as proof spirit by act of parliament passed in 17b2 
ought to have the specific gravity of 916 ; and this 
contains nearly equal weights of pure alcohol and 
water. 
The alcohol in fermented liquors is in combin- 
ation with water, colouring matter, sugar, mucilage, 
and the vegetable acids. It has been often doubted 
whether it can be procured by any other process 
than distillation ; and some persons have even 
supposed that it is formed by distillation. The 
experiments of Mr. Brande are conclusive against 
both these opinions. That gentleman has shown 
that the colouring and acid matter in wines may be, 
for the most part, separated in a solid form by the 
action of a solution of sugar of lead (acetate of 
lead), and that the alcohol may be then obtained 
by abstracting the water by means of hydrate of 
potassa or muriate of lime, without artificial heat. 
The intoxicating powers of fermented liquors 
depend on the alcohol that they contain ; but their 
action on the stomach is modified by the acid, 
sacharine, or mucilaginous substances they hold 
in solution. Alcohol probably acts with most effi- 
cacy when it is most loosely combined ; and its 
energy seems to be impaired by union with large 
quantities of water, or with sugar or acid, or ex- 
tractive matter. 
The following table contains the results of Mr. 
Brande’s experiments on the quantity of alcohol 
of 825 at 60°, in different fermented liquors. 
