431 
Sproiric GRAvIty, ETC.—continued. 
e oe ‘Atélute 
es rix, or per | alcohol per i Percentage 
Specitio Baumé. | cent of se cent. By meahal Gs of ra 
Gravity. sj 8 mb OY cent. by P 
in must. weight in eoluine spirit. 
wine. 7 
101 aes : 24: : 14: 17-26 30-2 
103 sitet 24°5 14:3 17-47 31-0 
106 ss 25: 14:6 17-85 : aleF 
108 14:0 25:5 14:8 18-06 32-1 
110 ode 26° 15-2 18-60 32°6 
113 208 26:5 15-4 18-80 33-3 
115. 15-0 27° «15-6 19-05 33-8 
ey; ails ; 27°5 : 16-0 19-68 34-5 
120 Ses : ont ee a arg 
123 = 28-5 
125 > 160 , 29 
Wet es BOB 
130 os Opi Cae: 
132 Sess s 30-5 
1345 «17-0, BL 
a. en ne 
139 | 32-0 | 
Mo Be 
144 | 180 | 33: 
147 | gi : 33-5 
149 | rod | 34- | 
162 { 190 | 34-5 | 
154 | ae | 35-0 
157 | ox 35-5 | 
159 | we  S36E 
162 | 20-0 | 36-5 ; 
164 | we | 87 | 
UT iy ate area 
169 we 
172 2170 ij 38 - | 
174 | 89 | 
177 | a, SON os 
179: 22-0: 4 | 
182 | we | 405 
185 | +8 | 41- | 
187 | A 41-5 | 
190 : 23-0 42- 
192 | i 42-5 om 
195 | eae 43- a ' 
198 aes 43-5 bee 
200 240 44- 
N.B.—Must having a specific gravity under 1,100, or 13deg. Baumé, 
will ferment completely and produce a dry wine, unless the temperature 
in the vat has been allowed to rise too high, in which case the fermentation 
may get “stuck,” although there may be more sugar unfermented in the 
wine. 
Must, with a specific gravity ranging from 1,100 to 1,115 (13deg. to 15deg. 
Baumé), will have a greater difficulty te ferment dry, as the specific gravity 
