379 



Claret Burgundy Rhine Moselle 

 Sherry 

 Madeira 

 Champagne 

 Port 

 Malmsy 

 Tokay 

 Samos 

 Paxarette. 



In a dietetic view, assuming that the sugar becomes acid, then 

 the mean results as to the acidity of the different fluids examined, 

 beginning with the least acid, is — 



Geneva Whisky 



Rum 



Brandy 



Claret 



Burgundy 



Rhine wine 



Moselle 



Sherry 



Madeira 



Champagne 



Cider 



Port 



Porter 



Stout 

 Malmsy Madeira 



Ale 



Tokay. 



(3.) The alcohol was determined by means of the alcoholometer 

 of M. Geisler of Bonn. 



The strength of different samples of — 



Port varied from 



20-7 per cent, to 23*2 per cent, by 



Sherry „ 



15-4 





24-7 



>> 



Madeira ,, 



19-0 





19-7 



)> 



Marsala 



19-9 



j> 



21-1 



>> 



Claret 



9-1 





IM 



>> 



Burgundy „ 



10-1 





13-2 



)f 



Rhine wine ,, 



9-5 





13-0 



>> 



Moselle 



8-7 





9-4 



it 



Champagne „ 



14-1 





14-8 



>> 



Brandy „ 



50-4 





53-8 



>> 



Rum ,, 



72-0 





77-1 



>> 



Geneva „ 



49-4 







tf 



Whisky 



59-3 







>» 



Cider 



.5-4 





7-5 



)> 



Bitter ale „ 



6-6 



>) 



12-3 



fi 



Porter 



6-5 



?> 



7-0 



>> 



Stout 



6-5 





7-9 



>> 



