550 '^^ *KE SUGAR 6T graces. 



fruit is perceptible. It is as strong as the best wine of 

 la Mancha. As it is extremely intoxicating, certainly nei- 

 ther the beer nor the mead of Russia can be put in compe- 

 tition with it for strength or goodness. The muscovado of 

 the grape therefore may furnish the north with a base adap- 

 ted to the manufacture of all sorts of wine. 

 The skins of ^^ *^^ skins of black grapes be added to this, it ferments 



the black grape with equal briskness, and acquires not only their colour, 

 proveit. ' " ^"* ^ portion of their astringent principle, which in mo- 

 derate quantity improves the taste of all wines, and their 

 quality of keeping. 

 Valuable there- This muscovado imported from the south into the north 

 fore m north- solves a problem of great importance to cold countries. 

 em countries, m, . . , . , , ,. , . . ,. 



Ihis IS, that with the sugar of the grape wine may in future 



be made in Siberia as readily as in the kingdom of Valen.^ 

 #ia. And if this production were considered only as a ma- 

 terial for making brandy, what advantage would it afford 

 in the ease and safety of couveyance I Would not beer too 

 be ranch improved, if its fermentation were promoted by a 

 portion of this muscovado*? 



The 



Barley contains * The mcal of barley contains but ten or eleven per cent of pro- 

 iutle soluble ducts soluble in cold water. These consist in equal parts of gum 

 matter. ^^^ mucoso-saccharine matter, rendered acrid by a little extractive> 



and a few flocks of glutine that separate while boiling. 

 Its farina. The farinaceous part consists in tv/o or three and thirty parts of 



starch, and seven or eight and fifty of a granular insipid substance, 

 which is separable from the starch by washing either in cold or boil- 

 ing water. 

 Distilled. By distillation it yields all tlie products of starch, with some in- 



dications of ammonia. Nitric acid employed without heat extri- 

 cates from it a very little nitrogen. 

 Malt contains Barley that has been perfectly mailed does not yield as before 

 more soluble ten or eleven per cent of soluble products, but thirty per cent, 

 matter, though of the same nature. 



and less starch. The farinaceous part consists of seven or eight and fifty parts of 

 starch, and twelve or thirteen of the granular substance. The 

 changes produced in the grain by germination therefore fall on this. 

 The same substance is found in the flour of Indian corn, and con* 

 stitutes near half its bulk. 

 Not much As the gummy part has no share in the fermentation, and is still 



sugar in it. found in the beer, malted grain contains only about fifteen per 



cent 



