CONTENTS. XXVI i 



ArrENDIX E. 



J. BETRE ON THE MANUFACTURE OP SPARKLING WINES. 



How the Sparkling is prbJured. — TIow to rcpiilatc tlic Sparkling. — The CEnometer. 



— Manufacture of Sparkling Wine. — Double Faucet. — The Bottles. — Caillct's 

 Cleaning Api)aratus. — The Corks. — Lcroy's Corking Machine. — Maurice's Cork- 

 ing Machine. — Fastening the Strings. — Fastening the Wire. — Filing the Bottles 

 — Storing the Wine. — The Aphrometer. — Flacing Bottles. — Removal of Sediment. 

 — Boiled Liquors for the English Market. — Cold Liquors for the English Market. 



— Mosbaeh's F''unnel. — Cameaux's Charging Machine. — Machet Vacquant's 

 Charging Machine. — The Liijuor. — Filtering tiie Liquor. — Sealing Mixtures. — 

 Jaunay and Maumene"s Improvements in the Manufacture of Sparkling Wines. — 

 Generating Carbonic Acid. — Adulteration of Wines. — Explanations of Flates. 



Page 323 



APPENDIX F. 



E. LUCAS ON DRYING FRUITS. 



General Rules. — The Drying-room. — Drying in Ovens. — In heated Rooms. — In the 

 Air and Sun. — Drying Quinces, Plums, and Cherries. — Expenses of Fruit-drying 

 in Germany. — Apples and Prunes 3C3 



APPENDIX G. 



A. ZIEGLER ON THE CULTURE OF THE SILK-WORM. 



Introductory Note on Silk Culture in California. — Advantages of the Culture of the 

 Silk-worm. — The Breeding of the Caterpillars. — The Breeding-room. — The Eggs 

 and their Development. — The Food and Feeding of the Caterpillars. — The differ- 

 ent Periods in the Life of the Silk-worm. — Air, Light, Warmth, and Space. — 

 Cleaning the Crates. — Putting up the Spinning-bushes. — Diseases of the Silk- 

 worm. — Enemies of the Silk-worm. — Propagation of the Caterpillar, and obtain- 

 ing the Eggs. — Taking off and assorting the Cocoons. — Killing the Cocoons. — 

 Converting the Cocoons into Money. — AVinding and Winding Establishments. — 

 The Floret Silk.— The Magnaries 36i) 



APPENDIX H. 



p. W. PHILIPPI ON POTATO-STARCH AND GRAPE-SUGAE 389 



APPENDIX I. 



K. J. EBERT ON BEET-SUGAR. 



The Beet and its Culture. — Estimating the Saccharine Matter. — Manufacture of 

 Beet-sugar. — Cleaning the Beets. — Extracting the Juice. — Pressing. — Macera- 

 tion. — Boiling. — Preservation of the Juice.— Defecation of the Juice.— The Con- 

 centration, Filtration, and Preparation of the "Spodium." — Evaporating Appa 

 ratus. — The First Evaporation. — The First Filtration. — The Second Evaporation. 

 — Second Filtration. — Animal Coal. — Boiling in. — Crystallization. — Operations 

 of the Filling-room 395 



APPENDIX K. 



H. S. OLCOTT ON THE SORGHO AND IMPHEE. 



Introductory Note. — First appearance of the Sorgho and Imphee in Europe. — Vari- 

 ous E.Kperiments. — Mr. Leonard Wray. — Introduction of the Sorgho into Amer- 

 ica. — History of Sorgho in the Southern States. — Soils required. — Yield of Seed 

 and l^odder. — Making Sugar or Sirup on a small Scale. — Boiling and Clarifying. 

 — Reducing to Sugar. — Mr. Wray's Patent ' 407 



Report to the Legislature of California xv 



