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w
ii6
MIXED DRINKS.
from 18 to 23.2
U
15.4
"24.7
it
19
"19.7
t6
7.5 "13.2
a
8.7 « 9.4
a
9.5 "13
a
6.5
" 6.8
n
9.1 "11.1
ti
14.1
"14.8
66
12
"25
66
9 "11.5
66
24 « 25
66
8.5
"10.5
66
10.5 "14
66
14
"18
Port, . . . .
Sherry, . . .
Madeira, . . .
Burgundy,
Moselle, . . .
Rhine, . . .
Grunberger and Naumbur
Claret, . . . .
Champagne,
Tokay, . . .
Bordeaux,(first class)
Carlowitz, . . .
Catawba, Concord, etc.,
California, . . .
Greek and Syrian,
While it may be incidentally stated there are in
Brandy, . . -
from 50 to 54
Rum, - . . .' " 72 "77,1
Gin, . . . . " 49 "50
Porter, - . . - " 6.5 " 7.9
Bitter Ale, . . . " 6.6 "12.3
Cider, - . . - " 5.4 " 7.5
Good red wines should contain at least one-half
per cent, sugar and the quantity is sometimes larger.
Some of the sweet wines contain nearly one-fourth of
their weight of saccharine matter. Some kinds of
muscat yield 24.5 per cent, of an extract containing 22
per cent, of sugar. Red Sauterne contains less than one
per cent, of extract and Hermitage 1.7. Small as the
quantity of sugar in some wines it is of great import
ance in diminishing the sharp taste of the free acids
and imparting an agreeable flavor to the wine.