1863 The manufacture of liquors, wines, and cordials

QUANTITY OF ALCOHOL IN WINE, ETC.

179

by all classes of manufacturers, in adulterating li-

quors.

TO ASCERTAIN THE QUANTITY OF ALCOHOL IN WINE. BEER, CIDER, CORDIALS, ETC. Take of the liquid to be examined, one hundred and a solution of subacetate of lead, formed parts,

acetate of lead,

by taking litharge, fifteen parts ;

water, two hundred parts :

twelve parts ;

boil for

one

reduced

or

until

to

half.

twenty minutes,

Take of this twelve parts, agitate together, arid strain through muslin ; then take potash, that has been brought to red heat in a ladle, and add it in powder to the liquid, as long as it continues to dis- solve ; the alcohol will be seen floating on top of the mixture. The quantity of spirit can be estimated by means of a graduated tube. The most certain way to determine the quantity of alcohol contained in a given quantity of any li quid, is to separate it from the non-volatile constitu- ents by distillation. Any kind of small still can be made available for this purpose. Take for the pur- pose three hundred parts of the liquid to be examined, measured in a glass tube carefully, and slowly distiJ over one hundred parts, or one third of the liquor in the still, making use of a graduating tube as the re-