CHEMICAL EXAMINATION
ALCOHOLIC LIQUOS.




.B Y THE S2AMTE A UTfHOR.
12mo, cloth.  $1.75.
T L I NOF  E S
PROXIJ3IATE ORGANIC ANALYSIS.
FOR
THE IDENTIFICATION, SEPARATION,
AND QUANTITATIVE DETERMINATION
OF THE MOHRE
COMMONLY OCCURRING ORGANIC COMPOUNDS.




CHE i EIC A  EXAMINATION
OF
ALCOOLMG LIQUORS.
A MANUALI OF
THE CONSTITUENTS OF THE DISTILLED SPIRITS AND-ERMITED-TD
LIQUORS OF COMMERCE, AND TIIEIR QUALITATIVE AND
QUANTITATIVE DETERMINATION.
BY
ALBERT  B. PRESCOTT, IA. D.,
PROFIESSOR OF OROANIC AND ATPLIED CHEMISTRY IN TIHE UNIVERSITY
OF IICHIGAN
NEW  YORK:
D. VAN NOSTRAND, PUBLISHER,
23 MURRAY STREET[,4f * WARREN STREET.
1S75.




Entered, according to Act of Congress, in the year 1874, by
D. VAN NOSTRAND,
in the Office of the Librarian of Congress at Washington.
IEWEBURGH STEREOTYPE CO.




PREFACE.
THE numerous inquiries from chemists for some guide
or for references to use in proving alcoholic liquors, and
tile steadily increasing demand, in the author's own experience, for a manual to diminish the task of personally
directing students in this branch of commercial analysis,
have led to the preparation of this little work —as a help
to the analyst.  It has been shaped by the design, firstly
and as a necessary basis for analysis, to place in outline
the chemistry of alcoholic liquors, including their current
impurities and adulterations, in such terms as to be
understood by persons having only an ordinary acquainltance with chemical science.  Secondly, to furnish directions, so far as possible, for an efficient chemical examination, not more elaborate than required for commercial,
hygienic, and legal purposes, and containing all details
except such as are found in the first books of chemical
analysis.
With no desire to fix the comparative importance of
the prevalent impurities in alcoholic liquors, the writer,
in common with very many persons, holds it to be of
absolute imrportance to society that all articles used as




4                     1P1RE FACEi
foods, medicines, or beveracges, be made subject to strict
scientific exam:ination by authority of the law, arid that
concealed imlpurities and additions be systematically exposed and suppressed. Legal provisions to this end,
now being rigidly enforced in all other countries with
which this consents to be classed, are nowhere more necessary than in the enterprising, inventive, instable, and
eager commerce of Aimerica, and here at last and at a
time not distant, they must be initiated. For that time
let analysts be prepared.
The author acknowledges his great indebtedness, not
only in this volume, but as an analyst and teacher, to the
authorities and collators to whom  lhe has given references, and to others whose contributions have been so
long published and so well established as to render personal reference unnecessary.
UNIVERSITY OF MICIIIGAN,
AI.N ARBOR, December 17, 1874.




CONTENT S.
PRODUCTS OF THE ALCOHOLIC FERMENTATION AND
ITS ACCOMPANYING CHANGES.
PARAGRAPH                                                      PAGE
1. Alcohol, its composition and properties...................   9
2. Generic use of the term alcohol for classes of distinct substances.............................................    9
3. The invariable properties of alcohol and the variability of
its mixtures...........................................  10
4. The alcoholic fermentation proper: the yeast plant........ 10
5. Formation of succinic acid and glycerine and other alcohols  11
6. Saccharine FIermentation - of starch, woody-fibre, cane
sugar................  1.........................  1
7. Lactic YFermentation: Butyric Fermentation: Formation of
other Fatty Acids.....................................  12
8. Acetic acid formation, conditions of. Aldehyde. The Fatty
Acids............. e..........................12
9. Compound Ethers formed: ethyl acetate, butyrate, "pelargonate," etc................... 1..  13
10. Mucous F'ermentation, —its organized ferment............ 14
11. Table of Ethylic series of Alcohols and Acetic series of Acids  15
CONSTITUENTS OF THE ALCOHOLIC SPIRITS AND
LIQUORS OF COMMERCE.
12. Commercial grades of "Alcohol".........................  16
13. "Proof Spirit" of U. S. Custom, and of Great Britain...... 16
14. Chief constituents of the Distilled Liquors of commerce... 1.7
15. Fusel-oils, of what they consist and how they differ........   17
16. Whiskey, its constituents and adulterations............... 18
17 Gin, constituents and additions......................  19




6                            CONTENTS.
PARAGn APH                                                        FAGB
18. Rum1 constituents and additions.......................... 20
19. Brandy, veritable, artificial, and fictitious................. 21
20. The Ethers of Brandy, natural and artificial............... 22
21. Examples of " brandy essence" and recipes for brandy.....  23
22. Liqueurs or cordials: Absinthe........................... 23
23. Alcoholic drinks not distilled............................ 24
24. Must, constituents.  Wine, constituents..................  24
25. Additions to AMust and to Wine.......................... 26
26. Diseased or "sour" wines................................       27
27. Discrimination of varieties and value of wines, by the expert  28
28. Should any artificial product be termed wine?............  28
29. Variety in the fictitious wines of commerce.29
30. Pusel-oil in fictitious wines.............................. 29
31. Addition of sulphuric acid or sulphates to wines..29...... 29
32. The acidity of made-up wines, Fruit wines.............. 29
33. Astringents in made-up wines............................ 30
34. Sugar in made-up wines....................30'35. Coloring of made-up wines............................... 30
36. Flavoring of made-up wines............................. 31
37. Odor of made-up wines..................................        31
38. Lead and other heavy metals in wines..................  31
39. Beer, how prepared.  Malt............................... 31
40. Varieties of Malt: temperatures at which roasted..........  32
41. Temperatures of beer fermentation-superficial and sedimentary............................................         32
42. Table of average composition of malt and the chief varieties
of Beer..............................................  34
43. Proportion of Hops in beer. Composition of hops......... 33
44. Cane Sugar added to malt-wort........................... 35
45. Common Salt added to malt-wort.  Alkaline carbonates....  35
46. Fraudulent additions to beer. Bitters and Aromatics......  35
47. Is the Cocculus Indicus used in beer?.................... 36
48. Is Strychnia or nux voimica used in beer?................. 36
49. Is Picric acid used in beer?..............................  38
THE CHEMICAL EXAMINATION OF ALCOHOLIC LIQUORS.
50. Identification of Ethylic Alcohol........................ 39
56. Separation of alcohol for determination....................  41
52. To find the Specific Gravity of alcohol....... I..........  43




CONTENTS..
PARAGRAPH                                                                 PAGE
53. Table of Percentage of alcohol and of water, by weight and
by   volume............................................    45
54. Table of Percentage by weight of alcohol at 60~ F. and at
7'7~ F.................................................  46
55. Rule for correction for differences of temperature..........  47
56. Reduction of WTeight percentage to Volume p. c. and vice
vers'a.................................................  47
57. Conditions of the Examination for Fusel-oil..............  47
58. Properties of Amylic Alcohol............................  48
59. Separation or concentration of fusel-oil....................    48
60. Detection of fusel-oil by ready methods...................  49,
61. Determination of fusel-oil by tests........................  49
62. Analysis for Methylic alcohol...........................  51
63. List of Acids to be considered in analysis of liquors........   53
64. Relations and means of separating Acetic acid............  54
65. Volumetric determination of Acetic acid..................  54
66. Distillation for obtaining acetic acid......................  55
67. Distillation after all the alcohol is removed................  55
68. Determination, without distillation, as soluble baric salt.             5...  5 5
69. Interference of other soluble baric salts..................  55
70. Extraction and characteristics of Acetic ether.............            55
7I. Aldehyde: relations and means of identification...........  56
72. Formic acid: means of separation and identification.......  57
73. Butyric acid: properties, separation, identification........  58
74. Separation and characteristics of Butyric ether............  59
75. Tartaric ether.  The less volatile Fatty Acids............  59
76. Volatile oils: extraction and recognition..................  59
77. Creosote: extraction and reactions.......................  61
78. Examination for Nitrite of Ethyl........................  62
79. Separation of Ether.....................................  62
80. Analysis for " Oil of Wine " and ", Oil of Grapes"..........    62
81. Determination of the Total Acid in Wines................  63
82. Determination of free Tartaric Acid.  Of acid Tartrate.....    64
83. Qualitative determination of tartaric acid in WVine and Beer.  64
84. Detection of Oxalic Acid in Wines......................... 65
85. Characteristics of Lactic Acid.  Succinic Acid..........  65
86. Tannic Acid: relations, varieties, and reactions............  66
87. Extraction and Quantitative Determination................  67
88. Determination of Carbonic Acid.........................  68




8                                 CONTESNTS.
rARAGRAPH                                                                    PAGE
89. Detection and determination of free Sulphuric Acid...                    68
90. Total non-volatile constituents or extract................  69
91. Significance of a Residue from  Distilled Spirits...........  70
92. Consistence of the substances in Residue from  WTine and
Beer.7.................             70
93. Determination of the Sugar of the residue................   70
94. Sugar in Distilled Spirits.  Qualitative test.  Cane Sugar..  72
95. Estimation of Sugar from  alcohol of its fermentation......   73
96. Significance of Cane Sugar in Wine or Beer..............   73
97. Extraction of Glycerine................................  73
98. Caramel: relations and characteristics...................    73
99. Examination for caramel in Spirits, etc..................   74
100. Review  of the Color substances, natural and adventitious.  75
101. Examination for foreign colors in ~Wine..................  75
10112. Examlination for Aromatics...........................  79
102. Examination for Alkaloids........................   79
103. Examination for lPoreign Bitters in Beer................                  80
104. Examination for Picrotoxin in Beer.....................  82
105. Examination of beer for Hop bitter.......................  85
106. Examination for Aloes in Beer..........................  85
107. Examination for strychnia in beer.......................  86
108. Directions for obtaining the Ash..........................  86
109. Significance of deviations in the ash...................  86
110. Detection of Flruit Wines fronz amount of calcium........   87
111. Indications of Alum  from  Ash analysis.....................  87
112. Indication of Green Vitriol from  Ash analysis...........  88
113. Precautions as to basing conclusions on amt. sulph. acid...  88
114. Examination for Lead, Arsenic, Zinc, etc.................                 88
TABLE OF REFERENCES: AN OUTLINE OF THE ORDER
OF EXAMINATIONNS.
Alcohol..............................................  95
Whiskey.............................................  95
Gin.....................................  90
Rum.............................. 96
Liqueurs.............................................                   96
Wines.......................................... 97
Beer (Ale and Porter).................................  97
INDEX.......................................  99  




CHEMIiCAL EXAMINATION OF ALCOHOLIC LIQUORS.
PRODUCTS OF THE ALCOHOLIC FERMENTATION AND
ITS ACCOMPANYING CHANGES.
1. Alcohol is a limnpid and colorless liquid, having a
specific gravity of 0.7938 at the temperature of 60~
Fahrenheit, and boiling at 173~ F. when the barometer
is at 29.9 inches. It is a stable and strictly definite chemical compound, represented by the formula C2160O (or, in
the old notation, C4HoO6)-that is, it is composed of 24carbon, I-' hydrogen, and  -6 oxygen. It enters into chemical union with but few substances, none of its combinations being in use, but it forms permanent mixtures or
solutions with a large number of substances, and it is
chiefly in these mixtures that alcohol is found in commerce.
Thus, alcohol mixes in all proportions with water, ether,
and the numerous salts of ethyl, most of the volatile oils,
glycerine, and with acetic, sulphuric and nitric acids. It
dissolves large proportions of the sugars, but does not
dissolve the albumens, gelatines, or gums.  In mixture
with much water, however, it dissolves the gums, and
dextrine, to a considerable extent. It also  dissolves
very large numbers of salts, alkaloids, colors, and other
2olepounds.
2. The term alcohol, used as a proper name, is applied
1*




10    PRODUCTS OF THIE ALCOITOLC FERMEN1rTAT''ION
both to the absolute substance, C21-T60, farther specified
by chemists as ethylic alcohol, and to its mixtures with
smaller proportions of water and slight proportions of
other substances.  Ill chemistry, the word alcohol is used
as a common or generic name to designate several series
of substances.  A list of one of these series is given in
1)aragraph 11.  But these numerous alcohols, though having a definite chemical relation to each other, are all
strictly independent and invariable substances. It is not
correct to speak of methylic alcohol, or amylic alcohol, as
varieties or variations of alcohol-any more than it would
be to mention calomel as a variety of corrosive sublimate
or saltpetre as a variety of lunar caustic. A distinct substance cannot vary in qualities.
3. With whatever other substances alcohol may be
mixed, it is itself unalterable in every quality,-being
neither finer nor coarser, weaker nor stronger than ethylic
alcohol must always be.  The mixtures of alcohol with
other substances may present infinite variations in qualities, according to the character and the proportions of
these substances.
4. Alcohol-in all its fornms and mixtures known in
commerce-is produced only by the fermentation of sugar.
The formation of alcohol from  the elements, through a
succession of chemical changes, can be brought about in
a number of ways, but these methods are far too difficult
and expensive to be employed for commercial purposes.
The alcoholic fermentation of sugar is chiefly a transformation of sugar into alcohol and carbonic acid gas, thus:
C61lf1206     2C21160  +   2C02
Sugar, 180 parts.  Alcohol, 92 parts.  Carb. ac. gas,
88 parts.
This transformation takes place only in presence of livi ng




AND ITS ACCOMPANYING CHIANGES.            11
yeast, a plant growing in the shape of slightly attached
egg-shaped cells (Torula cerevisik) not over 2o inclh (0.1
nillimetre) in diameter.  The substance of the plant is
nitrogenous, hence some admixture of nitrogenous material withl the sugar is indispensable to the fermentation.
The change occurs only in water solution not over onefourth sugar or one-fifth alcohol, and at temperatures between 33~0 and 122~ F., but access of the air is not essential.
5. Along with the alcoholic fermentation, small but
variable portions of the sugar are resolved into other products beside ethylic alcohol.  A  portion (according to
PASTEUR as much as 4 or 5 per cent. of the sugar) is converted into succinic acid and glycerine, according to the
following equation:
49C6111206 + 30120 =- 12C4-f1l604 + 72C3-1l803 + 30CO2
Sugar.    Water.   Succinic acid.    Glycerine.   Carb. ac.
In most cases a portion-whichl under some conditions is
not a very small part of the sugar-produces amylic alcohlol (CSIH120), and traces of butylic alcohol (C41oO), propyli( alcohol (C3HasO), and other members of the alcohol
series given under paragraph 11, are often formed-the
result being varied by conditions. (Farther, See 7.)
6. The sugar for the alcoholic fermentation is glucose,
or grape sugar, also named starch sugar, and it may be
derived from a multitude of sources.  The juice of nearly
all fiuits contains sugar; starch, the largest constituent
of all the cereal grains and of potatoes, is easily transformed into sugar; and woody-fibre is changed to sugar
by action of sulphuric acid.  The change of starch into
sugar is effected by hot dilute mineral acids, and also by




12    PRODUCTS OF TIIE ALCOtOLIC FERTIMENTATION
the saccharine fermentation which is induced in the germination of seeds, in the digestion of starch-food, and by
the conditions of alcoholic fermentation.  In each case,
the starch first becomes dextrine, which changes to sugar.
Cane sugar and milk sugar change to glucose by action
of the alcoholic ferment.
C6i1005   -       ICT2    -    06111206
Starch.         Water.          Glucose.
C12112Ol  -+-   1120       -    C6111206
Sucrose.        Water.         Glucose.
061T1005   +    112O            C611120
Woody-fibre.      Water.          Glucose.
7. Under the action of certain ferments, sugars are converted into lactic acid, and by persistence of the same
conditions lactic acid is converted into butyric acid.  The
following equations represent these-the lactic and butyric
fermentations:
C6111206  2 C3T60,3
Sugar.          Lactic acid.
2C311603 =   C411802  +-  2CO2  +   411
Lactic acid.  Butyric acid.  Carb. ac. gas. IIydrogen.
The natural ferment which induces these changes is
a fungus termed Penicillium  glaucumn, coinposed of cells
not over  010    inch (0.0025 millimetre) diameter, witli
branching cells grouped together. Accompanying the alcoholic fermentation from starch in grain and in potatoes,
and of sugar in grape juice and beet juice, there frequently
occurs a production of traces of other volatile fatty acids
belonging to the same series with butylrie aeic,-as caproic
acid (C06llo02), renanthic acid (C0111402), caprylic acid
(C8111602)
8. When alcohol diluted with water is exposed to the
air at warm temperatures, or is subjected to other oxidiz



AND) ITS ACCOMPANYING Cl-IHANGES.          13
ing agents, it suffers two degrees of oxidation, resulting in
the formation of acetic acid (which also belongs to the same
series with butyrie acid).  These changes, which are not
true fermentations but correspond to combustion and decay, are defined as follows:
C2U-T60  +   C21140  +   1120
Alcohol.    Oxygen.    Aldehyd.     Water.
C2H40   +   O   --  C (21402
Aldehyd.    Oxygen.    Acetic acid.
In ordinary acetification —the alcoholic liquid containing
albuminoid matters-the oxidation of the alcohol is accompanied and greatly accelerated by the presence and growth
of an organized ferment, the "vinegar plant," or Ml/ycoderma aceti, a fingus composed of spores having a mean
length of   - inch and thickness of T1-v inch (0.031 by
0.015 millimetre).  The other members of the alcohol
series-given in paragraph 11 —are liable to oxidation
like that of ethylic alcohol, each producing an aldehyd
and each aldehyd producing an acid, these acids constituting a homologous series of aecids-those given with the
acids in 11.  Itence, by action of the air during the alcoholic fermentation, certain minute portions of the various
alcohols named in paragraph 5 may be transformed into
the volatile fatty acids ientioned in 7.
9. By the action of acids upon alcohols, ethers (and
water) are produced, as follows:
C2H15HO  -+    CHsCO2302 - 215 C21H3O2 +  11-20
Ethylic alcohol.   Acetic acid.  Acetic ether.  Water.
021151U1  +- I-TC411702=  C215 C4H1702 +   -120
Ethylic alcohol.   Butyric acid. -  B tyric ether.  Water.
In this manner, during the ageing of wines and liquors, are
rorlied small quantities of acetic ether, butyric ether




14    PRODUCTS OF T'rIE ALCOIHOLIC FERAMENTATION
(pine-apple essence), enanthye ether (Hlungarian wine
oil), pelargonic ether, acetate of amyl (pear oil), valerianate
of amyl (apple oil), and other fragrant ethers.
10. Under certain conditions sugar undergoes the viscous or mucous fermentation, with formzation of guml and
nmannite:
25CFI22Olli-+- 31H2O= 12C12THo20oo+ 24C6T11406+12CO2
Sugar.    Water.      Gum.        Mannite.  Carb. acid.
This change sometimes occurs in fermented liquors, causing ropiness.  It takes place in presence of an organized
ferment, composed of spherules- IT  o to.f-  cine (0.0014
to 0.0012 millimetre) in diameter, the spherules mostly
cohering in chains and the chains interlaced together.




AN'D ITS ACCOMPANYING CHANGES.                     T h
11. The following  table  comprises  the  compounds
known at present as members of The Ethylic Series of
Alcohols and the Acetic Series of Fatty Acids.
ALCOHOLS.  CnH2n11 + 20  BOIL.    ACIDS.    CifflnO2   BOIL.
1  Methylic..   C H40      500 F.  Foric.... C H,02   2210 F.
2  Ethylic      C2...  C 0    173  "   Acetic..... C2I402   243~"
3  Propylic.,  C3I0    2050         Propylic... C3H102   284 
4  Butylic,    C4HI1oO   2 303 I    Butyric.... C4H802   314~ 
5  Amnylic      C5H120  2700  Valerianic. C11oO12  3470 
6  Caproic      C6H,,14    2990  Caproic.... C6H1202  392 
7  Oenanthic   C7H160   327V  "   Oenanthic.  C7H1402?
8  Capry ic.  C8H  8o560 "   Caprylic...o CX,1602  4570
9.......... Palargonic. CHIl802  500 "
10  Rutic.....   C10oH220.....   Rutic.... C10112002......
1.................... Euodic.... ClH2202O
12  Laurie....   C12H260........  Laurie.... C12H2402......
13.........           COCill..i.. C3oei2ie......
14.........................   yristie... C4H 2802..
15....  Benic..... CoH3.002 
16  Cetylie....  C16H1s40........    Palmitic... C161H202.....
17.............  Margaric.. C7H3402 
18......................... Stearic.... C,8H0.....
19...........                     Balenic....  C19H3802.....
0......................... Butic....       C2H4O02......
21.......... Nardi.... C24202.....
27  Cerylic.    C2760.......            tic......... C H5402......
3 0  Melissic... C11oH120..   M..   elissic... C     o......
I,                                  




16     CONSTITUENTS OF THlE ALCOHOLIC SPIRITS
CONSTITUEN:TS OF THE ALCOHOLIC SPIRITS AND
LIQUORS OF COMMERCE.
12. The "alcohol" of commerce is of different grades,
being ethylic alcollol with admixture of water in proportions ranging  from  7 to 16 per cent. by weight as ordinary
limits, and withl " fusel oil" (15) in proportions mllich vary
from  an indistinguishable trace to an amount largely altering  the odor of the mixture.  Traces of aldehyde and
of acetic acid are often present. The" Alcohol" of the U.
S. Pharnacopceia is 85 per cent., by weight, of pure alcoIlol, a grade not much used.  The 1" Stronger Alcohol, or
Alcohol Fortius" of the U. S. Pharmacopceia —the ordinary best druggist's alcohol-is 92 per cent. by weight
of pure alcohol.*  The "absolute alcohol'" of commerce
is not such in fact, but contains 4 or 5 per cent. by weight
of water, with scarcely any fusel oil.  "Anhydrous alcohol" is the terim applied to an article which is chemically
pure, or nearly so.  See Table at paragraph 53.t
13. "Proof Spirit," as designated by the U. S. Government, is 50 per cent. by volume at 60~, or 43 per cent., by
weight, of pure alcohol.  Proof Spirit in Great Britain is
* The alcohol most extensively sold is from 89 to 92 per cent. by
weight, being called " 95 per cent. alcohol " with reference to measure
by volume.
t The addition of ether as an adulteration in commercial alcohol
-to lower specific gravity and compensate for water-has been reported (1).
(1) SIIUTTLEWOnTH: Canadian Pharm. Jour., July, 1873, p. -39.




AND LIQUOI-:S OF' COMMERCE.            17
05 per cent. by volumle, or 49 per cent. by weight, of alcohol.
14. The Distilled Liquors in commerce contain, as legitimate constituents:
Alcohol, —fiom the proportion in British proof spirit,
defined above, down to about 30 per cent. by weight. The
U. S. Pharmacopoeia requires whiskey and brandy to havo
from 48 to 56 per cent. by volume (41 to 49 per cent. by
weight) of alcohol.
" Fusel Oil." In tlie most carefully distilled liquors, not
present in quantities sufficient to be easily identified, but
in the larger number of liquors it can be found, in proportions varying from  an ineffective trace to an amount
notably affecting the sensible properties of the liquor.
Ethers, acetic acid, volatile oils,-as specified under the
head of each liquor-in very small quantities, slightly
affecting the odor and flavor.
Color-substances and astringents fiom the wood of casks
-minute quantities.
Water —being the remainder of the liquor.
Farther-as additions and not legitimate —we may find
the various articles mentioned in the description of liquors
below, and others that the caprice or ingenuity of the
manipulator may suggest.
15. Fusel oils consist of those products of the alcoholic
fermentation which distil at a temperature higher than
the boiling point of ethylic alcohol.  Whatever the field
of the fermentation, the chief of the fusel-oil products is
amylic alcohol: while butylic and propylic alcohols and
the volatile fatty acids may severally be present in variable but subordinate quantities.  See 5, 7, and 11. Pota



18         CON5STITUE iT'S OF ALCOHOLIC SPIRITS.
to-ftusel-oil, corn-fusel-oil, the fusel-oil from  tile marc of
grapes, and  that firom   beet-root possess characteristic
differences.  Potato-fisel-oil is almost wholly amylic alcohol; grape-fusel-oil contains more bultylic alcohol and
is especially richl in the volatile fatty acids.  In  fermentation, raw  grain is productive of more ftnsel-oil than
malted grain, and potatoes more than grain; the expressed
juice of fresh grapes forms but little and the mare of
grapes a good deal; but the conditions are as influential
as the materials.  As separated and sold, fusel-oils always
contain ethylic alcohol.*
16. The principal distilled liquors are whiskey, gin, ruin,
and brandy.
Whiskey is the diluted alcohol distilled fioron fermented
grain (malted or not) or potatoes.  That from   malted
grain is at highest price and contains least fusel-oil (with
* RABUTEAU deduced from  experiments with frogs (L'Union,
1870, 90; Schmidt's Jahrbuecher Gesam. MBied., 1871, B. 149, p.
264) that Amylic Alcohol produces poisonous effects closely resembling those of Ethylic Alcohol, but of fifteen times greater intensity.
The frogs were floated in a 0.002 solution of the alcohol (1 part to 500
parts of water) and then in stronger solutions, and the effects of depressed action of the heart, congestion, ansesthesia, and death were
timed. Amylic alcohol produced the same effects in the same times
as did ethylic alcohol of 15 times greater concentration, or butylic
alcohol of 3 times greater concentration. From which it was inferred
that the poisonous action of butylic'alcohol is 5 times more intense
than that of ethylic alcohol in same quantity. Rabuteanu also exper
imented with himself by taking 0.25 to 0.50 grammes, (4 to 8 grains) of
amylic alcohol in a glass of wine, and the results confirmed the conclusions given above.
On the other hand, observers of cases of delirium tremens and
acute alcoholism, have not found it more likely to result from use of
cheap grades of spirits with much fusel-oil than from purer and
stronger grades. (Alcoholism in Russia, HERNINTAN.)




WIIISKEY-GIN.                     19
equal care in distillation).  In old whiskey, traces of the
acetates and valerianates of ethlyl and amyl are formed (9)
and color and a very little tannic acid are derived from
the cask.
Orioinally, whiskey was distilled by direct application
of a strong Bleat, whereby tlhe solid residnes of the woet
undergo some destructive distillation and a smoky odor
and( flavor are imparted to tlle liqiior-(sone fusel-oil lbeinog also distilled over).  At present, the smoky odor is
obtained,  if at all, by the addition of a drop or two of
creosote to the gallon of malt spirits.  It is sometimes directed to add one or two drops each of creosote and purli
fled ftsel-oil to the gallon   But the most of thle spirit
termed whislkey is not characterized by a smoky odor. For
color, burned sugar (caramnel), logwood, catechu, tea infllsion, etc., are sometimes added.  There is no evidence
that strychnia has ever been used in the makinog up of
whiskey, or other distilled liquor, and no probability tllat
it will be so used.  Its intentional addition to the maltwort could only arise from gross ignorance, and would not
at all affect the- distillate; and its addition to the distilled
liqluor would be an expensive measure, promising to lessen
rather than increase the market price of the beverage. As
to use of stryclhnia in beer, see 48.
Ilethylic alcohol, derived from distillation of wood, and
known as wood spirit, wood naphtha or pyroxylic spiritwith some creosote left from  the crude wood spirit-is
perhaps sometimes added to whiskey. The British Government permits spirit one-ninth methylic alcohol to go
free of tax-as being secure against use as a beverage.
17. Gin is grain spirit flavored with oil of juniper or oil
of turpentine, or both.  Formerly, in the distillation, ju



20        CoN:R',NT'rTITrUENTS (O)F ALCOIIOLIC SPIRITS.
niper belrries (or Strasburg turpentine) were placed in the
retort.  At present, oil of juniper is added in proportion
of about one fluid-ounce of the oil to 33 gallons of' spirit,
or oil of turpentine in proportion of about one fluid-ounce
to 10 gallons of spirit.  The manufacturers of gin make
this addition of oil of juniper or of turpentine to grain
spirlit-with water, coimmon salt, and other slight additions peculiar to each manufacturer-and re-distil an
amonn t somewhat exceeding that of the grain spirit taken.
Among the slight additions clharacterizing     the several
brands of' manufacture are oils of lemon, bitter alinouds,
caraway, cassia, sweet fennel, and cardainoms; creosote,
garlic, and horseradish roott. Potassa is said to be somnetimnes added, to give "piquancy "9 prized by thle lower orders of gin drinkers in England, but it is rarely or never
actually fiund by analysts.  Veritable gin, if faithifully
redistilled fiomn -water and common salt —the water being
about one-half the quantity of the grain spirit takencontains far less fusel-oil than whlliskey, indeed should not
contain enough to be readily found at all. Cayenne pepper and sulphate of zinc are mentioned as additions by
dealers, and sugar is fiequently added in considerable
quantity.  Color is not added to gin, and care is taken
that it shall not receive much color firom casks.  Also, a
little acetic acid is sometimes added to diminish color.
Holland gin, distilled fiom  juniper, was introduced as
Sehiedam Schnapps, a name since applied to various ginmixtures.
18. RIum was originally distilled from fermented juice
of sugar cane (which is 12 to 16 per cent. sugar), and is
now made to soIme extent from  the,residues and skimmings of sugar manlulEaivture, but is mostly made of grain_




IrU  -ItAN1)Y.                   21
spirit withl flavoring additions.  Butylic ether (piileapple
oil) is the clharacteristic flavor added to runi.  Butyric
acid also is often added, and with the dilte Calcoolol it
forms butyric ether.  The flavor is sometimes obtained
by adding sliced pineapples to the spirit.  Thle "rum
essence," plepared to add to grain spirit and imake rnm,
is made up of various substances, including -many which
are also use( in " brandy essence."
19. Brandy, in the strict meaningc of the termn, is tble dilute alcolhol distilled fromn fermented grape juice, and,
lhence, contains the volatile constituents of wine.  Veritable brandy, unless from wine takenl in part at least froom
fermented mare of grapes, cannot contain much fasel-oil;
and (like other distilled liquoQrs) if distilled with care it
must be free fromn  notable proportions of fusei-oil.  On
the contrary, if improperly distilled, fron fermented mare,
it may contain much fulsel-oil.  As wine fusel-oil is comparatively rich in acids (7), especially in onanthic and
pelargonic acids, the formation of the ethers of these
acids (9) is correspondingly abundant.  Htence age produces more effect in brandy than in other distilled liquors.
Artificial brandy is a grain spirit with additions of substances which are characteristic constituents of a grape
spirit.  It may be made more or less nearly identical in
comnposition with veritable brandy.  Fictitious brandy is
a grain spirit with additions which make it resemble a
grape spirit in flavor and odor rather than in composition.
A substitution for brandy is a grain spirit (in most cases),
not modified to approximate grape spirit, but merely presented as such.  The term brandy, as used in commerce,
without qualification, mnust be held by common consent
to include artificial brandy.




