7S 



MASSACHUSETTS HORTICULTURAL SOCIETY. 



Galloon's Rhu- 

 barb wine . . . . - 



RHINE WINES. 



Marcobruini ..-. 



Rudesheiii) 



Steinberg 



Hoc-kheiin 



Johanneslterg... , 

 Assmaniisliausen 



Sherries .... 

 Madeiras... . 

 Port wines .. 



Clarets 



Burgundies.. 

 Champagnes 

 Moselles . . .. 

 Malmsey.... 



Tokay 



Muscat 



Brandy 



Kum 



Holland 



Scotch whiskey. 

 Irish whiskey... 



Currant wine . 

 Elderberry do. 

 Gonseberrydo. 

 Cider 



Perry .... 



Bitter ale 

 Porter . . . 

 Stout 



1839 



1822 

 1848 

 1845 

 1845 

 1842 

 1842 



Specific 

 Gravity 



0.9983 



0.9963 

 0.9963 

 9935 

 0.9963 

 0.9917 

 0.9957 



0.9791—0.9770 

 0.9781—0.9733 

 0.9761—0.9720 

 9799—0.9741 

 9854—0.9845 

 0.9860—0.9845 



0.9809 

 0.9876 

 0.9791 



0.9760 

 0.9870 

 0.9850 



° S S 



16.56 



12 20 

 11.40 

 11.60 

 1130 

 10 00 

 11.20 



Per cent of 



Alcohol 

 by weight. 



13.15 



9.76 

 9.22 

 9.38 

 9.30 

 8 10 

 9.06 



15.4—24.7 

 19. —19.7 

 20.7—24 7 



9.1—11.1 

 10.1—13.2 

 14.1—14 



8.7— 9.4 

 15.91 



9 13 

 17. 



50.4—53.8 

 72.0—77.1 

 47.7 

 50.2 

 49 9 



19 03 

 9.14 



10.96 

 2 0— 9.0 

 6.0— 9.0 



6.6 

 6.5 

 65 



Per cent, of 



Acid as 

 tartaric acid 



1.05 



1.28 

 1.65 

 1.31 

 1.19 

 1.64 

 1.40 



1.71- 6 89 

 (i.53— 8 71 

 3.08— 8.39 

 6.17— 8.34 

 6.17— 9.80 

 3.80— 7 62 

 6.89—10 89 



Per cent, of 

 Sugar. 



1.800 



0.243 

 0.425 

 0.332 

 0.437 

 0.416 

 0342 



0.83—3.74 



1.23—4.18 



3.32—6.87 



0. 



0. 



1.25-5.82 



11.64-*13.72 

 15.39 



0.36—1.44 

 0.36—0.72 



2.16—3.99 

 4 32—5.12 

 3.26—5.44 



'Kc3 



4.48 



2 39 

 2.45 

 2.06 

 1.64 

 2.06 

 2.31 



«>^ 



0.071 



0.194 

 0.179 

 0.162 

 0180 

 0.12(1 

 227 



I cannot conclude this statement of the results of analysis without re- 

 marking that I have availed myself of the skill of one of my pupils, Mr. 

 Langley, of Milton, who has made the examination of liquors a special 

 study during his connection with the Laboratory. 



All of which is respectfully submitted. 



E. N. HORSFORD, 



Chemist to the Mass. Hort. Society. 

 Cambridge, May 18, 1860. 



