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A CONVENIENT SACCHAROMETER 



would be one like Keene's (sometimes called Hunter Eiver 

 saccharometer, from the locality where it was mostly used at first) . 

 The idea was taken from Dr. Guyot's glucometer, 

 which shows, on a tricolour scale, the specific 

 gravity of the must, the percentage of sugar 

 corresponding to that specific gravity, and the 

 amount of alcohol which would result if the liquid 

 was thoroughly fermented. 



It consists of an ordinary hydrometer, about 12 

 inches long. The scale is divided into three 

 longitudinal columns, giving 1st, the specific 

 gravity; 2nd, the degrees Baume, corresponding 

 to the degree of density ; and 3rd, the per cent, 

 of sugar, corresponding to each one of these 

 degrees. The intervals between the divisions 

 should be pretty wide, so that the wine-maker can 

 see at a glance what is the specific gravity of the 

 must, how much per cent, of sugar the must con- 

 tains, and, by interpreting the degrees Baume into 

 the number of degrees of absolute alcohol, what 

 will be the strength of the wine which will be 

 made from that must, after thorough fermentation. 



This saccharometer, unlike most others, is 

 graduated for musts at a temperature of 80 

 degrees F. (26 - 5 degrees C.), instead of 60 degrees 

 F. (15 degrees C.), which is the temperature 

 adopted for all standard hydrometers. I am not 

 in a position, however, to vouchsafe its complete 

 accuracy, as those I have tested and compared with 

 standard hydrometers have shown readings differ- 

 ing enough to mislead as to the true specific 

 gravity and richness in sugar of the must. It 

 would be highly desirable that some careful maker 

 should construct an accurate saccharometer, based 

 on the same plan, for the use of wine-makers. 



Keene's saccharometer registers specific gravities 

 of fluids varying from 950 to 1,400 degrees this 

 latter reading representing a solution containing 

 about 80 per cent, of sugar, and weighing 43 



Saccharometer. ^ " , T i j ^ 



degrees Baume. I would, instead, propose an 

 instrument having a spindle of the same length, with graduations 

 ranging from 1,000 to 1,200 degrees, which represent 44 per cent, 

 sugar, or 24 degrees Baume a scale which will be found to meet 

 every requirement of the wine-maker, whilst the degrees, being 

 wider apart, will be easier to read. 



All these observations, duly recorded in a register, will supply 

 valuable information respecting the character of the must of grapes 

 grown from different varieties, on different soils, in different dis- 



