ANALYSIS OF WINE.

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nate of potash (not salt of tartar, or sub-carbonate oJ‘ potash of commerce ), whichhas previously been freed from water byheat, till the last portion added remains un-dissolved. The brandy or spirit containedin the fluid will become separated; for thesub-carbonate of potash abstracts from it thewhole of the water with which it was com-bined ; the brandy or spirit of wine forminga distinct stratum, which floats upon theaqueous solution of the alkaline salt. If theexperiment be made in a glass tube, fromone half inch to two inches in diameter,and graduated into 100 equal parts, the percentage of spirit, in a given quantity ofwine, may be read'' off by mere inspection.In this manner the strength of any win*may be examined.

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