22        CONSTITUENTS OF ALT,CoTOIC SPIRTTs.
20. Tle ethers characteristic of old grape spirit are
fortned by the volatile acids of the acetic series, especially
cenanthic acid and those contigtnons to it in the series, and
acetic acid, these acids being in combination with ethyl
chiefly and in smaller proportion with aunyl. A little free
acetic acid is always, and aldehyde is usually present.
The etlers added, in artificial brandy, are chiefly acetic
ether and the " cernanthic ether," or "pelargonic ether" of
commerce, also termed " Iungarian oil of  ine."  This
is a somewhat variable mixture of several etllers, being
ethyl cornpounds of the fatty acids between the 5th and
10th of the acetic series, artificially prepared from various
materials. (11).  In fictitious brand y, the spirit of nitrous
ether (sweet spirits of nitre) is mluch used for the cheaper
grades, often with aromatics and other substances, of which
a great variety are employed.  Higller priced brandies
are formled of grain spirit by acquiring' age after the addition of "; oil of wine," "oil of grapes," or the " eau-de-vie
de imarc."  The " oil of wine " used for this purpose is,
approximately, the ethereal oil of the plarmnacopceias, containing, ethylene and ethyl sulphate: the " oil of grapes")
is the fusel-oil last distilled from fermented mare of grapes
or from lees of sour wine, thaen etherized with sulphuric
acid, and contains amyl sulphate. "-Eau-de-vie de mare"
is the unchanged fusel-oil and spirit distilled by a quick
fire flrom  lees of sour wine or from  fermented mare of
grapes.  Tannic acid in some form  is generally added in
artificial and fictitious brandies, and often in proportion
larger than can be derived from  the cask by very old
b)randv.  Veritable brandy is of course colorless whllen
new, but it has become customary to give artificial and
fictitious brandies a color deeper than the pale yellowish




]BRAN'I)Y —ABSINTHIE.             23
tint derived by long standing in the cask.  Caramel is the
color most often employed, but other colors are used, as
mentioned under the head of Whiskey (16).
21. The following are some examples of brandy  making. " Brandy essence,"-15 parts of acetic ether, 12 parts
of spirit of nitrous ether, 1 part of rectified wood spirit (16).
"Brandy essence,"-5 parts of oil of grapes, 4 parts of
acetic ether, 1 part of tincture of all allspice, 3 parts of
tincture of galls, 100 parts of " alcohol."' Take 1 part of
either of these "brandy essences" to 1,000 parts of "alcohol," with 600 parts of water.  Or,-2,500 to 3,000
parts of 80 to 90 per cent. alcohol, 1,700 to 2,000 parts of
water, 10 parts of spirit of nitrous ether, 5 parts of tincture of allspice, 1 part of acetic ether, 2 parts of tannic
acid. (The spirit of nitrous ether contains 5 per cent. or
less of ethyl nitrite.)  A London " brandy improver:"
acetic ether, oil of capsicum, sugar, and caramel.  The
oils or tinctures of cassia and cloves, and oil of bitter almond are used.
22. Under the name of liqueurs, or cordials, are included a great number of special and proprietary drinks,
consisting of grain spirit usually somewhat more dilute
than ordinary distilled liquors, with a great variety of
aromatics, frequently heavily sweetened and sometimes
brightly colored-violet, green, blue, or of other tint.
Anilin colors (possibly containing arsenic), and other
colors of doubtful safety are liable to be used.
Absinthe is a liqueur with 40 to 60 per cent. by voluine of alcohol and several per cent. of volatile oils-those
of wormwood (artimisia absinthium), cinnamon, cloves, an-.
ise, and aiigelica being chiefly used. It is slightly colored.
green with fresh leaves of spinach and parsley.  It has




24       CONS'rITUnEN'TS OF'FERMENTED LIQUORS.
been colored with acetate of copper, also with a mixture
of indigo and gamboge.
23. Of the alcoholic drinks not distilled, thlose most in
use are fermented friom grape juice and fiom grain: wines
and beers.
24. The juice of grapes, or must, contains froml 10 to
30 per cent. of sugar; from 0.5 to 1.5 per cent. of free
acid (calculated as tartaric acid), chiefly tartaric acid and
acid tartrate of potassium, with variable or slight proportions of racemic, malic, and citric acids; tannic acid; 0.2
to 0.8 per cent. of albunmen; small quantities of.gum,
pectine, wax, and fat; "extractive matter;" and 0.25 to
0.40 per cent. of mineral substances-potassiurn, sodiuml,
calcium, magnesium, aluminum, iron, Inanganese, phosphates, chlorides, sulphates, and silica-the potassium
salts and phosphates predominating.  During  and after
fermentation, there is a separation of "argol " or crude
" cream of tartar " chiefly the acid tartrate of potassium,
with some tartrate of calcium, and traces of other salts.
Wine, the fermented juice of the grape without additions, contains:
(a) Alcohol, 7 to 20 per cent. by weight:
(b) Non-volatile Substances, 3 to 10 per cent., including
Grape Sugar, 0,1 to 3.0 per cent., (in a few varieties of wine, 10, 13, 14 per cent.);
Free Fixed Acid equal to 0.3 to 0.6 of tartaric;
Tannic Acid, usually 0.08 to 0.20 per cent.;,
Glycerine, 0.1 to 0.5 (maximum 2.0) per cent.;
Albumen (usually less than in mnist as given
above, the nitrogen ranging filom 0.02 to
0.06 per cent.);




wIVx SE                      25
GumC11, Pectine, Fat, Wax, Coior', —(ail in thie must);
Ashll, 0.17 to 0.27 pel cenet. (phlosphoric anhlydride 0.04 to 0.06 and potassium oxide 0.09
to 0.13 per cent.; potassic phosphate fully
two thlirds tile ash);
Tartrate ofEtliyl, decomposed upon evaporation;
(c) Volatile Substances beside alcohol and water,Etliers, mentioned in 9;
Fusel-oil (See 15);
Acetic Acid (0.06 to 0.12 per cent.).
It wiil be seei  that the (b) contents of wine comnprise all
tHe substances of must-with a great reduction of the
amount of suglar, a diminution in the slighllt amount of
albumen, an abstraction fiom the acid and thle asll of thle
amount of " argol" formed, and with the addition of glycerine and formation of tartaric ether, —while there is in
wine an addition of (a) and (c) contents not in must. The
Free Acid consists of tartaric acid and its isomers and acid
tartrate of potassium, with frequent inclusion of inalic or
citric acid, or both, and succinic acid.  Tartaric acid may
suffer decomposition, to a slight extent, during fbrmentation.  A smnall portion of the tartaric acid becomes neutralized in tartaric ether, not volatile like the other ethers,
but on evaporation decomposed to leave tartaric acid.
Tannic acid is sca'cely found at all in white wines.
The color-substance of red wine is chiefly Oenocyanin
or Oenocyn (C01110o05), blue-black when purle, insoluble
in water, alcohol, or ether, but soluble in dilute alcohol
acidulated with tartaric or acetic acid, beilg turned red
by acids, while fixed alkalies restore its blue color, and
ammonia changes it first green, then brown.  Its spectrum shows no absorption bands, but a general absorption
2




26       COCNST'IlTUENITS OF FEIZAMIESNTED LIQUORS.
increlasing toward the violet. The yellow tint of "white
w'ines," is (lerivecd from oxidatilon of 6" extractive" and is
similar to thllat fund in humus.
25. The most frequent additions to must, or fermenting
wine, are the following:
Sugar,-to increase the alcoholic strength of wines
which otherwise would be weak.  (CHAPTAL'S method.
But not over about 20 per cent. by weiglt t of alcohol- can
be obtained by fermentation).
Sugar and water,-to reduce acidity or to increase thle
product. PM'rIo'r's plan is the addition of sugar and water
to the water-washings of expressed grapes.
Alcohol,-to "strengthen" or to preserve the wine.
After fermentation it may be added to amount to more
than the 20 per cent. by weight.
Glycerine is named among tlhe additions by wine
makers in Europe, as proposed by Scheele in 1865, fi'rol
1 to 3 per cent. being the proportion added.
Calcined Gypsum,-to prevent viscous fermlentation
(10) or restore ropy wine, to fix color, to remove vwater.
It is also sometimes sprinkled upon the grapes.  Wine
of ordinary alcoholic strength will hold in solution about
0.08 per cent. of gypsumn-of greater alcoholic strength a
smaller quantity-increasing the amount of sulphates in
the ash. Alum is sometinmes added to deepen and fix
color, and will remain in solution.
Sulphites and sulphurous acid -may be named herethough usually added after fermentation, if at all. Casks
are often treated with the vapor of burning sulphur.
Tliese additions —designed to prevent mouldiness and
check acetification —by gradual oxidation furnish snlphates
and possibly sometimes free sulphuric acid in tile wrine.




WIN I2 S.                     27
The result last named can occur when the sulphurous acid
or acid sulphite is added in such excess as to form a quantity of sulphuric acid greater than the bases can neutralize.
Marble dust-to neutralize and remove excessive acidity of must after fermentation.  If not added in undue
quantity, it only increases the amount of argol and proportion of calcium in the same, without leaving calcium
in solution; but if added in excess, calcium scalts remiain
dissolved.*
Neutral tartrate of potassium is added to reduce the free
acid of wine, which it does by ilncreasing the deposition
of acid tartrate of potassium.  If added in excess, it remains in the wine, increasing tile residue of solids and the
ash.
Gelatine, or gum arabic, with tannic acid, are sometimes
added in clarifying must and  excess of gum or tannic acid
inay remain in solution.t
Vegetable red colors.  Juice of elderberries (sanibuc ens
canadensis and nigra) and of bilberries (vaccinin      mnyItillus).
26. Diseased or "sour" wines-produced chiefly by tle
fermentations described in paragraphs 8, 7, 10-are turlbid and often ropy and usually contain an undue quantity
of acetic acid.  According to IHager, t if inol'e than 0.2
per cent. of acetic acid is found, the wine may be declared diseased.  This amount of acetification does not
occur unless the action of the air is aided by the contact
* Chaptal's Method-report of Moschini and Sestini upon-Jour.
Chem. Soc., vol. xi, 1275; from Gazetta chimica italiana, iii, 195.
t 3 oz. of tannin are enough for 1200 litres of wine; after about
a week add a solution of isinglass.-Bayerischer fBierbrauer, 1872.
Parent-Ding. polytech. Jour., 201, 4 (1872)-recommends addition
of tannin for conservation of wines.
$ Untersuchungen, II, 310.




2,8      CONS'iTITV'NTS OF FEIRMENTE D) J,(UTL'.
of the vinlegar pllant, tlle cells of whlhich can be found, as
described in 7, muchl smaller tllan those of the yeast
plant.  Wine which hlas become bitter contains an alga,
composed of knotty, ramified, crumpled bodies, not over
T tFSi0 inch (0.002 millimetre) in diameter, and with small
spherical bodies interspersed.  Ropy wine contains tthe
spherules described in 10.  The amlount of tartaric acid
is somewhat reduced by -acetification in \wine.
27. The discrimmination between certain similar wines,
and the estimation of thle commercial value of the finer
wines, is to a considerable extent dependent upon the
trained sense of smell and taste of an expert. But, tllough
flavor and odor are varied byv differences nlot determined
ily the chlenmist, the effect which the wine has upon the
svstemn varies more with the proportions of its chief constituents, and is imost plainly indicated by a chemical
analysis.
28. The artificial production ofwines is not, like tlat
of brandy, a task whichl chemlical skill can lhope to accomplish.  Beside thle great comlplexity of thle ethers, the
solid "extractives " are requisite.  Then, the peculiarity
— in many cases the comnmercial value-of an actual'wine
depends upon certain proportions of the constituents
naliled above, which proportions the chemist cannot fuilly
determine.  Thle ethers of wine elnde quantitative analysis.  Moreover, there are doubtless substances in wiine
not identified. It mnay be perfectly true that a mixture
of pure alcohol, water, glucose, bitartrate, and ethers may
be made in such carefully adjusted proportions that it will
probably be capable of producing whatever effect wine
would produce upon the system; and, indeed, may be less
objectionable for administration, more agreeable, and




(wlhen offered as wine) Ilore salable tlhan are ranay grades
of actual wine, yet suich a mixture is not actual w\ine, alnd
should not be presented as such.
29. It is not possible to specify all the lmaterials which
enter the fictitious wines of commerce, or whiellc,  in all
parts of the world, are added to actual wines.  And tihe
additions to wines assume all proportions-from  a slillt
correction of the must to the taking of a gallon of actual
witne in  thle make-up of a barrel of a liquid to he
called wine.
30. The alcohol employed  in  making-up  wines is
usually ordinary grain spirit, while that added to must
is strong alcohol, and the, higher priced wmines are somnetimes fortified with brandy.  In the majority of cases, the
distilled spirit used contains mnuel more fusel-oil than
average wines contain.
31. There is no occasion to add free acid to grape-juice
wines for acidity.  But sulphurous acid or sulphuric acid
lmay have been added as a preservative.  In addition to
what is stated on this point in paragraph 25, the statement of Graeger should be considered, viz., that fiee stlplhuric acid results from  reactionl between gypsum and
acid tartrate of potassilum  in iwine, when gypsumlis dusted
upon the grapes or when water containing calcium  sulphate is used, with sugar, in Petiot's process.*  Now
sulphuric acid, and alum, are very coln lon additions inl
fictitious wines, but as we have seen, either may be added
in a grape-juice wine.  Nevertheless, lnore than minullte
proportions of either must be accepted, at the least, as an
unwarrantable sophistication.
32. In the making-up of wines, for acidity, bitartlate
* Dingl. polyt. J., cevii., 430, and Jour. Chem. Soc., 187S', 95?7.




30        CON ST IT 1o UElS 1NT. OF FEEIM 1ENTIl) )IQI S.
of potassium and tartaric acid are most emnployed, leniomjuice perhaps sometimes.  Wine casks are coated with
argol by rolling them while containing a little hot saturated solution of bitartrate of potassium. Cider is a prominent constituent of many "' wines," (especially port and
champagne).  The apple-juice has about the same proportion of free acid that must contains, the predominant
acid being ilalic. In cider calcium predominates; in grape
wine magnesium is more abundant than calcium (110).
The "wine" made up from  the juice of "pie-plant"
(Rheum  Rhaponticum and other varieties of Rheum) contains oxalic acid and acid oxalates.
33. Fictitious wines are often made mnore astringent
than veritable wines: tannin, catechu, rhatany, kino, oak
shavings, and logwood being used-the two last named
for purpose of color.
34. Sugar is a usual constituent of made wines; comnonly cane-sugar, which, however, by presence of free
acid, gradually changes to grape-sugar. Presence of canesaugar may be regarded as evidence of sophistication or
substitution.
35. Tile color of fictitious wines is obtained by addition
of various articles, including logwood, elder-berries, and
danewort, brazil-wood, bilberries, privet berries, mulberries, holy oak flowers, red poppy, litmus, red saunders,
oak sawdust, caramel, and anilin colors.* (See 100 g. h.
etc.).  Alum  is much used to deepen color, especially
that of elder-berries.
* E. B. Shuttleworth reports, in the Canadian Pharmaceutical
Journal, 1874, June, p. 381, finding fuchsine in a sample of "port
wine." Also, that lie has ascertained that a mixture of magenta and
"azaline" is sold extensively to color made-up wines. See 100 1.




36. Almonds, oil of bitter almonds (artificial? *), tincture of grape-seed, cloves, and various volatile oils and
aromnatics are used —in minute quantities-to make up a
flavor.
37. The odor or bouquet of wines is attempted by
use of pelargonic, acetic, and butyric ethers, sweetbrier,
orange flowers, orris root, etc.
38. It has been for a long time reported that lead oxide, or granulated lead, is sometimes added to wines to
lessen acidity or to check acetiication; also that acetate
of lead has been directly added for that purpose.  Traditions and recipes directing these additions have been and
may now be astray among the ignorant, and may be executed; but probably lead is more likely to occur in wine
from  contact with lead-spigots, shot left from cleaning
bottles, or use of lead pipes. STORER found lead in a wine
containing also free sulphuric acid —the plumbic sulphate
being probably held in solution by alkaline tartrates and
sulphates.t  Zinc, tin, and copper may occur in wines
accidentally, as just stated of lead, by solution of the mnetals, and arsenic as a constituent of zinc vessels, or of snlphuric acid or anilin.
39. Beer (including Ale and Porter) is the liquid obtained by fermlentation of malted grain, without concentration or dilution, and consists of the constituents of malt
soluble in water, vith a little hop, as altered by the alcohlolic fermentation and to a slight extent by acetification:' Nitrobenzole, now largely substituted for the natural oil of bitter almonds as a perfume and a flavor, is an active poison, a few drops
constituting a poisonous dose.
t Chem. News, xxi, 10, (1870, March).




32        CONST'ITULE:NT's OF FI'RMEl TE'Tl'.) TLIQUORS.
and (often) lactic fermentation.  Ialt is grain first gel'minated and then roasted: in germination soine of tlhe
starchl is changed to dextrine, and a little of the dextrine to
sugal', by the saccharine fermentation, the gluten being
in part also modified to diastase, and in roasting, another
portion of starch is changed to dextrine, sugar is changed
to caramel (caramelin, etc.), and assamlar anld " extractives"
are formed. Concerning the fermentations just mentioned,
see paragrzaplls 4 to 8, inclusive.
40. Pale malt is dried at temperature not above 100~
F. and used for the. palest ales; amber-colored malt, at
1200 to 125~ F.; brown-malt, for porter, at 1500 to 1170
F.; black malt, used only for coloring, at 360 —to 400~ F.
41. The alcoholic fermentation, for ales, porter, and
the most of the beers except "lager-bier," is conducted
at temperatures ranging from 60~ to 90~ F.; Britishl pale
ale, not above 72~ F.  The Bavarian beer (lager-bier or
stored beer) is fermented at temperatures below 50~, and
then stored at a temperature near the freezing point of
water. For exams ple, in a brewery at Heidel)berg, tile wort
was fermented for 8 or 9 days at 41~ to 46~ F. and then
stored for 8 to 12 months at 340 to 36~ F.
At low temperatures, the yeast grows by atinospheric
oxidation of the gluten; the alcoholic fermentationl is retarded until nearly all the gluten is destroyed, and in consequence of the absence of gluten (and low temnperature)
little acetic acid is formed in the beer.  Tile moderate
evolution of carbonic acid gas carries no SCruIm to the surface, the yeast sinks to the bottom as fast as it is formed,
and such yeast, called bottom  yeast (Unterhefe), reproduces this form  of fermentation, called sedinrentary fermlentation (untergahrliun).  On the other lland, at higoh




BEER.                       3)
temperatures, the glntell is oxidized at expense of some
decomposition of sugar to sustain tile yeast [LnmIGm], the
alcoholic fermentation is completed when gluten remainls
undecomposed in the beer, and from  presence of gluten
(and high temperature) acetic acid is formed.  The tuinultuous evolution of the gas carries the yeast to tlhe
surface, where it remains, and this yeast-top yeast (Oberhefe)-will agniln fa vor this variety of ferinentation, called
superficial fermnentation (Obergahrung).  (See table on
next page.)
The weight of pale to anbel (dry) malt av.eag'es 92
per cent. of anhydrous barley, ol nearly 80 per cent. of
barley in its natural condition (containing 12 or 13 per
cent. of water).  The loss is chiefly carbonic anlhydride
and dust of celluline.
The albutminoid matter of beer incluldes yeast cells.
The average proportion of nitrogen in yeast is about 10
per cent. (9 to 12 per cent.)- the nitrogen in albumen
varying (between much narrower limits) from  l15 to 16
per cent.
43. The proportion of hops added varies from  0.5 per
cent. to 2.0 per cent. of the malt, by weight: (German
draugllt beer, 0.6 to 1.0 per cent.; German stored beer,
1.3 to 2.0 per cent.).
The bitter and oil and extractive matter of hop remain
in solution: the tannic acid is precipitated by the albuminous constituents of malt wort and is left behind. The
bitter substance constitutes 4.7 per cent. of the hop
strobils, and 0.9 per cent. of the lupuline or 5.1 per cent.
of the entire hops; the Volatile Oil constitutes 0.12 per
cent. of the strobils, or 0.11 per cent. of the entire hops;
the strobils forming 0.9 and the lupuline 0.1 of the hop.




42..Average Composition, per centsn.                                                          o
CHIEF CONSTITUENTS.             Ilre.Amber Malt.  Malt-wort.   Scth                     English       Gemn           era
~   ~~~~~~~~~~~~~~~~~~~~~~~wlScth Al~German   German
CEIHIEF CONSTITUENTS.   Barley. Ambler]Wlt.  Malt-wort.   ScotchAle.            Porter.   Draught Beer. Lager Beer.
Alcohol...................................  8.0  5.5  3.2  4.3.............................................
Organic Solids................          86.0        9  5        12 to 20         10.5            6.0           5.0           4.5        >
Starch.......................   65.0           47.0          5 to 9
Dextrine.....................    1.5           12.0         1.3 to 2.2        4.6 to 4.8-average.-GSCHWANrDLER.
Glucose......................    0.5             1.0        0.1 to 0.2        0.2 to 1.9.-PRANDTL. 
Albuminoids.................   10.0            10.5         1.1 to 1.8       About 0. 5 to 0.7. 
nitrogen of......................         0.047 to 0.125.-A. VOGEL.
Fat...........................0               2.5........
Glycerine................................                                    Estimate: 0.05 to 0.25 (I)
Caramel, Assamar, Glucic acid...                        ).
Extractives.......................  14.5                   1.5 to'2.5        1. 8 to3.7 (estimatedfiom   alt).
Celluline......................    7.0          10.0........ 
Acetic, Lactic, and Succinic acids.............. 0.14 to 0.32 Acetic; 0.15 to 0.50 total.
Carbonic anhydride...........................                           0.15 to 0.17
Ash (2).....    2.0                                  2.5        0.2to 0.4         0.6            0.4           0.2            0.3
Hop bitter and hop oil........................                      0.026 to 0.105 (estimated firom manufacture.
(1) This estimate is made, in ratio of alcoholic contents, from the amount of glycerine found in wines.
(2) The ash of beer is nearly one-third potassa, fully one-third phosphoric anhydride, and one-third silica and earths.




BEER.                      35
44. Cane sugar is sometimes added to malt wort, and
in Great Blritain this addition is permitted by law.  By
this means the proportion of alcohol is increased without
increase in the solids.
45. Common salt is frequently added in the fermentation of malt wort, so that the ash of beer is rich in sodium
and chlorine, only traces of which are present in the ash
of mnalt.
Alkaline carbonates are sometimes added to correct
"sour" beers. It is held that over 0.075 per cent. of
alkaline carbonate (0.750 gramme in 1 litre) indicates
sophistication in German beer,* but it is evident that the
richest ales may normally contain as much as 0.2 per cenlt.
(2.000 gramme in 1 litre).
46. The following may be farther named as the most firequent unauthorized (fraudulent) additions to beer. As bitters-quassia, gentian, wormwood (artimisia absinthium),
aloes, buckbean (menyanthes trifoliata), " herb bennet " or
" blessed thistle" (centaurea benedictus).  As aromatics,
-anise, fennel, cinnamon, coriander, caraway, cardamomn,
ginger, capsiculm.  Sulphate of iron (ferrous), alum, and
sulphuric acid have been used,-the former two to impart
frothiness, the latter to simulate age and alcoholic strength.
Caramel, generally in the crude form of empyreumatic
burned sugar, and with the common name " essentia bina,"
has a limited but not infrequent use in mnaking up beers.
Tartaric acid with alkaline carbonates is much used to
forml carbonic acid in light and cheap sorts of beer. There
is at this time (1874) a report in the journals that colchicum seeds are being used as a substitute for hops in beer
in Germany.
E Sager's Untersuchungen, II, 324.




(3f       CO'CONSTIT' ENTXS OF FEIMENTED LIQUORS.
47. There is scarcely a doubt but that the cocculus
indicus has long been, and continues to be employed to
some extent in beer, both in Great Britain and in this
country, although the evidence for this opinion is mostly
presumptive rather than positive, and is mostly based on
the existence in corlmmerce of a quantity of the drug much
larger than there is other known use for. Also, there are
various second-hand reports of its purchase by brewers.
It is, however, used to intoxicate and kill fishl.*
So early as the reiogn of Queen Anne of Eingland it
appears among the substances which brewers were forbidden to use.
48. There is scarcely any evidence that strychnia or
nux vomica has ever been added to beer. t
In 1850, it became reported in Great Britain thlat strychnia was extensively used in ales,-the report being afterwvard traced to a surmise of A}. Pelletier, the celebrated
manulfeturer of quinia, etc., at Paris, who lhad received
an1 unusually large order for strychlnia to go to England.
By direction  of the Analytical Sanitary  Commission,
-Messrs. Graham  and HIoffman made analyses of forty
samples of new and old ales obtained from various places.
The samples, however, were all of the two largest ale
manufacturers,     Allsopp  &  Sons, and  Bass &  Co.,whose ales had come in question and who had asked for
* Correspondence relating to the use of cocculus indicus. —Phar
Jour. and Trans. Vol. IV., 3d Series.
f A. CASSELMtANN examined a beer called Bayrischer quass, at
Petersburg. It had a clear brown color, acid reaction, and very bitter taste. Picric acid and aloes were not present. The extract by
animal charcoal, was extracted from residue with alcohol and then
with ether after alkali, and the result ggye clear reactions for strychnia.-Hager's Untersuchungen, 1I[, 3'T3.




BEEP.                        37
the examination.  Grahamn and Hoffman found no traces
of strychnia in' the forty samples; their method being
competent to give clear indications when a gallon of beer
contained as much as half a grain of strychnia."
The intentional addition of strychnia to beer by the
manufacturer or dealer, as a supposition, is certainly improbable, though less absnrd than the adulteration of
whiskey with strychnia (16). iNlot being an immediate
stimulant or intoxicant, the only purpose it can serve is
due to its bitterness, as a substitute for hops.  Now,
though intensely bitter, it is still more intensely poisonous,
so that it is not possible materiallN to increase the bitterness of beer by strychnia without rendering it, in the
liberal doses in which it is drank, so violently poisonous
that the adulteration would commonly be discovered, to
the great danger of the vender. HIassall has stated
that it requires not less thani three grains of acetate of
strychnia (fiee acetic acid being present in beer) to give
" a suitable and persistent bitterness' to a half a gallon of
water, and hence not less than one and a half grains of
stryehnia as acetate are needed to thrnish any material
increase of bitterness in half a gallon of beer. lNevertheless, one grain of strychnia, not acetate, renders six gallons of water " perceptibly "' itter. One grain of strychnia is a full fatal dose; one-half grain has produced a
fatal result, and will at least cause violent symptoms of
acute poisoning. Therefore, the drinking at one sitting
of one to two pints of beer rendered " suitably " bitter by
strfychnia would, according to lHassall's data, in most cases
bring the beverage under immediate legal investigation.
Moreover, the effects of strychnia accumulate in the sys* Hassall's Adulterations, p. 516.




33       CONLSTITUE:NTS OF EFIRMIESNTEID LIQUORS.
tern for hours and days, aand the symptoms of its poisonous action are distinctive and well known. The bitter
taste of strychnia is unlike that of hops, its intensity
increasing and becoming an unpleasant metallic bitter
aftertaste.
The cheapness of strychnia favors its attempted use,
as it is sold by- dealers at a rate not over half a cent per
grain. Farther, there is no physical difficulty in its being
held in solution in beer.  It has indeed been stated* that
the tannin from  hops in beer would throw  strychnia
wholly out of solution.  But we have seen (43) that the
tannin acid of hops does not remain in beer.  Moreover,
the insolubility of tannate of strychnia in 20,000 parts of
water is by no means assured, and with the solvent action
of acetic acid, as in beer, is quite improbable.
49. Picric acid (trinitrophenic( acid) has long been
named among the adulterations of beer, but without good
evidence, and its use is now deemed by all authorities to
be improbable.
~ Ure, in his Dict. Arts, Manuf., and Mines, I, 165 (Appleton's
edition).




IDENTIFICATION OF TALCOHOL.           39
THE CHEMICAL EXAMINATION OF ALCOHOLIC LIQUORS.
50. Ethylic alcohol is identified by its sensible properties (a); by the production of iodoform (b); by the production of acetic ether (c); by certain deoxidizing effects
(d). ITf pure or mixed only with an equal or smaller proportion of water, alcohol will be recognized by its odor,
and other sensible properties: if otherwise impure, before
testing for its identification, it should be separated by
fractional distillation-collecting in the receiver only that
portion of the distillate formed while the thermometer in
the retort stands at 173~ to 212~ F. However, many substances more or less volatile are carried over by adhesion
to alcohol vapor, and very odorous substances in this way
continue to cover the odor of alcohol after repeated distillations.
a. When sufficiently separated, alcohol is a colorless,
limpid liquid, with a characteristic odor, penetrating and
somewhat agreeable.
b. When, in presence of alcohol, iodine is warmed in
contact with fixed alkali, iodoform is gradually produced
as a light yellow, crystalline precipitate.  First iodate is
formed and then it is reduced (and joined with iodine) to
iodoform, thus:
I6KHO +  61 I=  IIO0  +  SKII +  3HO2
KII03 +  C2-160 +  21 =  CTHIs    IKCIIO2 +  2HI20
Now, if there is not proportionately enough water present,
the yellow precipitate of iodoform may be covered by a
white one of iodate, insoluble in the alcohol not yet de



40           IDENTIFICATION OF A ICO(IOL;.
composed.  This (white) iodate precipitate may afterward
change to iodoform, or for lack of fiee iodine it may reimain unchanged.  Therefore, tile reagents should be used
in definite proportions, as follows: Ca solution of iodide of
potassium in 5 parts of water, just saturated with iodine,
and a 10 per cent. solution of hIydrate of potassium.
Take 3 to 5 c. c. of the distillate to be tested; 5 to 6
drops of the potassa solution; warm to 1000 to 120~ F.
(38~ to 48~ C.), and add of the iodine solution, in drops,
slightly agitating after each drop, till the liquid is brownish yellow.  If, on standing a short time the iodine color
does not disappear, add, by drop, of the potassa solution till nearly or quite colorless.  If thle alcohol is only
in traces, iodoform will only appear after standing.  It
crystallizes in pale yellow, scaly particles: under a power
of 200 to 400 diameters these are seen as well-defined
hexagonal stars and rosettes.
Acetone, aldehbde, acetic ether, amylene, and bntyric
alcohol also yield iodoform  in this test.  Ether, acetic
acid, chloral and its hydrate, chloroform, and amylic
alcoliol do not yield iodoform by this test.  According to
Lieben (whose name is given to the test), methylic alcollol
does not respond to this test,* but thle earlier statement
that methylic alcohol also yields iodotorm  is retained in
many recent works.  The samples of wood spirit in commerce yield iodoform abundantly.
c. To a portion of the distillate or material to be tested
in a test-tube, add one-third its volume of sulphuric acid
and a drop or two of acetic acid or solution of acetate,
warm gently and set aside to cool.  If alcohol is present,
* Annal. der Cliem, und Pharm., suppl. B. vii., 137.




E'STIMATION OF ALCOIIOHO.            41
the characteristic, penetrating, agreeable odor of acetic
ether will be apparent.  Ether responds to this test.
d. Alcohol slowly reduces chrornic acid to (green)
chrornic oxide, in hot solution.  The chlromnic acid may
be taken from potassic dichromate and hydrochloric acid.
The alcohol as distilled, may be passed in vapor into (a
little of) the reagent by a delivery tube dipping therein.
Or, liqulid alcohol may be digested with the reagent. But
this reaction is common to aldehyde, acetic acid, formic
acid, and some other volatile, as well as many non-volatile
bodies.
Permanganate of potassiumn solution is but very slowly
and gradually reduced-the red color turning slightly
paler and brownish —by action of pure ethylic alcohol
(distinction from mletlhylic alcohol which quickly decolols
the solution).
~Nitrate of silver solution is not darkened or disturbed
by pure alcohol (free fiom aldehyde and from the tannic
acid derived fronm  casks).-PBut after distillation froln a
very little dichromate and sulphuric acid, the distillatecontaining aldehyde and acetic acid-will quickly reduce
metallic silver from the nitrate.
Alkaline cupric solution is not reduced by alcohol.
Pure alcohol (free from tannic acid) does not darken after
addition of an equal volume of stronger water of ammollia.
51. Ethylic alcohol is determined quantitatively by first
separating it from all other substances except water, by
distillation; then finding the specific gravity (or the boiling point) of the mixture of alcohol and water, and lastly
consulting tables which give the proportion of alcohol in
its aqueous mixtures of different degrees of specific gravity (or of boiling point).  Distillation is necessary before




42              ESTIMATION OF ALCOIIOI,.
determination of alcohol in "distilled liquors " and " alcohols" of commerce, unless they are proven free from.
fusel-oil and other extraneous material; and (distillatioln
or evaporation) is inevitably necessary in the case of fermnented liquors.
The absence of water is shown if a few graias of
(white) anhydrous culpric sulphate upon a porcelain surface are not immediately turned bluish when the alcohol
is dropped upon it.
The distillation should be so conducted as actually to
accomplish the separation from all other substances except
water.  If the spirit or liquor taken has an acid reaction
(which may be due to a volatile acid), it must be carefully
neutralized with caustic alkali. The bulk of the distillate
should never be less than the bulk of the liquid taken,
and when the greatest exactness is required, twice the
bulk of the original liquid should be distilled,-enolg1ll
water being always added to the contents of the retort so
that the residue of distillation slhall measure not less than
one-fourth or more than one-half the bulk of the original
liquid.  For most practical purposes, a distillate of equal
bulk and a residue of one-third bulk may be relied upon
and obtained as follows: Fill the specific gravity bottle
accurately at standard temperature with the alcoholic material, wipe the rim and stopper, pour the contents into
the retort anrd rinse the bottle with distilled water two or
three times into the retort, taking in all water enough to
fill the bottle one-third full.  Then distil into the specific gravity bottle till it is very nearly full and adjust the
temperature and add water accurately to fill it. If greater
exactness is desired, distil to fill a bottle exactly twice the
capacity of that in which the original liquid was measured,




ESTIMATION OF ALCOH)OL.              43
adding to the retort water enough twice to fill the sinalleir
bottle.
Fifty cubic centimeters (1.7 f. oz.) is a sufficient quantity of material, if weights for the specific gravity can i)e
taken on a good chemical balance.
The heat applied in distillation should be limited to
212~ F., the steam or water bath being most convenient.
To prevent frothing of wines in the retort Grifflin
recommends the addition of a little tannic acid in the
retort-about one grain to two fluid ounces.
52. The proportion of alcohol is most often stated foi
specific gravity at 60~ F. (15-A C.).  Other temperatures
are also employed.  There are slight differences between
different authorities; as it is scarcely possible to attain
absolute exactness, and even the separation of anhydrous
alcohol has been approximated with varying closeness.
The figures of the following tables give results sufficiently
near for all practical purposes.  In the use of a table having water at its maxirnum density, 40 C. (as Tralles') for
the unit of specific gravity; or water at 0~ C. for the unit
(as Delezenne); the water contents of the specific gravity
bottle should of course be weighed at the temperature of
the unit. In the first of the two following percentage
tables, the temperature of the water unit is 590 F.; in the
second, 600 F.  The last column of the second percentage
table is to be understood as follows, for example: a bottle which would hold 1.0000 parts by weight of water at
60~ F., wvould hold 0.9986 parts of water at 770 F., or
0.9106 parts of fifty-per-cent. alcohol at 770 F.-provided
that the bottle was no larger at 77~ than at 60~. As the
bottle is larger at the higher temperature, for the utmost
exactness a correction may be mnade for this difference.




