62 



ALCOHOLOMETRY 



The following results wore obtained by the same chemist more recently by this 

 process (1854) : 



Port (1834) . 

 Sherry (Montilla) . 

 Madeira 



Claret (Haut Brion) 

 Chambertin . 

 Sherry (low quality) 

 Sherry (brown) 

 Amontillado . . 

 Miiusanilla . . 



Per-centage of Alcohol by Volume. 



22-46 



19-95 



22-40 



10-0 



11-7 



20-7 



23-1 



20-5 



14-4 



Port (best) . 

 Marcobrunner 

 Champagne (1st) 

 Champagne (2nd) 

 Home Ale . 

 Export Ale 

 Strong Ale . 

 Stout 

 Porter 



20-2 



8-3 



12-12 



10-85 



6-4 



6-4 



9-0 



5-7 



4-18 



Dr. Chrtstison determined the Alcoholic Strength of Wines as follows; - 



Per-centage of 



absolute alcohol 



by weight In the 



wino 



Per-oentage of 

 proof spirit 



by 

 volume 



Port, weakest 14'97 



mean of 7 wines .... . 16-20 



strongest ...... 17'10 



White Port 14-97 



Sherry, weakest 13-98 



mean of 13 wines, excluding those very ) 

 long kept in cask . . . J 



Sherry, strongest 16'17 



mean of 9 wines, very long kept in cask\ . 70 



in the East Indies . / 



Madre de Xeres . . . 16-90 



fall long") strongest 16-90 



\in cask) weakest . . 14-09 



Teneriffe, long in cask at Calcutta . 13-84 



Cercial 15-45 



Dry Lisbon 16-14 



Chiraz 12-95 



Amontillado ....... 12*63 



Claret, a 1st growth of 1811 .... 772 



Chateau Latour, 1st growth, 1825 . . . 7-78 



Kosan, 2nd growth, 1825 .... 7'61 



Ordinary Claret, a superior ' Vin ordinaire ' . 8'9 



Eives Altos -31 



Malmsey 12-86 



Eudesheimer, superior quality . . 8-40 



Rudesheimer, inferior quality . . . 6*90 



Hambacher, superior quality . . . 7'35 



Giles' Edinburgh Ale, before bottling . 570 



Same Ale, two years in bottle . . . 86-06 



Superior London Porter, 4 mo. in bottle . 5 - 36 



30-56 

 33-91 

 37-27 

 31-31 

 30-84 



33-59 

 35-12 

 32-39 



37-06 

 36-81 

 30-80 

 30-21 

 83-65 

 34-71 

 28-30 

 27-60 

 16-95 

 17-06 

 1674 

 18-96 

 22-35 

 28-37 

 18-44 

 15-19 

 16-15 

 12-60 

 13-40 

 11-91 



Dr. Bence Jones states that the different fermented liquids which he has examined 

 might, in regard to their strength, or stimulating power, be arranged thus : 



Cider. 



Porter 



Stout. 



Ale . 



Moselle 



Claret 



Burgundy 



Hock. 



100 

 109 

 133 

 141 

 158 

 166 

 191 

 191 



Champagne 241 



Madeira 325 



Marsala 341 



Port 358 



Sherry 358 



Geneva 811 



Brandy 986 



Rum 1,243 



