34P Mr. W. Brande’s Experiments to ascertain 
but after twenty-four hours had elapsed, no distinct separation 
of alcohol had taken place. 
When two fluid ounces of alcohol were added to six fluid 
ounces of the wine, and the mixture allowed to remain undis- 
turbed for the same length of time as in the former experi- 
ments, a stratum of impure alcohol, of about a quarter of an 
inch in thickness, separated on the surface. 
The addition of three fluid ounces of the alcohol to five 
fluid ounces of the wine, formed a mixture from which a 
quantity of spirit readily separated on the surface, when the 
subcarbonate was added, and the gelatinous compound sunk 
nearly to the bottom of the vessel, there being below it a 
strong solution of the subcarbonate. 
When in these experiments Madeira and Sherry were em- 
ployed instead of Port wine, the results were nearly similar. 
It was suggested to me by Dr. Wollaston, that if the wine 
were previously deprived of its acid, the subsequent separation 
of the alcohol, by means of potash, might be less interfered 
with. I therefore added, to eight fluid ounces of port wine, a 
sufficient quantity of carbonate of lime to saturate the acid, 
and separated the insoluble compounds produced by means of 
a filter. The addition of potash rendered the filtered liquor 
turbid, some soluble salt of lime, probably the malate, having 
passed through the paper ; but the separation of alcohol was 
as indistinct, as in the experiments just related. 
It is commonly stated, that the addition of lime water tc 
wine, not only forms insoluble compounds with the acids, but 
also with the colouring matter, and that these ingredients 
may be thus separated without heat ; but on repeating these 
experiments, they did not succeed, nor could I devise any 
