href="@public@vhost@g@gutenberg@html@files@20917@[email protected]#minor" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">116

CLASS IV.—VARIETIES OF GOOD QUALITY, BUT SUBJECT TO DISEASE.

• Catawba121
• Diana122
• Isabella122
• Garrigues123
• Tokalon123
• Anna123
• Allen's Hybrid123
• Cuyahoga123
• Devereux124
• Kingsessing124
• Rogers' Hybrid, No. 15124

CLASS V.—VARIETIES UNWORTHY OF CULTIVATION.

• Oporto124
• Massachusetts White125

WINE MAKING.

• Gathering the Grapes131
• The Wine Cellar133
• Apparatus for Wine Making.—The Grape Mill and Press136
• Fermenting Vats137
• The Wine Casks138
• Making the Wine140
• After Treatment of the Wine146
• Diseases of the Wine and their Remedies147
• Treatment of flat and Turbid Wine147
• Use of the Husks and Lees148
• Dr. Gall's and Petoil's Method of Wine Making148
• The Must Scale or Saccharometer