XXviii CONTENTS. 



PAGE 



Salicylic acid as an agent for cheeking fermentation; The "salicylic 



acid question" ; Manner of using salicylic acid . . . .341 

 Clarification of cider ; French method of clarifying cider ; Improving 



the taste of cider 342 



Preparation of cider in the same manner as other fruit-wines ; Red 



apple-wine or red wine from cider; Sweet cider .... 343 

 Dr. Denis-Dumont's directions for bottling cider .... 344 

 Manufacture of cider in the Island of Jersey ; Devonshire cider ; Heating 



of cider 345 



Solution of the problem of keeping cider sweet ; Freezing of cider . 346 

 Champagne eider .......... 347 



Artificial wines from cider; Burgundy; Malaga-wine; Sherry-wine . 348 

 Claret-wine ; Diseases of cider ; Acidity in cider ; Viscosity or greasy 



appearance of cider ......... 349 



Turning black of cider; Turbidity of cider ; Adulteration of cider . 350 

 Dr. Bremont on the adulteration of cider ; Adulteration of cider in 



France ; Minimum limit for the composition of pure cider . . 351 

 Results of the investigation of American ciders by the United States 



Agricultural Department ; Manufacture of brandy from cider . . 352 

 Preparation of the juice for distillation ; Brandy from plums, damsons, 



etc. ; Distillation 353 



Rectification of apple-brandy ; Pear-cider ...... 354 



Preparation of " port-wine" from pear-must ; Quince wine . . 355 



CHAPTER XXVIII. 



FRUIT-WINES. 



From small fruits ; Prevention of the turning of wine from small fruits ; 



Advantage of a mixture of various juices for the preparation of wine ; 



Means of improving the flavor and keeping qualities of fruit-wine . 356 



Selection of the fruit ; Expression of the juice ; Fermentation . . 357 



Clarification and drawing off of the wine into bottles ; Currant-wine . 358 

 Composition of currant-wine, two years old ; Preparation of a very 



strong beverage from the juice of currants .... 359 



VfMous methods of preparing strawberry-wine ..... 360 



Gooseberry-wine ......... 361 



Gooseberry-champagne . . . . . . . . 3^3 



Sender's directions for the preparation of gooseberry-champagne . . 364 



Raspberry-wine * . . 365 



Blackberry-wine; Mulberry-wine; Elderberry-wine . . . SQQ 



Juniperberry-wine ; Rhubarb- wine ; Tomato-wine . . . 357 



Parsnip-wine ; Preparation of wine from stone-fruits ; Cherry-wine 368 

 Morello-wine ; Plum-wine; Apricot and peach-wines; Sloe or wild 



plum-wine o fif) 



