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2329. Wine made from the preceding. 
2330. Dry Moselle wine made from Catawba grapes. 
2331. Delaware grapes. 
2332. Sauterne wine made from the preceding. 
2333. Franklin grapes. 
2334. Burgundy wine made from the preceding. 
2335. Angelica wine. Made from various grapes and flavored with angelica. 
2336. Port wine. Made from various grapes. 
2337. Sherry wine. Made from various grapes. 
2338. Scuppernong grapes. 
2339. Scuppernong wine. Made from the preceding. 
2340. Dandelion flowers.—The flowers of the dandelion, Leontodon Taraxacum L. 
(Cichoriaceae—Chicory Family). Native of Europe and naturalized in the 
United States. Presented by George Kalb. 
2341. Dandelion wine. Made from the preceding. Presented by George Kalb, in 
January, 1903. 
2342. Red currants.—The fruit of Ribes rubrum L. (Grossulariaceae—Gooseberry 
Family). Native of Europe and cultivated. 
2343. Red currant wine. Made from the preceding. 
2344. Elderberries—The fruit of Sambucus canadensis L. (Caprifoliaceae— 
Elderberry Family). Native of eastern North America. 
2345. Elderberry wine. Made from the preceding. 
2346. Apple champagne or sweet cider. A sparkling wine made from apple juice. 
2347. Hard cider or apple wine. The preceding, from which the gas has escaped. 
2348. Oranges. The fruit of Citrus Aurantium. (See No. 3733). 
2349. Orange wine. Made from the preceding. 
Matt BEVERAGES 
Malt beverages are made by converting the starch of 
grains into sugar, and then causing the latter to undergo 
alcoholic fermentation. This process is caused to take 
place in closed containers, so that the carbonic acid gas is 
retained and the liquids become sparkling. ‘They contain 
from 3 to 9 per cent. of alcohol. Numbers 2350-2359 
represent the grains used in the process. Presented by the 
American Malting Company, of New York. 
2350. New York state barley.—The grain of Hordeum distichum L. (Gramineae— 
Grass Family). Native of Europe and everywhere cultivated for its grain. 
2351. Malt made from the preceding.—For making malt, the barley is thoroughly 
soaked in water and then spread out and exposed to a warm temperature, 
which causes it to sprout, or germinate. At a certain stage, when most of 
the starch has been converted into sugar, the process is stopped by drying. 
The resulting product is malt. 
2352. Montana barley. 
