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A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them / by Fredrick Accum
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126

QUANTITY OF BRANDY

Tabular Vieic, exhibiting the Per Centaqeof Brandy or Alcohol* contained in va-rious kinds of Wines, and other fer-mented Liquorsf.

Proportion of Spiritper cent*by measure.

Lissa. 26,47

Ditto. 24,35

Average. 25,41

Raisin Wine. 26,40

Ditto. 25,77

Ditto. 23,30

Average. 25,12

Marcella. 26,03

Ditto. 25,05

Average. 25,09

Madeira. 24,42

Ditto. 23,93

Ditto (Sercial). 21,40

Ditto. 19,24

Average. 22,27

Proportion of Spiritper cent,by measure.

Port. 25,83

Ditto. 24,29

Ditto.. 23,71

Ditto. 23,39

Ditto. 22,30

Ditto. 21,40

Ditto. 19,96

Average. 22,96

Sherry. 19,81

Ditto..... 19,83

Ditto. 18,79

Ditto. 18,25

Average.. 19,17

l^eneriffe...... 19,79

Colares. 19,75

• Of a Specific Gravity, 825.

+ Philosophical Trans. 1811, p. 345; 1813, p. 87 ;Journal of Science and the Arts, No. viii. p. 290.

 
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