44                  i  rESTIMATION  OF ALCOHOL.
This may be done by use of the proportions given in the
following table by Dr. Pile, (the cubical expansion of glass
being   Tt-s       0.0000258 for each 1~ C. between 00 and
1000 C.).
Temp. F.     Apparent Sp. Cr. in glass bottle.    True Sp, Gr.
590.................1000.07................1000.08
60................1000.00..........1000.00
610................ 999.92............ 999.91
620.........            999................ 999.82
63 0................ 999.72................     999.72
64.............  999.68............. 999.63
650................ 999.60................ 999.53
660................. 999.51................ 999.43.670................ 999.42............... 999.33
680................ 999.33................ 999.23
690................. 999.24................ 999.12
70................. 999............... 999.01
710O................ 999.04................ 998.90
72................. 998.94...............  998.78
730............... 898.83................ 998.66
740................. 998.72.............. 998.53
750.............. 998.60................ 998.40
76..............     998.48.............. 998.27
770................. 998.35...............  998.18




PERCENTAGE OF ALCOHOL.                              45
53. Percentage of Alcohol, by Weight and by Volume, and
of Water by Volume, for Specific Gravity at 15"C. (59~F.),Water at same temperature being the unit.
STA.MPFER'S Table. From HAGER's UntersucAtungen, IT, 2995.
PERCENTAGE.               PERCENTAGE.               PERCENTAGE.:'      -
By Volume.                    By Volume.
)                        C  t                      CD C            t C 
Al. Ac.  c.Water.  _     AIc. Alc. Water.  _        Ale.  
1.0()00  0.     0  100.  0.9607 28.14  34  69.04  0.8954 60.38 [68 35.47
io.9985r  0.80   1  9'3.05  0.9595) 29.01  35  68.12  0.8930 61.43  69 34.44
0.9970(  1.60   2  98.11  0.9582 29.88  36  67.20  0.8905] 62.50  70 33.39!0.9956  2.40   3 — 97.17  0.9568 30.75  37  66.26  0.8880 63.58  71 32.35
[0.9942'  3.20   4  96.24  0.9553 31.63  38  65.32  0.8855 64.64  72 31.30
).9928  4.00   5  95.30  9.9538 32.52  3'9  64.37  0.8830 65.72  773 30.26
).9915  4.81   6  94.38  0.9522 33.40  40  63.42  0.8804 66.82  74 29.20[:).99'0'  5.61   7  93.45  0.9506 34.30  41  62.46  0.8778 67.93  75 28.1;i
).9890  6.43   8  92.54  0.9490 35.18  42  61.50  0.8752 69.04  76 27.09.9876t  7.24   9  91.62  0.9473 36.09  43  60.58  0.8725 70.16  77 2 6.05~,,.98671 8.06  10  90.72 0.  561i 37.00  44  59.54  0.8698 71.30  78 24. 96;
0.9855  8 87  11  89.80  i0. 4391 37.90  45  58.61  0.8671 72.43  79 23.90i,
):'9844  9.69  12  88.90  0.9421 38.82  46  57.64  0.8644 73.59  80 22.83,. 98383 10.51  13  88.00 10.940.3 39.74  47  56.66  0.8616 74.75  81 21.T76
0).9822 11.33  14  87.09  0).93851 40.66  48  55.68  0.8588 75.91  82 20.68
0. 9811 12.15  15  86.19  0.9366 41.59  49  54.70  0.8559 77.09  83 19.61
0.9801 12.98  16  85.29  )0.9348 42.53  50  53.72  0.8530 78.29  84 118.52
0. 9791 13.80)  17  84.39 |0.9328 43.47  51  52.73  0.8500 79.51  85 17-.42
10.271 14.63  18  83.50  0.9308 44.41  52  51.74  0.8470 80.72  86 116.32
0.'771 15.46  19  82.60  0.92881 45.37  53, 50.74  0.8440 81.96  87115.23
(1.9761 16.29  20  81.71  0.9267 46.33  54  49.74  0.8409 83.22  88114.12
0.9751 17.12  21  80.81  0.9247 47.29  55  48.74  0.8377 84.47  89113.01
0.9741 17.96  22  79.92  0().9226 48.26  56  47.73 i0.8344 85.74  90111.88
0.9731 18.79  23  79.09  0.9205 49.24  57  46.73 0.8311 87.04  91110.76
}0.9721 19.63  24  78.13  0.9183 50.21  58  45.72  0.8277 88.37  921 9.62
}0.9711 20.47  25 [ 77.23  0.9161 51.20  59  44.70 10.82421 89.72  93 8.48
0.9700 21.31  26 1 76.33  0.9139 52.20  60'1 43.68 80.82061 91.08-  941 7.32
0.9690 22.16  27  75.43  0.9117 53.19  61  42.67  0.8169 92.45  95 6.16
1.9679 23.00  28  74.53  0.9095 54.20  62  41.65  0.8130 93.89  96 4.97,.9668 23.85  29  73.62  0.9072 55.21  63  40.63  0.8089 95.35  97 3.77
).9657 24.70  30 |72.72 011.9049,[ 56.23  64  39.60  0.8046 96.83  98 2.54
).9645 25.56  31  71.80  0.9026 57.25  65  38.58  O.800{ 98.38  99 1.28
IO.9633 26.41  32  70.89 109002 58.29  66  37.54  0.7951l100.00 100 0.0
0i).9620 27.27  33  69.96 10.8978 59.33  67  36.51  I
~~~~~~~~~~~~~~~~~I




46)                   PERCENTAGEf OF ALCOIIOL.
54. Percentage of Alcohol, by Weight, for Specific Gravity
at 15.6~C. (600F.) and  at 25~C. (77~F.),-Water  at  15.M ~C.
being the unit in both cases.
SrEC. GRAY.,              SPEc. GRAy.,                SPEC. GRAy.,
V.   WATER AT G60c=1.   V      WATER AT 60. -.1.           WATEL  AT 60~-1.
Alc.  At6F. At77          Ale.  At60~F. At 77F.  Ale.  At 60F. At77 ~F.
(1)      (21
0    1.0000   0.9986    34    0.9511   0.9446    68    0. 8769   0.8689
1    0.9981   0.9966    35    0.9490   0.9424    69    0.8745   0.8665
2    0.9965   0.9948    36    0.9470   0.9402    70    0. 8721: 2    0.8641
3    0.9947   0.9927    37    0.9452   0.9382    71   0. 896   0.8616
4    0.9930   0.9909    38    0.9434   0.9363    72    0. 8i72   0.8591
5    0.9914   0.98'93    39    0.9416   0.9343    73    0.8649   0.83568
6    0.9898  0. 9876    40    0. 9396  0. 932'3   74    0. 862 )   0.8544
7    0.9884   0.9862    41    0.9,376   0.9302    75    0. 8603   0.8522
8    0.9869   0.9846. 42    0.9356   0.9280    76    0.8581   0,8)00
9    0. 9855   0.9831    43    0.9335   0.9259       7       8557   0.8476
10    0.9841   0.9816    44    0.9314   0.9237    78    0.8533   0.84i2
11   0.9828  0.9801    45    0.92092   0.9214    79    0.8508   0.84:2i
12    0.9815   0.9787    46    0. 9270   0.9192    80    0.8183   0.8101
1 3   0.9802  0.97, 73    47    0.9249  0.9171    81    0.8459  0(). 8;7
14]   0.9789  0.9759    48    0.99228   0.9150    82    0.8434   0.8s35
1.5   0.9 778   0.9746    49    0.9206   0.9128      83    0. 84s   08o.s3,,
16    0.9766   0.9733    50    0.9184   0.9106    84    0.8382   0).8300
17    0.9753   0.9719    51    0. 9160   0.9081    85    0. 857   0.8275
18    0.9741   0.9706    52    0.9135   0.9056    86    0.8331   0.8249
19    0.9728   0.9692    53    0.9113   0.9034   a87    o.8o305   0.82283
20    0.9716   0.9678    54    0.9090   0.9011        83    0.8279   0.8197
21    0.9704:  0.9661    55    0.9069   0.8989        89    0.8254   0.8173
22    0.9t91  0.9646    56    0.9047   0.8969    0O   0.8228   0.8147
23    0.9678  0,.9631    57    0.9025   0.8947    91    0.8199   0.8118
24    0.9665   0.9617    58    0.9001   0.8923        92    0.8172   0.8091i
25    0.9652   0.9603    59    0.8979  0.8901         93    0.8145   0.8064
26    0. 938  0.9590    60    0.8956   0. 8878        94    0.8118   0.80(37
27    0.9623  0.9574    61    0.8932   0. 8853    95    0.8089   0.8008
28    0.9609   0.9556      62   O&.8908   0.8829   ) 6    0. 8061   0.798s
29    0.9593   0.9538     63, 0.8886   0.8807        97    0.8031   O.098O
30    0.9578   0.9521      64    0:8863   0.8784    98    0.8001   0.7920
31    0.9560   0.9500      65    0.8840   0.8761      99   0. 7969   0.7888
32    0.9544  0.9482       66    0.8816   0.8736   100    0.7938   0.7 8o8
33   0.9528  0.9465    67    0.8793   0.8713
(1) Fownes, Phil. Tran?., 1847- pp. 250, 251.
(2) From  Squibb's Table, Proc. Am. Phlar. Asso. 1873, p. 566,-obtained by
calculation from Tralles' differences for temperature.




EXA3MINATION FOR FUSEL-OIL.            47
55. Correction of per cent. of alcollol for differences of
temperature in specific gravity may be made with approximate correctness by the following formula: The number
of degrees C. above or below the temperature given in tile
table is to be multiplied by 0.4; the product to be adcded
to the percentage of the table when the temperature was
below that of the table, and subtracted when it was above.
Thus, by the second table of percentage, a spirit of thle
specific gravity of 0.9416 at 15.6~ C. has 39 per cent.
alcohol. If at 250 C. the samle specific gravity be obtained
we subtract firom 39 (25-155.6)x 0.4 or 3.76. This gives
us 35.24 as the per cent. of alcohol fbr specific gravity of
0.9416 at 25~ C., very nearly that given in the table
(interpolation for 35.24 per cent. giving specific gravity
0.94167).
56. Volume per cent. corresponding to weight per cent.,
and the reverse, mlay be calculated by the following formnule: Let s be the specific gravity of the spirit under
consideration; s the specific gravity of anhydrous alcohol
at same temperature; w the weight per cent. of alcohol
by the table (or v the volume per cent. of alcohol by the
table).  Then
W  X  s  -       Vs- -
and  v X  s. s    w
The volume per cent. of water in a spirit is found by
multiplying the weight per cent. of water (100-weight
per cent. of alcohol) by the specific gravity of the spirit.
57. The examination for Fusel-oil (14, 16, 19)-especially in distilled spirits-is always an important part of the
duty of the analyst, and a part requiring imuch care and
discretion.  Unfortunately, while the imlportance of the
inquiry appertains to the quantity of fusel-oil, it is scarcely




48   CIHEMICAL EXAMINATION OF ALCOHOLIC LIQUORS.
possible to make an exact quantitative determination
of it, and it is itself of a variable composition. Nevertheless, it is not difficult to ascertain whether notable
and olbectionable quantities of fusel-oil are present, and
whether such  proportions constitute a slighlt or an
excessive impurity.  Experience enables the analyst to
decide this question readily and certainly.
58, Amylicalcohol of fermentation is a colorless and
transparent limpid liquid of specific gravity 0.816, boiling at 132-3~ C. (270~ F.).  It has a suffocating  odor
and burning taste.  It dissolves in 30 to 40 parts of water
(the excess floating), and is soluble in all proportions of
alcohol, ether, chloroform, benzole, petroleum  naphtha,
and fixed and volatile oils. It leaves an oil spot on paper.
It takes fire with some difficulty, and burns with a smoky
flame.
59. Thle recognition of fusel-oil requires that it be first
concentrated-by evaporating  off the alcohol or fractional
distillation, or by separation with ether.  The simplest
way is evaporation of the spirit fromn the palm  of the
hland, or from a (warmed) evaporating dish or plate, and
observation of the odor obtained after dissipation of alcohol vapor.  More efficient concentration is secured in the
distillation of the alcohol, as directed in 51, the (warm) residue in the retort being examined by observation of odor and
by tests.  With fermented liquors, and whenever solids,
etc., are present in the residue, it is almost indispensable
after removing the ethylic alcohol to distil off the fusel-oil
-using a bath of paraffine or chloride of calcium-and
receiving for examination the distillate formed between
110~ and 133~ C. (230~ and 2700 F.)  Another and a
satisfactory mode of concentration is by adding to the spirit




FUSEL-OIL.                    49
in a test-tube an eclual volume of pure ether and agitating;
then adding to the whole an equal volume of water-or
enoughll (after agitation) to cause the separation of the
principal portion of the ether.  The ether layer contains
tile fusel-oil and is allowed to rise, then decanted (or taken
off with a pipette) into an evaporating dish, and the ether
dispelled at ordinary temperature (warming gently at the
last to remove ethylic alcohol).  The residue is examined
for fusel-oil (also for flavoring ethers, volatile oils, aldehyde, etc.)   Concentration with ether or with benzole
or petroleum  naphtha may also be often applied to the
residue of distillation with advantage.
60. The odor of fusel-oil is slightly irritating to the
sense, somewhat disagreeable, and usually excites coughing.  It is characteristic, and must be observed from  a
known sample (commercial amylic alcohol).  The different fusel-oils (15) are recognized from each other by their
differently characteristic odors, by the senses of an expert,
and in this manner only.
61. The chemical tests for fusel-oil depend firstly and
always on the identification of its chief constituent, amylic alcohol; and secondly, sometimes, upon finding volatile fatty acids.
a. When warmed with 1 - parts of concentrated sul-.ph'ric a cid a red liquid, armyl-sulphuric acid (IIC5I11HSO4)
is formed. This product is of a viscid consistence, is soluble in water and in alcohol, and is decomposed in distillation.  As sugar and many other organic substances
give brown to red-brown colors with concentrated sulphuric acid, the appearance of a dull red color on the
* lDuflos' angewandten, chemischen Analyse, S. 806; from Bottger's polyt. Notizbl., 1870, S. 110.




50   CIIEMICAL EXAMINATION OF ALCOHOLIC LIQUORS.
application of this test to the residue of evaporation is not
an indication of any value.  The test should be applied
to the fractional distillate (at 230~-270~ F.), when a red
color, even if pale, is good evidence of fusel-oil.
b.  When digested or distilled with szt8uparic acid and
acetic acid or an acetate, fusel-oil yields the acetate of
alnyl, having the odor of pear-oil and volatile at 133~ C.
(272~ F.). Unless most of the ethylic alcohol be previously
removed, the odor of acetic ether (50, e) will imask that
of anmylic ether.  (Acetate of amyl alone represents " jargonelle pear-oil;" 30 parts of acetate of amyl with 1 part
acetate of ethyl, " bergamot pear-oil ").
c. When digested or distilled with s8ldphauric acid and
dichromnate of potassiunm, fusel-oil yields valerianic acid,
recognized by its characteristic odor, and distilling at 165"
C. (329~ F.).  Unless the ethylic alcohol has been nearly
all removed, the odor of acetic acid will cover that of valerianic.
d. The volatile acids of fusel-oil may be detected as follows. About 30 c. c. (1 f. oz.) of the alcoholic liquor is
agitated with 2 or 3 c. c. of solution of potassac and evaporated by very gentle heat to the bulk of 2 or 3 c.c.
This residue is cooled and treated with 5 or 6 c.c. of concentrated sulphuric acid, when the odor of valerianic
acid and butyric acid will reveal the presence of these
constituents of fusel-oil (15).*
e. Amylic alcohol decolors p2ermianganate solution
much sooner than ethylic alcohol (50, d).  The volatile
fatty acids of fusel-oil are still stronger reducing agents,
and darken nitrate of silver.
f. To a portion of the original spirit in a test-tube, a
* After GOEBEL. Eager's Untersuchungen, II., 299.




MTE'TIIYIIC ALCOHOL.              -1
few small fragments of iodide of potctssiuin  are added,
with gentle agitation.  If the spirit contains 0.5 or 1.0
per cent. of fusel-oil; in a few minutes a distinct yellow
color appears. Thle tint is even visible if 0.2 per cent. of
fiusel-oil is present.  The reaction is due to the volatile
acids and not to the almylic alcohol.t
g.  The quantity of fasel-oil may be obtained approximately, by carefully separating it through fractional distillation and water washing (59). Not less than 100 c. c. in any
case, and for the best results 1000 e.c. of the spirit should
be distilled.  The fusel-oil distillate is taken (in a testtube or cylindrical test-glass) while the thermometer is
110~ to 1330 C. (230~ to 272~ F.) in tlle retort-with eare
to avoid the empyreumatic prod nets wvhich may arise from
the residue if the latter temperature is much. exceeded.
It is also a proper precaution to redistil the aqueous portion-tllat formed between 980 and 1100 C. (20S~ and
2300 F.)-adding any residue after the latter temperature
is attained to the previous fusel-oil distillate.  Thle latter
is now set aside for about 12 ]hours: after the first hour
or two, ift no water layer appears at the bottom, one-fourth
bullk of water is added, with atgitation.  After expiration
of the 12 hours, take out the water layer at the bottoll
with a narrow pipette, and weigh the remainder as filseloil.  The use of very muchl water in washing fusel-oil is
impracticable, onl account of the sparing solubility of
amylie alcohol in water and the liberal solubility of butvlie and propylie alcohols inl the same solvent.
62. To examine for Methylic Alcohol (16, 11), add a
little crude animal charcoal (or powdered wood charcoal,
f BOUVIER: Zeitschr. Analyt, C.hem., xi., 343. Abstract in Jour.
Chem. Soc., 1873, 532, 655.




b2   CHEMICAL EXAMINATION OF ALCOtHOLIC LIQUORS.
and enoughl alkaline carbonate to neutralize any acid reaction), and distil at 6C5 to 74~ C. (150~ to 165~ F.). Aldehyde may come over below that temperature-see 71.
If a distillate is obtained, it is observed for the peculiar
odor of wood spirit, and examlined as follows:
a. The addition ofpojtosasac, and warming by immersion
of the test-tube in hot water, produces a brown color if
wood spirit is present.  (Ethylic alcuhol is turned brown
only after long digestion).
b. A portion of the distillate is treated with a few
drops of a very dilute solution of mnercutric chloride, then
withl potctssa solution in excess, agitated and slightly
warmed.  In presence of methylic alcohol the precipitate
of mercuric oxide is prevented or dissolved after warming.  The precipitate may be reproduced, flocculent and
yellow-white-in one portion by acetic acid, in another
portion by boiling. [E. J. IPEYNOLDS.]
c. To a small portion of the distillate add enough
dilute solution of perncgctnactle of potassium to give a red
color and leave transparent.  If methylic alcohol is present the color will turn to brown within ten minutes.
d.  In a retort of about 60 c. c. capacity, distil 2 c. c.
of the distillate with 2 grammes of powdered dlichromnate
of potass8imn,  25 drops of szd8lpkuric ctcid and 15 c. c. of
water; first digesting 15 minutes and then distilling 15
c. c.  Neutralize the last distillate with sodic carbonate,
evaporate to 7 c. c., acidulate with acetic acid and test for
Formic Acid by boiling with silver nitrate. If formnic acid
is present the silver will be reduced (72).
e. The quantitative determination is only approximate.
It may be based on the saturating power of the (crude)
Formic acid, produced as in d, and measured by a volu



ACID)S.                     5
metric solution of alkali, or by treating with baric carbonate, filtering and washing, and determining thle barium
in solution as a sulphate.*
f. For closer separation of' methylic ploducts f rom ethylic products, I-lager recommends the following method,
based on the aqueous solubility of methyl oxalate atnd insolubility of ethyl oxalate.  Place in a retort 55 gramnmes
of crystallized oxalic acid, 35 gram mes of sulphturic
acid, and 25 graminmes of the distillate from animal charcoal
obtained below 74~ C. Digest 10 hours and distil flrom an
oil-bath at 1600 to 180~ C. (3200 to 356O F.).  To the corn
pleted distillate add 25 times its volume of water, agitate,
allow  to subside, and decant the clear water'solution.
Treat this with potassa in excess, digest in a close bottle,
acidulate Nwith acetic acid, add acetate of potassium  and
chloride of calcium.  Wash the precipitate of calcic oxalate, dry, ignite to carbonate (adding a fragmnent of carbonate of ammoninm) and weigh.  CaCOe x 0.64-mletlylic
alcohol.
Concerning Pyroligneous Acid, see 77.
63. The Acids to be considered in thle examination of
alcoholic liquors are chiefly the iollowing:
1T  Alcohols: acetic acid (64), volatile fatty acids (61d, 75).
In Distilled Iiqto'r8: acetic acid (64), its ethyl ether (70),
tannic acids (86), ethers of volatile fat acids (75),
ether of nitroUS  acid (7S), stlphuric acid (89, 80).
In lFines: tartaric acid and its acid salt (82-3), total
acid (81), tannic acid (86), acetic acid and ether (64),
butyrie acid and ether (73-4), etlelrs of volatile fatty
acids (75), suceinic acid (85), lactic acid (85), carbonici
acid (88), sulphuric acid (89), sulphates (80), ethyl
nitrite (78), oxalic acid (84).
* Farther, —Preseott's Proximate Organic Analysis, pp. 57, 58.




54   CHEMICAL EXAMINATION OF ALC(O)1O)IIC rIQUORS.
lm  Beer: acetic acid (64), lactic acid (S5), butyric acid
(73), formic acid (72), carbonic acid (88), succinic
acid (85), tartaric acid (83), chlorides (109), sulphates
(113).
64. Acetic acid is the only acid likely to be present in
Alcohol, where it is revealed by the acid reaction (8.11).
In Distilled Liquors, an acid reaction may be due to other
acids as adulterations (14).  In Wine and Beer, acetic
acid is almost the only normal volatile acid (beside the
gas carbonic anllhydride and the traces of butyric and forinic acids) but it has to be separated from the non-volatile
acids whlich are relatively more abundant in wines but less
abundant in beer than acetic (24c, 26, 42).  Acetic ether
is of frequent occurrence in distilled spirits (70).
Acetic acid-in Alcohols, Distilled Liquors, or distillates from Wine or Beer-may be concentrated for identification by adding fixed alkali to a neutral or slight alkaline reaction, and evaporating nearly to dryness.  The
residue is then tested as an acetate, —for production of
acetic ether, red solution of ferric acetate, acetone, etc.It will be observed that any acetic acid derivqed fromn
acetic ether in the liquor will be included in this deterinination.
65. The quantity of acetic acid may be determined in
alcohols, distilled liquors, or distillates fiorn wine or beer,
by volumetric method, saturating with a deci-normal solution of alkali, on the supposition that no other free acid
is present.  Of a solution of 4.000 grammes NaHO in
1000 c. c., each c. c. neutralizes 0.006 grammes of HIC21O02.
(The alkali solution may be standardized by adjusting it
to a deci-normal solution of oxalic acid made by weighing
6.300 granrnes perfect cirystals for 1000 c. c. solution).




EXAMINATION FOR ACIDS.                55
66. T he distillation of fermented liquors for determination
of acetic acid is illore nearly complete if about an ecqual
bulk of wvater is first added to the wine or beer. At least
four-fifths of the whole are then distilled off, with use of
a paraffine or chloride of calcium  bath.  It is not easy to
obtain the last traces of the acetic acid without danger of
forming einpyreumatic a.cids.
67. The acetic acid way be distilled fromWine separately from the alcohol, by Ileutralizing tihe wine with
baryta, distilling off the alcolhol, adding excess of phosphoric acid, and then distilling off thle acetic acid.
68. Acetic acid may be determined, in the presence
of the non-volatile acids of wille, without distillation, by
forming soluble barium salt, as folloNws:  Add pure carboncte of bariumz, in slight excess, filter and wash, precipitate the barium acetate in the filtrate by dilute sulphuric acid (with the conditions requisite in quantitative
separation of bariuml  sulphate), wash, dry, ignite, and
lweighl.
13aS04: 2HC,2I-I302    1: 0.515
69. This method is employed in determining diseased
wine as such (26).  But it will be observed again that so
much butyric acid and formic acid as are present will be
included in the result (according   to their equivalence to
acetic acid) —just as they would be after distillation.
Also, succinic acid-present in wine and beer —will mostly
remain in solution as a barium salt; and the lactic acid of
beer will be wholly included in this estimation as acetic
acid, —while these two acids are excluded by distillation.
70. Acetic Ether, or ethyl acetate, is of frequent occurrence in liquors (20, 21, 24c, 37).  It is a transparent
liquid of specific gravity of about 0.93. boiling at 770 C.




56   CIEMICAL EXA~MINATION OF ALCOHOLIC LIQUORS.
(170~ F.), and having a pleasant, refreshing, penetrating
and slightly acetous odor.  It is neutral to test pape'.
When heated with caustic alkalies (64) or strong sulphuric
acid, it is decomposed into alcohol and acetic acid; but
it can be rectified from oxide of lead.  It dissolves in 12
or 18 parts of water and in all proportions of alcohol,
ether, chloroform, and bi-sulphide of carbon.  Acetic ether
distils over with the first part of the alcohol of wines and
liquors.  It is, also, extracted by washing with ether, after
enongh water is added to throw the ether out of solution,
accordino to the method given for fusel-oil in the last
part of 59,-the ether being evaporated at ordinary temperatures, by turning the dish.  Petroleum naphtha may
be employed instead of the ether. Or, distillation fromn
a water-bath at 1720 F., after dilution with much water.
-Acetic ether is easily recognized by its odor, unless in
presence of powerfully odorous substances.  It is farther
identified by yielding reactions for acetic acid, being at
the same time volatile and neutral to test paper before
decomposition.
71. Aldehyde is very apt to accompany acetic acidand in alcohol and distilled liquors it may be present when
acetic acid is not (8, 12, 20). Acetic aldehyde is a thin,
colorless, transparent liquid of specific gravity 0.800, boiling at about 21~ C. (700 F.)-above which temperature
it exists in alcohol in the condition of a dissolved gas. It
mixes in all proportions with water, alcohol, and ether,
but is separated from water by saturating it with chloride
of calcium. It does not redden litmus, but it forms salts
by substitution of metals for one atom  of its hydrogen
(C2(J40).  The identification of aldehyde in alcohol or
distilled liquors requires that it -shall first be separated




EXAMINATION FOR FORMIC ACID)~.'
by distillation at a temperature low enough to leave all
formic acid and methlylic alcolhol behind.(11).  Dilute tlle
spirit to be examined, with water, till it is not over 20
per cent. alcohol; add chloride of calcium nearly to satlration; and distil from a water-bath, below 1300 F. (55o
C.), into an ice-cold receiver.  Aldehyde lhas a pungent
and suffocating  odor. —Nitrate of silver solution is quickly
blackened by aldehyde-or the reduced silver forms a
mirror coating on tlhe test-tube.  Potassaca solution turns
brown on warming with aldehyde.  Nitiric acid, or chloline water, changes it at once to acetic acid.  (The presence of aldehyde in alcohol, or distilled spirits, or wine
or beer distillates, causes a promlpt reduction of silver and
decoloration of permanganate, and must be considered in
testing for Iethlvlic alcohol and liormic acid).
72. Formic acid is not found in alcoholic liquors in notable quantities, except in diseased wines (26) or'" sour"'
beer, or from  contamination witl wood spirit (62).  It
distils with the last of the alcohol and first of the acetic
acid (for boilin.g point, see 11). It may be separated fromz
acetic acid by neutralizing the distillate with sodirnm carbonate, evaporating at a oentle heat to near dryness, and
distilling the residue with sulphuric acid at a temperature
below the boiling point of acetic acid.-Formic acid has
a pungent and irritating odor anrd an irritating effect on
the skin.  When firee, it slowly reduces qitrcte of silVver
in warm solution; whlen neutralized it precipitates Twhlite
formate of silver, which darkens quickly on heating.
Ch-romnic acid not in excess is gradually turned green, and
mercuric chloride solution is gradually reduced, by hot
solution of formic acid or formate. IFerric c/loride gives
a red solution (not unlike acetate).  With alco1hol andI
3*




58   CHEMICAL EXAMINATION OF ALCOhOLiC LIQUORS.
sn8lphituric acic  at a gentle lleat, formic acid produces
ethyl formate, an ether distilling at 550 C., and having a
strong and agreeable odor like that of peach-kernels.
Concerning the quantitative determination of formic acid,
see 62e.  Formnate of ethyl enters into some artificial
peach-essences, and as such may be used in flavoring wines
and brandies (36).
73. Butyric acid —free and as ethyl butyrate —occurs
only in very slight proportions as a product of ferrmentation (7), in wine and brandy and in beer (from lactic acid,
42).  Its etherization is easy, so that in liquors it is generally combined as ethyl butyrate, except in beer.  In
wine there is less lactic than butyric acid, and this is
mostly in ether; in beer there is less butyric than lactic
acid and this is mostly free.  Butyric ether is a common
addition in rum (18), and not infiequent in brandy (20),
and in wine (37).-BIutyric acid is a colorless mobile liquid, of specific gravity 0.974, and boiling at 156~ C.
(3140 F.).  It is soluble in all proportions of water, alcohol, ether, chloroform, but not soluble in concentrated
aqueous solutions of fieely soluble salts.  The metallic
butyrates are soluble in water. those of lead and silver
sparingly.-Bnutyric acid will be mostly obtained with
filsel-oil, by the methods giv\en in 59, and especially by
the method given in  61d. —Butyric acid is identified
chiefly by its odor and that of its ethyl ether.  The free
acid has the odor of rancid butter, but somewhat less oftensive, and obscurely acetons.  It is a moderately strong
and very persistent odor, not much diminished by diluting the acid but increased by warming it.  The metallic
butyrates are odorless while intact.  Butyrate of ethyl has
the odor of pine-apple, strolg ajld pcersistent. It is readily




FOR ETHERS AND VOLATILE OILS.            59
ftormed by digestion of alcohol, butyric acid, and sulphuric
acid.
74. Butyric Ether, ethyl butyrate, (18, 37, 9), is a colorless liquid, lighter than water, in which it is very slightly
soluble; but soluble in all proportions of alcohol and
ether.  It distils at 119~ C. (2460 F.), and is mostly separated with fnsel-oil by the methods given in 59, yielding
butyric acid by the method described in 61d.
75. The less volatile Fatty Acids-the 5th, 6th, 7th, 8th,
and 9th of the Acetic Series (11)-formed as mentioned
in 8-ale concerned in the examination of liquors either
as constituents of fusel-oil or as sources of artificial boiuqnet-" Oenanthyc ether " or " Pelargonic ether "-(20).
In any case they and their ethers will be separated by the
same methods employed for fusel-oil (59).  Their identification, as free acids or as ethers, depends upon their
odors.  The odor of the ethers is agreeable but slightly
suffocating; that of the free acids, rancid and irritating.
The ethers decompose and yield free acids when treated
according to 61d.-Artificial boucluet, in wines or brandies, may be so made and used as not to be distinguished
from natural bouquet, by chemical tests.
Tartrate of Ethyl, named among the non-volatile constituents of wine, in paragraph 24, and a substance doubtless of importance to the flavor of wines, is not easily
separated.  It is decomposed, at comparatively high temperatures, with separation of pyrotartaric acid. It is
miscible, in all proportions, with water, alcohol, and ether.
From its solubility in water, it is not to any considerable
extent removed by ether washing.
76. Volatile Oils constitute frequent additions to alcoholic liquors. Among these have been mentioned juniper




60   CHEMIICAL EXAMINATrION OF ALCOH()LIC LIQUORS.
and turpentine in Gin (17); aromatics and bitter almond oil
(nitrobenzole?) in: Wines (36, 37), and Brandies (21);
stimulant aromatics in Liqueurs (22); pungent aromatics in
Beer (46). Also, not an " addition," hop oil in Beer (42
and 43).
These oils will be partly or wholly carried over in
distilling off the alcohol (50), being also to some extent
received with the fusel-oil (59). A satisfactory method
is the extraction of the retort residue, or the distillate, or
both, with ether or petroleum naphtha or benzole, according to the process given (last) in 59.-The odor is, of
course, the principal means of identification, but such
color-tests and other qualitative resources as are known to
chemists, for identification of the individual oils in question, should not be neglected.
Oil of juniper has the composition and the sparing
solubility in alcohol of turpentine oil, but does not with
hydrochloric acid form a solid lhydrochlorate like the latter.  It deflagrates with iodine.
Oil of Turpentine forms solid hydrochlorates of camphorous odor when treated with hydrochloric acid in the
cold. With iodine it turns green and detonates.
Hop Oil will partly distil with the alcohol, but a
larger portion remains in the retort-with the hop bitter
(105).  The oil in the distillate may usually be concentrated by extraction with ether or naphtha (with addition
of water).  Both the oil and the bitter of hop are extracted from. the retort residue by ether.  The odor is
very intense.
Oil of Bitter Almonds is not colored with nitric acid;
with sulphuric acid it forms a thick crimson liquid. Exposed to the air, it forms crystals of benzoic acid. In its




FOR CRZEOSOTE AND  PYROLIGNEOUS ACID.       6 1
fresh state, it usually contains from 3 to 14 per cent. of
hydrocyanic acid, but in alcoholic liquors this minute
proportion must soon decompose.
Nitrobenzolce or artificial oil of bitter almonds is an
oily faint-yellow liquid of specific gravity 1.2, insoluble
in water, soluble in alcohol, ether, and chloroform.  It
boils at 400~ F. being carried over w:ith vapor of water at
212~ F. like most volatile oils. Digested with a little
reduced'ron and a few drops of acetic acid, in a test-tube,
it is reduced to anilin.  The latter, with chlorinated lime
turns violet to red (acidulated becolnes rose-red); or with
dilute sulphuric acid and peroxide of manganese, in solution, forms a purple-red to rose-red color.
nMany of the volatile oils are added to liquors in the
natural drug or tincture of the same —as of cloves, allspice,
etc.  In most of these cases the oils are accompanied withl
non-volatile aromatics, found among the residual solids
(101 ).
77. Creosote, sometimes found in whiskey (16), will be
separated, if at all, in the same manner as the volatile
oils,-that is, with fusel-oil, best by extraction with ether
or pretroleum naphtha or benzole (59).  But the quantity
