COMMERCIAL CANNING OF FOODS. 31 
Relation of Brix, specific gravity, and Baumé—Continued. 
Per Per Per Per 
cent | Specific] Degrees|| cent | Specific} Degrees] cent | Specific|Degrees|| cent | Specific] Degrees 
of jgravity.;Baumé.|| of |gravity.|;Baumé.|| of |gravity.|Baumé.|| of {gravity.|Baumé. 
sugar. sugar. sugar. sugar. 
78.1 | 1.4082} 41.3 |] 80.1] 1.4165 | 42.3 || 82.1 | 1.4800] 43.3 || 84.1 | 1.4487 | 44.2 
78.2 | 1.4039 | 41.4 80.2) 1.4172 | 42.3 82.2 | 1.4807 | 43.3 84.2 | 1.4443 | 44.3 
78.3 | 1.4045 | 41.4 || 80.3) 1.4179 | 42.4 |! 82.3 | 1.4814] 438.4 |] 84.3] 1.4450 | 44.3 
78.4 | 1.4052 | 41.5 80.4 | 1.4185 | 42.4 82.4 | 1.4820 | 43.4 84.4 | 1.4457 | 44.3 
78.5 | 1.4058 | 41.5 |] 80.5] 1,4192 | 42.5 || 82.5 [1.4827 | 438.5 || 84.5] 1.4464 | 44.4 
78.6 | 1.4065 | 41.6 || 80.6] 1.4199 | 42.5 || 82.6 | 1.4834] 48.5 || 84.6] 1.4471 | 44.4 
78.7 | 1.4072 | 41.6 80.7 | 1.4205 | 42.6 82.7 | 1.43841 | 43.5 84.7 | 1.4478 | 44.5 
78.8 | 1.4078 | 41.7 |) 80.8 | 1.4212] 42.6 || 82.8 | 1.4348 | 43.6 || 84.8] 1.4485 | 44.5 
78.9 | 1.4085 | 41.7 80.9 | 1.4219 | 42.7 82.9 | 1.43854 | 43.6 84.9 | 1.4492 | 44.6 
79.0 | 1.4092 | 41.8 81.0 | 1.4226 | 42.7 83.0 | 1.4861 | 43.7 85.0 | 1.4498 | 44.6 
| 
79.1 | 1.4098! 41.8 || 81.1} 1.4232 | 42.8 |) 83.1 | 1.4868 | 48.7 || 85.1 11.4505 | 44.7 
79.2) 1.4105 | 41.9 81.2 | 1.4239 | 42.8 83.2 | 1.4875 | 43.8 85.2 | 1.4512 | 44.7 
79.3 | 1.4112} 41.9 81.3 | 1.4246 | 42.9 |) 83.3 | 1.4882 | 43.8 85.3 | 1.4519 | 44.8 
79.4 | 1.4119 | 42.0 81.4 | 1.4253 | 42.9 83.4 | 1.4888 | 43.9 85.4 | 1.4526 |" 44.8 
79.5 | 1.4125 | 42.0 || 81.5 | 1.4259 | 43.0 |) 83.5 | 1.4895 | 438.9 || 85.5 | 1.4533 | 44.9 
79.6 | 1.4132 | 42.1 || 81.6 | 1.4266 | 43.0 || 83.6 | 1.4402 | 44.0 || 85.6 | 1.4540 | 44.9 
79.7 | 1.4138 | 42.1 || 81.7] 1.4273 | 43.1 |) 83.7 | 1.4409 | 44.0 || 85.7 | 1.4547 | 45.0 
79.8 | 1.4145 | 42.2 81.8 | 1.4280 | 43.1 83.8 | 1.4416 | 44.1 85.8 | 1.4554} 45.0 
79.9 | 1.4152 | 42.2 81.9 | 1.4287 | 43.2 83.9 | 1.4423 | 44,1 85.9 | 1.4561 | 45.1 
80.0 | 1.4158 | 42.2 82.0 | 1.4293 | 43.2 84.0 | 1.4480 | 44.2 86.0 | 1.4568 | 45.1 
Correction for the readings of Balling’s saccharimeter, on account of temperature. 
TO BE SUBTRACTED FROM THE DEGREE READ. 
Temp. Per cent of sugar in solution. 
13 | 0.14 | 0.18 | 0.19 | 0.21 | 0.22 | 0.24 | 0.26 | 0.27 | 0.28 | 0.29 | 0.33 | 0.35 |0. 39 
14 LE Mr LON mel el Onl re LON | 2k Noon tilee2 li a20 be 2O) 0.28, |voae 
15 OOS La rel ona MeL le eal Streit Go| salad! NT IO 26 25 
16 UOMO Mmm OSHle OO eel On sO wee oi aly ies or etG) PLS 
17 -02} .02; .03} .03|} .03) .04] .04/] .04| .04/ .04) .05| .05/ .06 
TO BE ADDED TO THE DEGREE READ. 
18 Oza ean O30|eedOSnlersOdn| sO! te 0d") «Oo 03-1 203,403: |/7°..03) | 21039) 7.02 
19 -06| .08) .08; .09] .09/] .10}; .10; .10]) .10} .10) .10) .08) .06 
While the Brix or Balling spindle gives the percentage of sugar in a sirup, this is 
not true for the fruit sirup, where the reading indicates soluble solids and is always 
higher than the actual sugar content. As will be seen in following the tables on fruits, 
the Balling reading serves, however, as an excellent index for the sirup used, and in 
the establishment of grades should be used on the cut-out, rather than the quantity of 
sugar claimed to have been added. In the trade fruits graded as extra and special 
extra are put up in heavy sirup; extra standard and standard, in medium sirup; and 
