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nothing to report, except that from the quality of the
sugar used, No. 62 contained 62 grains of chlorides
per gallon When good hops and malt are employed,
although the latter yields a mere trace of chlorides,
the character of the extractive determines altogether
whether the presence of the chlorides is or is not
detectible. If the beer has body, the presence of the
salt is not perceived ; but, where malt and hops are
nearly wanting, the thinness of the liquor cannot
disguise the salt so that it shall not produce thirst.
As ordinary Milk contains about 90 grains of
salt per gallon, it might be thought that 70 grains
would be a small quantity ; but it should not be forgotten
that the presence of 12 per cent. and more of
total solids in the Milk and its nutritious character,
totally disguise the presence of salt. Furthermore,
Milk is food, and fermented liquors are not nutritious,
therefore the less salt the latter contain, the better.
Two Brandies, one Gin, and one Whisky were
examined. They were of proper alcoholic strength.
Of Home-made Wines one sample of Elder, one of
Mack Currant, two of Orange, and two of Ginger
were submitted to me. It should be remembered
that the quantity of sugar, especially in the orange