32 THE GRAPE. 



Prance. In the neighbourhood of Stuttgard, Giinzler 

 finds from 22 15 per cent. 



In the grape juice of the same districts, Reuss, 

 2513 per cent. 



Schiibler and Kohler, 24 14 per cent. 



Hlubeck, in Styria, 2617. 



Metzger, in Heidelberg, 22 14. 



Balling, in Bohemia, 23 14. 



The extreme products are, therefore, 30 13. The 

 increase of saccharine matter renders the formation 

 of a larger amount of alcohol possible, but this de- 

 pends partially upon other circumstances, which we 

 shall treat of hereafter. 



Only a very small quantity of sugar is contained in 

 the grapes of this country (Holland), though they 

 may, as we know, be used for wine ; for an extract of 

 the juice of fine purple grapes, dried in a temperature 

 of 110 C., 230 F., produced only from 10 to 12 per 

 cent. When one takes into account, however, the low 

 and variable temperature of the autumn, it can be 

 no matter of surprise that the preparation of wine in 

 Holland should be very unsatisfactory. 



