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The Saccharometer

7 is to be deducted from the apparent strength of 35 per cent, leaving 28 per cent above P., which is the strength of that spirit;-but should the mercury stand at 7 below 60, the hydrometer indicating the same strength (35 above P.), then 7 is to be added, making that spirit 42 per cent above P.

Or suppose the hydrometer rests in the spirit at 7 below P., and the mercury stands at 8 below 60 on the middle column, then 8 is to be added, bringing it to 1 per cent above P.

Again, the spirit under trial cuts the stem at 28 above P., and the mercury stands at 8 above 60 on the left column, which would indicate that the middle column should be used for that strength, which will give 9 to be deducted, making the strength of that spirit 19 per cent above P., instead of 28.

And in like manner for any other strength at any temperature on the scale. The Saccharometer.

We have seen that Tralles' and Gendar's hydrometers are used to determine the strength of any liquid from water to absolute alcohol. Therefore, when it is requisite to ascertain the strength or density of any liquid heavier than water, it becomes necessary to employ some other instrument. For this purpose Baumé's hydrometer for liquids heavier than water is generally used in France and this country. This instrument is principally used by liquor merchants to test the density of syrup when making sweet wines, cherry bounce, and fancy cordials. It is also employed by brewers and distillers to ascertain the quantity of sugar or saccharine matter in wort. This variety of Baumé's hydrometer is usually called a Sac charometer.

PART III.

THE ART OF IMITATING AND MANUFACTURING BRANDY WITHOUT DISTILLA TION, GIVING NUMEROUS RELIABLE AND VALUABLE RECIPES, AND A DE- SCRIPTION OF ALL THE ARTICLES USED IN IMITATING FOREIGN BRANDY,