areometer

• “M. Gobley has invented an instrument which he calls an areometer, to detect this fraud.”

  The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.

• “Reaumur, sinks the areometer 1/8 of a degree more; and that 1° less of heat, had the contrary effect: thus the heat being at 18° of Reaumur, the spirit marking 21° by the areometer, is really only at 20°.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “An areometer, to be good, must be proved with distilled water, at the temperature of 55°.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “For that reason, there are in Europe inspectors, whose duty it is to weigh spirits, particularly _brandy_: for that purpose they make use of the areometer and the thermometer.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “The variations in cold or heat influence liquors; they acquire density in the cold, and lose it in the heat: hence follows that the areometer does not sink enough in the winter, and sinks too much in the summer.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “It is easy to conceive how weak a mixture, 25 parts of water to one of whiskey, must be; thus the produce of the first distillation is only at 11° or 12° by the areometer, the water being at 10°.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “The cold being at 8° below temperate, the spirit marking only 19° by the areometer, is in reality at 20°. 2-1/4 of Fahrenheit corresponding to 1° of Reaumur, occasion in like manner a variation of 1/8 of a degree: thus, the heat being at 78-1/2°, the spirit thus marking 21°, is only at”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “Water being graduated at 10° in the areometer, it results from thence that the spirit going to 20°, is in reality only 10° lighter than water; and the alcohol gaaduated [TR: graduated] at 35°, is only 25° above distilled water.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “The areometer can only be just, when the atmosphere is temperate; that is, at 55° Fahrenheit, or 10° Reaumur.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “(NaHO), marking 1.30 to 1.45 by the Baumé areometer, the solvent being water.”

  Scientific American Supplement, No. 385, May 19, 1883

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