cahoon's rhubarb wine. 77 



The gummy residue, remaining after the distillation of the alcohol and 

 water, on evaporation to dryness at 212° Fah., contained 



In 100 cubic centimetres, . - - - 4.8126 grms. 



Of this, on ignition, there remained of inorganic 



matters, . _ . . . .2742 " 



Of this residue, the carbonate of potassa determined 



with bichloride of platinum, was - - .2026 " 



Which, estimated as potassa, gave - - .1380 " 



Leaving a balance of silica and traces of other bod- 

 ies, but no soda, . . _ _ .1716 " 



Deducting from the residue from distillation the in- 

 organic matter, sugar and acid, and assuming the 

 acid present to be malic acid, and all the potassa 

 to be combined with it, there will remain. 



Sugar, - - 1.8000 Total residue, 4.8126 " 



Free malic acid, - .3306 



Malate of potassa, - .3347 



Inorganic residue, - .0716 



2.5369 " 



2.5369 



Of gum, coloring matter, tannin (?), and other unde- 

 termined organic substances, - _ - 2.2757 " 



Placing these results together, we have, 



Specific gravity, - - - . . .99837 



Composition in one hundred parts — 



Alcohol by weight, 13.15, - - - 13.15 

 Alcohol by volume, 16.56. 



Sugar, 1.80 



Free acid, assumed to be malic, . - - .33 



Potassa salt, assumed to be neutral malate of potassa, .33 



Gum, coloring matter, and other organic matter, - 2.28 



Inorganic residue, . . - _ .07 



Water, 82.04 



100.00 



The analyses of several of the better known wines and liquors are sub- 

 joined for comparison :— 



