INSTRUCTIONS TO EXHIBITORS. 
IN GROUP 20.—VITICULTURE. 
rst. Exhibitors of American wines or brandies entering for 
awards must file with the superintendent affidavits showing that 
they are the products of fres) grapes grown upon American soil 
and were produced or manufactured by the exhibitor. 
2d. Regulation glasses of appropriate and uniform size, 
shape, and character will be furnished, from which the judges 
will sample all exhibits of wines and brandies, and all such tests 
will be made in a room of proper temperature. 
3d, Exhibitors of wines and brandies will be required to 
furnish the superintendent with not less than two bottles of each 
type of dry wines, three of sparkling wines, and two of brandy, 
to be held by him and kept in proper condition for testing and 
examination by the awarding judges. 
4th. Grapes must be exhibited in quantities of not less than 
three bunches of any one variety; raisins, not less than one 
pound of each brand, and as far as possible in commercial 
packages. . 
CLASSIFICATION. 
GROUP 20. 
VITICULTURE, MANUFACTURED PRODUCTS. METHODS AND 
APPLIANCES. 
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, harvest- 
ing, curing, packing, and shipping grapes. 
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