APPENDIX. 383 



Amount of Sugar in 

 Degrees. an ounce of fluid. 



In Sherry the sugar varied from 2 to 9-< = 4grs. to 18 grs. 



Port . . . 8 to 17 .. = 16 to 34 



Madeira . . . 3 to 10 . . = 6 to 20 



Malmsey Madeira . 28 to 33 . . = 56 to 66 



Tokay . .37 .. = 74 



Samos . . .44 . . = 88 



Paxarete . , .47 . . 94 



Cyprus . . .51 .. =102 



Champagne . . 8 to 14 . . = 6 to 28 



Sweet Cider . . 9 to 22 . . -= 18 to 44 



Bitter Ale . . 12 to 130 >.= 12 to 130 



Porter . . . 23 to 40 . . = 23 to 40 



Stout . 45 to 64 . . = 45 to 64 



The fluids examined may be arranged in the following 

 order, commencing with, those which contain no sugar, and 

 ending with, the most saccharine : 



Geneva, Rum, Whiskey, Claret, Burgundy, Rhine, Moselle. 

 These have no sugar. Brandy, Sherry, Madeira, Champagne, 

 Port, Cider, Porter, Stout, Malmsey, Ale, Tokay, Samos, 

 Paxarete, Cyprus. 



III. On the Strength of different liquids. 



Having determined the acidity and the sweetness, the 

 strength of these fluids was the next object of experiment. 

 This was effected by an alcoholometer, invented by M. Geisler, 

 of Bonn, which depends on the tension of the vapour of the 

 fluid to be examined forcing up a column of mercury. To 

 show how nearly the results obtained by this instrument 

 agreed with those obtained by the ordinary process of distil- 

 lation, comparative experiments were made on the same 

 wine. Thus : 



