1838J 



FARMERS' REGISTER 



611 



Wine. 



Pro|>ortion 



of Alcoliol, 



percent, by 



measure. 



Port - 



Ditto 



Ditto - 



Ditto 



Ditto - 



Ditto 



Ditto - 



Averaj^e 



Madeira 



Ditto (Sercial) 



Ditto - 



Ditto 



Average 



Siierry 



Ditto - 



Ditto 



Ditto - 



Average 



Claret - 



Ditto 



Ditto - 



Ditto 



Average 



Calcavella - 



Ditto - 



Lisbon 



Malaga 



Ditto 



Bucellas 



Red Madeira 



Ditto - 



Malmsey Madeira 



Marsala 



Ditto 



Red Champagne 



Ditto 



White Champagne 



Still Champagne - 



Burgundy 



Ditto 



Ditto - 



Ditto 



White Hermitage 



Red Hermitage 



Hock - 



Ditto 



Ditto - 



Vin de Grave 



Ditto - 



19.00 

 21.40 

 22.30 

 33.39 

 23.71 

 24.29 

 25.83 

 22.96 

 19.24 

 21.40 

 23.93 

 24.42 

 22.27 

 18.25 

 18.79 

 19.81 

 19.83 

 19.17 

 12.91 

 14.08 

 16.32 

 17.11 

 15.10 

 18.10 

 19.20 

 18.94 

 17.26 

 18.94 

 18.49 

 18.40 

 22.30 

 16.40 

 25.05 

 26.03 

 11.30 

 12.56 

 12.80 

 13.80 

 14.53 

 11.95 

 15.22 

 16.80 

 17.43 

 12.32 

 14.37 

 13.00 

 8.88 

 12.80 

 13.94 



Wine. 



Proportion 



of Alcohol, 



per cent, by 



measure. 



Frontignac 



Coti Roti - 



Rousillon 



Ditto 



Cape Madeira - 



Ditto 



Ditto - 



Cape Muscat 



White Constantia 



Red Constantia 



Tent - 



Sheraaz 



Syracuse 



Nice 



ITokay 



Lissa 



Ditto - 



Teneriffe - 



Colares 



Lachr3'ma Christi 



Vidonia 



Alba flora - 



Zante - 



Lunel 



Sautern 



'^arsac 



Rai.sin Wine - 



Ditto 



Ditto - 



Orange Wine 



Grape Wine - 



|Currant Wine 



Gooseberry Wine 



jElder Wine 



•Mead - 



Cider 



Ditto - 



Perry 



Brown Stout - 



Ale (Burton) 

 Edinburgh 

 Dorchester 



London Porter 



[Small Beer 



I Brandy 



,Rum 



Hollands 



iScotch Whiskey 



llrish Whiskey 



12.79 

 12.32 

 17.26 

 19.00 

 18.11 

 20.50 

 22.94 

 18.25 

 19.75 

 18.92 

 13.30 

 15.52 

 15.28 

 14.63 

 9.88 

 26.47 

 24.35 

 19.79 

 19.75 

 19.70 

 19.25 

 17.26 

 17.05 

 15..52 

 14 22 

 13.86 

 25.77 

 26.40 

 23.20 

 11.26 

 18.11 

 20.55 

 11.84 

 8.79 

 7.32 

 9.87 

 5.21 

 7.26 

 6.80 

 8.88 

 6.20 

 5.56 

 4.20 

 1.28 

 53.39 

 53.68 

 51.60 

 54.32 

 53.90 



with the flour ; more water is consolidated in the 

 formation of bread from barley, and still more in 

 that from oats ; but the gluten in wheat, being in 

 much larger quantity than in other grain, seem? 

 to form a combination with the starch and water, 

 which renders wheaten bread more digestible than 

 the other species of bread.* 



The arrangement of many of the vegetable 

 principles in the different parts of plants has been 

 incidentally mentioned in this lecture; but a more 

 particular statement is required to afford jusi 



* In the process of the conversion of flour into 

 bread, it has lately been ascertained that alcohol fs 

 formed as well as carbonic acid ; thus approaching the 

 panary fermentation (as the raising of bread has been 

 sometimes called), to the vinous. But the proportion 

 of alcohol produced appears to be small. What the 

 changes efl^cted are have not yet been thoroughly 

 investigated, especiafly of the gluten. — J. D. 



views of the relation between their organization 

 and chemical constitution, which is an object of 

 great importance. The tubes and hexagonal cells 

 in the vascular system of plants are composed of 

 woody fibre ; and when they are not filled with 

 fluid matter they contain some of the solid mate- 

 rials which formed a constituent part of the fiuids 

 belonging to them. 



In the roots, trunk, and branches, the bark, al- 

 burnum, and heart-wood, the leaves and flowers, 

 the great basis of the solid parts is woody fibre. 

 It forms by far the greatest part of the heart- 

 wood and bark ; there is less in the alburnum, 

 and still less in the leaves and flowers. The al- 

 burnum of the birch contains so much sugar and 

 mucilage, that it is sometimes used in the north 

 of Europe as a substitute for bread. The leaves 

 of the cabbage, broccoli, and eeacale, contain 

 much mucilage, and a little saccharine matter, 