employed is too small for extraction by ordinary methods.
Creosote is a colorless or yellowish liquid of specific gravity 1.060, boiling at about 2000 C. (392~F.), soluble in
60 to 70 parts of water, freely soluble in ether, chloroform,
benzole, bisulphide of carbon, and pretroleum naphtha.
— Very small quantities are detected by the odor.  It
forms a blue color with solution of ferric chloride, and a
red color Nwith nitric acid.
Pyroligneous Acid, or Crude Wood Spirit, contains
methylic alcohol, acetic acid, and creosote.




62   CIIEMICAL EXAMINATION OF ALCOHOLIC LIQUORS.
78. Nitrite of Ethyl is a frequent addition to Brandies
and sometimes to Wines (20 and 21, 37), and free Nitric
acid, Nitric oxide, and Acetic acid result fiom  the gradual
decomposition of the nitrous ether.  Nitrite of ethyl is
a yellowish liquid of specific gravity 0.947, boiling at 18~
C. (640 F.), soluble in 48 parts of water and in all proportions of alcohol, ether, and chloroformn.  The officinal
spirit of nitrous ether —properly 4 or 5 per cent. (of
nitrite of ethyl but often much less —has a variable specific gravity of 0.837 and when of fuill strength boils at 630
C. (1450 F.). —In distillation of liquors, the nitrite of
ethyl and nitrous acid will come over with the first portion of the alcohol, the nitric acid will partly appear witlh
the more aqueous distillate and partly with the portion
taken for fusel-oil.-A nitrite, -with acetic acid, liberates
iodine from iodice of polassiurz, coloring starch or bisulphide of carbon.  Nitric acid forms a color layer with a
cold solution offerrous salt.  A more efficient search for
nitrous ether and the products of its decomposition is
made by adding to the liquor taken for examination,
potassa to slight alkaline reaction, evaporating nearly to
dryness (avoiding a heat above that of the water-bath near
the close of the evaporation), and then testinll the residue
for nitrite and nitrate together, by strong sulphuric acid
and solution of ferrous sulphate.
79. Ether hlas been found as an addition to Alcohol
(12).  Such alcohol (containing more water than its specific gravity denotes) burns with a luminous flame.  By
adding an equal volume of water and distilling at 1200 to
170~ F. into an ice-cold receiver, a distillate is obtained
having the odor and solubilities of ether.
80. " Oil of Wine " and " Oil of Grapes" (20) are names




EXA3IINATION FOR ACIDS.              63
applied to variable mixtures of ethyl and ethylene sulphates, boiling at 155~ to 2800 C. (3120 to 536~ F.). Thley
are in small part obtained in the fusel-oil portion of thle
distillate, but mostly left behind in the retort, or deconmposed before distillation.  They are separated and identitied as follows: Distil off all the alcohol, according to
51, limiting the heat to that of a water-bath, and extract
the residue with ether, in a test-tube, as directed for fuseloil in 59. - Then evaporate off the ether, add a little solution. of cdloride of bariuZ, and evaporate to dryness.  If
the residue does not wholly dissolve on digestion with
water, it is evidence of the presence of ethereal sulphates
in thle liquor taken.
81. The Total Acid in Wines (24) is determined volumetrically in the entire wine, and stated as equal to so much
tartaric acid.  For this purpose, a normal solution of soda
is prepared (40.000 NalIO in 1,000 c. c.)-adcjusting it to
neutralize equal measures of a solution of 63.000 granmmnes
of perfectly crystallized oxalic acid in 1000 c. e. (as directed for determination of acetic acid in 65). Now
measure out 75 c. c. of the wine (HI2C4H40=75 x 2)
intoa porcelain evaporating, dish of 200 to 400 c. c. capacity.  If the wine is very deep colored, add water, in
equal measure or enough to make the margin transparent.
If the wine is pale, add solution of litmus.  Then add of
the normal solution of alkali to the neutral point,-using
red and blue litmus papers, if necessary, to fix the neutral
point.  The number of cubic centimetres of normal solution of alkali required is the number of tenths of per cent.
(or parts in 1000) of tartaric acid and its equivalent acid
in the wine.  (NaE1O=i40) neutralizes (2[sH2C4H40O6
15o)].




64   CHEMICAL EXAMINATION OF ALCOHOLIC LIQU(ORS.
82. HAGER gives the following method for the approx.
imate determination of free tartaric acid and equivalent acid
tartrate in Wine.*  Take 250 c. c. wine; add alcohol if
necessary to make 15 to 17 per cent. of alcohol by weight;
then add, drop by drop with stirring, a concentrated water
solution of 3 to 4 grammes of normal (" neutral ") tartrate
of potassium, and set aside, at 12~ to 15~ C. (540 to 600
F.), for 3 hours.  The crystalline precipitate of acid tartrate of potassium is drained on a tared filter, washed
first with a little dilute alcohol, and then with 90 per cent.
alcohol, dried at 1000 C. and weighed.  The weight multiplied by 0.4 approximately equals the amount of free
tartaric acid in the 250 c. c. of wine taken.
(2K1HC4H406 ~ 112C411-406:: 1: 0.4)
The quantity of Acid Tartrate of Potassium in Wine may
be approximately ascertained by throwing it out of solution by addition of alcohol and ether: Place 10 c. c. of the
wine in a flask, add thereto 50 c. c. of a mixture of equal
measures of alcohol and ether, stopper and set aside 21
hours.  Gather the loose deposit upon a filter and wash
it with the mixture of alcohol and ether, also wash the
crystalline crust on the inner surface of the flask with the
same mixture.  Transfer the filter with its contents to
the flask, add about 20 e. e. of water and boil to dissolve
the acid tartrate.  Determine the acid power by a decinormal solution of alkali (81). Each c. c. deci-norinal
solution indicates 0.0188 grammes of acid tartrate of
potassium.
83a The presence or absence of tartaric acid in Wine (32)
may be investigated as follows.  Evaporate about 100 c. c.
to dryness on a water-bath, dissolve in 8 to 12 c. e. of hot
* Hager's Untersuchungen, II., 311.




EXAMINATION FOR ACIDS.               65
water, and filter through thoroughly purified animal charcoal and wrash with a little hot water.  Add a few drops
of concentrated solution of acetate of potassiumrn, and to the
whole a double measure of alcohol, and set aside for a few
mlinutes.  If a precipitate appeals, wash it upon a filter
with alcohol until thle washings no longer respond to
Trommer's test for sugar (94).  If a tartrate, when dried
and separately ignited, the precipitate exhales the odor
of burning sugar.  (Citric acid and MIalic acid when
heated evolve, each, irritating and characteristic odors).
The precipitate of tartrate blackens when warmed with
sulphuric acid.
For detection of tartaric acid in Beer (46) the above
method may likewise be elnployed,-adding one-foiurth
volume of alcohol befbre filtering through the animal
charcoal.
84. Oxalic Acid in Wines (32) mnay be detected as fbllows. Evaporate to one-fourth measure, neutralize with
ammonia, add calcium cilloride solutionl, digest in the cold,
and filter.  Wash the filter with a little dilute hydrochloric acid, and then iwithl water, and add, to the filtrate,
ammonia in slight excess.  If a precipitate appears, not
soluble in acetic acid, it is evidence of oxalic acid.
85. Lactic Acid is in very small proportion a normal
constituent of Beer (42) and doubtless often exists in
Wine (7). It is a non-volatile liquid acid, all the salts of
wvich are soluble in water.  Of the normal constituents
of wines and beer, it is the only non-volatile organic acid
whose barium salt is soluble in dilute alcohol (or, except
suceinic acid, soluble in water).  By tllhis means it may
with great labor be separated, but its separation has not
come within the scope of analysis for practical purposes.




66      -EXAMXINATION OF' ALCOHOrIC IIQUoT03.
Also, this is true of Succinic Acid, a constant constituent,
in small proportion, of Wines and Beer (5, 24, 42). It is
a white crystalline solid, subliming in a glass matrass with
suffocating vapors and deposition oi lustrous silky needles.
It burns in the air withll a blue flame.  It is soluble in
water, alcohol, and in ether.  Solutions of its alkaline
salts precipitate ferric salts brownish pale-red, and preeipitate bariurnm salts in presence of alcohol.
86. Tannic Acid is a natulral constituent of Wines (24)
and to the extent that it may be derived fronm the wood
of casks, is an incidental constituent of nearly all liquors
in very slight proportion (14).  Little of that of the hop
is retained in Beer (43).  Either by itself, or as an accolmpaniment'of colors or aromatics, soine variety of tannic
acid is a frequent addition to liquors, especially to Brandies (21) and Wines (25, 33, 35).  Its reactions need to
be considered especially with reference to their interference with operations bearing upon other substances.
The astringent acids of Wines are tannic and gallic
acids.  That of oak-wood and that of hops is quercitannic
acid, the pllhysiological tannic acid of WAGNER, and which
according to his authority is not a glncoside.
Tannic acids are non-volatile solids, soluble in water,
alcohol, and in ordinary ether.  With caustic alkalies,
they form  brown to black-brown solutions, decolored
again by oxalic acid.  They completely precipitate all
solutions of salts of alkaloids,-these precipitates being
more or less readily soluble in acids.  They precipitate
most of the heavv metals from solutions of their salts,
the precipitates easily decomposed by acids.  They give
blue to blue-black impalpable precipitates witll ferric
salts.  They are removed from  solution by zinc oxide




EXAMINATION F;OR TAXNIC ACID.           67
and cupric oxide.  They precipitate starch, dextrine, and
albumen, and densely precipitate gelatine. If one drop of
tannic acid solution is mixed with 1 c. c. of a hundredtllnormal solution of iodine (gallic acid and hydriodic acid
being formed) and the mixture now treated with a drop
of very dilute alkali, a brigllt red color will be produced.*
Tannic acids quickly decolorize the red solution of permanganate, and they reduce the warn alkaline copper
solution.
The glucosic fermentation of gallo-tannic acid is prevented by alcohol, and evidently cannot occur in distilled
liquors.  Hence, aside from  the statement, above mentioned, that the oak-wood tannic acid is not a glucoside,
it appears that the tannin of the cask cannot introduce
sugar into distilled liquors.
87. In examination of Wine, Beer, or Distilled Spirit for
tannic acid, evaporate-for qualitative examination 100 to
500 C. e., for quantitative examination 500 C. C. —upon a
water-bath —to a syrup if it be wine or beer, to near dryness if it be a distilled spirit-and extract with a mixture
of equal parts of alcohol and ether.  Filter if not clear,
evaporate to dryness, and dissolve in water.-Qualitative:
the;solution precipitates gelatine, colors ferric salts inky,
alkalies brown, bleaches permanganate, etc., as given in
last paragrap]h.  Quantitative: a. Precipitate with a clear
solution of normnal ctpric accetate, filter, wash with water,
dry, ignite, with aid of nitric acid, to unchangable cupric
oxide, cool and weigh.  CuO   1.304 -  tannic acid.
[After FLECK, modified by SACKuR and WOLF]. b. A
volumetric solution of 4.523 grammes of (German officinal)
* GRIESSIMAYER: Zeitsoh. Anal, Chem., xi., 43; Jour. Chem,
SoC., 1873, 95.




69       EXAMINATION OF ALCOHOLIC LIQUOPRS.
8ulphale of cinchonia, with 0.5 grammes of sulphuric
acid and about 0.1 gramnme rosanilin acetate, witht water
to 1 litre. This solution is added to the solution of tannic
acid to be determined, until the liquid (clear of precipitate) begins to become red (the anilin being previously all
held in the precipitate). Each c. c. of cinchonia solution
required, indicates 0.01 grammne of tannic acid. [R. WAGNER.]
88. Carbonic Acid Gas is determined in Beer (42) as
follows. The beer (well preserved in close bottles) is
cooled, by immersion of the bottle in ice-water, as low as
50 C., and then poured gently into a flask. The latter
has been connected with a connected pair of W~oulf's bottles, so as to conduct the gas from the flask through a solution of ammoniacal chloride of bariumn in each bottle.
The solution is made from 2 parts chloride of barium, 3
parts solution of ammonia, 45 parts water, filtered clear
before using. The connection being made, the flask is
gently warmed and the moderate flow of gas continued,
by increased heat, at last to boiling.  The precipitated
carbonate of barium is then gathered, washed, dried and
weighed. (BaCO3: CO2::1   0.2234). Theresultsvary
a little fiom changes in gathering the precipitate, but
vary more from differences in boiling the beer.
89. Free Sulphuric Acid (25, 31) is an indication of significance very different from  that of sulphates.  It is
more likely to occur in Wines than in beer or spirits, and
in wines the constant presence of traces of sulphate and
the frequent presence of more than traces (viz., all the
calcic sulphate the dilute alcohol can hold in solution),
together with the presence of a large amount of solids,
render the determination of free sulphuric acid somewhat




DETERMINATION OF EXTRACT.             69
difficult.  The carbonizing power of the acid furnishes
the most ready mleans of its identification.
Wet a strip of white glazed paper in the wine, immersing it several times after short intervals, and dry it in
the water oven at 1000 C. A brown to red color, or positive carbonization, indicates free sulphuric acid in quantity over 0.2 per cent. of the liquid.-Also [RuNGE] a bit
of white sugar, with a few drops of the wine, is evaporated on a porcelain plate at 1000 C. The color will not
be dark brown or black (greenish-black) unless sulphuric
acid is present.-The tests being applied to the wine with
negative result, a small portion of it may be evaporated
on the water-bath to one-half-and then to one-fourthwith repetitions of the tests.
Another method is to evaporate 200 c. c. of the wine
to dryness, ignite to whiteness, and determine the sulphuric acid in the ash by ordinary gravimnetric analysis,
(as required in 113). Then take another 200 c. c. of the
same wine, saturate with pure carbonate of potassium,
evaporate, ignite, and again determine the sulphuric acid,
The excess of the second determination shows the amount
of free sulphuric acid in the wine-(the sulphuric acid of
ethereal sulphates, if any, see 80, being subtracted).
90. The Total Non-volatile Constituents.'-" The extract"
of Wines and Beer includes, beside the natural fixed substances of wine (24b) and beer (42), the larger number of
the various fraudulent additions-(wine, 25 to 38) (beer,
44 to- 48).
Twenty-five grammes of Whine or beer are evaporated
in a tared porcelain capsule or evaporating dish on a
water-bath until the weight is constant. The dish should
be cooled in a desiccator, for weighing, as the residue is




70       EXAMINATION OF ALCOHOLIC LIQUORS.
very hygroscopic, especially that of beer. One or two
days' time is required for the evaporation; and for the
examination of contents, ash, etc., it is well to evaporate
three portions simultaneously. It has been recommended
to quicken the evaporation of wine by using a glycerinebath, glycerine itself being the nlost volatile material to
be retained in the residue.
91. In the case of all Distilled spirits, except liqueurs
(22), the finding of a residue is often the most easily obtained and convincing evidence of adulteration. T wentyfive grammes of genuine spirit yield scarcely a weighable
residue; no other than has been derived fiom the wood
of the cask.
92. The residue of evaporation of Wine and Beer, at
1000 C., consists of substances solid at ordinary temperature, except glycerine and lactic acid.  Sugar is usually
the most abundant of these substances.
93. The Sugar of the residue of Wine and Beer is most
conveniently determined by a volumietric solution of copper (a), after removing  all substances insoluble in alcolol
(albumen, gelatine) c, and in the case of astringent wines
removing the tannic acid (d) (the quantity of which is so
small in most white wines that its reduction of the copper solution though prompt is too slight to cause a material
error).
a. The volumetric solution of copper is made as
follows:
34.65 grm. pure cryst. cupric sulphate, dissolved in
about 200 c. c. water.
150. grm. neutral potassium  tartrate, dissolvedi in
about 500 c. c. of a 10 per cent. soda solution
(s.g. 1.14).




DETEAIUINATION OF SUGAL R.
Water to make the mixture measure 1000 e. c.
1 c. c. is reduced by 0.005 grin. grape sugar }
10 c. c.    4''" 0.05  ~"'"         "   ~
If the solution deposits cuprous oxide on boiling, or has
produced ainy deposit, it is unfit for use.  The inclusion
of about 100 c. c. of pure glycerine in the litre renders
the solution much more permanent.
b. The determination is made as follows: Reduce the
sugar solution if necessary with a known proportion of
water so that it is not over I5 per cent. sugar.  Take
10 c. c. of the blue solution in a porcelain evaporating
dish; dilute with 40 to 50 e. c. water, and beat to boiling.
Add slowly from the burette (while the boiling is maintained) the (reduced) sugar solution, till the blue color is
all destroyed (and a filtered portion of the solution, acidulated with acetic acid, gives no reaction for copper with
dilute solution of potassic ferrocyanide).  The amount of
saccharine solution added contains 0.05 gramme of sugar.
c. Wine which is but little astringent and colored,
and Beer, may be prepared for determination of sugar as
fobllows: Take 50 c. c. (or if less than 0.1 per cent. of
sugar [24, 42], 100 c. c.) of the wine or beer, mix with 1 -
times its volume of 90 per cent. alcolkol, filter, evaporate
the filtrate to consistence of syrup, dissolve in water and
dilute to the bulk of tlhe wine or beer-or two, or three,
or five times this bulk as needful to make the liquid not
over ~ or at the most I per cent. sugar.  A second determination may be required, in order to secure a suitable
degree of dilution.
d. To remove tannic acid and color, as necessary in
* (C6H,,206 = 180) takes (214 0 -40) thereby reducing (WCuSO,
[HO]5~== 1247). Then 1247: 180:: 34.65: 5




7 2      E.XA.MINATION OF ALCOHOLIC) LIQU()it.
case of astringent wines, precipitate the 50 c. c. with solu.
tion of acetate of lead, then dilute with alcohol, filter and
wash, remove the excess of lead by addition of sodium
carbonate solution in least excess, filter and wash, evaporate to a syrup, and make up with water as in c.
94. Examination for Sugar in Distilled Spirits (21) is
suggested when a fixed residue is found, according to 91.
The sugar may have been added as a part of caramel (20)
the examination for which is explained in 99. If added
as sugar it will probably be found mostly as cane sugar,
though transformation to grape sugar will occur to some
extent during evaporation on the water-bath after the
alcohol is removed.  Liqueurs (22) contain sugar, of
course.
In the qualitative test for sugar, the copper solution
(93a) may be used, or a drop or two of copper sulphate
solution followed by excess of potassa or soda solution.
If the yellow to red-brown cuprous oxide does not appear
on heating to the boiling point, continue the boiling for
about five minutes: a reduction taking place after continued boiling indicates cane sugar.  In this case, add to
a new portion of the liquid to be tested one or two per
cent. of hydrochloric acid and boil for ten or fifteen minutes, to transform sucrose to glucose, then neutralize and
test again: an immediate reduction of copper indicating
cane sugar in the material taken. Now, before deciding
upon the significance of a positive result of this test for
sugar, it must be questioned whether tannic acid is present, and if present it must be removed as directed in
93d, and the test applied in its absence. (See 86. The
presence of tannic acid may be ascertained by the test
with ferric solution).




FOR CANJE SUGAR, G-LYCEIiTSNE,  CAtAIMEL,. 1 [
The quantitative test for cane sugar is made by treating
a measured quantity of material as directed next above;
then proceeding as in 93b.
95. Sugar mnay be estimated by fermentation and determination of the alcohol. 59 parts of anhydrous alcohol
correspond to 100 parts glucose.
96. If cane sugar is found in Wine or 3eer, it must
have been added after fermentation-as sucrose is all
changed to glucose by the time any considerable portion
of the sugar is fermented to alcohol.  The addition of
sugar to MIust (25) is not ascertained by analysis; unless
it has been so excessive-as to be inferential from  the low
proportion of grape acids and extract (ompared with the
alcohol. Miore easily is the addition of sugar to Mialt-wort
(44) inferred froi1 undue proportion of' alcohol to nonsaccharine solids.  As to cane sugar in " wine," see 34.
Thle existence of cane sugar inl Wine is dclue, in the
majority of cases, to the fact that the " Wine " is a recent
nmake-up which has not experienced fermentation at allthat process having been pre-natal to its parent distilled
spirit.
97. The Glycerine of Wine or Beer is separated nearly
pure as follows: A  weighed portion of the extract is
slightly moistened with water, mixed with an excess of
sodium bi-carbonate, thoroughly dried and triturated, and
extracted with a mixture of equal weights of anhydrous
alcohol and chloroformn.  The solution is evaporated on a
water-bath and weighed: 0.95 of its weight being taken
as glycerine.
98. Caramel is an adulteration so common in Brandy
(20) as almost to have gained the authority of common
consent, frequent in WVhiskey (16) and otleir distilled
4




74,     ElXAMIN-x:ATrION OF ALCOHOLIC LIQUORS.
spirits, and inll Wine (35), and as derived from dark malt
a natural constituent of Beer (42), to which, however, it
is sometimes added.
Caramel is a variable product, obtained by heating
crytallized cane-sugar, or the dark-colored uncrystallizable
syrup from cane sugar, or starch sugar, to 210~-220~ C.
with addition of some potassium carbonate or sodium carbonate.  It consists of three related compounds, separable
by different degrees of solubility in alcohol and dilute alcohol. As a whole, the caramel of commerce is soluble
in a moderate proportion of water; very little soluble in
absolute alcohol, and sparingly soluble in dilute alcoholcertain kinds being soluble in spirit of the strength of
wine, but not wholly soluble in proof spirit. Ether dissolves little or nothing ifrom caramel.  It is divided by
dialysis.
99. All the constituents of caramel reduce the hot alkaline solution of copper, and reduce silver fiom its oxide.
Caramel reduces iodine in presence of water to hydriodic
acid.  Solution of acetate of lead precipitates caramel,
removing some kinds in part, others wholly. It is, also
in part, precipitated by baryta solution.
Caramel is generally odorless, but it may have sugar
in such a condition that when warmed with alcohol it
exhales the odor of "lburned sugar."  It generally has a
strong " burned sugar " bitter taste, due to that constituent soluble in 84 per cent. alcohol.
In examination for caramel, the residue of the I)istilled Spirit or Wine is extracted with 85 per cent. alcohol
and the concentrated solution-filtered if necessary-is
observed as to the taste and (while warm) the odor of
caramelo




COLOR-SUBSTANCES.                75
In examination of Distilled Spirits; the samle solution (obtained from the residue by 85 per cent. alcohol)
is evaporated to remove all alcohol, dissolved in enoughll
water, and farther tested with alkaline copper solution
(see 94) for the reducing power of caramel, as stated
above. If cuprous oxide is reduced, it must be ascertained
whether tannic acid is present-by a drop of the solution
with a drop of ferric chloride solution (86) —but if present, tannic acid cannot be removed by acetate of lead
solution as directed for sugar in 93d, because of the precipitation of caramel by that re-agent.  Tannic acid may
be separated from caramel, in solution, by digesting at a
gentle heat with freshly ignited cupric oxide, setting
aside the solution for 12 hours and filtering. The filtrate
will be free from tannic acid.
100. The coloring substances which are natural constituents of alcoholic liquors are-in Distilled Spirits and
Fermented Liquors, oak-wood color (14); in Wine, grapepigment (24); in Beer, caramel (40).
The coloring substances which are used as additions
to alcoholic liquors are indefinitely numerous, as we have
seen. (Whiskey 16, Brandy 20 and 21, Wine 25 and 35,
Beer 40).
In consequence of the great number of these foreign
coloring materials, and the chemically indifferent character of most of both the natural and foreign color substances, as well as because of their small proportional
quantity, their chemical determination is generally difficult and sometimes impracticable. At the same time
much attention has been bestowed upon the detection of
2olors-especially in wine.
101. The red color substance of Wines, cenocyn, is de



'76      EXAMINATION Oi' ALCOIIOLIC LIQUOrIZS.
scribed in 24.  Fartller: (a) after neutralizing  with carbonate of sodium, it is precipitated with solution of s8bacetate of lead.  The washed precipitate is treated with
hydrosulphluric acid gas, then washed with hot water,
when the cenocyn is dissolved out with dilute acetic acid.
On evaporating this (red) solution, the color is obtained
in residue.
b. In diciysi8, the color of genuine red wine passes
through the membrane, mnaking a red cliffilsate: while
logwood and brazil-wood colors are but slightly dialytic
and leave the diffusate colorless to pale yellow. (RoIMEI
and SESTINI).
c. A strip of blotting paper wet with solution of acetate qf copper, dipped in the wine (or spirit) and dried,
shows a rose-gray from the genuine color of red wine, a
violet-blue from the color of logwood.
d. Artificially colored wines are decolorized " in five
minutes" by heating 50 c. c. of the wine with 6 c. c. of
nzitic acid of specific gravity 1.41, at 900 to 95O  C. (1940
to 2030 F.). (FANTAGGINI and COTTINI).
The decoloration is much delayed when the operation
is performed in close vessels; also when alcohol, tartaric
acid, or tannic acid, have been added. (SEsTINI).
Certain artificially colored wines are found not to be
decolored with this re-agent. (STEIN).
It is farther reported that certain pure wines are decolored by the nitric acid in half an hour.  Also, that the
test is practically worthless.
e. A piece of clean bleached sponge does not fix and
retain the color of genuine red wine, after being wet with
it, a distinction from foreign colors. (13BTTGER).
f. Pour 50 c. c. wine upon about 50 grammes of binzide of mzanganese, agit at repeatedl, and after a short




COLOR-SUBSTANCES.                         7
time filter.  If the filtrate is clear and colorless, the color
was that of genuine red wine; if dark- colored, the presence of foreign color substance is indicated. (FACEN).
g. The following reactions are given by ORFILA -T1he
re-agents in  solution  being  added to  the Wine under
examination:
A. Staneous  Stannic
nitrate.     cdloeride.
Bordeaux............... dark bronze-   blackish-   dark blue.
color.        blue.
Burgundy...............       do.           do.      dark greengray.
Wine with Bilberries....  dark olive-    gray..         green.
(TVaccinium myrtillus.)    green.
V\ine with Elderberries;  clear olive-   gray-green. l)ottle-green.
(Sambucus Ebtluts, or    green.
" Danewort.")
Wine with Logwood....   dark color          violet.   dark brown,
and precip.
Wine with Brazil-wood.  violet-red.          do.      dark brownred.
Wine with Litmus.......    blue red.    clear blue. darkl brown.
h. According to CHIEVALIER, the addition  of Jotctssa
in slight excess in wines gives the following indications:
Genuine red wine.............  color changes to bottle-green, then
brownish-green to brownish-gray.
WVine with Elderberries...... purple.' with Logwood...........'reddish-purple.
with Mulberries...... violet.
w" ith Brazil-wood....... red.




178        EXAMINATION OF ALCOI-IOLIC LIQUORS.
i. The method of JACOB consists in adding to half a
drachm of wine an equal quantity of a 10 per cent. solution of s8uphate of alitmiina, then adding ten or fifteen
drops of an 8 per cent. solution of carbonate of cuamronirau
(or carbonate of potassiumt-VAN ESENBECK).
Genuine red wine................ the precipitate is dull gray with
more or less reddish tinge.
Wine with Elderberries.......... violet precipitate.
(Sambueeus Niger and S. Ebhlzus).
"  with Brazil-wood.......... grayish-violet precipitate.
"   ith Logwood............. rose-colored "
with Privet berries........ brownish-violet
(Ligustrum Vulgare).
j. When gelatibe solution is added to wine, and precipitated by the tannic acid thereof (a little tannic acid
being added if necessary), the cenocyn of red wine is
carried down in the precipitate, leaving the wine nearly
colorless. But the color of elderberries (Samb)ucus nigra
and S. Ebulus), and many other artificial colors, are left
in solution, in this test. (hM. FAURE).
k. Color substances in Distilled Spirits are in many
cases revealed by the odor of the residue, when warm.
Logwood and Elderberries (Sambucus Canadensis) are
among those colors most readily detected in this way.
I. If a Distilled Spirit has decided color while giving
little or no reaction for tannic acid (with ferric solution),
it is pretty good evidence that the color has not been derived from the cask.
m. SHUTTLEWORTH  recommends the following as a
method of examination of wine for anilin color. (35,
note). To a portion of the suspected wine, in a test-tube,
add an equal volume of fusel-oil, agitate well and allow
the mixture to separate, when, if magenta be present,




ARIOMATICS.                      9
the supernatant layer will be inore or less tinctured of a
characteristic pink or purple color.  Genuine port wine,
when so treated, does not impart any of its color to fiuseloil. Ether may be substituted for fusel-oil, but it does
not answer nearly so well.
n. As stated in 24, the color of genuine red wine
gives no absorption band in thte 8pectrutim, but only a general absorption increasing toward the violet.  The coloring mnatter of the flowers of the purple holyoaks (Althacea
i'osa, YJcflva arboreea, Rose tremiere), much used in Greece
to color wines, and the colors of logwood, and Brazil-wood,
all give a distinct and wide absorption band in the neighborhlood of D.  The wine is examined in a thin tube, is
diluted if necessary, and a very little aluin is added. (T.
S. PHIPsoN: Chem. News, xx. [1869] 1). 229).
101'. The aromatics added to Distilled Liquors and to
Wines (20, 21 and 36), are often easily recognized in the
residue-by taste and odor.  In case of Wines, especially
if rich in sugar and grape extractives, it is advisable to
extract the residue with ether, or with a mixture of equal
parts of alcohol and chloroform, or chloroform  alone
(according to the solubilities of the aromatics).
Extraction with these and other solvents also often
serves to separate aromatics fiom tile residue of Distilled
Spirits.
102. The examination of the residue of any alcoholic
liquor for alkaloids should usually be preceded by a careful separation from extractive and saccharine matter, as
always in toxicological analysis.  For Stas and Otto's
process, see Alkaloids, in Fresenius' Qualitative Analysis;
Watts' Dictionary of Chemistry, I., 125-7, Supplement,
85; Miller's Chemistry, III., 491; Wormley's Micro



80        EXAMINATION OF' ALCOHOI.IC LIQt'()RS.
cheristry of Poisons, 411; Bloxaln's Chemnistry, Sec. 421.
The reactions of the alkaloids will be found in the foregoing and other standard works and in the U. S. Dispensatory; also in Prescott's Proximate Organic Analysis.
Bitter Substances and aromatics will also be separated,
in many instances, along with, or in place of alkaloids,according to their solubility in alcohol, ether, and other
solvents used;  If alkaloids are not the objects of the
search, the process of examination should be modified, as
the solubilities of materials to be separated require.
103. The examination for foreign bitters in Beer (46, 47,
48), may be conducted as follows: *
It should be borne in mind that hop bitter is soluble
in ether, and will be removed by wvashing  the syrupy resildues of beer with ether,-while salicin, quassin, enicin,
mnenyanthin, are not soluble in ether.
Extract the beer residue with (aqueous) alcohol (solution A), and lprecipitate this solution with'basic acetate of
lead (precipitate B, Hop Bitter and resin, ~[ 43)-filter and
reserve the filtrate.
Decompose precipitate B, in water, with hzydrosulpAn]ric accid gas and filter (resin being left in residue); evaporate the filtrate to dryness and dissolve the residue in
choroform; add water to the clear chloroform solution,
and warml to evaporate the chloroformr; filter firom the
water the precipitate of the remaining resin, and evaporate the filtrate on the water-bath to a dry residue (the
hop bitter).  This tastes bitter, dissolves in water with
acid reaction, and is soluble in alcohol, ether, chloroform,
and benzole.  Its aqueous-alcoholic solution is precipitated (as above) by basic acetate of lead, but not by tannic
* LEVIN ENDERx: Hager's Untersuchungen, II., 325.




FOR-E IGN BIrTtERS I  i-EElR.           81
acid; and it does not form  a mirror with ammloniacal
nitrate of silver.
The filtrate reserved from  precipitate B (after basic
acetate of lead) is now cleared of excess of lead by treatment with hydrosulphuric acid and filtration, freed from
