Royal Society. 143 



latter, that it is the true urea of the toluyl series, being a well- 

 defined organic base, forming a series of crystalline salts, of which 

 the nitrate and oxalate were qualitatively examined. A synoptical 

 view of these ureas is given, showing their relation with the ure.a 

 type. 



By the action of a boiling solution of caustic potash on toluyl urea 

 (Cj Hj (Ci4 H;) Nj O;), a new acid was procured, the analysis of 

 which showed that it has three homologues in the benzoyl series, 

 viz. anthranilic acid, ben:mmc acid, and carbanilic acid, all of which 

 are represented by the formula C,4H7NOj, the composition of the 

 new acid being expressed by the formula (C,gHr, NO4). 



The limited quantity of this acid at the author's disposal, and the 

 great difficulty with whichitwasprocured, did not enable him todecide 

 positively with which of the above acids it corresponds, though its 

 mode of formation would render it probable that it is the true ana- 

 logue of carbanilic acid. The determination of this question is of 

 some interest, inasmuch as should it prove to correspond to anthra- 

 nilic acid, a road might through it be opened for the introduction of 

 a series of new substances at present entirely wanting, namely, the 

 pi'oper homologues of salicylic acid and its derivatives. The author 

 proposes to return to this subject, and he gives, in conclusion, a syn- 

 optical view of those corresponding members of the benzoyl and toluyl 

 groups which in the present and former paper he has established. 



Dec. 15.— Thomas Bell, Esq., V.P., in the Chair. 



1. "On the Acidity, Sweetness, and Strength of Wine, Beer 

 and Spirits." By H. Bence Jones, M.D., F.R.S. 



(1.) The acidity of the different liquids was determined by means 

 of a standard solution of caustic soda. The quantity of liquid neu- 

 tralized was always equal in bulk to 1000 grs. of water at 60° F. 



The acidity in different — 



Hence the order in which these wines may be arranged, beginning 

 with the least acid, is Sherry, Port, Champagne, Claret, Madeira, 

 Burgundy, Rhine, Moselle. 



(2.) The sugar was determined by means of Soleil's saccha- 



