378 



dead in three days ; whilst the flowers merely placed in water in the 

 ordinary manner remained fresh and healthy. Those that faded 

 soonest were Reseda odorata and Tropmolum majus, and those which 

 were least affected were Tagetes erecta and Senecio erubescens. 



4. " On the Acidity, Sweetness, and Strength of Wine, Beer 

 and Spirits." By H. Bence Jones, M.D., F.R.S. Received Nov. 17, 

 1853. 



(1.) The acidity of the different liquids was determined by means 

 of a standard solution of caustic soda. The quantity of liquid neu- 

 tralized w^as always equal in bulk to 1000 grs. of water at 60° F. 



The acidity in different — 



Sherries varied from 1*95 grs 



Madeira „ 



2-70 



„ 3-60 



>t 



Port 



2-10 



» 2-55 



it 



Claret 



2-55 



„ 3-45 



>> 



Burgundy „ 



2-55 



„ 4-05 



t) 



Champagne 



2-40 



„ 3-15 



}> 



Rhine wine „ 



3-15 



„ 3-60 





Moselle 



2-85 



„ 4-50 



» 



Brandy 



0-15 



„ 0-60 



>> 



Rum 



0-15 



„ 0-30 



>f 



Geneva „ 



0-07 





»> 



Whisky 



0-07 







Bitter ale 



0-90 



1-65 



>> 



Porter 



1-80 



„ 2-10 





Stout 



1-35 



„ 2-25 





Cider 



1-85 



„ 3-90 





to 2' 85 grs. of caustic soda. 



Hence the order in which these wines may be arranged, beginning 

 with the least acid, is Sherry, Port, Champagne, Claret, Madeira, 

 Burgundy, Rhine, Moselle. 



(2.) The sugar was determined by means of Soleil's saccha- 

 rometer, which at least gives the lowest limit to the amount of 

 sugar. 



The sweetness in different — 



Sherries varied from 



4 grs. to 



18 



Madeira 



6 „ 



20 



Champagne ,, 



6 „ 



28 



Port 



16 „ 



34 



Malmsy 



56 „ 



66 



Tokay 



74 





Samos ,, 



88 





Paxarette ,, 



94 





Claret, Burgundy, Rhine, and Moselle contained no sugar. 

 Hence the order in which these wines may be arranged, beginning 

 with the driest, is — 



