C O 1ST T E 1ST T S . 



INTRODUCTION 



PAGE. 



CHAP. I General Remarks on Wine Making 1-11 



CHAP. II Definition of Words frequently used in the Book 11-14 



CHAP. Ill Preparations for Wine Making 14-17 



CHAP. IV The Vintage T 17-24 



CHAP. V When Grapes are Ripe 24-30 



CHAP. VI Picking and Culling Grapes 30-33 



CHAP. VII The Grape Juice : "Must " 33-37 



CHAP. VIII The Ingredients of "Must" 37-40 



CHAP. IX Improvement of "Must" 40-47 



CHAP. X Fermentation 47-00 



CHAP. XI Changes through Fermentation 60-64 



CHAP. XII Keeping Wine in the Cellar 64-72 



CHAP. XIII Bottling Wine 72-74 



CHAP. XIV Sweet Wines 74-77 



CHAP. XV Sparkling Wines 77-82 



CHAP. XVI Heating or Firing Wines 82, 83 



CHAP. XVII Spiced Wines 83 



CHAP. XVIII Frozen Wines 84, 85 



CHAP. XIX Wine Colors 86-88 



CHAP. XX Constituents of Wine 88-92 



CHAP. XXI To remove Acidity from Wine 92-93 



CHAP. XXII-Artificial Wines 93-95 



CHAP/ XXIII Ailments of Wines .96, 97 



CHAP. XXIV Surrogates Fruit Wines 97-101 



CHAP. XXV Cider 101-103 



CHAP. XXVI Pear Wine 103 



CHAP. XXVII Prune and Plum Wine 104 



CHAP. XXVIII Cherry Wine 104, 105 



CHAP. XXIX Gooseberry Wine 105 



CHAP. XXX Currant Wine 106 



CHAP. XXXI Berry Wines generally 107 



CHAP. XXXII Wines from Juices of Trees and Plants 108, 109 



CHAP. XXXIII Uses of Offal 109,110 



CHAP. XXXIV Imitation Wines Ill, 112 



CONCLUSION 113 



