xxvi CONTENTS. 



APPENDIX A. 



JOnANN CARL LECCHS ON WINES. 



I. Constituent Parts of the Grape. — II. Hungarian Wines. — III. Rhino Wines. — 

 IV. Franconian Wines. — V. Other German Wines. — VI. Italian Wines. — VII. 

 Spanish Wines. — A''III. Portuguese Wines. — IX. ]\Iadeira Wines. — X. Cape 

 Wines. — XI. Greek Wines. — XII. Grape Culture in Turkey, Persia, etc. — XIII. 

 Grape Culture in Africa, America, Russia, etc Page 161 



APPENDIX B. 



JOHANN CARL LEUCHS ON -WINE-MAKING. 



I. Fermentation. The After Fermentation. — II. Implements used in Wine-making .- 

 The Thermometer. Table of Scales of different Thermometers. The Areometer. 

 The Acid Scale. — III. Mannfucturing Grape Wines: General Observations. Gath- 

 ering the Grapes. Crushing and Pressing. Fermentation. Filling in the Must. 

 Making Sweet Wine. Making Frozen Wine. Making new Wines a])pear old. — 

 IV. Classification of Wines. — V. Drawing off the Wine. — VI. Treatment of bot- 

 tled Wines. Filling up and Wasting. — VII. Clarifying Wines. — VIII. Giving 

 Color to Wines. — IX. Mixing and judging of Wines. — X. T/ie principal Diseases 

 o/' J r/ne5; Sudden Changes. Souring. Becoming Glutinous. Woody, mouldy, 

 and bitter Taste. Cloudiness and Muddiness. — XI. Adulterations of Wines. — 

 XII. Uses for the Husks and Sediment.— XIII. The Cellars, Casks, Bottles, and 

 Implements. — XIV. Wine Measures of all Countries 193 



APPENDIX C. 



DR. L. GALL ON I.MPROVEMENTS IN WINE-MAKING. 



I. Grape-sugar. — II. The Grape and its Components. — III. ^feihods of Picking 

 Ci-apcs: At Castle Johannisberg. ]\Ir. J. A. Ackermann's Method. Mr. S. Hiir- 

 tcr's Method. Messrs. Buhl, Jordan, and Wolff's ilethod. IMethod usednn To- 

 kay and Syrmia. Relative Value of perfectly Ripe Grapes. Benefits from Se- 

 lecting. Benefits from perfect Maturity. — IV. Progress of Wine-making to the 

 Middle of this Century, illustrated by Examples. — V. Principal Contents of the 

 drape necessary for the Fabrication of Wine : Water. Sugar and the Must-Scale. 

 Artificial Grape-sugar. Acids and tiie Acid-Scale. Salts. Gummy Parts. Col- 

 oring Matter. Nitrogenic Parts. Flavoring Matters. Extractive Matter. — VI. 

 Wine Fabrication since 18.50 : Gall's Procedure and Improvements. VII. Gall on 

 Reformations in Wine-making. — VIII. Preparations for the Vintage. — IX. Oc- 

 cupations in the Press-house: Manner of Extracting. Improving the Natural Prod- 

 uct. — X. Diibrunfaut and Petiot's Method of increasing the Quantity of Wines. 

 Gall's E.xpcriment on Petiot's System. Application of the Extractor to Petiot's 

 Method. — XI. Fermentation and its Products : In a high Temperature. Close Fer- 

 mentation. The Alcohol. The Vajiorimeter. Carbonates. Ether. Acetic Acid. 

 Barrel Yeast. XII. Husk Wine Fabrication according to Cadet de Vaut and Gall. 

 — XIII. Careo/Wi7ics, and their Diseases: MtnM. Slimincss. Sourness. Cloud- 

 iness. Woody and Mouldy Taste. — XIV. Supplementary Remarks 235 



APPENDIX D. 



F. RUBENS UPON THE VINE AND ITS TREATMENT. 



I. The Vine and its Propagation. — II. The Vineyard. — III. Care of a Bearing 

 Vineyard. — IV. Preserving and Shipping Grajjcs. — V. Diseases of the Grape- 

 vine. — VI. Choice Varieties of Grapes for Wine-making. — VII, Average Pro- 

 duction of Wine in Europe 301 



