20 
Class 126.—White wines. 
Class 127.—Red wines, clarets, Zinfandel, Burgundies. 
Class 128.—Sherries, Madeira, Port. 
Class 129.—Sparkling wines. 
Class 130.—Methods of expressing the juice of the grape; of 
fermenting, storing, racking, bottling, and pack- 
ing; wine cooperage. | 
Class 131.—Brandy of all kinds; methods and apparatus for the 
production of brandy. 
Class 132.—Literature, history, and statistics of viticulture. 
