ON THE SUGAR OF GRAPES. 357 



ful of quicklime, to obtain at once a product free from the 

 ■vinegar, which is always found in the first distillation: but 

 the brandy came over so strongly imbued with the smell and 

 taste of the lime, that I was surprised. This spirit in fact 

 contained lime, as was demonstrated by all the tests ; and 

 its solution Avas so far from the effect of some unobserred 

 circumstances, that, when I redistilled it with a gentle 

 heat, it rose again with all its disagreeableness. Even now, 

 after the lapse of throe years, the spirit is not altered; it 

 precipitates the metallic solutions, and oxalic acid, and re- 

 stores the blue colour of litmus reddened by an acid. This 

 solution then is a new point of similitude between the earths 

 and alkalis. 



I have only to add, that recent trials have taught me no- Purification of 

 thing more is necessary, to saturate and clarify the juice of ^ P J 

 the grape, but to throw some pou dered chalk into it, agi- 

 tate the mixture, and let it stand till the next day. The fe- 

 cula and earth will unite; the juice is then to be strained, 

 boiled, and scummed; and whites of eggs are unnecessary. 



Desirous of knowing what degree of boiling down was The least boiled 



most favourable for the crystallization, I made five ex peri- *^'"^^^^'''^^'* ^^® 



•' ' ^ soonest, 



ments in the following order. Having clarified and satu- 

 rated some juice, I boiled down cne portion of it so as to 

 leave but thirty-two hundredth parts of extract; another to 

 thirty.four hundredths; a third to thirty-five; a fourth to 

 thirty-six; and a fifth to forty. Of these the last crystal- 

 lized first, next that of thirty-six, and then that of thirty- 

 five. Those of thirty-two and thirty.four have not crystal- 

 lized yet. Hence it is evident, that those sirups, which are 

 least boiled, are the first to yield their sug^r. 



Meat-soup contains fifty per cent of a savory extract, Soup. 

 analogous to the product I have obtained from the fermen- 

 tation of cheese and gluten. This extract is the condiment, 

 the perfume, the quintessence of the soup : is that of hoi\e» 

 pomparabie to it? 



V. Accoimi 



