ALCOHOLIC STRENGTH OF WINES. 
303 
Ale. p. c. 
P. Sp. p. c. 
by weight. 
by volume. 
White Port, 
14.97 
31.31 
Sherry, weakest, 
13.98 
30.84 
Mean of thirteen wines, excluding those 
kept very long in cask, 
15.37 
33.59 
Sherry, strongest, 
16.17 
35.12 
Mean of nine wines very long kept in ca 
sk 
in the East Indies, 
14.72 
32.30 
Madre da Xeres, 
16.90 
37.06 
M i • Call long in cask } strongest, 
xviaQeira* •*> • -i-^ \ t i* r i . 
7 I in East Indies, } weakest, 
14.09 
30.80 
16.90 
36.81 
lenerine, long in cask at Calcutta, 
13.84 
30.21 
Cercial, 
15.45 
33.65 
Dry Lisbon, 
16.14 
34.71 
Shiraz, 
12.95 
28.30 
Amontillad, 
12.63 
27.60 
Claret, a first growth of 1811, 
7.72 
16.95 
Chateau-Latour, first growth of 1825, 
7.78 
17.06 
Rosan, second growth of 1825, 
7.61 
16.74 
Ordinary Claret, a superior vin ordinaire 
!, 8.99 
18.96 
Rives Altes, 
9.31 
22.35 
Malmsey, 
12.S6 
28.37 
Rudesheimer, superior quality, 
8.40 
18.14 
Rudesheimer, inferior quality, 
6.90 
15.19 
Hambacher, superior quality, 
7.35 
16.15 
Giles' Edinburg Ale before bottling, 
5.70 
12.60 
The same Ale two years in bottle, 
6.06 
13.40 
Superior London Porter four months bottled, 5.36 
11.91 
In addition to certain obvious conclusions which may be 
drawn from this table, the author stated, as the result of his 
experiments, that the alcoholic strength of various samples of 
the same kind, bears no relation whatever to their commercial 
value; and is often very different from what would be indi- 
cated by the taste of an experienced wine taster. 
Some observations were next made on the effect produced 
on the alcoholic strength of wines, by certain modes of keep- 
