1854.] OF THE ROYAL INSTITUTION. 385 
Generally it may be stated, from my experiments, that the alcohol 
varied 
Per cent. Per cent. by measure. 
In Port from : : . 20,7 to . 23,2 
Sherry . : . 15,4. ec WA 
Madeira : : . 19,0 5 19,7 
Marsala . é : 19,9 . 7 eed 
Claret : : ae ele! 5 11,1 
Burgundy : 5 101i: . 13,2 
Rhine Wine . : es ke : 13,0 
Moselle . ‘ . are ae SOA 
Champagne . 3 + Jat : 14,8 
Brandy . : 4 50,4. . 53,5 
Rum ; : . 72,0 : 77,1 
Geneva . 3 , 49 A 
Cider ; : . 5 ; 7,5 
Bitter Ale i ; 66. WIS: 
Porter . P ; » 65 5 7,0 
Stout : ; . 6.5. Poa ES 
The particular kinds of wine or beer examined as to acidity, 
sweetness, and strength, are recorded in the following tables : — 
Taste I. 
PORT Tartaric Acid) Sugar per Alcohol Specific 
per Ounce. Ounce. per cent. gravity. 
A. quality from importer | 4,0 grs. | 22 grs. ; 993,2 
A. quality ale 15 { ; 990,2 
General . | 4,0 20 { ; 991,8 
Low. Sag: ||.16 a 992,6 
Very fine. 1868 (134 lees 996,2 
Bawah: .|40 | 24 Eee) 1008,4 
G. Bi Port i... .13,6 | 28 tae 996,6 
Souasion Nth. Piso _ | 80 fa 996,6 
