264 



GRAPE CULTUEE AND WINE-MAKING. 



promote tlie mixing, a little of 

 the contents will adhere to the 

 skin of the thumb that closes 

 the orifice, which might easily 

 amount to one half pro mille. 



This fault is remedied by a 

 new scale, invented by Mr. Geis- 

 ler, the patentee of the Vapori- 

 meter, used to determine the al- 

 coholic contents of wine. Figs. 

 ■i, 5, and 6 represent Geisler's 

 Scale. It is composed of three 

 pieces, all of glass, put up in a 

 box. The price is two and a 

 half Prussian thalers. Besides 

 these pieces, three small vials 

 are required in the process of 

 examination. One of these con- 

 tains tincture of litmus, anoth- 

 er a solution of sal ammoniac 

 (1.369 per cent.), and the third 

 holds some of the wine or must 

 to be tested. The parts of the 

 Acid-Scale are these : 1. A Bu- 

 rette, or Graduated Tube (Fig. 4), 

 which rests upon a small wood- 

 en stand to hold it erect ; 2. A 

 Flash {Fig. 5) ; and, 3. A Pipette, 

 or Suction Pipe {Fig. 6). 



The manner of examination 

 is as follows : 



Bringing first the must to the 

 normal temperature of 14° R., 

 and the litmus tincture also to 

 the same ; put then of both, by 

 means of the pipette, exactly the 

 necessary quantity into the flask 

 by alternately filling the pipette 

 at first up to the division line A 

 with the litmus tincture, and 

 then, when this has run out into 

 the flask, with must up to the 

 line B. To fill the pipette, hold 

 its orifice into the glass with the tincture or must, and suck, by 

 applying the mouth to it, the fluid up to a little above the proper 

 division line ; then quickly close the upper orifice by the thumb, 

 and allow, by alternately closing and opening the orifice, the tinc- 

 ture or must to enter the glass until the tincture stands exactly 



Geuler's Acid-Scalo. 



