384 NOTICES OF THE MEETINGS [Feb. 24, 
The fluids examined may be arranged in the following order, 
commencing with those which contain no sugar, and ending with 
the most saccharine. 
Geneva, Rum, Whiskey, Claret, Burgundy, Rhine, Moselle. 
These have no sugar. Brandy, Sherry, Madeira, Champagne, Port, 
Cider, Porter, Stout, Malmsey, Ale, ‘okay, Samos, Paxarete, 
Cyprus. 
III. On the Strength of different liquids. 
Having determined the acidity and the sweetness, the strength 
of these fluids was the next object of experiment. This was effected 
by an alcoholometer invented by M. Geisler of Bonn, which depends 
on the tension of the vapour of the fluid to be examined forcing 
up a column of mercury. To shew how nearly the results obtained 
by this instrument agreed with those obtained by the ordinary 
process of distillation, comparative experiments were made on the 
same wine. Thus 
By distillation (Mr. Witt) By Alcoholometer 
per cent. by measure. per cent, by measure. 
23,2 
Port 1834 i ts: 3o-gorlgnn 1 93% ‘ 
20,7 
Sherry, Montilla. : 19,95 at 1238 
20,6 
23,5 
Madeira. _ 22,40 { my } 
; 11,1 
Haut Brion Claret . : 10,0 : Fret; 
Chaabertha it oniggy { fas ‘ 
Low quality Sherry : 20,7 : oon 
Brown Sherry - 7 23,1 : Be } 
Amontiaase”* aN: { ae ‘ 
Mansanilla . 2 2 14,4 x he 
Port Best . 20,2 iaior 
9,7 
Marcobrunner : 3 8,3 : { 9.5 } 
Home Ale . : ; 6,4 1 re 
Export Ale . Teas . { aot 
10,7 
Strong Ale . eee 9,0 : 1 10,8 ‘ 
