This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
This is, as already explained on page 448, a modification of the Baume hydrometer. Its object is to estimate saccharine liquid, and its use should be understood by all carbonators. It is graduated to fifty degrees; for the higher degrees it moves with great difficulty in the liquids. The less it sinks in a liquid, the greater the proportion of saccharine matter does it indicate. Heat causes a marked difference in the degrees indicated by the instrument when examining saccharine liquids: thus, a boiling syrup, which marks thirty-one degrees,, will give thirty-five degrees when cold. It is therefore indispensable,, whenever it is desirable to ascertain the degree of any syrup very exactly, that its temperature should be reduced to sixty degrees Fahrenheit.
Bottlers are frequently guilty of the carelessness of taking hold of the saccharometer with dirty hands, of leaving the stem soiled with foreign substances, or at least wet when they have taken the trouble to wash it. Moreover, they plunge the instrument carelessly into the syrup to be weighed, so that, before attaining a state of rest, it oscillates and covers itself with the liquid to a greater or less height. All these circumstances increase the weight of the instrument, and cause false indications of the density of the syrup. To obviate these inconveniences, it is proper, before using the instrument, to wash it carefully, and dry it thoroughly. When the syrup is to be examined it is best to have it in a suitable vessel, large enough for the saccharometer to be plunged into it with ease. A glass cylinder, called "hydrometer jar," is best adapted for this purpose.
The indications of Beaume's saccharometer correspond as follows:
6° Beaume corresponds to 10 parts sugar in 100. 11° " " 20 " "
16° " " 30 " "
22° " " 40 " "
27° " " 50 " "
32° " " 60 " "