C 



The alcohol in fermented liquors is in combina- 

 tion with water, colouring matter, sugar, mucilage, 

 and the vegetable acids. It has been often doubted 

 whether it can be procured by any other process than 

 distillation ; and some persons have even supposed 

 that it is formed by distillation. The recent experi- 

 ments of Mr. Brande are conclusive against both 

 these opinions. That gentleman has shewn that the 

 colouring and acid matter in wines may be, for the 

 most part, separated in a solid form by the action of a 

 solution of sugar of lead (acetate of lead), and that the 

 alcohol may be then obtained by abstracting the water 

 by means of hydrate of potassa or muriate of lime, 

 without artificial heat. 



The intoxicating powers of fermented liquors 

 depend on the alcohol that they contain ; but their 

 action on the stomach is modified by the acid, saccha- 

 rine, or mucilaginous substances they hold in solu- 

 tion. Alcohol probably acts with more efficacy when 

 it is most loosely combined ; and its energy seems to 

 be impaired by union with large quantities of water, 

 or with sugar or acid, or extractive matter. 



The following table contains the results of Mr. 

 Brande's experiments on the quantity of alcohol of 

 825 at 60,. in different fermented liquors. 