alcohol by evaporation, and then precipitated with tacnzie
acicl-(precipitate C: various bitters, as q(uaSsin, absinthin,
menyanthin.  Also alkaloids, if present).
Precipitate C is digested with excess of carbonate of
lead, the naixture dried, and extracted withl alcohol (solution of bitter substances fiee from tannic acid); the alcoholic solution is evaporated to dryness and the residue
(D) triturated with ether.  The (clear) ether solution (E)
is evaporated to dryness (residue contains absinthin-also
alkaloids soluble in ether).
Absinthin (therefore) is not precipitated by subacetate
of lead, but is precipitated by tannic acid and is soluble
in alcohlol, in miuch water, and in ether.  A  portion of
the dry residue, misxed with a drop or two of concentrated
sulphuric acid and after a few moments diluted with a
little water, colors blue-violet.  Its water solution, boiled
with amlmoniacal nitrate of silver solution, fobrm a mirror; but does not reduce alkaline copper solution. (22, 46).
That part of residue D not dissolved by ether as E is
now  dissolved up by warmn water with alcohol.  This
solution (fr'om D) contains inenyanthin, quassin, cnicin.
(Possibly Picrotoxin; see 104).
Menyanthin (fiom the buckbean, 46) is an amo1rphous,
yellow semi-solid, of neutral reaction, bitter taste, sparingly soluble in cold water, fieely soluble in hot water
and in alcohol, not soluble in ether or chloroform.  The
hot saturated water solution becomes milky on cooling.
4*




82        EXAMIANA'TION OU  ALCOHOLIC LIQUOcRS.
In concentrated sulphuric acid, it dissolves at first with
a yellow-brown color, afterward turning violet; the water
dilution of the mixture causing the separation of gray
flocks.  It reduces amnmoniacal solution of silver nitrate.
Quassin (from quassia, 46) forms colorless colurnnar
crystals, soluble in 200 parts water at ordinary temperatures, easily soluble in alcohol, very sparingly in ether.
It dissolves colorless in cold concentrated sulphuric acid,
and the addition of water to this mixture causes separation of quassin nearly unchanged.
Cnicin (from  "blessed thistle," 46), crystallizes in
silk-lustrous colorless needles; nearly insoluble in cold
water, easily soluble in alcohol, but slightly soluble in
ether. It is colored red by concentrated sulphuric acid,
and this color is changed to violet on the subsequent addition of water, or to yellow by addition of ammonia.
C(oncentrated hydrochloric acid dissolves it with a green
color.
104. Picrotoxin, the active principle of the cocculus indicus (47), crystallizes from  pure solutions in stellate
groups of needles, from colored and impure solutions in
interlaced spongy threads.  It is inodorous, intensely bitter, neutral in reaction, and non-volatile. It dissolves in
about 200 parts of cold or 50 parts of hot water, in 3 or
4 parts of hot alcohol, in 250 parts of ether, and freely
in chloroform, bisulphide of carbon, petroleum  naphtha,
and in amnylic alcohol.  Concentrated sulphuric acid dissolves it saffron-colored, with slow decomposition on heating. If a trace of bichromate of potassium be added to
the cold sulphuric acid solution, a violet to brown color
appears: the brown color caused by adding more of the




FOREIGN BITTERS IN BEER.             83
biehromate.  It readily reduces alkaline copper sulphate
solution.
It is removed, from acid as well as from alkaline solutions, by much ether, by chloroform, benzole, and amylic
alcohol. HIence it is likely to be in part, or wholly removed in extracting for aromatics according to 101, or in
cleansing the acid solution with ether in Otto's Stas' process for alkaloids. Animal charcoal takes it up to some
extent, but does not hold it long against solvents.
For the extraction of picrotoxin from Beer, many
methods have been given.
a. That of SCIIMIDT (J. pr. Chem. lxxxvii., 344:; Watts'
Dictionary, iv., 644) is as follows: The liquid suspected
to contain picrotoxin is concentrated over a water-bath to
a syrnp, diluted with water to a mobile liquid; the solution agitated with (5 or 6 grammes of) animal charcoal,
after several hours filtered, and the filtrate completely
precipitated with basic acetate of lead and filtered. The
(wine-yellow) filtrate is then treated with -- to I — of
camy/ic ctlcohol, shaking repeatedly, and after 24 hours the
oily layer is decanted.  The small remaining portion of
picrotoxin may be extracted fi'om the water liquid by repeating the treatment with amylic alcohol.  The extract
is left to evaporate in a warm place; the residue is boiled
with water acidulated with sulphuric acid; the acid liquid
is decolorized by filtration through purified animal charcoal, and evaporated till it is distinctly bitter. It is then
repeatedly extracted with ether; and the ether-solution,
with addition of a little alcohol, evaporated. By repeatedly dissolving the residue in weak alcohol and evaporating, the picrotoxin may be obtained in tufts of fine silky




84        RXAMINATIO:N OF AT.CO1OT101iC L1Q-LCXOS.
crystals.  Accordinog to Schnmidt, it crystallizes far better from alcohol than froml ether or alnylic alcohol.
b. BLAS (Chem. Centr., 1872, 441 and 442; Jour. Chem.
Sec., 1873, 94) gives the following (shorter) method.
Four to six litres of beer are evaporated to one or two
litres, treated with carbonate of sodium in slight excess,
and when cold agitated with its -n- voilume of ether-to
remove hop bitter and other bitter substances.  [Blas
states that ether does not remove picrotoxin from alkaline
solutions: a statement which Hager declares to be an
error].  After removing the ether layer, the liquid is
acidified and againl and repeatedly washled with ether.
The united ether washings are evaporatedl; and the (bitter) residue is dissolved in alcohol acidulated with a drop
of acetic acid. The (filtered) solution is evaporated on
watch-glasses, and if necessary recrystallized until distinct
crystals are obtained.  The needle-tufts of picrotoxin are
fan-shaped or sheaf-like aggregations.
c. KO0ILER gives a process wherein the beer is precipitated by acetate of lead after adding ammonia, the lead
removed from the filtrate by hydrosulphuric acid, the filtrate thereof concentrated to a syrup, acidulated with
acetic acid and extracted with ether.  The residue from
the ethereal extract is recrystallized fiomn  alcohol, as
necessary.
From the chemically incdifferent character of picrotoxin,
a physiological test is a valuable lneans of confirmation.
BLAS recommends its administration tof Ji~ses for this purpose (Chem. Centr., 18772, 441 and 442; Jonr. Chem. Soc.
1873, 94).  Place, in 2 litres of water, two fishes of about
200 grammes weight, and add a portion of the purified
solution or crystals to be tested.  If picrotoxin is present,




FOI'EIGN IITI1ERS IN Pirafll,.   8'5
the fish soon turnl on their backs and die.  2 glamlnes of
Cocculus indicus, corresponding to 0.1 grainme picrotoxin,
is enough to kill a fish of 200 to 300 grammes weight in
10 hours.  At least 6 litres of beer should be worked for
the physiological test. Lnpuline and hop extract do not
poison fish.
105. Hop bitter (43) may be separated from Beer (as indicated in 103) by concentrating and washing with ether.
It is also precipitated by solution of basic acetate of lead,
better after extracting  with alcohol, as in obtaining precipitate B, Enders' process, 103.
If beer is evaporated on a water-bath to one-third
volume, and when warm  supersaturated with common
salt, the characteristic odor of the hop (also the odor of
some of its substitutes) becomes uninistakable.
Concerning the hop oil, see 76.
106. For the extraction of aloes from Beer (46), the dry
residue (of about 200 c. c.) is treated with wNarm  dilute
alkali (ammoniacal water), filtered, and the filtrate when
cold is saturated with hydrochloric acid.  The precipitate
is gathered-(the resin of aloes).  This is recognized by
its characteristic odor; and by its solubilities and reactions, as follows: Aloes-resin is insoluble in cold water,
in ether, chloroform, benzole, petroleum naphtha, bi-sulphide of carbon: is soluble in alcohol, aqueous alkalies,
and hot glycerine,-also in a not too dilute water solution
of aloes extractives.
The hot water solution of aloes (or the- filtrate from
the resin, as above) gives a (yellowish-gray) curdy precipitt.e with acetate of lead solution.  If the filtrate from
this precipitate is freed fi'om lead by addition of much
excess of dilute sulphurie acid and filtration, then boiled




86:EXAMINA.TION OF ALTCOHOLITC LIQUOPRS.
for an hour with dilute sulphuric acid, and, when cold,
extracted with ether, crude paracumaric acid is obtained.
The ether residue is purified once or twice by solution in
hot water and evaporation to crystallize. The alcoholic solution of the crystals, with very dilute ferric chloride, strikes
a dark gold-brown color. Also, the same reaction may be
obtained from the more impure paracumnaric acid formed
when the water solution of aloes extractives is boiled for
an hour with very dilute sulphuric acid.
107. If examination is to be made for stryehnia in beer
(48), it may be done (after HOFFMANN and GRAHAM) as
follows: The beer is filtered through enough animal charcoal to decolorize it; the animal charcoal is washed once
or twice with a little water, then taken fiom  the filter
and boiled with alcohol and filtered hot, this being repeated with another portion of alcohol. The alcoholic
filtrates are evaporated to dryness, the residue treated
with solution of potassa and ether.  The residue from
the ether extract is tested for strycllnia reactions.
108. The Ash of alcoholic liquors is obtained, in the
usual way, by ignition of the residue. 100 c. c. to 500 c.
c. of Wine or Beer should be taken.  The addition to the
residue of a few drops of strongest nitric  acid-repeated
from time to time, after cooling-greatly facilitates the
combustion to a white ash. If chlorides are to be determined, the residue should be only carbonized, by a gentle ignition, and the coal extracted with hot water.
109. The amount of ash in Wine is given in 24; in
Beer, in 42. The additions increasing the ash of Wine:
gypsum, alum, sodium as sulphite, calcium as carbonate,
potassium as tartrate, (25), heavy metals (37). The additions increasing the ash of Beer  common salt and sodium




MAGNESIUIM AND CALCIUM IN ASH.         87
carbonate, (45); alum, ferrous sulphate, sodium carbonate
(46); heavy metals, as lead, zinc, tin, by accidental solution by acid-(as.mentioned for wine in 37).
The additions causing an ash to be obtained from distilled spirits: potassa or soda (17); copper in absinthe
(22); lead as acetate (38).
Arsenic as mentioned in 38.
110. The preponderance of magnesium over calcium in
grape Wines, and the preponderance of calcium over magnesium in Cider and "fruit wines," have been taken as a
means of detecting mixture and substitution (32). But
before conclusions are decided upon these grounds, the
possibility of calcium having been added to grape wine,
as sulphate or carbonate (25), must be considered.
On adding to 9 parts of Wine, 1 part of ammonia,
after a few hours, "fruit wine' gives well formed microscopic tabular crystals of calcic phosphate, adherent to the
sides of the vessel. They are soluble in acetic acid, and
precipitated by oxalate of ammonium. The filtrate from
this oxalate is not precipitated by ammonia. On the other
hand, with grape wine, a white powdery precipitate (of
ammonio-magnesic phosphate) falls to the bottom. Under
the microscope, the crystals are seen to be star-shaped.
The crystals, dissolved in acetic acid, give a very slight
precipitate with oxalate of ammonium, and when this is
filtered out, the filtrate is precipitated by ammonia.*
Fruit wine yields between 0.11 and 0.40 per cent. of
carbonate of lime in the ash; grape wine never above
0.049 per cent. [TuCHSMIDT].
111. Aluminum, iron, and manganese exist in very minute proportions in the grape. The presence of aluminum,'- Chem. Centr., 1872, 153.




88       EXAMINATION OF ALCOHOLIC AQIQUORSo
with sulphates, in Distilled Spirits or in inore than traces
in Wine and Beer, —indicates adulteration with alum. According to Hager, even 0.01 per cent of aluminum (with
0.05 per cent. of sulphuric acid) in wine authorizes the
suspicion of the addition of alum.
The residue of 100 c. c. of wine is ignited and the ash
digested several hours with an excess of potassa in dilute
solution; the filtrate therefrom being then treated with
excess of chloride of ammoniurn.  The precipitate is
aluminum hydrate with traces of aluminum phosphate.
112. In like manner, the presence in the ash of notable
proportions of iron-with sulphuric acid-indicates adulteration with sulphate of iron, —mnore likely to occur in
Beer (46).
113. The sulphuric acid of the ash must be determined
and considered in deciding as to additions of gypsumn,  or
alum, or green vitriol, or sulphites, or the still more serious addition of free sulphuric acid. The solution of
the ash in dilute hydrochloric acidis used in the ordinary
gravimetric determination.  Considerations as to the
sources and significance of sulphates and sulphuric acid in
Wines are made in 31, and elsewhere as there referred to.
As to free sulphuric acid, see for examination, 89.
114. The examination of WVine or Beer for arsenic,
lead, or other metal, should be commenced by the removal of organic matter,-according to usual processes for
examination in cases of suspected poisoning.  See Fresenius' Qualitative Analysis, sec. 225; Wormley's nMicrochemistry of Poisons; Taylor on Poisons; etc.
DRAGENDORFF recommends the following methods of
examination of beer for foreign bitters.*
Archiv der Pharmacie [3], iii., 295, and iv., 389.' The abstract




DRAGENDO.RFFS I METHOD.              89
I. 600 to 1000 c. c. (1 to 2 pints) of beer are evaporated
on the water-bath to a syrupy consistence, and then treated
with 3 to 4 volumes of alcohol, as free as possible froim
fusel-oil, and the mixture allowed to stand 24 hours.
The whole is then filtered; the alcohol is distilled off from
the filtrate, and the residual liquid, after standing 12 to
20 hours in the cold, is filtered again. A few drops of
dilute sulphuric acid are then added, and the whole is
agitated (1) with petroleum  naphtha; the supernatant
petroleum layer is washed with water, filtered through a
dry filter to remove the last traces of water, and left to
evaporate to dryness on several watch-glasses. The aqueous acid liquor left below the petroleum naphtha is then
in like manner washed (2) with benzole, and afterward (3)
with chloroform, when it is made alkaline by addition of
ammonia and extracted (4) with benzole, and, if salicin is
to be soughtj it is lastly extracted (5) with amylic alcohol.
Good beer, not sophisticated, when examined as directed above, gives the following results: The petroleum
naphtha extract (1) contains (a) an amorphous, slightly
bitter substance, soluble in ether and alcohol, and partially soluble in water; (b) a substance which precipitates
basic acetate of lead; (c) a substance which becomes red
with Frdhde's reagent; * and (d) one which becomes red
with sulphuric acid and sugar.  The benzole extract (2)
contains the same substances and is more bitter; in addition it contains (e) a body which becomes dark brown
when treated with sulphuric acid, and (f) a substance
given above is taken from that of C. R. A. Wright in Journal of the
Chemical Society, 1874, 818.
* Frihde's reagent is prepared by dissolving 0.01 gramme of so.
dium molybdate in 10 cub. cent. of concentrated sulphuric acid.




90       EXAMINATION OF ALCOHOLIC LIQUORS.
which precipitates tannic acid. The chloroform extract
(3) contains substances a, b, e, and f; also (g) traces of a
body precipitable by potassium iodide and phosphoimolybdic acid; (h) a body which reduces amnmoniacal silver
nitrate; and (i) a body which crystallizes from ether and
is difficultly soluble in alcohol. Of these substances, b, c,
and f come from the hops; a from hops and malt together;
d, e, g, and h from the malt; and i is formed from malt
in fermentation.
In examination for foreign bitters which are not precipitable by basic lead acetate, it is better first to remove
those natural constituents of beer which are precipitated
by this re-agent, as follows:
II. 600 to 1000 c. c. are heated for renmoval of the
carbonic acid; when cold, treated with basic lead acetate
to completion of the precipitate; set aside some hours
and then filtered.  The lead is removed from the filtrate
by adding-excess of dilute sulphuric acid and filtering.
The last filtrate is nearly or quite neutralized with ammonia, and evaporated, as quickly as possible, on the
water-bath, to the volume of 180 to 200 c. c. If the filtrate has a harsh or bitter taste, the beer is to be suspected.
The concentrated filtrate is now treated with petroleum
naphtha, benzole, and the other solvents used in I., as
directed for that method.
Normal beer, treated as directed in II., should give
little or no extract with petroleum  naphtha; but little
benzole extract and that not bitter and not precipitating
gold chloride, even on warming; and should give but a
slight chloroform extract.
Of the EXTRACTS FROM THE ACID LIQuOR,-(1) the
residue from petroleum may contain:



DRAGENDORFF-S MIETH1D0).             91
Amorphous; with sulphuric acid, becoming first brown,
then violet, and then red-violet.. traces of Absinthin.
Amorphous, colorless, sharp-tasting and rubefacient;
with sulphuric acid, brown-red... traces of Capsicin.
Amorphous, green; with sulphuric acid and sugar becomes red; with ammoniacal silver solution gives no
precipitate.. Juniper-berry resin.
Crystalline, yellow; with potassium cyanide becomes
blood-red............    Picric acid.
(2)  The residue from benzole may contain:
(A) Crystalline, not bitter; with potassa becoming
purple-red; with sulphullric acid, red to orange. Aloetin.
(B) Amorphous.
(A) Gold chloride causes no precipitate in the water
solution of the residue.
(a) Tannic acid gives no precipitate.
Sulphuric acid colors red-brown... Capsicin.
Sulphuric acid colors brown.. Daphne bitter.
(b) Tannic acid gives a precipitate.  Residue bitter.
(aa.) Basic acetate of lead causes a slight turbidity;
sulphuric acid and sugar hardly redden.
Ferric chloride gives brown-green on warming
the aqueous solution... Gentian leaves.
Ferric chloride gives a brown tint on warming;
excessively bitter....   Quassin.
(bb) Basic acetate of lead gives a copious precipitate.
Sulphuric acid and sugar quickly give a cherryred tint.  Slightly bitter.....  Cnicin.
(B) Gold chloride does not precipitate the water
solution of the residue in the cold, but is reduced on
warming.




92.EXAMIsAT ION OF OALCOTHOLIC TIQUORS.
Tannic acid causes a slight precipitate; anmmoniacal silver nitrate not reduced; dilute sulphuric acid with heat gives the odor of ericinol (characteristic, disagreeable); Fr6hde's
reagent gives a black-brown, and sulphuric
acid and sugar a beautiful red color.
Ledum bitter.
Tannic acid precipitates; amrmoniacal silver sol:ution is reduced; hot sulphuric acid gives a
slight odor of menyanthol. Trifolium bitter.
(c) Gold chloride precipitates the water solution of
the residue in tile cold, but does not reduce it on heating.
Sulphuric acid diluted with an equal weight of
water gives a sliglht odor of benzoic acid.
Centaury bitter.
(D) Gold chloride precipitates thle water solution in
the cold, and is reduced on warming.
Sulphuric acid dissolves the residue to a brown
tint at first soon turning violet, and becoming a beautiful violet on addition of water;
hydrochloric acid of specific gravity 1.155,
colors first green, then fine blue. Absinthin.
(3)  The residue from chloroform may contain:
(A) Gold chloride giving no precipitate or redluction(A) Tannic acid giving no precipitate.
Sharp taste; epispastic;  sulphuric acid colors
dark brown-red.                    Capsicin.
(B) Tannic acid precipitates.
(a) Basic lead acetate gives a considerable precipitate; dilute  sulphllric acid with heat mnakes
turbid, then brownlred, and gives a faint odor
of benzoic acid...   o. Cnicin,




)RA.GENDORflF S M ETI)OD.            9 3
(b) Basic lead acetate gives little or no precipitate.
Sulphuric acid gives a brown color.
Residue very bitter.. Quassin.
Residue bitterish.                Gentian.
Residue sharp-tasting..   Daphne bitter.
Sulphuric acid gives a slight.yellow tint or no
color at all.                    Colocynth.
(B) Gold chloride gives no precipitate in the cold,
but is reduced on warming.
(A) Tannic acid does not precipitate.
Stupefies fish; bitter taste... Picrotoxin.
Tasteless or slightly bitter; potassa colors
red-brown.........                 Aloes.
(B) Tannic acid precipitates.
Amlnoniacal silver nitrate reduced; sulphuric acid
with heat gives a strong odor of menyanthol.
Menyanthin
Ammoniacal silver not reduced; dilute sulphuric
acid gives odor of ericinol; sulphuric acid and
sugar, on standing, a earmine-red..
Ledum bitter. (ERIcOLIN).
(C) Gold chloride precipitates inr the cold, and is not
reduced on warming.
Nitric acid gives a violet tint... Colchicum.
Sulphuric acid, with hleat, gives odor of menyanthol; the liquid then turns red, and the odor
alters to one resembling benzoic acid.
Centuary bitter.
(D) Gold chloride precipitates in the cold, and reduces
on heating.
Sulphuric acid colors brown to violet. [See (2),
(B), (D)]....   Wormwood bitter.




94;EXAMINATION OF ALCOHOLIC LIQUTORS.
OF THE EXTRACTS OF THE ALKALINE LIQUOPR,(4) The residue from benzole may contain,(A) IDilating the pupils of a cat's eye,(a) Platinic chloride does not precipitate the aqueous
solutionT:
Sulphuricoacid, with heat, gives a peculiar odor.
Atropia.
(b) Platinic chloride precipitates wllen in just the
right proportion.H. yoseyamia.
(B) Does not dilate the pupils of a cat's eye, —
Sulphnric acid solution, with potassium  dichromate, becomes blue, soon fading. Strychnia.
Sulphuric acid solution becomes red with nitric
acid.                              Brucia.




TABLE OF REFERENCES,
TO SER~VE AS
AN OUTLINE OF THIE ORDER OF EXAMIINATIONS.*
The fig ures refer to paragraphis.
"Alcobolt" of comnmerce.
Constituents, commercial grades, strength, —l2
Identification of ethylic alcohol,-50.
Examination for Pusel-oil,-57 to 61.
for Acetic acid, —64 to 70.
for Aldehyde,-71.
for Methylic alcohol,-63.
(for Ether,-79).
Determination of alcohol, —51 to 56.
WAiskey.
Constituents,-14, 15, 16.
Adulterations, —6.
Determination of alcohol,-51 to 56.
Examination for ]Pusel-oil,-59 to 61, (57 and 58).
for Creosote,-77.
for Aromatics,-10114.
(for Bitters, -103).
for Color,-98, 99, 100.
(for Astringents,-86, 87).' In this table it is only attempted to index thc mone promincnt analytical
points, giving references which lead to other suggestions for analysis in the body
of the work,




f)GP3L:T 1ABLE  Ir OF   FERE;SN} GE t.
(fin.
Constituents, Adulterations,-17, 14.
Determination of the alcohol,-e1 to 5G6
Examination for Fusel-Qil, — 9 to 61.
for Juniper oil,-76.
for Turpentine oil,-76.
for Cauric alkali,-108, 109,
for VXolatile oils. —76.
for Aromnatics, —101}.
Constituents, Adulterations,-18, (14).
Determination of the alcohol,-5I to 5t6.
Examlination for Fusael-oil,-59 to 61, (57 and 58).
for Ethers and oils, —3, 74, 70.
for Acetic ac idl, —-6i, T0.
for Color, —)98 to 100.
(for Astringentes,-Sti).
Bracndy.
Constituents,- 19, 20, (t14.
Adulterations,-20, 21.
Determination of the alcohrol, —5l  to 50.
Examination for Fusel-oil,-57 to  61.
for Acetic acid,-64.
for Acetic etlher; —- 70.
for "Pelargoniic ether,"-75, J7.
for "Oil of WTine," etc.,-80.
for Nitrous Ether,-78.
for Volatile oils, —ti.
for Aromatics,-101 t.
for Colors,-98, 99, 100, 101.
for Astringents,-86, 87.
for Sulplluric acid,-89.
for Sugar,-93 to 96.
for Solids, —91.
itqueu2s.
Constituents,-2-2.
Determination of the alooholj-St  to 56,
Examination for Fnsel-oil, —-57 to 61.
for Volatile oils,-7ti.
for Aromati cs, — 101'.




'TAirLE  0F R],:FERiINCEt3.
Liqueutrs.-(Cot ill U ed.
IExamin ation for Sugar, —93 to 96.
for Anilin, —1Olm.
for Copper, —114.
for Sullihuric acid-.-89.
Constituents, —04, 25, (4).
Adulterations, —325, 2.
Determination of the Alcohol. —tL to 5G.
of Volatile acids, —64 to 69, (73).
of Total acid, —L1.
ofl Tartanric acid,-8-3, 82.
of Acid Tartrate, — 82.
(of Carbonic acid, —8S.)
of Total non-volatile substance,-90.
of Sugar, —93 to 93;.
of Glycerine, —94.
of'JTanlic acid,-SS, 87.
Exanminati.on  for Fusel-oil, —57 to 61.
for Compound etlhers, — 5, 74, 70.
for Volatile oils, —76.
for Aromatics, —1O0l.
for Sulphuric acid, —89.
for Colors, —100 and 101, (98 and 99).
for " Pruit wine,' —   10.
for Oxalic acid, —-S-.
for Sulphates,-l 1-3.
for Alum, —1 I1.
for Lead,  Asl'Cl:i(, bete., —114.
Beer (Ale, Porter).
Constituents, —39 to 45, (4)i
Adulterations, —44 to 49.
Determination of the alcohol, —51 to 56.
of Acetic acid,-64 to 69.
of Carbonic acid,-SSo.
of Total non-volatile substance,- 90.
of Sugar,-93 to 96.
(of Glycerine, —94).
5




98~yer  I,4ts, Pos  TABLE OF RF lEt?..t:CEt
Beer (Ale, Porter).-Continued.
Examination of Ash,-108 and 109.
for Hop oil,L-7.
for Hop bitter,-105.
for Adventitious bitters,-103, 114.
for Aloes,-106.
for Picrotoxin-104.
for Aromnatics,-101 4.
(for Alkaloids.-107.)
(for Butyric acid, —73.)
(for Common salt,-108 and 109).
(for Sulphate of Iron,-108 and 113).
for Alkaline carbonates and Tartaric acid,83, 108.
(for Lead, etc., —114).




I N    EX).Ei] X.
PAGE
Absinthe....................................                23
Absinthin, in beer...................3...............                         36
Detection of................................   80
Absinthiuln: See WVormlwood.
Acetate of Amyl, formation of................................  13
Ethyl: See Acetic Ether.
Acetic acid, formation  of....................................   12
relations  and boiling  point........................    15
in Beer..........................................   34
increased in Diseased Wine....................... 27
Identification  of.................................    4
Distillation of....................................   5
Volumnetric Determination of..............54........ 4
Gavimetric  Determination of.......................   55)
Acetic Ether, formation of.................................   13
in Brandy........................................   2
in Wine.......................8..........           31
Extraction  and  Identification of....................   55
Acidimetry  of Acetic Acid...................................    54
of Wines........................................   63
Acid, added  to Grape WVine..................................    29
Acids, Table of Fatty.................................   15
List of, to be considered  in  Analysis....................    53
Determination of Total................................   63
Albumen, in Must and  Wine.................................   24
in Beer...........................................    34
Alcohol, properties and  composition  of........................                                    9
properties of mixtures of............................   10
sources of..........................).............   10
grades of Commercial..............................;                                       16
fortins.............................                                                 16




100                                        IN-DX.
PIAGE
Alcohol, in Distilled  Liquors.................................   17
in Wine.........................................   24
in Beer............................................. 34
Identification  of....................................                39
Determination  of...................................   41
Separation  of..................................   41
Table of Percentage of.............................. 45
Outline of the Order of Examination of.............                               95
Alcohols, formed in Fermentation.................   1 1
Table of Ethylic Series of..........................                             15
Alcoholic Fermentation......................................    10
for Beer.............................  31
Aldehyde, formation of..........                                          1....... 12
Separation and Identification  of....................   56
Ale, composition of..........3......4.....................   84
See Beer.
Alkaline carbonates, in Beer............................       35
Alkaloids, Examination  for....................  79
Allspice, in Brandy..........................................   23
Aloes in  Beer...............................................    35
Examination for..                                                           85
Allum  in Wine..........................................   206, 30
in Beer....................................    35
Determined in the Ash.................................   87
Amylic Alcohol, formation of......................   11
relations and boiling point of............   15
Properties of..............................   48
Anilin colors in Liqueurs.............................              23
in Wine..;s..................................   30
Detection of................................... 79
Argol, how   formed.................................   24
Aromatics, in Gin..........................................  19
in Brandy....................................    23
in  Wines.............................   31
in Beer........................................   a5
Examination  for...............................   79
Arsenic in Wine......................           31
Artificial formation of alcohol................................  10
production of Wines....................,,   8
of Brandy....................::.::  2i




INE.                                 I(IJ 2 \>
Ash of Wine................................................  24
of Beer.................................................34
of Liquors..............................................  86
Directions for obtaining..................................  86
Barley, Composition of......................................  834
Beer, manufacture..........................................   1
Fermentation of..................................... 32
Composition of........................................  34
Adulterations of......................................  35
Poisonsin..................................  85, 36, 82, 86
Extract............................................  69, 70
Examination for Bitters in...    80
Outline of Examination of............................  97
Bilberries in Wine..........................................   30
Bitters added to Beer.......................................  3D5
Examination for......................................  80
Brandy, veritable, artificial, and fictitious...         21
recipes for imitation of.............................  23
essences of.........................................  23
Outline of Examination of..........................   96)
Butylic Alcohol......................................... 11, 15
Butyric Acid............................................            12, 15
Butyric Ether, formation of..................................  13
in Rum....................................  22
in Win                   e.............................831
Separation and Identification of............... 58
Cane Sugar-in made-up Wines..............................  830
added to Malt-wort.............................   85
changed in Fermentation.......................  11
non-permanence in Wine or Beer...............     72
Determination of................................  70
Caproic acid, formed......................................... 12
relations and boiling point of....................  15
Caproic alcohol.............................................  15
Caprylic acid, formed........................................  12
relations and boiling point of...................   15
Caprylic alcohol.............................................  15
Capsiclum, in Brandy.......................................  23
Examination for...................................  79




Caramel in  Brandy.........................................                       2
in  AVine........................................,       4
in  Beer........................................   34, 35
Characteristics of...................................
Examination for...................................                 7
CasBia;  See Aromatics......................................   19
Carbonic Acid, in Beer.......................................                                        4
Determined.................................                                68
Cider, in  Wines.............................................   29
Cinnamon'         See Aromatics................................... 19
Cloves;  See Aromatics...................................    19
Cnicin, in Beer..............................................                                      80
Cocculus  Indicus,   in  Beer....................................    35
Examination for...................                                      82
Colchicum   seed in  Beer.....................................                                      35
Color substances in Distilled Liquors......................... 1
in Brandy..................................    22
of Wine..................................... 24
added  to  Wine...........................   26,  O
Examination for, in  Wine...................                              75
Common Salt in Beer..................................                                          35, 81
