JOHANN CARL LEUCIIS ON WINE-MAKING. I99 



The point to which the stem of the areometer sinks in pure water 

 is marked 1000 ; that one to which it rises if, at a temperature 

 of 14° li., 5 parts of sugar are dissolved in 1000 parts of water 

 by weight, is marked 1005 ; the point to which it rises when 10 

 parts of sugar are dissol^d in 1000 parts of water, by 1010, and 

 so on. Each of these intervals may also be divided into five de- 

 grees. The areometer will then indicate, if standing in a fluid 

 of 1020 containing sugar, that in 1000 parts of it 20 parts of sugar 

 are dissolved. 



The same mode of indication can be adapted to measure as well 

 as to iveight. Thus, the point where the stem stands, when one 

 pound of sugar is dissolved in a certain quantity of water, may 

 be marked by 1, that where it stands when two pounds are dis- 

 solved by 2, and so on. Most saccharometers and must-scales are 

 made after this manner. Some, however, have a different prin- 

 ciple. In these, the point where they sink in pure water is mark- 

 ed by 0, and small weights are then placed upon a little plate 

 fixed to the upper end of the stem, in order to press this down 

 to into the fluid, in which it will not otherwise sink thus far. 

 Now suppose we have to add to a certain must 50, to another one 

 70, to a third 90 of such small weights, in order to make the scale 

 sink down to 0, the proportion of the specific gravity of these 

 musts to that of pure water (the water being taken at 1000) will 

 be, that of number 1, as 1050 to 1000; that of number 2, as 1070 

 to 1000 ; that of number 3, as 1090 to 1000. This is generally 

 expressed thus: "The must number 2 is by 20 degrees better 

 than number 1 ; the must number 3 is by 40 degrees better than 

 number 1." 



Of this construction are the Baumann-Kinzelbach Wine-must 

 Scales and those of Ilahn. The first may also be used to determ- 

 ine the specific gravity of fermented old wines by the degree 

 marked by the number on the scale in the stem down to which 

 the instrument sinks in the wine. This scale ranges from to 

 10. For instance, if the instrument sink down to the number 6, 

 the specific gravity of thq wine will be 1000 less 6, or -TiTiro of 

 the weight of water ; if it sinks to 9, the weight of the wine will 

 be =1000 less 9, or iVcnr of the weight of the water. This latter 

 wine is consequently better than the former, because the value 

 of old wine is determined by the alcohol in it, and the less it 

 weighs the better it is. 



The must-scale used exclusively by the "Company for Improv- 

 ing the Grape Culture" in Saxony indicates by degrees, 1 to 80, 

 how many half ounces of sugar are contained in one can, Dresden 

 measure, of must (1 English gallon =4.85 cans). Of course, we 

 can not assume that if a must-scale indicates that a must is =10 

 or 20 degrees heavier than water, the excess in weight is nothing 

 but sugar. There may also be portions of salts, mucilage, acids, 

 and so forth. Sugar, however, forming the main part of the must, 



