J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 325 

 At 5° below 0, 7 lbs. sugar or 7 bottles liquor of wine. 



This tabic is founded on the following observations of Mr. 

 Fran9ois : 



1 bottle containing 1 quentchen (gros) of sugar shows only very weak sparkling. 



" " 2 " " " tolerable sparkling. 



" " 3 " " " complete sjjarkling : the foam es- 



ca])es the bottle. 



" " 4 " " " the foam escapes as a stream. 



" " 5 " " " sparkling with great vehemence. 



" " G " " " extraordinary vehemence of spark- 



ling. 



Nearly all bottles which contained six gros (1 gros =72 gram.) 

 burst, and those containing five gros are also apt to burst. 



According to these observations, the wine requires an addition 

 of 4 gros sugar per bottle, or 900 gros (a little over 7 lbs. — 7.03) 

 per cask of 225 bottles. Consequently, when wine that has been 

 boiled down as above mentioned shows, on measuring it with the 

 OEnometer, only 5°, 7 pounds of sugar must be added. If the 

 (Enometer shows 8°, only 4 pounds of sugar have to be added, 

 and so in proportion. 



This direction, as given by Mr. Frangois, has been since super- 

 seded by the following : 750 grammes of wine, accurately weigh- 

 ed, are boiled down to 125 grammes, exactly the sixth part of the 

 original quantity. To avoid all errors, it is best to use the ivatcr- 

 lath for this process, which we will describe, so as to leave no 

 doubt to persons not well acquainted with chemical terms : 



On a trivet, which is placed over a charcoal furnace, a pan is 

 put with a cylinder of copper, w^hich cylinder is filled with water 

 to three fourths of its contents. On this an evaporating dish of 

 porcelain, containing the aforesaid 750 grammes of wine which 

 we wish to boil down, must be placed, and in about three hours 

 we can reduce them to that quantity we wish to use, viz., 125 

 grammes. After leaving the mass standing in a glass cylinder of 

 25 centim. in height, and of the same width, to let the tartaric acid 

 settle itself, keeping the cylinder well corked for 24 hours, the 

 proof by the CEnometer can be obtained. 



The (Enometer^ or Gleuco- CEnometer {Fig. 21), is an instrument 

 similar to an Alcoholometer or Areometer. The degrees are ac- 

 cording to Beaume, and are obtained in the following manner : 

 The instrument is placed in distilled water before the upper end 

 of it. A, is closed. Then quicksilver is poured into it till it sinks 

 to the middle of the tube A B, at which point is fixed the zero 

 of the instrument. Then the instrument is placed in a proof 

 vial (which, as well as the instrument itself, must be wiped per- 