Copper in  Absinthe......................................    23, 88
in Wine......1.......................                  81,88
Cordials2s 3............                                                                            23
Cream   of Tartar, formation  of...............................                                 24
Creosote-in WVhiskey..................................  17
in  Gin..................................    19
Extraction  and  Identification  of.....................   61
Dextrin, formed  from   Starch.................................   11
in  Malt and  Beer..................................    31
Distillation to determine Alcohol.............................  41
Distilled  Liquors, in  general.................................    17
enumerated................................    18
acid  constituents of........................    53
non-volatile constituents  of.................   70
sutgar  in...................................   72
Diseased Wines.                                                                                      27
Eau-de-vie de marc...............2....2.............    22
Elderberry  juice  in,Wines........,,.,,.,..............    30




IN1I)EX.                                 103
Elderberry juice in Wines, Detection of...........                                75
Elther as an adulteration in Alcohol...................... 16, 63
Ethers, Compotnd, formation of................        1
in Brandy............................       22
in Distilled Liquors.....   17
Extraction and Identilication of.........  48, 59
Ethylic Alcohol: See Alcohol.
Experts for valuation of Wines..............................  28
Extract of Wine and Beer..................................        69
Fatty Acids, formation of............................                             12
Table of.......................................  15-)
Fermentation, Alcoholic.................................  10, 3
of Starch....................................  I1
of Cane Sugar......................... 
Lactic........................................  
Butyric..............................   1 
A cetic (so-called).                                            12..................
Fatty acids formied by.........        1 2
Mucous....................................... 14
Fermented Liquors..........................................   24
Formic Acid... 
Separation and Identification..57
Fictitious XWines.                                                                  09
Flavor of made-up ines..................... 
"Fruit Wines".........................................                  29, 87
Fusel-oil, formation of......................................   12
Varieties and Constituents of.                  1'7
in Distilled Liquors................................  17
in Whiskey......1...................                   17
in Wines..........................................   29
in Brand.........................................  21
Properties of...........................              48
Separation of..................................  48, 57
Recognized by Odor...........................   49
Examination  for..................................  47
Tests for.........................................  49
Gamboge in Absinthle......................................  23
Gelatine added to Wine......................6.......  2f
Germination of Malt........................................                       1




10i                                      INDEX.
Gin, Constituents and Adulterations.......................... 19
Outline of Examination of..................            96
Glucose, See Sugar
Glycerine, formed in  Fermentation..........................   11
in Wine...................                                                24
added to  Wine...................................                         26
in  Beer..............................    4
as a liquid  non-volatile residue.....................          70
Separation of.....................................  73
Crain:  See Barley.
Grain Spirit: See Proof Spirit and  Distilled Liquors.
Grape Sugar: See -Sugar.
Gum formed from Sugar.........................     13
in Must and XWine..24..............................  24
Glypsum  added to Wine..................................   26  88
HIop Bitter and Oil in Beer.........................  84
Examination for.................................    85
IHops, proportion to Beer.....................  88
Composition of........................................  83
Substitutes for....................;5, 86, 80
Hollands or Holland Gin..................................   19
"H-ungarian Wine Oil"..............................   1, 22, 48
Juniper oil in Gin.................1.........               19, 59
Lactic Acid formed..........................................    12
in Beer..........................................  84
Liquid non-volatile residue...70...........             0
Examination for......... 65
iLead in Wine...............................................                              1
Lemonl   ju ice in Wines.....................................    29
oil in Gin............................................  19
Jiqueurs......................................    2.          3
Outline of Examination of....................   96, 97
Litmus in Wine.................................   80, 0   5
LoCrwood in Wines..................................'30, i75
Malt, Germination of................................ 
Roasting of.......................................   82
Composition of....................................    84
5Mannite, formation  of.......................................    13
M'Narble added to Wine.................................    26




Mlenyantliln  in  Beer.....................................                                       6, 
Methylic  Alcohol.....................................                             1
in  Whiskey................................   18
Analysis for............................... 
AiMulberry  color..............................................   75
Must.......................................................  24
Mycoderma Aceti....................................... 12
Nitrite of Ethyl: See Nitrous Ether.
Nitrobenzole in Wine?..................................                                                     1
Nitrous ]tller in Brandy..................................... 2
Analysis  for...................................    62
Non-volatile  constituents of liquors.........................   69
Oak  shavings in  Wine......................................                                             80
Oenanthye   Acid............................................   15
Ether........................................   3, 2
Oenocyn  in  \Wine......................................   24
Reactions of.......................................                                        7 
"Oil of Grapes"..............................   0, 6S
" Oil of        ine"  in  Brandy....................................   2
Exsamination  for..............................;
Orris IRoot in   WVines....................................... 
Oxalic  Acid  in   \ines........................................   29
Detected.......................................   5G
Pectin  il  Must and   \Vine....................................                                            4
elaronic Acid............................................ 1. 
Either, fonmation  of.........   1.
in u Vine.......... W31
in Brandly...................    22
Penicili tul Glaucuim........................................ 11
Percentage  of  Alcohol..................................                                             45
Picrotoxin in Beer.................................    36, 82
Pine-apple oil: See Butryic Ether.
iPorter:  See Beer.    Also......................................    34
Potassa in  G(in...............................................                                           1
Privet berries in  WVine.......................................    7 5
Proof Spirit................................................. 1:6
Propylic Acid.............................................  1,5
Alcolhol............................................                         1;5
Pyroligneous Acid.............1.............................




l10)                                           IXDEX.
Quassia in       Beer........................................... ere
Quassin, Detection  of..........................                 80
Residue of Wine or Beer................................. 6
of Spirits...........................................    0
Rop)y  Wine................................................ 
Rutn, Constituents and  Adulteratious of............20..........                                      20
Rum Essence...............................................  20
Rum, Outline of the Order of Examinations of............... 9  
Salmbucus: See Elderberry.
Schiedall          Scihnapps..............................1........ 19
Soluble power of Alcohol....................................                 9
Specific Gravity of Alcoholic Mlixtures.......................  4
Spirit of Nitrous Ether: See Nitrous Ether.
Starch, changed  to  Sugar..................................   11
in  Barley  and  Malt...................................                                     4
Strychnia-in  Whiskey'?.................................   18
in  Beer......................................    06, 8(
Succinic Acid, formation of...................                                                         1. 
in Beer...
Examination for..............................  65
Sucrose: See Cane Sugar.
Sugar formed by Fermentation...............................    t1
changed  to  Gu...................................
in Must and W'ine.....................................  24
added to Wine........................................ 26
in  Fictitious Wine.....................................              0
in Barley, Malt, Beer, Ale, Porter.8....................... 
in  Distilled   Spirits.................,
Qualitative  test for.............               70
l)etormiinalliou of quantity of...........................  70
Determllined  by  -alcoholic  fermentation.............. 7;3
Sulphate  of Irou........................................        5, 8X
Sulphates in  Wine.........................................., 
in  Beer........................................., 
in  Ash........................................   87, S
Ethereal: See "Oil of Wine."
Sulphuric  Acid  (free) in  Wine.....................2........
in  Beer................................                              3
An1alvis for.........................   6 8, 8,s




I                                                1-DE. X.  1 
rAGE
sulphites in Wie...........................................  2
Table of Alcohols and Acids..................    15
Percentages of Alcohol.....................                45
References for Analysis.................           95
Tannic Acid, in Must and  Wine.24................
in Brandy...................................... 
added to ~Wine............................   26, 80
in Hops.........................................   3
relations to Liquorsl............................   66i
Characteristics and  Tests...........66..........    66
Determination  of quantity  of.................   67
Tartar.c    Acid ill Wine...................................   24
in made-up wines............................       29
in Beer...................................   35
Detected...............4.................   G4
Qualitative  examination for.................   64
Quantitative Determlination.....................    64
Tartaric  Ether...........................                                  59
Examination for..............................   59
Tartrate  of Potassi umL, Acid, deposited.......................   24
Deterimined......................   64
Neutral, added to W\ine..2..............  
Tasting of Wines..............................  28'i'emlerature, Correction for.................................   47'lin in  Wine...........................1................... 
Torula Cerevisite............................................   10'Iotal Acid in  Wines Determined.............................                                 63
Turpentine oil in Gin....................................   19, 59
Vaccilliul  Myrtillus:  See Bilberry.
Valerianic Acid.................15.......... 1., 59
Valerianate of Anyl.....................................   1, 59
Volatile Oils in Gin.........................................   19
in Brandy......................................   2
in Wines.......................................    81
Extraction and  Identification of..................    59
Volumetric  Determiiniations...........4..6........   54, 86
Whiskey, Constituents andc Adulterations of................ 18
Outline of Examination  of........................    9s
WVine, Constituents of......................................   24




108                                            INDEiX.
rAGE
~Vine, Additio ns to.................................                 2
Sour or Diseased......................................   27
incapable of artificial production....................... 28
Fictitious...........................................   29
Fusel-oil in alcohol added to.......................                                       29
Sulphuric  Acid added  to.............................   29
Acidity  of fictitious.......................   29
Flavoring  of fictitious.................................   31
Bouquet of fictitious..................................   31
Tasters..............................................    28
Acids to look  for in  Analysis of........................   53
Totai Acids determined in.............................   63
Tartaric Acid determined in............................                                    64
Acidimetry of............................ 5...   54, 63
Extract or Residue of..............................   69, 70
Examination of, for Color............................. 75
Outline of Examination  of............................                                     97
Wood Spirit: See Methylic Alcohol.
Woody-fibre, changed  to Sugar...............................   11
1Wormwood in Absinthe......................................   23
in  Beer..........................................                                 8




PUBLISHED BY.D.o'T AN NOSTRA D,
23 MURRAY STREET & 27 WARREN STREET,
NEW YORK.
XWeisbach's Mechanics.
New  antd Revised Edition.
8vo. Cloth. $10.00.
A MIANUAL OF THE 3MiECHANICS OF ]ENGINEERING,
and of the Construction of 1Machines.  By JULIus  WEIsBACH, Pur.
D.  Translated from  the fourth augmented and improved German edition, by ECKELrY B. COXE, A.M., Mining Engineer.  Vol.
I.-Theoretical Mechanics.   1,100 pages, and 902 wood-cut
illustrations.
ABSTRACT OF CONTENTS.-Introduction to the Calculus-The General
Principles of Mechanics-Phoronomics, or the Purely Mathematical Theory
of Motion-l echanics, or the General Physical Theory of Motion- Statics of
Rigid Bodies-The Application of Statics to Elasticity and Strength —Dynamnics of Rigid Bodies-Statics of Fluids-Dynamics of Fluids —The Theory
of Oscillation, etc.
"The present edition is an entirely new work, greatly extended and very
much improved. It forms a text-book which must find its way into the hands,
not only of every student, but of every engineer who desires to refresh his memory or acquire clear ideas on doubtful points." —Manufacturer and Builder.
"We hope the day is not far distant when a thorough course of study and
education as such shall be demanded of the practising engineer, and with this
view we are glad to welcome this translation to our tongue and shores of one
of the maost able of the educators of Europe."-Tho Tec1inologist.




2   BCIJNi'    ITT C B} 001 Yq' PLJNDL J2BYi1JD -BY'Franci  Lowell IEL ydraulics,
4-to. (Cloth. $15.00.
LOVWELL HiYDRAULIC EXPERIMENTS -- being a Selection from  Experiments on lHydraulic' Motors, on the Plow  of
Waater over Weirs, and in Open Canals of Uniform Rectangular
Section, made at Lowell,'Mass. By J. B]. FRANCIS, Civil Engineer.
Third edition, revised and enlarged, including mnany New Experimrents on Gauging TWater in Open Canals, and on the Flow
through Submerged Orifices and Diverging  Tubes.  With 23
copperplates, beautifully engraved, and about 100 new pages of
text.
The work is divided into parts. PA2RT I., on hydraulic motors, includes
ninety-two experiments on an improved Fourneyron Turbine Water-~Wheel,
of about two hundred horse-power, with rules and tables for the construction
of similar motors; thirteen experiments on a model of a centre-vent waterwheel of the most simple design, and thirty-nine experiments onil a centre-vent
vwater-wheel of about two hundred and thirty horse-power.
PART II. includes seventy-four experiments made for the purpose of determining the form of the formula for computing the flow of water over weirs;
nine experiments on the effect of back-water on the flow over weirs; eightyeight experiments made for the purpose of determining the formula for computing the flow over weirs of regular or standarcd forms, with several tables
of comparisons of the new formula with the results obtained by former experimenters; five experiments on the flow over a dam in whichl the crest was of the
same form as that built by the Essex Company across the Merrimack River at
Lawrence, Massachusetts; twenty-one experiments on the effect of observing
the depths of water on a weir at different distances froim the weir; an extensive series of experiments made for the purpose of determining rules for
gauging streams of water in open canals, with tables for facilitating the same;
tand one hundred and one experiments on the discharge of water through submerged orifices and diverging tubes, the whole being fully illustrated by
twenty-three double plates engraved on copper.
In 1855 the proprietors of the Locks and Canals on M.errimack River consented to the publication of the first edition of this work, which contained a
selection of the most important hydraulic experiments mnade at Lowell up to
that time. In this edition the principal hydraulic experiments made there,
subsequent to 1855, have beon added, including the important series above
mentioned, for determining rules for the gauging the flow of water in open
qanals,1and the interesting series on the fiow through a submerged Venturi's
tube, in- which a larger flow wasa obtaline-d than aly we iind recorded.




I).  72z11W' 1OSTBA1VNJ.                         3
Francis on CO                   s' lron    as
8vo. Cloth. $2.00.
ON  THEI   STIEZNGTH  OF CAST-IRON PILLARS, with Tables
for the use of Engineers, Architects, and Builders.  By J.tas D.
PRXNCIS, Civil Engineer.
Merrill's Iron Truss Bridges.
4to. Cloth. $5.00.
IRON TRUSS BRIDGES FOrE RiILROADS. The Miethod of
Calculating Strains in Trusses, with a careful comparison of tho
arost prominent Trusses, in reference to economy in combination,
etc., etc.  By Brevet Colonel ~WILLIAt  E.     EaURRILL, U.S.A.,
iBtajor Corps of Engineers.  Nine lithographoei plates of illustrations.
"The work before us is an attempt to give a basis for sound reform in this
feature of railroad enoineering, by throwing'additional light upon thc
method of calcul.lting the maxima strains that can come upon any part of a
bridge truss, and upon the manner of proportioning each part, so that it shall
be as strong relatively to its own strains as any other part, and so that the
entire bridge may be strong enough to sustain several times as great strains
as the greatest that can come upon it in actual use.' "-Scienl.fic Americcan.
"The author has presented his views in a clear and intelligent manner, and
the ingenuity displayed in coloring the figures so as to present certain facts
to the eye forms no inappreciable part of the merits of the work. The reduction of the'formulse for obtaining the strength, volume, and weight of a castiron pillar under a strain of compression,' will be very acceptable to those who
have occasion hereafter to make investigations involving these conditions. As
a whole, the work has been well done." —cailroad Gazette, Chicago,
I-uImuber's Strains in G irders.
18ino. Cloth. $2.50.
A HANDY BOOK FOR THE CALCULATION OF STRAINS
IN  GIRDERS and. Similar Structures, anid their Strength, consisting of Formul3e and Corresponding Diagrams, with numerous
details for practical application.  By WVILIAM   I tuMB.  P,  ully
illustrated.




'4 O'IJE ~Li_~-~fi'       B 0X0J _F  UBL[S1S 7) P L H   Y
$hreve on Bridges and RoofS
8vo, 87 ~wood-cut illustrations. Cloth. $5.00.
Ai TIREATISE ON THE STRENGTH OF BRIDGES AND
ROOFS-comprising the determination of Algebraic formulas
for Strains in Horizontal, Inclined or Rafter, Triangular, Bovwstring, Lenticular andl other Trusses, fronm  fixed and moving
loads, with practical applications and examples, for the use of
Students and Engineers.  By SX-LUEL II. SuRxvE, A.M., Civil
Engineer.
"On the whole, Mr. Shreve las produced a blook which is the simplest,
clearest, and at the same time, the mlost systematic and with tlie best mathemiatical reasoning of any work upon the same subject in the language."cTailroad (azette.
From the unusually clear language in which Mr. Shreve has givesn every
statement, the student will have but lilmself to blalne if lie does not become
thorough mnaster of the subject."-L-ondon Miningy Jou.rncal.
" Mr. Shreve has produced a work that must always take high rank as a
text-book,   * *   * and no Bridge Engineer should be without it, as a
valuable work of reference, and one that will frequently assist illl out of
difficulties." — lranlin InLstitute Journal.
The Iansas City Bridge.
4to. Cloth. $6.03
WITH AN ACCOUNT OF THE PREGIMIEN OF THiE MISSOURI RIVER, antc   a description  of the Methods used for
IFounding in that River.  By O. CrnNUTE, Chief Engineer, and
GxordrE MorxIsoN, Assistant Engineer.  Illustrated  with  five
lithographic views and twelve plates of plans.
Illdustrcttions.
VIEWS. —View of the Kansas City  tion Works, Pier No. 3. IV. FoundaBridge, August 2, 1869. Lowering  tion W-orks, Pier No. 4. V. FoundaCaisson No. 1 into position. Caisson  tion Works, Pier No. 4. VI. Caisson
for Pier No. 4 brought into position.  No. 5-Sheet Piling at Pier No. 6View of Foundation Works, Pier No.  Details of Dredges-Pile Shoe-Befon
4. Pier No. 1.                      Box.  VII. Masonry]-Draw ProtecPLLATES.-I. 3Map showing location  tion -False Works between Piers 3
of Bridge. II. Water Record-Cross  and 4.  VIII. Floating Derricks.
Section of River-Profile of Crossing- IX. General Elevation-176 feet span.
-Pontoon Protection.  III. Water  X. 248 feet span. XI. Plans of Draw.
Deadener-Caisson No. 2 —Founda   XII. Strain Diagrains.




.D. TVANY NYOBSTRPAIND.                        5
C larkes Q @1incy Bridge.
4to. Cloth. $7.50.
DESCRIPTION  OF THE IRON  RAILWSAY Bridge across the
Miississippi Rliver at Quincy,  llinois. By THO3mAS CURTIS CLARKE,
Chief  Engineer.  Illustrated with  twenty-one  lithographed
plans.
Ilist ratiozs.
ILATES.-GCeneral Plan of M]issis-  Curve of Deflections.  X. Founldasippi River at Quincy, showing loca-  tions of Pier 2, in Process of Contion of Brildge. Ia. General Sections  struction. XI. Foundations of Pier
of ]~ississippi River at Quincy, show-  3, and its Protection. XII. Foundaing location of Bridge. IIb. General  tions of Pier 3, in Process of ConstrucSections of Mississippi River at Quin-  tion, and Steam Dredge. XIII. Founcy, showing location of Bridge. III.  dations of Piers 5 to 18, in Process
General Sections of Mississippi River  of Construction. XIV. False %Works,
at Quincy, showingl location of Bridge.  showing Process of Handling and SetIV. Plans of Masonry. V. Diagram  ting Stone.  XV. False Works for
of Spans, showing the Di)iensions,  Raising Iron Work of Superstructure.
Arrangement of Panels, etc. VI. Two  XVI. Steam Dredge used in Foundahundred and fifty feet span, and de-  tions 9 to 18. XVII. Single Bucket
tails. VII. Three hundred and sixty  Dredge used in Foundations of Bay
feet Pivot Draw.  VIII. Details of  Piers.  XVIII. Saws used for Cutthree hundred and sixty feet Draw.  ting Piles under water. XIXI. Sand
IX. Ice- Breakers, Foundations of Piers  Pump and Concrete Box. XX. Maand Abatments, Water Table, and  sonry Travelling Crane.
Whilpple on Bridgee Building.
8vo, Illustrated. Cloth. $4.00.
AN ELEMIENTARY AND PRACTICAL TTREATISE ON
BRIDGE BUILDING.  An enlarged and improved edition of
the Author's original work.  By S. WHIPPLE, C. E., Inventor of
the Whipple Bridges, &c. Second Edition.
The design has been to develop from Fundamental Principles a system easy
of comprehension, and such as to enable the attentive reader tuld student to
judge understandingly for himself, as to the relative merits of different plans
and combinations, and to adopt for use such as may be most suitable for the
cases he may have to deal with.
It is hoped the work may prove an appropriate Text-Book upon the subject
treated of, for the Engineering Student, and a useful manual for the Practicing Engineer and Bridge Builder.




6    SICihEXTiMPTIC.B OQI2S P UBULISIEf,         D _B Y
Stoney on Strains.
2fet ard 2Revised Edition, evitfi n nerous illustrations.
Royal 8vo, 664 pp. Cloth. Cloth. 2.50.
THE THEORY OF STRAINS IN GIRDERS and Similar Structures, with Observations on the Application of Theory to Practice,
and Tables of Strength and other Properties of MI"aterials.  By
BINDON B. STONEY, B. A.
R oebling's BLidg es.
Imperial folio. Cloth. $25.00.
LONG AND SHORT SPAN RAILVTAY BRIDGES. By Joux
A. ROEBLING, C. E.  Illustrated with large copperplate engravings of plans and views.
list of Plates
1. Parabolic Truss Railway Bridge. 2, 3, 4, 5, 6. Details of Parabolic
Truss, with centre span 500 feet in the clear. 7. Plan and View of a Bridge
over the Mississippi River, at St. Louis, for railway and common travel. 8, 9,
10, 11, 12. Details and View of St. Louis Bridge. 13. Railroad Bridge over
the Ohio.
Diedrichs& Theory of Strains.
8vo. Cloth. $5.00.
A Compendium  for the Calculation and Construction of Bridges,
Roofs, and Cranes, with the Application of Trigonometrical
Notes.  Containing the most comprehensive information in regard to the Resulting Strains' for a permanent Load, as also for
a combined (Permanent and iRolling) Load.  In two sections
adapted to the requirements of the present time. By JoaN DIEDnIcus.  Illustratled by numerous plates and diagrams.
"The want of a compact, universal and popular treatise on the Construction of Roofs and Bridges-especially one treating of the influence of a variable load-and the unsatisfactory essays of different authors on the subject,
induced me to prepare this work."




WThilden's Strength of Materials.
l2mo. Cloth. $2.00.
ON  THE  STiR3ENGTH  OF  M:iATTERIIALS used in Engineering
Construction.  By J. K. W' ILDEN.
Ca ipin on Iron   oofs.
Large 8vo. Cloth. $2.00.
ON  THE CONBSTrUOTTON_ 0OF IROJN ROOFS.  A Theoretical
and Practical Treatise.  By Fr.AtCIrs CANrPIN~.  ~With wood-cuts
and plates of Roofs lately executed.
"The mathematical formulas are of an elementary kind, and the process
admits of an easy extension so as to embrace the prominent varieties of iron
truss bridges. The treatise, tlhough of a practical scientific, character, may be
easily mrnasteredl by any one familiar with elementary mechanics and plane
trigonometry."
0Hole'ts Rai.l;ay Practice.
I vol. folio. Cloth. $12.00.
AMEERICAN AND EUROPEAN RAILWAY PRACTICE, in
the Economical Generation of Steaml,) including the materials
ancd construction of Coal-burning Boilers, Combustion, the Variable Blast,'Vaporization, Circulation, Super-heating, Supplying
and IHeating Feed-water, &c., andt the adaptation of Wood and
Coke-burning Engines to Coal-burning; and in Permanent Way,
including Road-bed, Sleepers, Rails, Joint Fastenings, Street
Railways, &c., &c.  By ALLErANDER L. HOLLE, B. P.  With 7i7
lithographed plates.
"This is an elaborate treatise by one of our ablest civil engineers, on the construction antd use of locomotives, with a few chapters on the building of Railroads. k *    All these subjects are treated'by the author, who is;
first-class railroad engineer, in both an intelligent and intelligible manner. TMho
facts and ideas are well arranged, and presented in a clear and simple style,
accoimpanied by beautiful engravings, and we presume the work will be regard&
ed as indispensable by all who are interested in a knowledge of the construec
tion of railroads and rolling stock, or the working of locomotives."-Scilentifc
Amerifcan.




8    S CI~E_1TIFIC B  OSiA' P UJBLISIIED _B YHenrioi's Skeleton Structures.
Svo. Cloth. $1.50.
SKELETON  STRUCTURES, especially in their Application to
the building of Steel and Iron Bridges.  By OLAus HENRPCI.
With folding plates and diagrams.
By presenting these general examinations on Skeleton Structures, with
particular application for Suspended Bridges, to Engineers, I venture to express the hope that they will receive these theoretical results with some confidence, even although an opportunity is wanting to compare them with practical results.                                               0. H.
Useful Information for Railwvay Men.
Pocket form. Morocco, gilt, $2.00.
Compiled by WV. G. HAMILTON, Engineer.  Fifth  edition, revised
and enlarged. 570 pages.
"It embodies many valuable formulae and recipes useful for railway men,
and, indeed, for almost every class of persons in the world. The'information' comprises some valuable formule and rules for the construction of
boilers and engines, masonry, properties of steel and iron, and the strength
of materials generally."-Rhailroadc Gazette, CGhicago.
Brooklyn TWater WTWorks.
I vol. folio. Cloth. $25.00.
A DESCRIPTIVE ACCOUNT OF THE CONSTRUCTION OF
THE WTORKS, and also Reports on the Brooklyn, Hartford,
Belleville, and Cambridge Pumping Engines.   Prepared and
printed by order of the Board of Water Commissioners.  WVitl
59 illustrations.
CoNTENTS.-Supply Ponds-The Conduit -Ridgewood Engine Itouse and
Pump Well-Ridgewood Engines-Force Mains —Ridgewood ReservoirPipe Distribution-Mlount Prospect Reservoir-Mount Prospect Engine
House and Engine —Drainage Grounds-Sewerage Wtorks-Appendix.




Kirk vood on Filtration.
4to. Clothl. $15.00.:REPORT ON THE FILTRATI ON OF RIVER WATERS, for
the Supply of Cities, as practised in Europe, made to the Board
of.Water Commissioners of the City of St. Louis.  By JAXEs P.
KxIRwooD.  Illustrated by 30 double-plate engravings.
CONTENTS.-I-eport on Filtration-Lodoon' Works, General-Chelsea
Water Works and Filter-s-Lambeth W' ater W'Vorks and Filters-Southwark
and Vauxhall Water Works and Filters —Grand Junction Water Works and
Filters-West IM~iddlesex  Wrater 1Works and Filters-New River Water
Works and Filters-East London Water Works and Filters-Leicester Water.Works and Filters-York Water Works and Filters-Liverpool Water Works
and Filters-Edinburgh Water Works and Filters-Dublin Water Works
and Filters-Perth ~Water Works and Filtering Gallery —Berlin ]Water
Works and Filters-Habnlurg Water WVorks and Reservoirs —Altona WVater
IWorks and Filters-Touurs Water Works and Filtering Canal-Angers  Water
WAVorks and Filtering Galleries —Nantes Water Works and Filters-Lyons
Water Works and Filtering Galleries-Toulouse  Water Works and Filtering;Galleries-Marseilles LWater Works and Filters-Genoa [Water Works and
Filtering Galleries-Leghorn Water Works and Cisterns-Wakefield Water
TWorks and Filters-Appendix.
Tn nner on Rol-Turning.
1 Vol. 8vo. and 1 vol. plates. $10.00.
A TREATISE ON ROLL-TURNING 3FOR THE MANUFACTURE OF IRON. By PETrER TUNNrEn,. Translated and adapted.
3y Jonx B3. PElIRSE, of the Pennsylvania Steel Works.  With
numzerous wood-cuts, 8vo., together with a folio atlas of 10 lithographed plates of Rolls, Mieasurements, &e.
"We commend this book as a clear, elaborate, and practical treatise upon
the department of iron manufacturing  operations to which it is devoted.
The writer states in his preface, that for twenty-five years he has felt the
necessitby of such a work, and has evidently brought to its preparation the
fruits of experience, a painstaking regard for accuracy of statement, and a
desire to furnish information in a style readily understood. The book should
be in the hands of every one interested, either in the general practice of
mechanical engineering, or the special branch of manufacturing operations to
which the wvork reiates. — Amecrisc  Artfscla..................................................




10  kS4 CIEiVNTI  -C B 0 OKS ) UJ'BLISIE'D B'  Y
Glynn on the Pow er of WVater.
lfmo. Cloth. 81.00.
A TREATISE ON THE PONVER OF WVATER, as applied to
drive Flour Mills, ancl to give motion to Turbines and other
Hydrostatic Engines. [By JosEPr GLYNN, F.R. S. Third edition,
revised and enlargedl, with numerous illustrations.
Iewson on LEmibankments.
Gvo. Cloth. $2.00.
PRINCIPLES AND PRACTICE OF MA'IBANIKING LANDS
from River Floods, as applied to the Levees of the Mississippi.
By WILLIA,1 IHEwsoN, Civil Engineer.
" This is a valuable treatise on the principles and practice of embanking
lands from river floods, as applied to the Levees of the Mississippi, by a highly
intelligent and experiencecl engineer. The author says it is a first attempt
to reduce to order and to rule the design) execution, and measurement of the
Levees of the Mississippi. It is a most useful and needed contribution to
scientific literature.-Phliladellphfa Evening Joudrncl.
G: r ter on Steel.
8vo. Cloth. $3.50.
