COSTEKTS. 



Page 



2. The Cryptocephalus vitis, 86 



3. The Weevil, 87 



4. The Red Chrysomda, ib. 



5. The Coccinella globosa, ib. 



6. The Grasshopper, Gryllus grillo-talpa, 88 



7. The Mantis religiosa or Camel-Cricket, ib. 



8. The Red-winged Cricket — .icrydium stridulum . . ib. 



9. The Chermes zitis, or Vinc-Fretter, ib. 



10. The Wasp, 89 



11. The Pyralis or Silver-moth, lb. 



12. The Tinea or Miner-xcorm, 90 



13. The Sphinx, ih. 



14. The Tinea of the Clvster. 91 



BOOK THIRD. 

 The Art of Maki.vg Wine 



Chap. I. Of the Vintage, , 9-2 



II. Of Stemming the Grapes, 95 



III. Of Crushing the Grapes, 97 



IV. Of the Vinous Fermentation, 9«) 



V. Of the Wine Vessels, Vats, ^-c 104 



VI. Of the Duration of the Fermentative Process, . . . 106 



VII. Of the Wine-Press, 110 



VIII. Of the Wine-CcUar, HI 



IX. Of the Management of the Wine in Casks 112 



X. Of Racking, , 114 



XI. Of Fining, 116 



Xir, Of the Siilphurijig or Stumming of Wines 117 



XIII. Of Bottling, 118 



1. Quality of the Coring, 119 



2. Of Securing the Corks, /J. 



3 Of Piling the Bottles, ih. 



Chap. XIV. Of the Mixture of Wines 120 



XV. Of the Degenerations and Alterations of Wine, . . 122 



1. Of Roping, , ib. 



2. Of Acidity, 123 



X Of Bitterness, 124 



