Set the gauge point (18.79) to 32 (double the length) and over 23.2 (double the mean) you will find 48 gallons, one eighth of which is the content in imperial gallons--viz., 6 gallons. Calculations shewn on the head rod. 32 (double the length) 48 content 23.2 (double the mean) 18.79 gauge point of 48 = 6 true content. The content may also be found by the pen. RULE.-Divide the mean diameter by 18.79, and the square of the quotient, multiplied by the length, will give the content. The content may also be found by the bung rod. Find what number the mean diameter on the side marked with the laches cuts on the side marked Imperial area: then multiply by the length, and the product will be the content. CALCULATION ON THE HEAD ROD. Set 16, the length, on line B to 100 on line A, and under 3.8 on line A will be found 6, the content on line B. 3.8 Imperial area 6 Content 100 Α 16 length B Port Hogsheads-Cross and dip at inch No allowance. Port Quarter Casks-Gauge by diagonal Cross and dip at inch Sherry Butts-Cross and dip at 1 inch 5 tenths to 1.2 inch Marsala Pipes-Cross and dip at 1 inch 8 tenths to 1.5 inch. Contents, 92 to 96 gallons. Marsala Hogsheads-Cross at inch, and dip at 1 inch ... Contents, 45 to 48 gallons. Marsala Quarter Casks-Gauge by diagonal Cross and dip at inch Contents, 22 to 24 gallons. ... Madeira Pipes-Cross and dip at 1 inch 16 inch to 2.3 inch. Rum Puncheons-Cross and dip at 1 inch 2 tenths to 8 tenths. Contents, 90 to 102 gallons. Rum Hogsheads-Cross and dip at 1 inch No allowance. Contents, 53 to 58 gallons. Whisky Puncheons-Cross and dip at i inch 6 tenths to 1.2 inch. When staves extra thick deduct 2 tenths. Whisky Hogsheads-Cross and dip at 1 inch Contents, 40 to 794 gallons. Whisky Quarter Casks-Cross and dip at When extra thick deduct 2 tenths. 4 to 8 tenths. 2 to 4 tenths. NOTE. These allowances on Whisky Casks are for homemade casks. Foreign Wine or Spirit Casks containing Whisky require the same allowances as if they contained Foreign Spirits or Wines. TESTING OF SPIRITS. DIRECTIONS FOR USING THE HYDROMETER* For the purpose of ascertaining the strength of spirits an instrument called the hydrometer is used. It is an expensive and delicate instrument, and requires the greatest care in using it. In trying the strength of a sample of spirits the process is very simple and easy. A cylindrical glass vessel, just large enough for the proper working of the hydrometer, is used by the Revenue officers. The glass is filled to within an inch of the top, the thermometer is then inserted, and allowed to remain in the liquid as long as the mercury shows a tendency to rise or fall. When it is quite steady, note the degree immediately above or on a level with the surface of the mercury, say in this case 54. Then take the hydrometer by the extremity of the upper stem, and after attaching one of the weights (say 40), put it into the liquor and press it gently to the bottom of the tube. Shortly after withdraw the hand and allow the hydrometer to rise and settle. When at rest, read the indication on the stem-by keep ing the eye just below the level of the surface-and the degree on a level with or immediately beneath the surface, when added to the weight on the lower stem (40) will be the proper indication. Suppose it in this case to be 6.8, as shevn on the upper stem, then the weight 40 on the lower stem, and 68 will give 46.8 as the indication. We have now temperature 54, and indication 46.8, and on looking up the book of tables we find the strength to be 19°2 over-proof. When the colour of the spirit prevents reading from below take the subdivision next under that cut by the upper part of the capillary line of the liquor on the stem for the true reading. Before drawing a sample the cask should be rolled over so that the spirits may be properly mixed in order that the sample may show the correct strength. The samples for testing and the hydrometer should be together in the place where they are to be used for some time previously, so as to equalize the temperature; but where this is not practicable the hydrometer should be gently moved up and down in the liquor for a few seconds. When more than one sample has to be tested at the same time two glasses should be used, so that the hydrometer may be kept afloat to prevent incrustation and contraction of bulk, which takes place when the instruments are laid down wet. As soon as the testing is finished the hydrometer and weights used should be thoroughly dried (not rubbed) with a soft cloth and then returned to the case. An extra hydrometer is kept by the collector or surveyor at each port for the purpose of testing those in use, and the Board direct that this be done at least once a week, and a record kept of such testings. *For regulations issued by Board of Customs, see G. O., No. 17, 1867, and G. O., No. 42, 1867. TESTING OF WINE. WINE IN CASKS. When wine is described in the entry as "strength unknown," or as "under 26 degrees," one cask in every mark or brand is to be sampled and tested; and, when the number of casks exceed eight, one in eight or more will be sampled at the discretion of the officer.-G. O., 44, 1862. When described as above 26 and under 42 degrees, one cask only of each mark is to be selected, unless the wines shall appear to be of different strengths and qualities, in which case the Inspector of Gaugers in London, or Surveyor at the out-ports, will cause as many samples as he may deem necessary to be drawn and forwarded for further testing; or, unless the wine appears to be 40 degrees or upwards, in which case each cask is to be sampled and tested. When entered as "under 42 degrees," the testing officer, if satisfied from the taste and general character of the samples that the wine is clearly within that limit, need not resort to actual testing, but may write off the quality at once as under 42 per cent. All wines entered as "under 26 degrees," and all wines supposed to contain 40 per cent. of spirit and upwards, must be subjected to the operation of testing. In London, the inspector and gauger-and at the out-ports, the surveyor and the officer who gauges the wines-are held responsible for the selection of proper samples, both as regards quality and number; and that to ensure the safety of the Revenue in this respect, the officer gauging is first to carefully examine the quality, observing to call the attention of his inspector or surveyor to any case of doubt or diversity; and that the inspector or surveyor do in all cases, by re-examination of a sufficient number, check the operations and judgment of that officer.-G. O., 33, 1862. WINE IN BOTTLES. The following regulations to be observed :— 1st. That as a general rule a sample of one bottle in each mark be considered liable to be tested. 2nd. That the merchant entering wine in cases be required to state in his entry the rate of duty under which he claims its admission, and its usual commercial designation, such as Port, Sherry, Claret, &c., in addition to the other particu lars now required; when, should the officers be satisfied upon examination that the wines are properly described and rated, the wine may be passed at the rate of duty under which such wines are usually found to fall; assuming as a general rule that Claret, Burgundy, and the Wines of Northern France, Rhenish and Moselle Wines, Austrian dry Wine and effervescent Wines generally are admissible at the low rate of duty; whilst Port, Sherry, Spanish Wines generally, Madeira, Marsala, Hambro' Wines, and Wines of Southern France are liable to the higher rate of duty. |