THE MANUFACTUiRE OF STEEL.  By M. L. GUuNrER, Ltranslated from the French.  By Lenox Smith, A. If., E. M., with an
appendix on the Bessemer Process in the United States, by the
translator.  Illustrated by lithographed drawings and wood-cuts.
"The purpose of the work is to present a careful, elaborate, and at the
same time practical examination into the physical properties of steel, as well
as a description of the new processes and mechanical appliances for its manufacture. The information which it contains, gathered from many trustworthy
sources, will be found of much value to the American steel manufacturer,
who may thus acquaint himself with the results of careful and elaborate experinents in other countries, and better prepare himself for successful competition in this iimportant industry with foreign makers. The fact that this
volume is from the pen of one of the ablest metallurgists of the present day,
cannot fail, we think) to secure for it a favorable consideration.-iTron Age.




1).'iL7AK:YrOSI'2TJ4N).  l
Danerman on Iron.
12mo. Cloth. $2.00.
TEEATISE ON THE M!ETALLURGY OF IRON. Containing outlines of the History of Iron  IManufacture, methods of
Assay, and analysis of Iron Ores, processes of manufacture of
Iron and Steel, etc., etc.  By HI. BaUERMANx.  First American
edition.  Revised and enlarged, with an appendix on the Martin
Process for mnaking Steel, from the report of Abram S. Hewitt.
Illustrated with numerous wood engravings.
"This is an important addition to the stock of technical works published in
this country. It embodies the latest facts, discoveries, and processes connected with the manufacture of iron and steel, and should be in the hands of
every person interested in the subject, as well as in all technical and scientific
libraries."-Scientific Americazn.
Link and Valve Motions, by W. S.
Auehinoloss.
8vo. Cloth. $3.00.
APPLICATION  OF THE SLIDE YVALVIE and Link Motion tto
Stationary, Portable, Locomotive and M1arine Engines, with new 
and simple methods for proportioning the parts.  By WILLINA
S. AuciNCLoss, Civil and IMechanical Engineer.  Designed as
a hand-book for MBechanical Engineers, MIaster MIechanics,
Draughtsmen and Students of Steam Engineering.  All dimensions of the valve are found with the greatest ease by means of
a Printed Scale, and proportions of the link determined without
the assistance of a model.  Illustrated by 37 wood-cuts and 21
lithographic plates, together with a copperplate engraving of thio
Travel Scale.
All the matters we have mentioned are treated with a clearness and absenco
of unnecessary verbiage which renders the work a peculiarly valuable one.
The Travel Scale only requires to be known to be appreciated. Mr. A. writes
so ably on his subject, we wish he had written more. London, Engineering.
WVe have never opened a work relating to steam which seemed to us better
calculated to give an intelligent mind a clear understanding of the depart,
ment it discusses.-Scientfilc, American.




12   SCIENTIFIC B30OK0S P UBLISItED -BY
Slide Valve by Eccentrics, by Prof.
C, d%. MacCord.
4to. Illustrated. Cloth, $4.00.
A PRACTICAL TREATISE ON THE SLIDE VALVE BY
ECCENTRICS, examining by methods, the action of the Eccentrio upon the Slide Valve, and explaining the practical processes of laying out the movements, adapting the valve for its
various duties in the steam-engine. For the use of Engineers,
Draughtsmen, Machinists, and Students of valve motions in
general. By C. W. MiACCORD, A. M., Professor of Mechanical
Drawing, Stevens' Institute of Technology, ioboken, N. J.
Stillman's Steam-Engine Indicator.
12mo. Cloth. $1.00.
THE STEAM-ENGINE INDICATOR, and the Improved Manometer Steam and Vacuum Gauges; their utility and application
By PAUL STILLMAN. New edition.
Bacon's Steam-Engine Indicator.
12mo. Cloth. $1.00. Mor. $1.50.
A TREATISE ON THE RICHARtDS STEAM-ENGINE INDICATOR, with directions for its use. By ChARLES T. PORTER.
Revised, with notes and large additions as developed by American Practice, with an Appendix containing useful formulae and
rules for Engineers. By F. W. BACON, MI. E., Member of the
American Society of Civil Engineers. Illustrated. Second Edition
In this work, Mr. Porter's book has been taken as the basis, but Mr. Bacon
has adapted it to American Practice, and has conferred a great boon on
Aminerican Engineers.-Artisan.
Bartol on Marine Boilers.
8vo. Cloth. $1.50.
TREATiSE ON THE MARINE BOILERS OF THE UNITED
STATES. By H. B. BARTOL. Illustrated,




.). VtAl 7OSTBALD.                             13
Gillmorels Limes and Cemnents.
Fourth Edition.  Revisea    and aEnargd.
8vo. Cloth. $4.00.
PRACTICAL TREATISE ON LIMES, HYDRAIULIC CEMIENTS, AND  MORTARS.  Papers on Practical Engineering,
U. S. Engineer Department, No. 9, containing Reports of
numerous experiments conducted in New York City, during the
years 1858 to 1861, inclusive.  By Q. A. GILI-MnORE, Brig-General
U. S.  Volunteers, and Major U. S. Corps of Engineers.  With.
numerous illustrations.
"This work contains a record of certain experiments and researches made
under the authority of the Engineer Bureau of the War Department from
1858 to 1861, upon the various hydraulic cemnents of the United States, and
the materials for their manufacture. The experiments vere carefullly made,
annd are well reported and compiled."'-Jormnatal Franklin Inst-itute.
Gillmore's Coignet Beton.
8vo. Cloth. ($2.50.
COIGNET BETON AND OTHER ARTIFICIAL STONE. By
Q. A. GILLmtoRE.  9 Plates, Views, etc.
This work. describes with considerable minuteness of detail the several kinds
of artificial stone in most general use in Europe and now beginning to be
introduced in the United States, discusses their properties, relative merits,
and cost, and describes the materials of which they are composed.
The subject is one of special and growing interest, and we commend the work,
embodying as it does the matured opinions of an experienced engineer and
expert.
VWilliamson's Practical Tables.
4to. Flexible Cloth. $2.50.
PRACTICAL TABLES IN METEOROLOGY AND HYPSOMETRY, in connection with the use of the Barometer.  By Col.
1h. S, WxLLIAMsoM,  U. S. A.




14      g'-;j.' 7.z,-(_ __,:_ii&,  i)  ULJ'7I/$J:IiZ) BY
i illia-imson. on the Bazrometer.e
4to. Cloth. $15.00.
ON THE USE OF THE DBAROM ETERL ON SIJURVEYS AND
R:ECONNAISSANCES.  iPart I.  ~Meteorology in its Connection with HIypsometry.  Part II.  Barometric Ilypsometry.  iy
R. S_. %WILLIAMSON, ]vt. LietL.-Col. U. S. A., Major Corps of
Engineers.  With Illustrativo Tables and Engravings.  Paper
No. 15, Professional Papers, Corps of Engineers.
" SAN FRANCISCO, CAL., Feb. 27, 1867.
"Gen. A. A. IuirUPrHREYS, Chief of Engineers, U. S. Army:
" GUENErAL, —I have the honor to submit to you, in the following pages, the
results of my investigations in meteorology and hypsometry, made with tho
view of ascertaining how far the barometer can be used as a reliable instrument for determining altitudes on extended lines of survey and reconnaissances. These investigations have occupied the leisure permitted me from my
professional duties during the last ten years, and I hope the results will be
deemed of sufficient value to have a place assigned them among the printed
professional papers of the United States Corps of Engineers.
YVery respectfully, your obedient servant,
"R. S. WILLIAMSON,
"]Bvt. Lt.-Col. U-. S. A., Major Corps of U. S. Engineers."
Von Cotta's Ore Deposits.
Svo. Cloth. $4.00.
TREATISE  ON  ORE DEPOSITS.  By B]IERNH[ARD VON COTTA,
Professor of Geology in the Royal School of Mines, Freidberg,
Saxony.  Translated  from   tho  second  German  edition, by
FREDERICK  PRIE,, Jr., M'ining Engineer, and revised by the
author, with numerous illustrations.
" Prof. Von Cotta of the Freiberg School of Mines, is the author of the
best modern treatise on ore deposits, and we are heartily glad that this admirable -work has been translated and published in this country. The translator, Mr. Frederick Prime, Jr., a graduate of Freiberg, has had in his work
the great advantage of a revision by the author himself, who declares iln a
prefatory note that this may be considered as a new edition (the third) of his
own book.
"It is a timely and welcome contribution to the literature of mining in
this country, and we are grateful to the translator for his enterprise and good
judgment in undertaking its preparation; while we recognize with equal cordiality the liberality of the author in granting both permission and assistance."'-Extract frov RPeview ti Jngineeerieg and Mi:i nin Journcal.




P). lil   NO  T JL TTi ).                   1X
Plattner's Blow-Pipe  Analysis.
Second edition. Revised. 8vo. Cloth. $7.50.
PLATTNER'S MANUAL OF QUALITATIVE AND QUANTITATIVE ANALYSIS WTITII THE BLOWV- PIPE. From,
the last German edition Revised and enlarged.  ]By Prof. Tir.
RICHTER, of the Royal Saxon Mining Academry.  Translated by
Prof. IH. ]3. CORNWALL, Assistant in the Columbia School of
W~ines, oew York; assisted by Jo-i: IIT. CAsWELL.  Illustrated
with eighty-seven wood-cuts and one Lithographic Plate.  560
pages.," Plattner's celebrated wvork has long been recognized as the only complete
book on Blow-Pipe Analysis. The fourth German edition, edited by Prof.
Richter, fully sustains the reputation which the earlier editions acquired during the lifetime of the author, and it is a source of great satisfaction to us to
know that Prof. IRichter has co-operated with the translator ill issuing the
American edition of the work, which is in fact a fifth edition of the original
work, being far more complete than the last German edition."-Silliman's
Journal.
There is nothing so complete to be found in the English language. Plattner's book is not a mere pocket edition; it is intended as a comprehensive guide
to all that is at present known on the blow-pipe, and as such is really indispensable to teachers and advanced pupils.
" Br. Cornwall's edition is something more than a translation, as it contains
many corrections, emendations and additions not to be found in the original.
It is a decided improvement on the work in its German dress."Joo,1ztrnal of
Applied ChemistryF
Egleston's lMineralogy.
8vo. Illustrated with 34 Lithographic Plates. Cloth. $4.50.
LECTUTRES  ON  DESCRIPTIVE  {MINE]RALOGY, Delivered
at the School of Mines, Columbia College.  By ProFESSOl  T.
EGLESTON.
These lectures are what their title indicates, the lectures on Vineralogy
delivered at the School of 3Mines of Columbia College. They have been
printed for the students, in order that more time might be given to the various methods of examlining and determining minerals. The second part has
only been printed. The first part, coriprising crystallography and physical
mineralogy,'vill be printed at some future time.




16     SCIEJWRTI;I-T    B'~0 0 / El0  ~ 11O   P J.BL SIUIE]D  P _I
Pynchon's Chemical Physics.
New  Bdition.  Bevised ad md Enlarged.
Crown 8vo. Cloth. $3.00.
INTRODUCTION  TO CHI-IErICAL PHYSICS, Designed for the
Use of Academies, Colleges, and Higlh Schools. Illustrated with
numerous engravings, and containing copious experiments with
directions for preparing themr.  By Tioairs RUGGLES PYNcHON,
i.A., Professor of Chlemistry and the Natural Sciences, Trinity
College, lHartford.
Hitherto, no work suitable for general use, treating of all these subjects
within the limits of a single volume, could be found; consequently the attentiion they hlave received has not been. at all proportionate to their importance.
It is believed that a book containing so much valuable information within so
small a compass, cannot fail to meet with a ready sale among all intelligent
persons, while Professional men, Physicians, Medical Students, Photographcrs, Telegraphers, Engineers, and Artisans generally, will find it specially
valuable, if not nearly indispensable, as a book of reference.
" We strongly recommend this able treatise to our readers as the first
wvork ever published on the subject free from perplexing technicalities. In
style it is pure, in description graphic, and its typographical appearance is
artistic. It is altogether a most excellent workl."-Eclectic M3edical Journal.
"It treats fully of Photography, Telegraphy, Steam Engines, and the
various applications of Electricity.  In short, it is a carefully prepared
volume, abreast with the latest scientific discoveries and inventions."-lartford Courant.
Plympt9ons Blow-Pip3e  nalysis.
12mo. Cloth. I 50.
THIE  BLOW-PIPE:  A Guide to Its Use in the Determination
of Salts and Minerals.   Compiled  fromi various sources, by
GEORGE  W. PLYMAPTON, C.E., A.M., Professor of Physical
Science in the Polytechnic Institute, Brooklyn, N. Y.
"This nmanual probably has no superior in the English language as a textbook for beginners, or as a guide to the student working without a teacher.
To the latter many illustrations of the utensils and apparatus required in
using the blow-pipe, as well as the fully illustrated description of the blowpipe flame, will be especially serviceable.-`-  eto York Teacher. -




D). VIAN2 N~OSTRANXD.                          i7
Ure's Dictionary.'
Sixth  Edaition,
London, 1872.
3 vols. Svo. Cloth,'25.00. Half Russia, $32.50.
DICTIONARY OF ARTTS, MANTUFACTURES, AND MINES.
By ANDRE. TJRE, ]M.D. Sixth edition. Edited by iROZErr  HUNT,
FP.R.S., greatly enlarged and rewritten.
Brande and Cox's Dictionary.
_Yetv Ef AG tio o
London, 1872.
3 vols. 8vo. Cloth, $20.00. Half IMorocco, $27.50.
A  Dictionary of Science, Literature, and Art.  lEdited by W. T.
BrzANuE and Rev. GEo. _W. Cox.  New and enlarged edition.
WVatt's Dictionary of Chemistry.
Supp ententary Volumte.
8vo. Cloth. $9.00.
This volume bringsthe Record of Chemical Discovery down to the end of
the year 1809, including also several addit;ions to, and corrections of, former
results which have appeared in 1870 and 1871.
** Complete Sets of the W/eork, New and RIevised edition, including aboveo
supplement. 0 vols. Svo. Cloth. $02.00.
Rammaelsberg's Chemical Analysis.
8vo. Cloth. $2.25.
GUIDE TO A COURSE OF QUANTITATIVE CHEME~ICAL
ANALYSIS, ESPECIALLY OF MINERALS AND FURNACE  PRODUCTS.   Illustrated  by Examples.  3y  C. P.
iAux.MELs BERaG.  Translated by J. TOWLER, M1].D.
This work has been translated, and is now published expressly for those
students in chemistry whose time and other st-udies in colleges do not permit
them to enter upon the more elaborate and expensive treatises of Freseniu3
and others. It is the condensed labor of a master in chemistry and of a practical analyst.




1 8     /8(F' - TIIIUJ B 0 0J~ O'S rTiBLLIsiEJ  BY L
Eliot and Storer's' Qualitative
Chemical nalaysis.
12meo. Illustrated. Cloth. $1.50.
A COMPENDIOUS MANUAL OF QUALITATIVE CHEMA2ICAL ANALYSIS. By CEARLERS Wf. ELIOT ancd Pxric!H. STroLER.
teviseci with the Cooperation of the Authors, by -WILLIt[L IZIPEYi NICHoLs, Professo.r of Chemistry in the M'[assachusetts Institute of Technology.
"This Afanual has great merits as a practical introduction to the science
and the art of which it treats. It contains enough of -the theory and practice
of qualitative analysis, " in the wet way," to bring out all the reasoning involved in the science, and to present clearly to the student the most approved
methods of the art. It is specially adapted for exercises and experiments ill
the laboratory; and yet its classifications and manner of treatment are so
systematic and logical throughout, as to adapt it in sa high degree to that
higher class of students generally who desire an accurate knowledge of the
practical methods of arriving at scientific facts."-Lustheran Observer.
"We wish every academical class in the land could hiave the benefit of the
fifty exercises of two hours each necessary to master this book. Chemistry
would cease to be a mere matter of memory, and become a pleasant experimental and intellectual recreation. ]We heartily commend this little volume
to the notice of those teachers who believe in using the sciences as means of
mental discipline."- College Coualt.
Craig's Decimal System.
Square 382mo. Limp. SOc.
WEIGHTS  AND  M]EASURES.   An Account of the Decimtal
System, with Tables of Conversion for Commercial and Scientific
Uses.  By B. F. CRAIG, AI. D.
"The most lucid, accurate, and useful of all the hand-books on this subject
that we have yet seen. It gives forty-seven tables of comparison between the
English and French denominations of length, area, capacity, weight, and the
Centigrade and Fahrenheit thermlometers, with clear instructions how to use
them; and to this practical portion, which helps to make the transition as
easy as possible, is prefixed a scientific explanation of the errors in the metric
system, and how they may be corrected in the laboratory."-N.Tation.




_. -V. iAV  IV O JTR~A.1-D.                  49
Nug ent on Optics.
1.2mo. Cloth. $2.00
TREATISE ON OPTICS; or, Ligh't andl Sight, theoretically and
practically treated; -with the application to Fine Art ancd Industrial Pursuits.   By E. NTUG.ENT.  With one hundred and three
illustrations.
"This book is of a practical rather than a theoretical kind, and is designed tb afford. accurate and complete information to all interested in applications of the science."'-ourd Table.
Barnard's MetriL  Systeim.
Svo. Brown cloth. $3.00.
TIIE METRIC0 SYSTEMH OF WEIGI-ITS AND MEASURES.
An Address delivered before the Convocation of the University of
the State of New York, at Albany, August, 1871. By FREDERICK
A. P. BARtNARD, President of Columbia College, New York City.
Second edition from the ~Revised edition printed for the Trustees
of Columbia College.  Tinted paper.
"It is the best summary of the arguments in favor of the metric weights
and measures with which we are acquainted, not only because it contains in
small space the leading facts of the case, but because it puts the advocacy of
that system on the only tenable grounds, namely, the great convenience of a
decimal notation of weight and measure as well as money, the value of inteornational uniformity in the matter, and the fact that this metric system is
adopted an& in general use by the majority of civilized natious."-T'he i7(ator.
Th e Young Mechanice
Illustrated. 11nmo. Cloth. $1.75.
THE YOUNG  MECHALNIC.  Containing directions for the use
of all kinds of tools, and for the construction of steam  engines
and mechanical models, including the Art of Turning in Wood
and ~Metal.  By the author of "The Lathe and its IJses," etc.
From the English edition, wvith corrections.




20    SICfEATr~:'TFIC B  OOKfS PUBLISffE1D B BY
Harrison's Mechanic's Tool-Book0.
12mo. Cloth. $1.50.
JATECHlANIC'S TOOL B30K, with practical rules ancl suggestions,
for the use of Ilachinists, Iron Worikers, and others.  By WV. B..aRRISON, Associate Editor of the "' American Artisan." Illustrateld with 44 engravings.
" This work is specially adapteed to meet the wants of Machinists and workers in iron generally. It is made up of the work-day experience of an intelligent and ingenious mechanic, who had the faculty of adapting tools to various
purposes. The practicability of his plans and suggestions are made apparent
even to the unpractised eye by a series of well-executed wood engravings."Philadelphia Ifl qiarer.
Pope's  Modern Practice of the Electrio Telegrap h.
Eighth Edition. 8vo. Cloth  $2.00.
A Hiand-book for Electricians and Operators.  By FUANir L. POPE.
Seventh edition.  Revised and enlarged, and fully illustrated.
Extract  fJron Letter of Prof.,z~orse.
"I have had time only cursorily to examine its contents, but this exanilnation has resulted in great gratification, especially at the fairness and unprejudiced tone of your whole work.
" Your illustratedl diagrams are adrairable and beautifully executed.
" I think all your instructions in the use of the telegraph apparatus judicious and correct, and I most cordially wish you success.".ExtracG from Letter of Prof.'G. WV. eouzgA, of the Dudley Observatory.
" There is no other work of this kind in the English language that contains in so small a compass so much practical information in the application
of galvanic electricity to telegraphy. It should be in the hands of every one
interested in telegraphy, or the use of Batteries for other purposes."
orsels Telegraphic Appa ratus.
Illustrated. Svo. Cloth. $2. 00.
EXAMINATION OF THE TELEGRAPHIC APPARATUS
AND THE PROCESSES IN TELEGAPHY. By SAxMUSEL F.
]3. MiORsE, LL.D., United States Commissioner   Paris Universal
Exposition, 1867.




91. V7I iv N vTOS AT ALi    21
Sabine's  istory of the Telegraph.
12mo. Cloth. $1.25.
HIiSTORY AND PROGRESS OF TMHE ELECTRIC TELEGRAPIH, with Descriptions of some of the Apparatus.  By
ROBERT SlBINE, C. E.  Second edition, with additions.
CONTENTS. —. E arly Observations of Electrical Phenomena. II. Telegraphs by Frictional Electricity.  IlL. Telegraphs by Voltaic Electricity.
IV. Telegraphs by Electro-llagnetism and lMagneto-Electricity. V. Telegraphs now in use. VI. Overhead Lines. VII. Snbmarine Telegraph Lines.
VIII. Undlerground Telegraiphs. IX. Atmospheric Electricity.
Iasksins  Galvanoimeter,
Pocketl; form. Illustrated. Morocco tucks. $2.00.
THE GALVANOMETER, AND ITS'USES; a Manual for
Electricians and Students.  By C. H. IASIKINS.
"' We hope this excellent little work will mneet with the sale its nlerits
entitle it to. To every telegrapher who owns, or uses a Galvanoneter, or
ever expects to, it will be quite indispensable."-T-7te Telegrcapler.
Culley9s Iand:-Book of Telegraphy.
8vo. Cloth.. $5.00.
A HAND-BOOK OF PRACTICAL TELEGRAP1HY. By
R. S. CULLEY, Engineer to the Electric and International
Telegraph  Company.  Fifth edition, revised and enlarged.
Foster's Submarine Blasting.
4to. Cloth. $3.50.
SUBMARiINE B]LASTING  in Boston Harbor, iM~assachusettsRemloval of Tower and Corwin Rocks.   By JoeN G. FOSTEX,
Lieutenant-Colonel of Engineers, and. Brevet 1MJajor-General, U.
S. Army.  Illustrated with seven plates.
LIST  OF PLATES. —1. Sketch of the Narrows, Boston Harbor. 2.
Torwnlsend's Submarine Drilling Mlachine, and Working Vessel attending.
3. Submarine Drilling Machine employed. 4. Details of Drilling Machine
employed. 5. Cartridges and'Tamping used. 0. Fuses and Insulated Wires
used,  7. Portable Friction [Battery used.




22,SUJY~ -2iL_/FIC 5001it PUBLISIHED BY
Barnies' Submarine Varare.
svo. Cloth. $5.00.
SUBMAriNE WARFARE, DEFENSIV E AND OFFENSIVE.
Comprising a full and complete Hlistory of the Invention of thL
Torpedo, its employment in WVar and results of its use.  IDescriptions of the various forms of Torpedoes, Submarine Batteries
and Torpedo Boats actually used in WTar.  Miethods of Ignition
by Miachinery, Contact Fuzes, and Electricity, and a full account
of experiments made to determine the Explosive Force of Gunpowder Under WVater. Also a discussion of the Offensive Torpedo
system, its effect upon Iron-Clad. Ship systems, and influence upon
Future Naval Wars.  By Lieut.-Commander JoHN S. DBE-aNE-s,
U. S. N.  AVith twenty lithographic plates and many wood-cuts.
"A book important to military men, and especially so to engineers and artillerists. It consists of an examination of the various offensive and defensive
engines that have been contrived for submarine hostilities, including a discussion of the torpedo system, its effects upon iron-clad ship-systems, andl its
probable influence upon future naval wars. Plates of a valuable character
accompany the treatise, which affords a useful history of the nlomentous subject it discusses. A great deal of useful information is collected in its pages,
especially concerning the inventions of SCHOLL and VERDU, and of JoNES'
and HUNT'S batteries, as well as of other similar machines, and tlhe use in
submarine operations of gun-cotton and nitro-glycerine."-N  Y. i. nes.
lRandall's   uartz Operator's HandBook.
12mo. Cloth. $i2.00.
QUARTZ OPERATOR'S 1HAND-BOOK.  By  P. M3.i. RANDALL,
New edition, revised and enlarged.  Fully illustrated.
The ob]Ject of this work has been to present a clear and comprehensive exposition of mineral veins, and the means and modes chicfly employed for the
mining and working of their ores-more especially those containing' gold and
silver.




D. VA  J7 IyOSTLL  NaI- D.                     23
Mitchell's Manual of Assaying.
8vo. Cloth. $10.00.
A kA[ANUAL OF PRIACTICAL ASSAYING.  By JolUr MITCHELL.
Third edition.  Edited by VILLIAM CGOOKES, F.R.S.
In this edition are incorporated all the late important discoveries in Assaying made in this country and abroacl, and special care is devoted to the very
important Volumetric and Colorimetric Assays, as well as to the Blow-Pipe.Assays.
Benet's Chrono ocope.
Illustrated. 4to. Cloth. $3.00.
ELECTIRO-BALLISTIOC M1ACHINES, and the Schultz Chronoscope. By Lieutenant-Colonel S. Y. BENE:T, Captain of Ordnance,
U. S. Army.
CONTENTS. —. Ballistic Pendulum. 2. Gun Pendulum. 3. Ulse of ]3lectricity. 4. Navez' 1Machine. 5. Vignotti'sMllachine, with Plates. 6. Bento'sB
Electro-Ballistic Pendulum, with Plates. 7. Leur's Tro-Penduluml Machine
8. Schultz's Chronoscope, with two Plates.
Michaelis' Chronograph.
4to. Illustrated. Cloth. $3.00.
THE  LE  BOUTLENGE  CHRIONOGRIAPH.   5ith three lithographed folding plates of illustrations.  By Brevet Captain 0 IE.
MiIIcAELIs, First Lieutenant Ordnance Corps, U. S. Army.
"The excellent monograph of Captain 2Michaelis enters minutely into tho
details of construction and management, and gives tables of the times of flight
calculated upon a given fall of the chronometer for  all distances. Captain
1Michaelis has done good service in presenting this work to his brother officers,
describing, as it does, an instrument which bids fair to be in  oonsant 1lse in
cur future ballistic exper-iments." —.Army camd Navy foare;K




2"4     SC-/L I TY76IJ'IC LB 0 0K S' PJ UiBL    TISHD  BY
Silversmitlhs Hand-Book,
Illustrated. 12mo. Cloth. $3.00.
A PRACTICAL H-AND-BOOK  FOR  MINERS, Metallurgists,
and.Assayers, comprising the most recent improvements in the
disintegration, amalgamation, smelting, and  parting of the
Precious Ores, with a Comprehensive Digest of the M ining
[Laws.  Greatly augmented, revised, and corrected.  By JuLIus
SILVEnsMITn.  Fourth  edition.  Profusely illustrated.  1  vol.
12mo.  Cloth.  $3.00.
Ono of the most important features of this work is that in which the
metallurgy of the precious metals is treated of. In it the author has endeavored to embody all the processes for the reduction and manipulation of the
precious ores heretofore successfully employed in Germany, England, M/Iexico,
and the United States, together with such as have been more recently invented,
and not yet fully tested-eall of which are profusely illustrated and easy of
comprehension.
SimmLs' Levelling.
8vo. Cloth. $2.50.
A TREATISE ON THE PRINCIPLES AND PRACTICE OF
LEVELLING, showing its application to purposes of Railway
Engineering and the Construction of Roads, &c.  By FREDERICIC'W. SIuMs, C. BE.  From  the fifth London edition, revised and
corrected, with the addition of Mr. Law's Practical Examples for
Setting Out Railway Curves.  Illustrated with three lithographic
plates and numerous wood-cuts.
"One of the most important text-books for the general surveyor, and there
is scarcely a question connected witti levelling for which a solution would be
sought, but that would be satisfactorily answered by consulting this volume."
-Miiing Journal.
"The text-book on levelling' in most of our engineering schools and coll eges."'-Engineers.
"The publishers have rendered a substantial service to the profession,
especially to the younger members, by bringing out the present edition of
tMr. Simmns' useful work."-EagincerinZg.




D. VAx.r vOSTBR~AiVL..                        25
Stuart's Successful Engineer.
18mo. Boards. 50 cents.
IHOW TO BECOME A SUCCESSFUL ENGIN:EER: Being
Hints to Youths intending  to adopt the Profession.   By
BERNARD STUART, El) ginleer.  Sixth Edition.
" A valuable little book of sound, sensible advice to young men 1wvlo
wish to rise in the most important of the professions."-cSienl/ifi  American.
Stuart's Naval Dry Docks.
Twenty-four engravings on steel.
Fo, -nth Ed ition
4to. Cloth.,6.00.
THE NAVAL DRIY DOCKS OF THE UNITED STATES.
By CHa.IiLES B3. STt-.liT. Engileer ill Chief of the United States
Navy.
List of Illustrations.
Pumping Engine and Pumps-Plan of Dry Dock and Pump-Well-Sections of Dry Dock-Engine House-Iron Floating Gate-Details of Floating
Gate-Iron Turning Gate-Plan of Turning Gate —Culvert Gate-Filling
Culvert Gates-Engine:Bed-Plate, Pumps, and Culvert-Engine HIouse
Roof —Floating Sectional Dock-Details of Section, and Plan of Turn-Tables
-Plan of ]Basin anld Marine Railways-Plan of Sliding Frame, and Elevation
of Pumps-htLydraulic Cylinder-Plan of Gearing for Pumps and End Floats
-Perspective View of Dock, Ba.sin, and Railway.-Plan of Basin of Ports_mouth Dry Dock-Flotatine Balance Dock-Elevation of Trusses and the Machinery-Perspective View of Balance Dry Dock
Free Hiand Drawing.
Profusely Illustrated. 1Smo. Boards. 50 cents.
A  GUIDE TO ORNAMENTAL, Figure, and Landscape Drawing.  By an Art Student.
CoN-TENTS.-Materials employed in Drawing, and how to use them-On
Lines and how to Draw them-On Shading-Concerning lines and shading,
with applications of them to simple elementary subjects —Sketches fromn Neature.




26    SCIE-NTIFIC B OOKMSi 3UBLI~iSIELD II              Y
Minifie's Mechanical Drawing.
-Eifhtlh Eltliiotn.
Royal Svo. Cloth. $4.00.
A TEXT-BOOIK OF GEOMETRICAL DRAWTING for the use
of Mechanics and Schools, in which the Definitions and Rules of
Geometry are familiarly explained; the Practical Problems are
arranged, from the most simple to the more complex, antl in their
description technicalities are avoided as much as possible. WVith
illustrations for Drawing Plans, Sections, and Elevations of
Buildings and MIachinery; an Introduction to Isometrical Drawing, and an Essay on Linear Perspective and Shadows.  Illustrated with over 200 diagrams engraved on steel.  By Wn.,
MIWIIr, Architect.  Eighth Edition.'With an Appendix on the
Theory and Application of Colors.
" It is the best work on Drawing that we have ever seen, and is especially a
text-book of Geometrical Drawing for the use of Mechanics and Schools. No
young Mechanic, such as a Machinist, Engineer, Cabinet-Maker, Millwright,
or Carpenter, should be without it."-Scientofic American.
" One of the most comprehensive works of the kind ever published, and cannot but possess great value to builders.  The style is at once elegant and substantial."-Pennsylvainia Inquirer.
"Whatever, is said is rendered perfectly intelligible by remarkably wellexecuted diagrams on steel, leaving nothing for mere vague supposition; and
the addition of an introduction to isometrical drawing, linear perspective, and
the projection of shadows, winding up with a useful index to technical terms."
-Glasgow  IfecYhanics' Joutrnal.
P The British Government has authorized the use of this book in their
schools of art at Somerset House, Londlon, and throughout the kingdom.
Minifie's Geometrical Drawing.
New Edition. Eslargded.
12mo. Cloth. $2.00.
GEOMETRICAL DRAWING. Abridged from the octavo edition,
for the use of Schools.  Illustrated with 48 steel plates.  New
edition, enlarged.'It is well adapted as a text-book of drawing to be used in our Iigh Schools
and Academies where this useful branch of the e fine arts has been hitherto too
much neglected.'"-BTosion;  Jourzal.




D. TAzLNV ANOSTRVilANDiV.                   27
Bell on Iron Sme.lting.
Svo. Cloth. $6.03.
CHIEMICAL PHIIENOOMENA OF IRON SMELTING. An experimental and practical examination of the circumstances which
determineo the capacity of the Blast Furnace, the Temperature
of the Air, and the Proper Condition of the MiIaterials to be
operated upon.  By i. LOWTIIIAN BELL.
"The reactions which take place in every foot' of the blast-furnace have
been investigated, and the nature of every step in the process, from the introduction of the raw material into the furnace to the production of the pig iron,
has been carefully ascertained, and recorded so fully that any one in the trade
can readily avail themselves of the knowledge acquired; and we have no hesitation in saying that the judicious application of such knowledge will do
much to facilitate the introduction of amrangements which will still further
economize fuel, and at the same time permit of the quality of the resulting
metal being maintained, if not improved. The volume is one which no practical pig iron manufacturer can afford to be without if he be desirous of entering upon that competition which nowadays is essential to progress, and
in issuing such a work Mr. Bell has entitled himself to the best thanks of
every member of the trade."-LondoT~n Ai??ing Jourlnal.
King's No tes on Steam.
thi rteenth -Edition.
8vo. Cloth. $2.00.
LESSONS AND PRACTICAL NOTES ON STEAMK, the SteamEngine, Propellers, &c., &c., for Young Engineers, Students, and
others.  tBy the late WV. R. KING, U. S. N.  iRevised by ChiefEngineer J. W. KIING, U. S. Navy.
" This is one of the best, because eminently plain and practical treatises on
the Steam Engine ever published.'-Philadelphia Press.
This is the thirteenth edition of a valuable work of the late W. If. King,
U. S. N. It contains lessons and practical notes on Steam and the Steam Engine, Propellers, etc. It is calculated to be of great use to young marine engineers, students, and others. The text is illustrated and explained by numerous diagrams and representations of machinery. —Boston Daily Advertiser.
Text-book at the U. S. Naval Academy, Annapolis




243    ~ ScJE' Y12_"irJI( Bo 00o " PUBLISbH~%ED B!
Burghs Miodern Marine Engineering.
One thick, 41   vol. Cloth. $.25.00. I-Ialf morocco. $30.00.
MIODERRN lMARINE ENGINEERING, applied to Paddle and
