52 



A^TKALS OF HORTICULTURE. 



serious omission in the entire department was in the vegetables, 

 of which but one species — a sorry hill of the Japanese climbing 

 cucumber — was growing upon the Fair grounds, and in which 

 the staged displays were extraordinarily meagre. 



Classification of Exhibits. — The classification of the exhibits 

 did not follow the classification or division of the department, 

 however, for while the latter comprised but three branches, the 

 displays were distributed under seven coordinate groups. These 

 groups, designated as numbers 20 to 26 in the Exposition rec- 

 ords, are as follows : 



GROUP 20. — Viticulture, Manufactured Products. 



and A ppliances. 



Methods 



Class 119. The vine and its varieties— shown by living examples, 

 by cuttings, by engravings, photographs, etc. 



Class 120. Methods of planting, staking, and training the vine. 



Class 121. Vineyards and their management. 



Class 122. Grapes for the table. 



Class 123. Grapes for wine-making. 



Class 124. Grapes for drying — Raisin grape culture. 



Class 125. Methods of and appliances for cultivating, harvesting, 

 curing, packing, and shipping grapes. 



Class 126. White wines. 



Class 127. Red wines, clarets, Zinfandel, Burgundies. 

 Class 128. Sherries, Maderia, Port. 

 Cla^s 129. Sparkling wines. 



Class 130. Methods of expressing the juice of the grape; of fer- 

 menting, storing, racking, bottling, and packing. 

 Wine cooperage. 

 Brandy of all kinds; methods and apparatus for the 



production of brandy. 

 Literature, history, and statistics of viticulture. 



Class 131. 

 Class 132. 



GROUP 21.- 



-Pomolor/y, Man ufacture 

 Appliances. 



d Products. Methods and 



Class 133. Pomaceous and stone fruits—pears, apples, plums, 

 peaches, nectarines, apricots, cherries, etc. 



Class 134. Citrous fruits — oranges, lemons, limes, shaddocks, etc. 



Class 135. Tropical and subtropical fruits — bananas, pineapples, 

 guavas, mangoes, sapodillas, tamarinds, figs, olives, 

 etc. 



Class 136. Small fruits— strawberries, raspberries, blackberries, 



gooseberries, currants, etc. 

 Class 137. Nuts— almonds, pecans, chestnuts, filberts, walnuts, etc. 

 Class 138. Casts and models of fruits ; imitations in wax, etc. 

 Class 139. Dried and evaporated apples, peaches, pears, and other 



fruits. Prunes, figs, dates, etc., in glass or boxes. 

 Class 140. Fruits in glass or cans, preserved in syrup or alcohol. 

 Class 141. Jellies, jams, marmalades. 

 Class 142. Fruits giaced. 



Class 143. Cider, perry, vinegar and expressed juices of berries. 

 Class 144. Methods for crushing and expressing the juices of fruits 



and berries. Apparatus and methods of desiccating; 



apparatus for making vinegar, etc. Cider mills and 



presses. 



Class 145. Methods for preserving all fruits by cold storage # or 

 chemical appliances; their keeping, packing and 

 shipping. 



Class 146. Literature, history and statistics. 



