brande's 

 Chemistry. The tables of Lowitz of St Petersburgh are also pre- 

 ferred by some. He assumes, as his standard, alcohol of the specific 

 gravity .796 at 60° Fah., and gives the per centum by weight. I 

 have given a column deduced from his tables, also, as contained in 

 the Second Supplement to the seventh London edition of Turner's 

 Chemistry, by Professor Gregory. From the specific gravity of the 

 wine before and after distillation, I have deduced the amount of solid 

 matter, and given the per centum by weight. Finally, I have added 

 a column to the per centum by measure of brandy, on the supposition 

 that brandy contains 49.44 per cent, of pure alcohol. 



As others like myself, who may desire to analyse fermented li- 

 quors, may not be able to procure Gay Lussac's apparatus for that 

 purpose, I will observe that I used two methods of connecting the 

 retort and receiver, which I consider much better than to lute them 

 together. One was, to make the junction by a strong India rubber 

 tube tied firmly to both vessels by a waxed thread. The other, and 

 still better method, was, to find a receiver whose neck would just 

 admit the neck of the retort, with a piece of firm paper wound care- 

 fully around it, and slightly pasted to it. By giving the retort a 

 screwing motion, it was easily made to fit into the receiver so firmly, 

 that there was no danger of leakage. 



Results of the Analysis of Wines from Palestine^ Syria, and the 



Levant. 