Screw Prop]?ulsion. Consisting of 3G Colored Plates, 259 Practical
WTood-cut Illustrations, andcl 403 pages of Descriptive MIatter, Itli
Avwhole being an exposition of the present practice of the follow —
ing firms: BMessrs. J. Penn & Sons; MBessrs.  [audcslay, Sonis J
Field; )Aessrs. James  WVatt & Co.; MIessrs. J. & G. Rennio;
Mlessrs. R. Napier & Sons; iM~essrs. J. & WT. Dudgeon; MW.essrs.
Ravenhill &  Hodgson; MIessrs. Hlumphreys &  Tenant; M[r.
J. T, Spencer, and Miessrs. Forrester & Co.  By T. P. ]BunIGn,
Engineer.
PRINCIPAL CONTENTS.-General Arrangements of Engines, 11 examples
— General Arrangement of Boilers, 14 examples -General Arrangement of
Superheaters, 11 examples —Details of Oscillating Paddle Engines, 3-4 cxamples-Condensers for Screw Engines, both Injection and Surface, 20 cxamples —Details of Screw Engines, 20 examples-Cylinders and Details of
Screw Engines, 21 examples-Slide Valves and Details, 7 examples-Slide
Valve, Link -lotion, 7 examples -Expansion Valves and Gear, 10 examples-Details in General, 830 examples —Screw Propeller and Fittings, 13 examples -~ Engine and Boiler Fittings, 28 examples - In relation to the Principles of the Marine Engine and Boiler, 33 examples.
Notices of    P  -ress.
"Every conceivable detail of the Marine ]Engine, nnder all its various
forms, is profusely, and we must add, admirably illustrated by a multitude
of engravings, selected from the best and most modern practice of tho first
rMarine ]Engineers of the day. The chapter on Condensers is peculiarly valuable. In one word, there is no other work in existence wwhich will bear a
moment's comparison with it as an exponent of the skill, talent and practical
experience to which is due the splendid reputation enjoyed by many British
M1arine Engineers." —E ngineer.
"This very comprehensive work, which was issued in TMonthly parts, has
just been completed. It contains large and full drawvings and copious descriptions of most of the best examples of Modern Marine Engines, and it i.
a complete theoretical and practical treatise on tlhe subject of Marine Engineering."-Americcan A rtisccn.
This is the only edition of the above work with the beautifully coloredplates, and it is out of print in lEngland.




I). VAX N- Y);A;-;tb S-7wTk RAVO- ).           29
Bourne's Treatise on the Steamr En,
gine.
i nt, Eitiono.
Iilustrated. 4tL.  Cloth.  15T.03.
TREATISE 0N  THE STEAM~ ENGINE i  its various applica.
tions to MIines, Mills, Steam Navigation, Railways, and Agricu!
ture, with the theoretical investigoations re.specting the M~otiva
Power of I-eat and the proper Proportions of Steam E]ngines.
Elaborato Tables of thle right dimensions of every part, andl
Practical Instructions for thle Manufacture and M.llanaemenlt o:f
every species of Engine in actual use.  IBy Jouir BOURNE, bei-h'
the ninth edition of "A Treatise on the Steam  Engoine,' by
the "Artisan Club."' Illustrated by thirty-eight plates and fivo
hundred and forty-six wood-cuts.
As ],r. Bourne's -work hass the great merit of avoiding unsound. and immaturo views, it may safely be consulted by all who are really desirous of acquiring trustworthy information on the su.bject of which it treats. Duringo
the twenty-two years which have elapsed from the issue of the first edition,
thle improvements introduced in the construction of the steam engine have
been both numerous andl important, an'd of these Mr. Bourne has taken care
to point out the more prominent, and to furnish thle reader with such information as shall enable him readily to judge of their relative value. This edition has been thorotghly modernized, and mado to accord with the opinions
ancl practice of the more successful engineers of the present day. All that
the book professes to give is given with ability and evident care.  The scientific principles which are permanent are admirably explained, and reference
is made to many of the more valuable of the recently introduced engines. To
express an opinion of the value and utility of such a work as The Arteisan
Club's Trecatise on. the Stec-m  nyfinem, which has passed through eight editions
already, would. be superfluous; bu.t it may be safely stated that the work is
worthy the attentive study of all either engaged in the manufacture of steam
engines or interested in ecnomomizing the use of steam. —Jfi'ing Joiurnal.
isherwoodTs E, nginee-ring  Precedoents.
Two Vols. in One. 8vo. Cloth.  i2. 50.
EN-GINEEIING PIRECEDENTS FOR iSTEAM1 iMACHINERY.
Arrang ed in t1he most practical and useful manner for Engineers.
By B. F.: IsrERnwooD, Civil Engineer, U. S. Navy.  With illustrations.




arcds Steam a for the  -llion.
Newv and _ie, vise(d Editiofo
Svo. Cloth., 1.09.
STEAM  FOR  THE  MILLION.  A  Popular Treatise on Steam
and its Application to the Useful Arts, especially to Nlavigation.  ISyJ. HI.  ABRD, Commander U. S. Navy.  New andl rovised edition.
A most excellent work for the young engineer and general reader. Many
facts relating to the nmanagement of the boiler and engine are set forth with a
simplicity of language and perfection of detail that bring the subject hlome
to the reader. —Aiercaan Engyineer.
Walker's Screw PropIlsion.
Svo. Cloth. 75 cents.
NOTES ON  SCRESW  PROPULSION, its Rise and HIistory.  Bly
Capt.   Hi. WA. LKEn, U. S. Navy.
Commander Walker's book contains an immense amount of concise practical data, and every item of information recorded fully proves that the various
points bearing upon it have been well considered previously to expressing aa
opinion.-Le ndoe, lining Jotrnal.
Page's ]Earth's Crust.
8Smo. Cloth. 75 cents.
THE EARTHI'S CPRUST:  a tHandy  Outline of Geology.  By
DAVID PAGE.
"Such a work as this was much wanted-a work giving in clear and intelligible outline the leading facts of the science, without amplification or irksome details. It is admirable in arrangement, and clear and easy, and, at the
same time, forcible in style. It will lead, we hope, to the introduction of
Geology into many schools that have neither time nor room for. the study of
large treatises."- T]he M-tseum.




Rogers' Geology of Pennsylvania.
3 Vols. 4to, with Portfolio of Maps. Cloth. $30.00.
THE GEOLOGY  OF P:ENNSYLVANIA.  A Government Survey.  With a general view of the Geology of the United States,
Essays on the Coal Formation and its Fossils, and a description
of the Coal Fields of North America and Great Britain.  By
H-IENIRY DI)kRWIN Ro,-0GERS, Late State Geologist of Pennsylvania.
Splendidly illustrated with Plates and Engravings in the Text.
It certainly should be ia every public library throughout the country, and
likewise in the possession of all students of Geology. After the final sale of
these copies, the work will, of course, become more valuable.
The work for the last five years has been entirely out of the market, but a
few copies that remained in the hands of Prof. Rogers, in Scotland, at the
time of his death, are now offered to the paublic, at a price which is even
belowvr what it was originally sold for when first published.
Morfit on Pure Fertilizers.'tith 28 Illustrative Plates. 8vo. Cloth. $20.00.
A PRACTICAL TREATISE ON PURE FERTILIZERS, and
the Chemical Conversion of SRock Guanos, Mail-.stones, Coprolites,
and the Crude Phlosphates of Lime and Alumina Generally, into
various TValuable Products.  By CAiPBELL MIORFIT, M.D., F.C.S.
Sweet's Report on Coal.
8vo. Cloth. $;3.00.
SPECIAL REPORT ON COAL; showing its Distribution, Classification, and Cost delivered over different routes to various points
in the State of New York, and the principal cities on the Atlantic
Coast.  By S. HI. SWrEET.  With maps.
Colburn's Gas Works of London.
12mo. Boards. 60 cents.
GAS WOPRKS OF LONDON.  By ZERatH COLBURN.




32       SULEX_,'67I 2V~Y1'I C 1J 0 0 -I~,g P UI.- 3L I" IE-T D  1,'B IThe Useful Metals and their Alloys;
Scoffren, Truran, and others.
_Fifth, Edidtiout.
8vo. Half calf. $3.75.
THE UTSEFUL 3METALS AND THEIR ALLOYS, including
MINING VENTILATION, MININIG JURISPRUDENCE
AND METALLURGIC CHE1tMISTRY employed in the conver-,,ion of IRON, COPPER, TIN, ZINC, ANTIMONY, AND
LEAD ORES, with their applications to THE  INDJUSTRIAL
ARTS.  B3y JOIIN SCOFFtiEN, ~WILLIAMr TT:uAxNx, WVILLIA3[ CLAY,
ROBEIRT OXLAND, WILLIAMI  FAIRBAIRN, W. 0C. AITrIN, and AWSILK
LIA3 VTOSE PICKETT.
Collins' Useful Alloys.
iSmo. Flexible.  75 centls.
THE PRIVATE BOOK OF USEFUL ALLOYS and Afemoranda for Goldsmiths, Jewellers, etc.  By JAMES E. COLLINS
This little book is compiled from notes madle  by the Author from the
papers of one of the largest and most eminent Manufacturing Goldsmiths and
Jewellers in this country, and as the firm is now no longer in existence, and the
Author is at present engaged in some other undertaking, he now offers to the
public the benefit of his experience, and in so doing he begs to state that all
the alloys, etc., given in these pages may be confidently relied on as being
thoroughly practicable.
The Mlemoranda and Receipts throughout this book are also compiled
from practice, and will no doubt be found useful to the practical jeweller.
-,S7irley, July, 1871.
Joynson's Metals Used in Construction.
121no. Cloth. 75 cents.
THE  MsIETALS  USED   IN  CONSTRUCTION:  Iron, Steel,
Bessemer MIetal, etc., etc.  By FMANCIS HERBERT JOYNSON.  Illustrated.
"In the interests of practical science, we are bound to notice this work;
and to those who wish further information, we should say, buy it-; and the
outlay, we honestly believe, will be considered well spent." -'Scientific
Revietw.




',A  NOSTY7   NATIL)              33_2 —-I          -        -D.,TL/.A _v A'1.,
Hoiley's Ordnance and Armor.
493 Engravings. Hal Roan, $10.00. Half Russia, $12.00.
A  TREA'TISE  ON 0    ORIDNAXC'E  ANT)D  AR_ OrR-,Embracing
Descriptions, Discussions, and Professional Opinions concerning'
the'MATERIAL, FAnIUCATION, Reqluirements, Capabilities, and Endurance of European and American Guns. for Naval, Sea Coast,
anc  Iron-clad  WVarsare, and their RIFLING, PROJECTILES, and
BREEcir-LOADING; also, Results of Experiments against Armor,
from Official Records, with an Appendix referring to Gun-Cotton,
Hooped Guns, etc., etc.  By ALEXANDER L. HIOLLEY, ]. P.  948
pages, 493 Engravings, and 147 Tables of Lesults, etc.
CONTENTS.
CHAPTER I.-Standard Guns and their Fabrication Described: Section 1.
looped Guns; Section 2. Solid Wroug'ht Iron Guns; Section 3. Solid Steel
Guns; Section 4. Cast-Iron Guns. CIA.P-TER II.-The Requirements of Guns,
Aramor: Section 1. The WYork to be done; Section 2. Heavy Shot at Low Velocities; Section 3. Small Shot at High Velocities; Section 4. The two Systems Combined; Section 5. Breaching Masonry. CHAPTER II. —Tho Strains
and Structure of Guns: Section 1. Resistance to Elastic Pressure; Section 2.
The Effects of Vibration; Section 3. The Effects of Heat. CHAPTER IV.Cannon Metals and Processes of Fabrication: Section 1. Elasticity and Ductility; Section 2. Casi-Iron; Section S. WVrought Iron; Section 4. Steel; Section 5. Bronze; Section 6. Other Alloys. CHAPTE'R V. -Rifling and Projectiles; Standard Forms and Practice Described; Early Experiments; The
Centring System; The Compressin System; The Expansion System; Armor
Punching Projectiles; Shells for M3olten Metal; Competitive Trial of Rifled
Guns, 1862; Duty of Rifled Guns: General Uses, Accuracy, Ra.nge,Velocity,
Strain, Liability of Projectile to Injury; Firing Spherical Shot from Rifled
Guns; Material for Armor-Punching Projectiles; Shape of Armor-Pun-ching
Projectiles; Capacity and. Destructiveness of Shells; Elongated Shot fron
Smooth Bores; Conclusions; Velocity of Projectiles (Table). CHAPTER VT.Breech-Loading Advantages and Defects of the System; Rapid Firing and
Cooling Guns by Machinery; Standard Breech-Loaders Described. Part Second: Experiments against Armor; Account of Experiments from Official
Records in Chronological Order. APPENDIX.-Report on the Application of
Gun-Cotton to Wrarlike Purposes-British Association, 1863; Manufacture and
Experiments in England; Guns itooped with Initial Tension-History; How
Guns Burst, by Wiard, Lyman's Accelerating Gun; Endurance of Parrott
and Whitworth Guns at Charleston; Hooping old United States Cast-Iron
Guns; Endurance and Accuracy of tho Armlstrong 600-pou-nder; Compotitive
Trials with 7-inch G.Guns.




3A4 SCIT~2'I'T1(J B0OHiS [JBZLI(S]JJJ) B9 l'
Peirce's Analytic Mechanics.
4to. Cloth. $10.00.
SYSTEM{ OF ANALYTIC BIECIHANICS. Physical and Celestial
MUechanics. By BENJAMIX PErncE, Perkins Professor of Astronomy
and Mathematics in Harvard University, and Consulting Astronoimer of the American Ephemeris an-d Nautical Almanac.
Developed ia four systems of Analytic M;echanics, Celestial
Mtlechanics, Potential Physics, and Analytic lMorphology.
" I have re-examined the memoirs of the great geometers, and have striven
to consolidate their latest researches and their most exalted forms of thought
into a consistent and uniform treatise.  If I have hereby succeeded in openinlg to the students of my country a readier access to these choice jewels of
intellect; if their brilliancy is not impaired in this attempt to reset them; if,
in their own constellation, they illustrate each other, and concentrate
a stronger light upon the names of their discoverers, and, still more, if any
gem which I may have presumed to add is not wholly lustreless in the collection, I shall feel that my work has not been in vain."-Extract from the Preface.
Burt's Key to Solar Compass.
Second Eldition.
Pocket Book Form. Tuck. ~2.50.
KEY  TO THE SOLAR COMPASS, and Surveyor's Companion;
comprising all the Rules necessary for use in the field; also,
Description of the Linear Surveys and Public Land System of
the United States, Notes on the Barometer, Suggestions for an
outfit for a Survey of four months, etc., etc., etc.  By W. A.
BUaT, U. S. Deputy Surveyor.  Second edition.
Chauvenet's Lunar Distances.
8vo. Cloth. $2.00.
NEW M[ETHOD OF CORRECTING LUNAR DISTANCES,
and Improved Method of Finding the Error and Rate of a Chronometer, by equal altitudes.  By WiVr. CHIAUvENET, LL.D., Chancellor of WVashington University of St. Louis.




J).  ATV -AVOS1']75LAM>D.                    35
Jeffers' Nautical Surveying.
Illustrated with 9 Copperplates and 31 \ood-cut Illustrations. 8vo.
Cloth.  $5.00.
NAUT'ICAL SURVEYING.  By WILIAMI   N. JwrPrEs, Captain
U. S. Navyv.
Mitany books have been written oil each of the subjects treated of in the
sixteen chapters of this work; and, to obtain a complete knowledge of
geodetic surveying requires a profound study of the whole range of mathieInatical and physical sciences; but a year of preparation should render any
intelligent officer competent to conduct a nautical survey.
CONTENTS.-Chapter I. Formnule and Constants Useful in Surveying
II. Distinctive Character of Surveys. III. Hydrographic Surveying under
Sail; or, Running Survey. IV. Hydrographic Surveying of Boats; or, liarbor Survey. V. Tides-Definition of Tidal Phenomena-Tidal Observations.
VI. Measurement of Bases —Appropriate and Direct. VII. Measurement of
the Angles of Triangles-Azimuths —Astronomical Bearings. VIII. Correotions to be Applied to the Observed Angles. IX. Levelling-Difference of
Level. X. Computation of the Sides of the Triangulation-The Three-point
Problem.  XI. Determination of the Geodetic Latitudes, Longitudes, and
Azimuths, of Points of a Triangulation. XII. Summary of Subjects treated
of in preceding Chapters-Examples of Computation by various Formulae.
XIlI. Projection of Charts and Plans. XIV. Astronomical Determination of
Latitude and Longitude.  XV. Magnetic Observations.  XVI. Deep Sea
Soundings. XVII. Tables for Ascertaining Distances at Sea, and a full
Index.
List of Plates.
Plate I. Diagram Illustrative of the Triangulation. II. Specimen Page
of Field Book. III. Running Survey of a Coast. IV. Example of a Running
Survey from Belcher. V. Flying Survey of an Island. VI. Survey of a
Shoal.  VII. Boat Survey of a River.  VIII. Three-Point Problem.  IX.
Triangulation.
Coffin's Navigation.
Fifth EditWon.
12mo. Cloth. 83.50.
NAVIGATION AND NAUTICAL ASTRONOMY. Prepared
for the use of the U. S. Naval Academy.  By J. H. C. CO. FIN,
Prof. of Astronomy, Navigation and Surveying, with 52 woodcut illustrations.




Clark's Theoretical Navigation.
8vo. Cloth. $3.00.?HIEORETICAL NAVrIGATION AND NAUTICAL ASTRONOMIY.  By LEWIS CLARK, Lieut.-Coonmander, U. S. Navy.  Ilustrated with 41 WRood-cuts, including the Vernier.
Prepared for Use at the V. S. Nav al Academy.
The Plane Table.
Illustrated. 8vo. Cloth. $2. 00.
iTS USES IN  TOPOGRZAPHICAL SURVEYING.  From the
Papers of the U-.  S. Coast; Survey.
This work gives a description of the Plane Table employed at the U. S.
Coast Survey Office, and the imanner of using it.
Pock on Shipbuilding.
Svo. Cloth. $5.00.
MIETIEHOD OF COMPARING THE LINES AND DRAUGIHTING' VESSELS PROPELLED  BY SAIL  OR  STEAM, including a Chapter on Laying off on the Mi[ould-Loft Floor. By
SAMuEL M. POOK, Naval Constructor.  I vol., 8vo.  With illus-'trations.  Cloth.  $5.00.
Brunnow's Spherical Astronomy0
8vo. Cloth. $6.50.
SPHERICAL ASTRONOMY.  By F. BruNNow, Ph. Dr. TransWated by the Author from the Second German edition.




1). nJlVSr 0VS'J17lilJTY).                     3T
Van Buren's Formulas.
8vo. Cloth. $2.00.
INVTESTIGATIONS OF FORIMULAS, for the Strength of the
iron Parts of Steam iIMachinery. By J. D..&wN BunSS, Jr., C. E.
illustrated.
This is an analytical discussion of the formulke employed by mechanical
engineers in determining the rupturing or crippling pressure in the different
parts of a machine. The formulae are founded upon the principle, that tile
different parts of a machine should be equally strong, and are developed in
reference to the ultimate strength of the material in order to leave the choics
of a factor of safety to the judgment of the designer. —Silliman's Joaurna.
Joynson on Machine Gearing.
8vo. Cloth. $2.00.
THE TMECHANIC'S AND STUDENT'S GUIDE in the Designing and Construction of General MIachine Gearing, as Eccentrics,
Screws, Toothed Wheels, etc., and the Dra;wing of Rectilineal
and Curved Surfaces; with Practical Tules andl Details. Edited
by FRANcIS HERBERT  JOYNSON.  Illustrated  with  18  folded
plates.
"The aim of this work is to be a guide to mechanics in the designing and
construction of general machine-gearing. This design it well fulfils, being
plainly and sensibly written, and profusely illustrated."-  ucnda/ y Times.
Barnard's Report, Paris Exposition,
1867.
Illustrated. 8vo. Cloth. $5.00.
IEPOIRT ON MACHINERY AND PROCESSES ON THE
INDUSTRIAL ARTS AND APPAREATUS OF THE EXACT
SCIENCES.  By F. A. P. BARINaRD, LL.D.-Paris Universas
Exposition, 1867.
" We have in this volume the results of Dr. Barnard's study of the Paris
Exposition of 1867, in the form of an official Report of the Government. It
is the most exhaustive treatise upon modern inventions that has appeared
since the Universal Exhibition of 1851, and we doubt if anythino equal to it
has appeared this century." —,Jo rnatl -tte 6iid CheZaiStry/.




,8'   C112([J'A'2r.-I'(l/, _0K1     i N, ~17-'J'IISJLZ,]I) Jb''
Engineering Facts and Figures.
l18mo. Cloth. $2.50 per Volume.
AN ANNUAL REGISTER OF PfROGRESS IN MIECHANICAL ENGINEERING AND CONSTRUCTION, for the Years
186(3-64-65-66-67-68.  Fully illustrated.  6 volumes.
Each volume sold separately.
Beckwith's Pottery.
Svo. Paper. 60 cents.
OBSERVATIONS ON  THE MATERIALS ant1d Mianufacture of
Terra-Cotta, Stone-Ware, Fire-Brick, Porcelain and Encaustic
Tiles, with Remarks on the Products exhibited at the London
International Exhibition, 1871.  By ARTUR Bc IECKWITH, Civil
Engineer.
"Everything is noticed in this book which comes under the head of Pottery, from fine porcelain to ordinary brick, and aside from the interest which
all take in such manufactures, the work will be of considerable value to
followers of the ceramic art."-Erenig li~-ct.
Dodd's Dictionary of Manufactures, etc.!x1wo. (:,,,bh. $2.00.
DICTIONARY OF MANUFACTURES, MINING, MACEINERY,  AND  THE INDUSTRIAL  ARTS.  By,GEORGE DI9DD.
This work, a small book on a great subject, treats, in alphabetical arrangement, of those numerous matters which come generally within the range
of manufactures and the productive arts. The raw materials-animal, vegetable, and mineral-whence the manufactured products are derived, are. succinctly noticed in connection with the processes which they undergo, but not
as subjects of natural history. The operations of the Mine and the Mill, the
Foundry and the Forge, the Factory and the Workshop, are passed under re-'view. The principal machines and engines, tools and apparatus, concerned in
manufacturing processes, are briefly described. The scale on which our chief
branches of national industry are conductedl, in regardc to values and quantities,
is indicatedt in various ways.




1). VA-l NVOSZ'tiRAiV1).'39
Stuart's Civil and Military Engineering of America.
8vo. Illustrated.  Cloth. $5.00.
THE CIVIL AND MILITARY ENGINEERS OF AMERICA.
By General CHARLES B. STUART, Author of " Naval Dry Docks
of the United States," etc., etc.  Embellished with nine finely
executed portraits on steel of eminent engineers, and illustrated
by engravings of sowme of the most important and original wor;ks
constructed in America.
Containing sketches of the Life and Works of Major Andrew Ellicott,
James Geddes (with Portrait', Benjamin Wright (with Portrait), Canvass
WVhite (with Portrait), David Stanhope Bates, Nathan S. Roberts, Gridley
Bryant (with Portrait), General Joseph G. Swift, Jesse L. Williams (with
Portrait', Colonel William McRee, Samuel I-I. Kneass, Captain John Childe
with Portrait', Frederick Harbach, Mfajor David Bates Douglas (with Portrait), Jonathan Knight, [Benjamin H. Latrobe (with Portrait), Colonel Charles Ellet, Jr. (with Portrait), Samuel Forrer, William Stuart Watson, John
A. Roebling.
Alexander's Dictionary of Weights
and Measures.
8vo. Cloth. $3.50.
UNIVERSAL DICTIONARY OF WTEIGHTS AND MIEASUJRES, Ancient and Mfodern, reduced to the standards of the
jUnited States of America.  By J. H. ALEX.ANDEi.  New editionl.
1 vol.
"As a standard work of reference, this book should be in every library; it
is one which we have long wanted, and it will save much trouble and research."-Scientific lmericazn.
Gouge on Ventilation.
Third Editiom Enld.arge(.
8vo. Cloth. $2.00.
NEW  SYSTEM  OF VENTILATION, which has been thoroughly
tested under the patronage of many distinguished persons.  By
HENRiy A. GovGE, with miany illustrations.




40      $C]IfAFTL~fC B.t J'LTBLISiI  I. B _
Saeltzer's Acoustics.
12mo. Cloth. $2.00.
TREzATISE  ON  ACOUSTICS in Connection with Ventilation.
With a new tleoryv based on an important discovery, of facilitating clear and intelligoible sound in any building.  By ALEXAN-DER
SAELTZE R.
"A practical anlld very sound treatise on a subject of great importance to
architects, and one tIo which there has hitherto been entirly too little attention
paid. The author's theory is, that, by bestowing proper care upon the point
of Acoustics, the rcquisite ventilation will be obtained, and vice versa.Brooklyln  rUnion.
Myer's Manual of Signals.
New -Editior. Enlargjed.
12mo. 48 Plates full Roan. $5.00.
hMANUAL OF SIGNALS, for the Use of Signal Officers in the
Field, and for 3Military and Naval Students, Military Schools,
etc. A new edition, enlarged and illustrated.  13y Brig.-Gen.
ALTBERT J. MIYEn, Chief Signal Officer of the Army, Colonel of
the Signal Corps during the VWar of the Rebellion.
Larrabee's Secret Letter and
Telegraph Code.
1Smo. Cloth. $1.00.
CIPHER AND SECRET LETTEtR AND TELEGRAPHIIC
CODE, with lHogg's Improvemnents.  The most perfect secret
Code ever invented or discovered.  Impossible to read without
the Key.  Invaluable for Secret, Miilitary, Naval, and Diplomatic Service, as well as for Brokers, Bankers, and M{erchants.
Byi C. S. LERABEEM, the original inventor of the scheme,




j). I,4   IN. NOTANIjA).                41
Hunt's Designs for Central Park
Gatewayss
4to. Cloth. $5.00.
DESIGNS FOR THE GATEWAYS OF THE SOUTHERN
ENTRANCES TO THE CENTRAL PARK.  By RRIc-RID [M.
HIUNT.  WVith a description of the designs.
PiCoker and Mletcalf's Art of Graining.
1 v-ol. 4to. Ciloth. $10.00.
THE AR.T OF GRAINING.  How Acquired and How Produced,
with description of colors and their application.  By CE[A.'L1,s
PICS-LEr and AamrAu,A{IMErcLA.  Beautifiully illustrated withl 4
tinted plates of the various woods used inl interior finishing.
Tinted paper.
The authors present here the result of long experience in the practice of
this decorative art, and feel confident that they hereby offer to their brother
artisans a reliable guide to improvement in the practice of graining.
Portrait Gallery of the War.
60 fine Portraits on Steel. Royal 8vo. Cloth. $6.00.
7PORTRAIT GALLERY OF THE WAR, CIVIL, MILITARY
AND,NAVAL.  A  Biographical Record.  Edited by FR.Njc
One Law in Na-ture.
12mo. Cloth. $1.50.
ONE LAWT  IN NATURE.  By Capt. H. AM. LZELLE, U. S. A.
A New  Corpuscular T1leory, comprehelding Unity of Force,
Identity of Matter, and its AlMultiple Atom  Constitution, applied
to the Prhysical Affections or Modes of Energy.




42       S(CITX~IJFI1C 1' 0]. t   tBIIJ.SIED  1).Ernst's Manual of Military Engineering.
193 Wood Cuts and 3 Lithographed Plates. 12mo. Cloth. $5.00.
A MIANUAL OF PRACTICAL MILITARY ENGINEERING. Prepared for the use of the Cadets of the U. S. Alilitary
Academy, and for Engineer Troops.  By Capt. 0. II. ERNST,
Corps of Engineers, Instructor in Practical Mlilitary Engineering, U. S.  Iilitlary Academy.
Church's Metallurgical Journey.
24 Illustrations. 8vo. Cloth. $2.00.
NOTES  OF A  MIETALLURGICAL JOURNEY  IN'
EUROPE.  13By JoIN A. CIHURMC, Engineer of Mlines.
Blake's Precious Metals.
8vo. Cloth. $2.00.
REPORT UPON TIHE PRECIOUS METALS: Being Statistical Notices of the principal Gold and Silver producing regioins
qf the World. Represented at the Paris Universal Exposition.  B3y WILLIAM P. BLAnKE, Commissioner from the State
of California.
Clevenger's Surveying.
Illustrated Pocket Form. Morocco Gilt. $2.50.
A TREATISE ON TIlE MIETHOD OF GOVERNMENT
SURVEYING, as prescribed by thlle United States Congress.
and Commissioner of the General Land Office. With conm)lete Mathemaittical, Astronomical and Practical Instructions,
for the use of the United States Surveyors in the Field, and
Students who contemnplate engaging in the business of Public
Lcand Surveying'. By S. R1. CLEVENGER, U. S. Deputy Surveyor.
"' The reputation of the author as a surveyor guarantees an exhaustive
treatise on this subaject." —-Dakota Register.' urveyors have long needed a text-book of this description.-The Press.




).   A-LAr _ NOS 7LA.l                   43
Bow on Bracing.
150 Illustrations on Stone. Svo. Cloth. $1.50.
A TREATISE 0N  BRACING, with its application to Bridges
land other Structures of Wood or Iron. By ROBERT IIi:NnLY
Bow, C. E.
Howard's Earthwork Mensuration.
Svo. Illustratedl. Clotlh. $1.50.
EARTIHTORKE MENSURlATIOXN  ON TIlE BASIS OF'THE  )I'R1ISSMOIDAL FORPMUI L/E.  Containing simple and
labor-saving rmethod of obtaining Prismoidal Contents directly from  End Areas.  Illustrated by Examples, and accompanied by Plain Rules for practical uses. By CONw;rY   i.
HowARD, Civil Enilgineer, Richllondc, Va.
MiAlpine's Mocdern Engineering.
S3econd Edition. Svo. Cloth. $t.50.
MIOD:ERXN ENGINEERING. A Lecturec delivered at tthe American Institute in New York.  By WILLIAMI J. McALPINE.
Mowbray's Tri-Nitro-G3ycerine.
8vo. Cloth. Illustrated.,3,.03.
TRI-NIT.RO-GLYCERItNE, as applied in the IIoosac Tlunnel,
and to Submarine Blasting, Torpedoes, Qucarrying, etc. lBeing'
the result of six vears' observation and priactice during tile
lManuf'acture o-f fire hundred tlholsanld pounl s of this explosive. 3[lica Bl.ast-ingl Poiwder, I)ynamnites; with an account of




-14                       0 hC'~IJ [IT7YC  B   O0TS 0U1BL]'P 1I_,) B, Y
telle vlarious Svstelms of Blasting by Electricity, Priming Cornpounds, Explosives, etc., etc.  By GEORGE M. MOWBRAY,
Operative Chiemist, with thlirteen illustrations, tables,  and
append cix. Th ird Edition.   e- wr iti t-ll.' anklyn's Milk Analysis.
-1 mo. Cloth. $i1.00.
MILK ANAL-YSIS. A Practical Treatise on the Examinat.ion
of Milk, ancl its Derivatives, Cream, Butter and Cheese. By
J. ALFREtiD   ANIKLYNT  M., 3 C. S.
Toner's Dicti-onary of Elevations.
Sco. Paper, S3.00. Clothl, $3.75.
DICT!IONARY OF ELETATION->S AND CLIMATIC REGISTEil OF THE UNIJT'ITE.) STATES. Containing, in addition to Elevations, the Latitude, M1ean Annual Te1mperature,
r.ld the total Annual Rain Fall of many localities; with aI
brief Introduction on thle Orographic and Physical Pecaliari- ties of Northll Americal. By J. MT. Torl", M. D.
Adams. Sewers and Drains.
(TEn Press.)
SEWERS AND DRAINS FOR  POPULOUS DISTRICTS.
Embracing Rules and Foriulas for the dilnesioins o Snllita.rv Enginlleers. By JULIUS %W. ADAMS, Chief Eu.pngi!neer of tile
Board of City Works, BrTook lyn.




D. V  AT iYO S TJJA ND.                45L
Prescott's Proximate Organic
Analysis.
12mo. Cloth. $1.75.
OUTLINES  OF  PROXIMATE  ORGANIC  ANALYSIS
for the Identification, Separation, and Quantitative Deterrnination of the more commllonly occurring Organic Comnpounds.  By ALBEiRT B. PRESCOTT, Professor of Organic
and Applied Chemistry in the University of Michigain.
Prescott's Alcoholic Liquors.
121o. Cloth. $1.50.
CHEIIlCALJ  EXAMINAITION   OF  ALCOHOLIC  LIQLTORS. A MAanual of the Constituents of the Distilled
Spirits and FermentedC  Liquors of Cominerce, and their
Qualittltive and Quantitative Determiinations. By ALBERT
B. PRESCOTT, Professor of Organic and Applied Chemistry
in the University of Michigan.
Greene9s Bridge Trusses.
8vo. Illustrated. Cloth. $2.00.
GRAPIIICAL  M3[ETHOD  ]FOR  THE  ANALYSIS.OF
B:RIDGE  TRTJSSIES, extended to Continuous  Girders
and Draw Spans.  By CiiARLES E. GREENE, A.nM., Professor of Civil Engineering, -University of Michigan.  llumstrated by three folding plates.
Butler's Prqjectiles and Rifled
Cannon.
4to. 32 Plates. Cloth. In press.
PROJECTILES AND  RIFLED  CAN;NON.  A  Critical
Discussion of the Principal Systems of Rifling and Projectiles, Awith Practical Suggestions for their Improvement, as
embraced in a Report to the Chief of Ordnance, U.. A. By
Ca:pt. pJo    S. Jo  BUTLER, Ordnanlce Corps, UTS,A.




46   S CIE'-CE ERIE' P UaBZIISIIED B 
Van. Nostraild's  Scierce   Series.
It is the intention of the Publisher of this Series to issue them at intervals of about a month. Thlley will be put up in a uniform, neat and attractive form, 18mo, fancy boards. The subjects will be of an eminently
scientific character, and embrace as wide a range of topics as possible, all
of the highest character.
Price, 50 Cents Each.
1.
CHIIMN1EYS  FOR   FURNACES,  FIRE-PLACES, AND
STEAM  BOILERS.  B3y R. ARMSTRONG, C. E.
STEAM  BOILER EXPLOSIONTS. By ZEInAI COLBURN.
3PRACTICAL DESIGNING OF RETAINING  WALLS
By ARTHTaR JACOB, A. B.  WTith Illustrations.
4PROPORTIONS OF PINS USED IN BRIDGES. By
CHARLES E. BENDER, C.E.  With Illustrations.
5VENTILATION  OF BUILDINGS.  By W. F. BUTLER. With
Illustrations.
ON THE DESIGNING AND CONSTRUCTION OF STORAGE RESERVOIRS. By AIRTtIHrVr   JACOB. With Illustratiols.
7SURCHARGED AND DIFFERENT FORMS OF RETAINING WALLS. By JAMES S. TATE, C. E.
A TREATISE ON THE COMPOUND ENGINE. By JOHN
TURNBULL. With Illustrations.
9Q
FUEL. By C. W. SIEMENS to which is appended the Value of
Artificial Fuels as compared with Coal. By J. WORMALD, C. E.
** Other works in preparation.




D. V/A  Y  S'RA                         47D. 
10.
COMPOUND ENGINES.  Translated from the French of
A. MALLET.  Illustrated.
THEORY  OF ARCHES.  By Prof. W. ALLAN, of tle
Washington a3nd Lee College. Illustrated.
12.
A PRACTICAL THEORY OF VOUSSOIR ARCHES.  By
WILLIA3 CAIN, C.E. Illustrated.
18.
A  PRACTICAL  TREATISE  ON  THE  GASES  MET
WITH IN COAL-MINES.  By the late J. J. ATKINXSON,
Governlnent Inspector of MIines for the Connty of Durham,
E ) gland.
14.
FRICTION  OF AIR  IN  MINES. By J. J. ATKINSON,
Author of "A Practical Treatise on the Gases met with in
Coal-Mines."
1k.
SKEW  ARCHES. By Prof. E. W. HYDE, C.E. Illustrated
withl numerous:engravings and three folded plates.




48               D., IfA' iV OST 2AX D,.
SILVER  M\ININNG  REGIONS  OF  COLORADO, with some
account of the different Processes now being introduced for
working the Gold Ores of that Territory.  By J. P. W~HITNEY.
12mo. Paper.  25 cents.
COLO:RADO:  SCHEDULE  OF  ORES contributed by sunldry
persons to the Paris Universal Exposition of 1867, withll somot
information about the Region an1d its Resources.  By J. P.
WHITNEY, Commissioner froml the Territory.  Svo. Paper, witl
Maps. 25 cents.
THE SILYEIR i)ISTItCTS OF NEVADA.  With Mlap. 8vo.
Paper.  35 cents.
ARIZONA: ITS RESOURCES A-ND PrIOSPECTS.  By I[on.
R. C. MicCoRIrIcx, Secretary of the Territory.  WVith i1ap.  Svo.
Paper. 25 cents.
MONTANA AS IT IS.  Being a general description of its Resources, both Miineral and Agricultural; including a complete
dcscription of the face of the country, its climate, etc; Illustrated
with a 1Map of the Territory, showing the different Roads and
the location of the different MIining Districts.  To which is
appended a complete Dictionary of THE SNATKE  LA-NGUaIGE, and
also of the famous Chinnook Jargon, with numerous critical and
explanatory Notes. By GRAN-VILLE STUART. 8vo. Paper. $2.00.
)RAILLWAY  GAUGES.  A  Review  of the Theory of Narrov
Gauges as applied to Main Trunk Lines of Railway.  By SILAS
SEYMOUR, Genl. Consulting Engineer.  8vo. Paper.  50 cents.
REPORT  made to the President and Executive Boardl of the
Texas Pacific Railroad.  By Gen. G. P. BUELL, Chief Engineer.
8vo.  Paper. 75 cents.