and other Fermented Liquors. 151 



cases with those produced by the process of precipitation, by 

 subacetate of lead, and subsequent separation of the alcohol by 

 subcarbonate of potassa. They were found to be so nearly 

 coincident, that I did not think it worth while to extend this 

 mode of investigation. 



Table shewing the Proportion of Alcohol per cent, by Measure, con- 

 tained in several kinds of Wine and other Liquors ; the Specific 

 Gravity of the standard Alcohol being 0.825, at the tempera- 

 ture of 60° F. 



Proportion of 



Kinds of Lioi'OR. Alcohol per cent. 



by measure. 



20. Ditto, .... 21.98 

 Average of 18, 19, and 20, 22.60 



21. Torres Vedras, . . 20.61 



22. Sauterne, . . . 13.00 



23. Claret, Chateau Margeaux, 11.80 



24. Ditto Palmer Margeaux, 11.04 

 Average of 23 and 24, 1 1.42 



25. American Wine, two years old, 11.25 



26. Metheglin, twenty years in 

 bottle, . . . 10.57 



27. Ale, Albany, in bottle two 

 years, . . . 10.67 



28. Ale, Albany, in barrel, . 7,38 



29. Cider in bottle, . . 4.80 



30. Ditto iu barrel six months, 4.84 



31. Ditto in barrel, . . 4.41 

 Average of 29, 30, and 31, 4.68 



32. Irish ^V'hisky, imported in 

 1825, . , . 73.70 



33. Gin, genuine Hollands, . 55.44 



34. Brandy, common, . . 51.01 



35. Whisky, common, . 42.95 



36. Spirits of Wine, obtained at 

 the druggists, . . 93.27 



37. Spirits of Wine, . . 95.35 



It is proper to slate, tliat this investigation was commenced 

 at the request of E. C. Delavan, Esq., whose philanthropic ex- 

 ertions in the cause of temperance are so well known, and so 

 justly appreciated. From him, and from other gentlemen in 

 the city of Albany, I received, with a few exceptions, all the 

 specimens of wines and other liquors which I examined. At 

 my suggestion, each specimen was accompanied with a label, 

 containing a notice of its reputed age and character, of which I 

 have introduced only so much in this Table as was necessary to 

 identify and distinguish it. I should observe, that most of the 

 wines are said tu be among the purest and best which are 

 brought to this country. 



Proportion of 

 Ki.vDs OF LiQVon. Alcohol per cent, 



by measure. 



1. Madeira, common, . 25.77 



2. Ditto imported from the house 



of Robert Seal, . . 23.11 



3. Ditto common, . . 22.41 



4. Ditto imported from the house 



of Houghton and Co., . 22.25 



5. Ditto " Farquhar" in bottle, 



forty years old, . 21.79 



6. Ditto twenty years old, . 21.45 



7. Ditto "Edgar," . . 21.30 



8. Ditto " Brammin," . 20.91 



9. Ditto common, . . 20.72 



10. Ditto " Wanderer," . 20.70 



11. Ditto " Blackburn," old, 20.68 



12. Ditto said to be the pure juice 

 of the grape, twenty-eight 

 years old, . . . 19.30 



13. Seicial Madeira, . . 25.18 



14. Ditto ditto, . . . 18.96 



Average of fourteen kinds, 21.75 



15. London Particular, . 22.10 



16. Bucellas, . . . 18.80 



17. Brown .Sherry, . . 18.03 



18. Port, seven years in bottle, 22.87 



19. Port, .... 22.35 



