CO NTH NTS 



Page. 



Introduction 9 



Historical notes •' 



Composition of the grape 10 



Causes of fermentation 10 



Methods of preventing fermentation 10 



Pr< >cess used in California 11 



Methods used in the Eastern States 14 



Home manufacture 16 



I 'ses of unfermented must 17 



"A few good recipes 18 



Analyses < >f grape must , 19 



Prices and statistics 19 



