in fermented Liquors, 85 



Finding that the separation of alcohol by subcarbonate of 

 potash from mixtures of spirit and water, was nearly complete, 

 and that colouring-extractive matter, and tartaric acid might 

 be removed from such mixtures by the subacetate of lead, I 

 proceeded to examine wine by such modes of analysis. 



The following results were obtained by these, and other 

 comparative experiments. 



1. One part by measure of a concentrated solution of sub- 

 acetate of lead, was added to eight measures of common port 

 wine : the mixture having been agitated for a few minutes, 

 was poured upon a filter. — The filtrated liquor was perfectly 

 colourless, and the addition of dry subcarbonate of potash 

 effected a rapid separation of alcohol.* 



100 measures of the wine thus treated, afforded 22,5 mea- 

 sures of alcohol. 



2. Eight ounces of the wine employed in the last experi- 

 ment, were distilled in glass vessels, as described in my former 

 paper. — The specific gravity of the distilled liquor at the tem- 

 perature of 60* was 0,97530, which indicates 22,30 per cent, 

 by measure of alcohol of the specific gravity of ,8250. 



3. Eight ounces of the same wine were introduced into a 

 retort placed in a sand heat, and the process of distillation 

 was stopped when six ounces had passed over into the receiver. 



of the subcarbonate, was always within 0,5 per cent, of the real proportion contained 

 in the mixture. So that in the examination of wines containing less than 12 per cent, 

 of alcohol, the method described in the text is somewhat exceptionable. The above 

 experiments were made in glass tubes varying in diameter from 0,5 inch to 2 inches, 

 and accurately graduated into 100 parts. 



_ • When any excess of the subacetate had been employed, a portion of carbonate 

 of lead was thrown down ; but this did not interfere with the subsequent separatioa 

 of the alcohol. 



