398 INDEX. 



Extract or total solids ......................................... . ............ 286,340 



F. 



Fermentation ............................................................... 272 



changes produced by .......................................... 321 



Fortification ................................................................ 361 



G. 

 Glycerine .................................................................. 291,344 



Gravity, original ............................................................ 286 



H. 



Hops, substitutes for ........................................................ 296 



I. 



"Improving" wine, methods for ............................................. 322 



L. 



Laws proposed regarding the sale of impure and adulterated beer in England. 375 



Law of the State of New York regarding wine, etc ........................... 394 



M. 



Malting ............................................................ ; ....... 270 



Malt liquors, consumption of ................................................. 275 



substitutes for ......................................................... 295 



varieties of ............................................................ 275 



Mineral additions ........................................................... 309 



P. 



Phosphoric acid .............. . .............................................. 291 



Plastering .................................................................. 369 



Potash, bitartrate of ....................................................... 342 



Preservatives ............................................................... 361 



Preserving, clarifying, and storing of beer ................................... 274 



Preserving agents ........................................................ .... 297 



Publications, list of principal, consulted ..................................... 263 



S. 

 Saccharine matter ......................................................... 288,343 



Salicylic acid ............................................................... 298 



detection and estimation of ..................................... 303 



in samples examined by the United States Department of Agri- 



culture ...................................................... 303 



quantitative estimation ........................................ 305 



use as a preservative ........................................... 299 



Salt ........................................................................ 314 



estimation ................ . ............................................ 315 



Soda, bicarbonate of ........................................................ 310 



detection ............................................... 312 



Specific gravity ............................................................. 340 



Storing, clarifying, and preserving of beer ................................... 274 



Sulphites ................................................................... 307 



Sweet wines ................................................................ 364 



T. 



Table showing annual consumption of distilled and malt liquors and wines in 



the United States .......................................... 267 



comparative summary of consumption per capita in the United 



States, etc ................................................. 269 



