266 GRAPE CULTURE AND WINE-MAKING. 



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bottle. "When the acids of a must are to be examined, one quart 

 of must, previously filtered through linen, is to be measured oft' 

 into each bottle (it would be well if' the must was freshly pressed). 

 After this, add cold water to it in both bottles, in small, exactly 

 equal portions, until, shaking the mixture in the bottle marked A 

 before each new addition, and then proving, the acid be found 

 reduced to the right proportion, i. e., agreeable to the taste. For 

 adding the water, use the one-twentieth-quart vessel; take the 

 proofs only out from A, and only so much as is necessary to 

 taste it. 



The acids of the must being sufficiently reduced, the contents 

 of bottle B must be accurately measured, by which it becomes ev- 

 ident how much water has been added to the must, and exactly so 

 much sugar-ioater has to be added to the must in wholesale that 

 is to be improved. If, for instance, the mixture in B is l-j^ quarts, 

 then to each quart of must t% quart of sugar- water is to be added ; 

 60 quarts of sugar- water, that is, to 100 of must. 



Now we have still to deal with another question, " Of how 

 much sugar and how much water has the sugar-water to be com- 

 posed?" 



To answer this, we must ascertain the weight of 100 quarts of 

 must or water. The following table will aid to find this out : 



100 pounds (ZoUp/und) are equal to 



33 maas of Baden, 50 kans of Holland, 



50 " Bavaria, 29 maas of Nassau, 



54 quai"tier of Brunswick, 25 " Austria, 



28 maas of Frankfort, 43 quarts of Prussia, 



50 litres of France, 32 visii-kans of Saxony, 



51 quartier of Hanover, 33 maas of Switzerland, 

 25 maas of Electoral Hesse, 60 halbe of Hungary, 



29 " Hesse-Darmstadt 28 hellaichmaas of Wiirtemburg. 



We have farther to determine the contents of sugar of the must 

 by Oechsle's Must-Scale and table. For instance, if this shows 68 

 degrees, the sugar contents, according to the table, will be 15 per 

 cent. If it is to be brought up to 20 per cent., we have to add 

 5 pounds of sugar to every 100 pounds of must, and to every 200 

 pounds of must, therefore, 10 pounds of sugar. Of water (or, more 

 properly, sugar- water), as we previously have shown, must be add- 

 ed 60 maas, or 120 pounds. Because this must contains 20 per 

 cent, of sugar, therefore in 120 pounds of this will be contained 

 24 pounds of sugar. In the whole, therefore, 100 Bavarian maas 

 of must require 31 jDOunds of sugar. These, deducted from tlie 

 120 pounds of sugar-water which must be added, it is evident 

 that, of ivater^ we have to add 86 pounds, and the sugar-water is 

 therefore to be composed of 31 pounds sugar and 86 pounds (or 

 43 Bavarian maas) of ivater. 



The Salts. 

 All combinations of acids with a " basis" are called salts. By 



