192 On the Existence of Alcohol in Wine. 
clines horizontally: the hyper-oxygenated muriate of potash is 
introduced into the retort B, and it is serewed to the cylinder: . 
the lamp is lighted, and the bellows E are applied tothe mouth - 
of the patient, while an assistant holds the nostrils firmly with 
his fingers. ‘The oxygen gas begins to be developed ; and as in 
the interior of the cylinder the aperture of the retort communi- 
cates with that of the tube ddd, this gas, not having any other 
vent, proceeds into the bellows, which are kept open on purpose. 
When the bellows are supposed to be full, or nearly so, they, are 
shut; and the gas, not having any way of escaping, from the valve 
being shut, is compelled to enter into the patient’s mouth and 
fungs. This process, which may be repeated at intervals, along 
with the other methods already known, forms the essential part 
of the very simple method which I propose. I have had the 
pleasure, with the above apparatus, to restore animation to one 
person, who was taken out of the sea, and supposed to be 
drowned. 
ee ER A ED ERS EE ET SOE SEES SFG SSS oy 
XXXVI. Extract from a Memoir upon the Existence of Alcohol 
in Wine. By M.GayLussac. Read at the French Insti- 
tute, March 1, 1813*. 
I, was my object to determine more precisely than has hitherto 
been done, the true epoch at which alcohol is formed in wine. 
fs it formed during distillation, as many chemists suppose from 
the experiments of M. Fabronit, or at the moment of fermenta~- 
tion, as Mr. Brande thinks, without however giving any thing 
like satisfactory proofs ? 
It will be-recollected that. M. Fabroni established his opinion, 
by demonstrating from his experiments that aleohol could not be 
extracted from wine when saturated with subcarbonate of potash ; 
whereas, by the same method, the smallest quantity of alcohol 
which might have been added to the wine was recovered. 
Mr. Brande proves incontestablyf, that we cannot extract aleo- 
hol from wine by M. Fabroni’s process ; but he does not destroy 
his opinion, without showing that we constantly obtain the 
same quantity of alcohol from wine by distilling it at the varied 
temperatures of 93°,3, 87°,7, and §2°,2. It is nevertheless evi- 
dent that the temperature 82°,2 is still high enough for the for- 
mation of the alcohol during distillation: hence it follows, that 
M. Fabroni’s opinion is not completely overturned—far less is 
that of Mr. Brande very clearly established. 
I have proved that subcarbonate of potash may be used to de- 
* Annales de Chimie, tome lxxxvi. p. 175. + Ibid. tome xxx. p. 220. 
{ Phil. Trans. 1811, p.357. Vide Phil, Mag. vol. xxxviil. 
monstrate 
