438 Proceedings of the Royal Society 
then been acidified with sulphuric acid, was distilled. The acidity 
of the distillate was then determined by means of the standard 
alkaline solution ; from the amount of alkali used in the second 
determination, the acetic acid was determined, it being assumed 
that this was the only volatile acid present. By subtractiug the 
amount of alkali required to neutralise the volatile acid, from the 
total amount required to neutralise the wine, was found the amount 
of alkali required to neutralise the fixed acid. The calculation was 
made on the assumption that the only fixed acid present in the 
wine was tartaric acid. The assumption is an erroneous one, but 
was adopted, so that the analysis might compare with other wine 
analyses, which are usually conducted on this plan. 
The sugar was determined in the wine which had been treated 
with acetate of lead, and subsequently with sulphuretted hydrogen, 
by boiling with Fehling’s solution, and determining by the balance 
the amount of copper reduced. 
The sediment (apothema) of the wine was examined, and found 
to contain much tannic acid, in combination with the red colouring 
matter of the wine, besides tartrate of potash. 
No. 2. — The bottle was full to the neck of a wine having the un- 
mistakable flavour, and average colour, of Madeira. Though it 
was very acid, it was by no means undrinkable. Its density at 
60° Fahr. was 989*7. 
It contained a trace of tannin, but no tartaric acid. The amount 
of sulphuric acid and chlorine which it contained appeared to be 
unusually large. 
Its complete examination has been prevented by other, and 
more important, work. The following particulars have been, how- 
ever, ascertained : — 
Total solids in 1000 parts, .... 27*625 
Salts, 2*416 
Alcohol, ........ 100*000 
Acetic acid, ....... 1*290 
Fixed acid, equivalent to 2*152 parts of caustic soda. 
The amount of sugar which the wine contained was not deter- 
mined. 
No. 3. — The bottle was full to the shoulder of a turbid, deed 
