Contents. 



Page 



4. Loss of Colour or Turbidness, 124 



5. Of Pricking, 125 



6. Of Mustiness, 126 



7. Of Freezing, ib. 



8. Of Sediment, 127 



BOOK FOURTH. _ 

 Of Brandies. 



I. Of the Selection of Wines, 129 



II. Economical Method of Dist 'l .don, 131 



III. Various Sorts of Brandy, 133 



IV. Directions for .Attending to the Still, 134 



V. Uses of the Murk, 137 



BOOK FIFTH. 



Domestic Uses of the Vine Crop. 



Chaf. 1. Uses of the Leaves and the Sap, 141>y 



II. Domestic Uses of the Vine, 142 



III. Various Uses of the Must, 145 



IV. Various Sorts of Made-wines, 148 



1. Made-ioines, ih. 



2. Cordial Wines, 149 



3. Straw-wines, 150 



4. Sparkling Wine, 151 



5. Rose Wine ib. 



6. Rape Wine 152 



Chap. V. Of Vinegar 153 



Domestic Vinegar ib. 



Distilled Vinegar 154 



Aromatic Vinegar ib. 



Sallad Vinegar ib. 



Vinegar Syrup ib. 



BOOK SIXTH, AND LAST. 



Brief hints on the diseases incidental to the Vine-Dresser . . 155 



Explanation of the Plate i. 



Vine Shears. ih. 



