72 8TATE AND QUANTITY OF SPIRIT IN FERMENTED LIQUORS. 



above described; and the third exhibits the proportion of 

 the pore spirit, which every hundred parts of the wine con- 

 tain. I have also inserted porter, ale, cider*, brandy, and 

 some other spirituous liquors, for the convenience of com- 

 paring their strength with that of the wines. 



,- r . ■ Proportion of Al- 



Wine. Specific Gravity af- C ohol, per Cent, 



ter Distillation. by Measure. 



Proportion of Port . 0-976 1 (i 21 -40 



alcohol in va- T»;** ~ ^ ~- 



rious ferment- D,tt ° 0*97532 2 2'30 



ed liquors. Ditto 0'97430 23 '39 



D'tto ,. 0*97400 2371 



Ditto. '.. 0-97346 34-09 



Dittp 9-97200 25-83 



Madeira. 0-97810 19.34 



Ditto 0-97616 21-40 



Ditto ....... 0-97380 23-93 



Ditto , . T 0-97333 24-42 



Sherry 0-97913 J8-25 



Ditto--..... . 0-97862 18-79 



Ditto... 0-97765 19-81 



Ditto ............ 0-97700 19-33 



Claret.... ••• 0-98440 12-91 



Ditto....... 0-98320 14-08 



Ditto 0-98092 16-32 



Calcavella 0'97920 18-10 



Lisbon 0*97346 18*94 



Malaga .......... 0*98000 17-26 



Bucellas.. 0-9789Q 18-49 



Red Madeira 0*97899 18*40 



Malmsey Madeira 0*9809Q 16*40 



Marsala 0-97196 25-87 



Ditto... 0-98000 17«26 



Jled Champagne • • 0*98608 11*30 



White Champagne 0*98450 12-80 



Burgundy ........ 98300 14-53 



Ditto ............ 09854Q 11-95 



* The proportion of spirit, which maybe obtained from these three 

 Jjquors, is subject to considerable variation in different samples : the 

 number given for each, in the table, is therefore the mean of several 

 experiments, as it did not seem necessary to specify them separately. 



White 



