and other Fer merited Liquors. 



157 



quires the strength and flavour which would be imparted to it 

 only by severai years preservation in the ordinary way. Now, 

 it is probable that the leathern bags into which these wines 

 were put, would produce a similar effect upon the liquor, which, 

 after the process of fermentation had ceased, would soon attain 

 its complete and appropriate alcoholic character. 



Intoxicating Pozver of Wine. — It is generally supposed that, 

 in wine, the action of the alcohol upon the animal economy is 

 modified by the other vegetable matters which are mixed or 

 combined with it. According to this view, it is of course taken 

 for granted, that the intoxicating power of wine is not so great 

 as that of a mere mixture of the same proportion of alcohol with 

 water. Before offering any remarks upon this point, it may be 

 proper to introduce the following table, shewing the relative 

 powers of several wines and other fermented liquors, on the sup- 

 position that the alcohol is equally effective as in distilled li- 

 quors: — brandy containing 53.39 per cent, of alcohol being 

 taken as the standard, and set down as 100. 



Brandy, 



100. 



Sauterne (22.), 



24.34 



Strongest Madeira (I.), . 



48.26 



Claret (average), 



21.38 



Weakest Madeira (6.), . 



36.14 



American Wine (25.), 



21.07 



Port (average), 



42.33 



Metheglin (26.), 



19.79 



Bucellas (16.), 



35.21 



Ale (27.), 



19.98 



Sherry (17-), 



33.75 



Ale (28.), 



13.82 



Torres Vedras (21.), 



38.22 



Cider (average) 



8.76 



From this table it appears, that two measures of strong 

 Madeira are equivalent, in the amount of alcohol which they 

 contain, to nearly one measure of brandy, and that about five 

 measures of ale are equivalent to about one of brandy. It will 

 perhaps be quite generally asserted, that the intoxicating powers 

 of these liquors are not in the proportions thus expressed, and 

 hence the opinion, that the effect of alcohol in wines and other 

 fermented liquors is modified by the other vegetable matters 

 which they contain. I apprehend, however, that the difference 

 is not so great, all things being equal, as might at first be sup- 

 posed. The following facts appear to me to throw some light 

 on this subject. 



New wine is said to be more intoxicating than that which is 

 old, although the latter is usually more spiritous. The reason 

 of this undoubtedly is, that the alcohol by time becomes more 



