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188
but this cannot be considered injurious. The quantity
of proof-spirit varies considerably. I found as
follows:—
Proof-spirit
per cent.
No. 68 Porter 8.41
No. 67 Porter 8.79
No. 64 Bitter Ale 7.98
No. 56 Ale 9.91
No, 74 Bitter Ale 10.17
No. 50 Bitter Ale 11.33
Of Wines, I have analyzed four samples—two
Sherries and two Ports.
One of the Sherries, No. 29 was from a wellknown
house. It is a true wine, strongly fortified,
and somewhat, though moderately, plastered. From
the quantity of sugar which it contained—viz., 4.35
per cent., it would be very deceptive, as it serves o
disguise the large amount of alcohol which it contains.
Sherry labelled 61 is more plastered and more
fortified, but contains less sugar, and is therefore
more immediately pronounced as to its alcoholic
contents.
With reference to Ports, there is also considerable
difference. No. 28 is very superior to No. 36
although I suppose the latter would be preferred by