the State of Spirit in fermented Liquors. 341 
mode of perfectly separating the acids, and the extractive and 
colouring matter (excepting by distillation), which did not 
interfere with the alcohol. 
If the spirit afforded by the distillation of wine were a. pro- 
duct and not an educt, I conceived that by performing the 
distillation at different temperatures, different proportions of 
spirit should be obtained. 
The following are the experiments made to ascertain this 
point. 
Four ounces of dried muriate of lime were dissolved in eight 
fluid ounces of the Port wine employed in the former experi- 
ments : by this addition, the boiling point of the wine, which 
was 190° Fahrenheit, was raised to 200°. The solution was 
put into a retort placed in a sand heat, and was kept boiling 
until four fluid ounces had passed over into the receiver, the 
specific gravity of which was 0,9631b at 6o° Fahrenheit.* 
The experiment was repeated with eight fluid ounces of the 
wine without any addition, and the same quantity was distilled 
over, as in the last experiment: its specific gravity at 6o° 
Fahrenheit, was 0,96311. 
Eight fluid ounces of the wine were distilled in a water 
bath *, when four fluid ounces had passed over, the heat was 
withdrawn. The specific gravity of the liquor in the receiver 
was 0,96320 at 6o° Fahrenheit. 
The same quantity of the wine, as in the last experiment, 
■was distilled at a temperature not exceeding 180 0 Fahrenheit. 
This temperature was kept up from four to five hours, for 
* It was supposed that in this experiment a small portion of muriate of lime might 
have passed over into the receiver, but the distilled liquor did not afford the slightest 
traces of it, to the tests of oxalate of ammonia and nitrate of silver. 
