152 AMOUNT OP ALCOHOL IN WINE. 



gerac boiled at 215-6F. 102 C., and more strongly at 

 216-5 F. 102 5 C. The wine gave 26-81 extract. 



Nothing more can be required for the rejection of 

 this method. The experiments made were scarcely 

 necessary, since it is sufficiently known that no con- 

 stant temperature can be maintained in any boiling 

 liquid, water not excepted. Pure water put into a 

 glass vessel boiled at 217'4 F. 103 C. At the same 

 time, when placed in a platinum vessel, it boiled at 

 211-55 F. 99 75 C. And a thermometer in the fluid 

 rises and falls according as more or less hot vapour 

 rises from the bottom of the vessel. 



For this reason the scale of the thermometer is not 

 graduated by placing the bulb in boiling water, but 

 by exposing it to the steam. 



Those who maintain that the temperature of boiling 

 water in a vessel can be determined within half a 

 degree, have either never watched the process of 

 boiling closely enough, or have not used the thermo- 

 meter sufficiently. 



But another source of inaccuracy is found in the 

 solid matters of wine. Let us take the highest tem- 

 perature both of water and of wine without alco- 

 hol, after it has been reduced by water to its original 

 volume. 



The water boiled at 211*55 F. 99 75 C. 



"Wine, with 1-80 extract, at 212-9 F. 100 5 C. 



2-87 212-45 F. 100 25 C. 



26-81 2165 F. 102 5 C. 



