INDEX. 399. 



Page. 



Table showing composition of various typical beers (Graham) 276 



analysis of beers made ill the Municipal Laboratory of Paris in 



1881 277 



average of the contents of alcohol, extract, and ash in various 



beers for export and preservation 277 



average composition of American malt liquors, as shown by 

 analyses made for New York State Board of Health by Engle- 



hardt 278 



analyses made in 1873 of New York beers for the Moderation 



Society, by Doremus and Englehardt 280 



analyses of malt liquors by United States Department of Agri- 

 culture 282 



Ilehner's alcohol tables 285 



comparison of direct and indirect methods of estimating alcohol 



and extract in malt liquors 287 



average production of wine in the principal wine-growing coun- 

 tries of the world 319 



verage composition of French wine 325 



the wines of all countries (Wagenmann 



and Konig) 326 



composition of wines made at the Viticultural Laboratory, 1884 328 



maximum, minimum, and mean composition of California wines ; 



analyses made by Viticultural Laboratory 333 



analyses of American wines by the United States Department 



of Agriculture in 1880 334 



averages and extremes of American dry wines 339 



analyses of wines made by the United States Department of 



Agriculture in 1887 351 



maximum, minimum, and mean composition of the samples ex- 

 amined 353 



examination of wines for preservatives 362 



analyses of ciders by the United States Department of Agri- 

 culture 372 



Tannin 349 



Trausmittal, letter of , 261 



w. 



Wine production of the world 319 



Wine, composition of 324 



American 328 



preservation of 323 



varieties of 324 



Wines, analyses of, made by United States Department of Agriculture 350 



adulteration of 352 



dilution or watering of 359 



examination for adulteration of the, analyzed by this Department 359 



law of the State of New York regarding 394 



methods adopted by the Berlin Commission for analysis of 383 



methods adopted by the Bavarian Union of Chemists for the investiga- 

 tion of , 389 



methods of analysis for .. 339 



Y. 



Yeast, pure 272 



