THE GKAPE. 31 



with albumen, boiled, filtered, and evaporated. After 

 some time crystals of grape sugar are deposited, and 

 new ones may be produced from the sediment by 

 means of repeated evaporation. 



As much as 40 per cent, solid particles, mostly of 

 sugar, may be contained in the juice of very ripe 

 grapes, but the greater number contain much less. 



According to Chaptal, the grape juice of Touraine 

 and the banks of the Cher and Loire has a specific 

 weight of 1-0627 1-0825 ; according to Fontenelle, in 

 1822, it contained from 1-1029 to 1-1283.* Eeuss 

 states it to be, in the environs of Stuttgard, 1*066 

 1*099. Giinzler, writing of Marbach, in 1809, gives 

 it as from 1-0541-047 ; and in 1811, from 1-084 

 1*074. According to Schiibler, in the Neckar district, 

 1*050 1'090 ; and according to Metzger, in the 

 environs of Heidelberg, 1'039 r091.f 



Although this statement of specific gravities does 

 not express the saccharine contents of the grape juice 

 with accuracy, we accept it as a foundation, because 

 by it we approximate to the truth. Prom it we 

 deduce the following results : 



According to Chaptal, grape juice produced on the 

 banks of the Cher and Loire contains 20 15 per cent, 

 sugar ; according to Fontenelle, 30 18 per cent, is 

 contained in the juice produced in the South of 



* Dingier, Pol. Journ. Bd. 12, s. 337. 



f- Poggendorf s Ann. Bd. 42, s. 460 ; Dingier, Pol. Journ. Bd. 75, 

 s. 139; Erdinann's Journ. Bd. 1, s. 358. 



