156 AMOUNT OF ALCOHOL IN WINE. 



with pure alcohol, so that at a heat of 77 F. 25 C. 

 the alcohol should stand at the lowest point before 

 attained by the water. If the instrument be now 

 dipped into a medium of 122 F. 50 C., the alcohol 

 being three times as much expanded by the heat, will 

 stand higher than the water did at 122 F. 50 C. The 

 interval between the point reached by the water and 

 that attained by the alcohol at a temperature of 

 122 F. 50 C., must be divided into 100 equal parts. 

 If the instrument be now filled with wine to the 

 point which the water reached at 77 F. 25 C., and the 

 apparatus warmed to 122 F. 50 C., the wine will rise 

 in the tube just in proportion to the amount of 

 alcohol it contains. 



The use of this instrument assumes that the non- 

 volatile constituents of wine (sugar, <fec.) do not inter- 

 fere with the expansion of the liquid. I shall pass 

 over in silence the easiest manner of arranging and 

 filling this instrument. 



The halymetric method of analysing the alcoholic 

 contents of wine was first tried by Fuchs upon beer, 

 and afterwards by Zierl upon wine. Pure powdered 

 common salt is taken and divided into fixed quanti- 

 ties, one portion is dissolved in pure water, another 

 in any liquid that may be chosen ; another in wine, 

 which dissolves less in proportion to the amount of 



