View report page

179
usual indications of the absolute necessity of constantly
keeping them up to the mark. The difference between
milks may be judged by the following comparisons.
No, 15 was taken by Mr. Fraser, and No. 16 by
Mr. Mackay:—
No. 15
No. 16
Sp. Gr.
10.35
10.33
Cream
4½ per cent.
14 per cent.
Total solids
10.99
13.17
Water
89.01
86.83
Fat
2.43
3.70
*Solids not fat
8.56
9.47
100.00
100.00
*Ash
0.65
0.75
Salt in ash
0.12
0.16
Of Wines, I have at present examined three
samples; two Sherries and one Port.
The Sherries were marked 9 and 1 3. No. 9 is
plastered; No. 13 is not. The plastered wine is
known by the presence of a considerable quantity of
sulphate of potassium which has not been introduced
as such into the wine but in the form at first of calcium
sulphate, or plaster of Paris. The tartaric acid of
the wine, present in the form of potassium bi-tartrate,
or cream of tartar, unites with the calcium of the
plaster, and forms an insoluble calcium tartrate; the
potassium remaining in the wine as potassium