184 EBULLITION ALCOHOLOMETER 



in any wine ; but, by the aid of the hydrometer, the proportionate quantity of sac- 

 charum in all wines may bo readily and easily determined. The hydrometer will 

 show the specific gravity of the liquid upon reference to table No. 1, annexed. In 

 testing a sample of wine, first take the specific gravity, and suppose it to be 989, 

 then charge the boiler of the alcoholometer with the wine, as directed, and at the 

 boiling point it indicates the presence of alcohol at 69'6 per ccnt. u -P-, whose specific 

 gravity will be found to be 979 ; deduct that gravity from the gravity of the bulk, 

 or 989, and 10 will remain, which 10 degrees of gravity, upon reference to the wine 

 table, will be found to represent 25 Ibs. of saccharine or extractive matter in every 

 100 gallons, combined with Souths gallons of proof spirit. 



Sikes's hydrometer will only show the specific gravity of liquids lighter than water 

 (or 1,000), and for wines in general use, the gravities being lighter than that article, 

 will answer every purpose ; but there are wines whoso gravities are heavier than water, 

 such as mountain, tent, rich Malagas, lachrymse Christi, &c., to embrace which 

 additional weights to the hydrometer will be required, as for cordialised spirits, &c. 

 In testing a sample of rich mountain, its specific gravity was found to bo 1032, or 39 

 heavier than water; that wine at the boiling point indicated the alcohol 72'5 per 

 cent. u -P-; but 980 specific gravity deducted from 1039 leaves 39 of specific gravity ; 

 against 59 of the wine tables will be found 147'5 or 147^ Ibs. of saccharine or extrac- 

 tive matter, combined with 27 gallons of proof spirit to every 100 gallons. 



Should the barometer for the day show any other indication above or below 

 the standard of 29'5, the thermometer scale will then only show the apparent strength, 

 and reference must be had to the small ivory indicator, E, it being the counterpart 

 of the barometrical scale of the thermometer; thus, should the barometer indicate 

 30, place 30 of the indicator against the boiling point of the liquid, and opposite the 

 line of 29'5 will be found the true strength. 



Example 1. Barometer at 30. Suppose the mercury to stop at the boiling point 

 72 U -P-, place 30 of the indicator against 72 on the thermometer, and the line of 29'5 

 will cut 69'6 U -P-, the true strength. 



Example 2. Barometer at 29. Suppose the mercury to stop at the same point, 

 72 U -P, place 29 of the indicator against 72 on the thermometer, and the line of 29 '5 

 will cut 74'3 U -P-, the true strength. 



For malted liquors. To all brewers and dealers in fermented liquors, this principle, 

 by its application, will supply a great desideratum, as it will not only show the alcohol 

 created in the wort by the attenuation, as well as the original weight of the wort prior 

 to fermentation, but it will indicate the value of malt liquors in relation to their com- 

 ponent parts. It will likewise be a ready means of testing the relative value of worts 

 from sugar compared with grain, as well as being a guide to the condition of stock 

 beers and ales. 



To ascertain the strength of malt liquors and their respective values, the instrument 

 has been supplied with a glass saccharometer, testing-glass, and slide-rule. Commence 

 by charging the testing-glass with the liquid, then insert the saccharometer, to ascertain 

 its present gravity or density per barrel, and at whatever number it floats, that will 

 indicate the number of pounds per barrel heavier than water. 



Example 1. Suppose the saccharometer to float at the figure 8, that would indicate 

 8 Ibs. per barrel ; then submit the liquid to the boiling test, with the salt as before 

 directed, and suppose it should show (the barometrical differences being accounted for) 

 90"-P-, that would be equivalent to 10 percent, of proof alcohol. Refer to the slide-rule, 

 and place A on the slide against 10 on the upper line of figures, and facing B on the 

 lower line will bo 18, thus showing that 18 Ibs. per barrel have been decomposed to 

 constitute that percentage of spirit ; then, by adding the 18 Ibs. to the present 8 Ibs. 

 per barrel, the result will be 26 Ibs., the original weight of the wort after leaving the 

 copper. 



Example 2. The saccharometer marks 10 Ibs. per barrel, and at the boiling point it 

 indicates 88"-P-, equivalent to 12 gallons of proof spirit per cent. ; place A against 12, 

 and opposite B will be 2l Ibs. per barrel, when, by adding that to the 10 Ibs. present, 

 3llbs. will bo the result. 



To ascertain the relative value. Suppose the price of the 26 Ibs. of beer to bo 865. per 

 barrel, and the 3l Ibs. beer to bo 40s. per barrel, to ascertain which beer will bo the 

 cheapest, place 26 on the opposite side of the rule against 36, and opposite 31 \ Ibs. will 

 be 435. 7d., showing that the latter beer is the cheapest by 3*. Id. per barrel. 



By taking an account of the malt liquors by this instrument prior to stocking, it 

 may be ascertained at any time whether any alteration has taken place in their condition, 

 either by an increase of spirit by after-fermentation and consequent loss of sugar, 

 or whether, by an apparent loss of both, acetous fermentation has not been going on 

 towards the ultimate loss of the whole. 



This instrument .will likewise truly indicate the quantity of spirit per cent, created 



