1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF WINES AND LIQUORS.

180

cipient of the distilled liquid, and stopping the ope- ration when the distilled liquor reaches the hun- dredth degree ; then obtain the amount of alcohol the distilled liquor contains, by means of ttfe hydro- meter, and dividing the result by three, you have the per centage of alcohol that the liquid contains. If, for example, the hundred parts of distilled liquor contained thirty parts of alcohol, the liquid submit- ted to distillation contains ten per cent, of alcohol ; but if, from want of attention, there should be dis- tilled over more than one hundred parts of the li- quor, it will not answer to divide the alcoholic strength of the product by three to obtain the per centage of the alcohol of the liquor submitted to dis- tillation. You must employ as a divisor the num- ber which expresses the relation of the volume of the distilled product to the bulk of the wine. If, for example, you have one hundred and six parts of distilled liquor, containing (by the hydrometer) thir- of alcohol, you divide 300 by 106, which gives 2*83, and then divide 33 by 2*83, which gives 11*66 ; the last number expresses the per cent- age of alcohol of the liquor submitted for examina tion. ty-three parts

CHARCOAL AS A DECOLORIZING AGENT.

Owing to a variety of causes,

the fluctuations of