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INDEX
151
NO.
PAGE
250—To Prepare Isinglass for Fining Wines
118
251—To Prepare Champagne Wine for Charging
119
252—To Charge Champagne with Gas
119
253—California Champagne
120
254—Imitation French Champagne
120
255—Cheap Champagne
121
256—The Use of Glycerine in Wine
121
257—Electricity as an Agent for Improving Whiskey and
Wines
122
258—Home Made Wines
122
259—General Receipt for the Preparation of Home Made
Wine from Ripe Saccharine Fruits
124
260—General Receipt for Making Wine from Dry Sac
charine Fruit
125
261—Imitation Champagne
125
262—To Make Blackberry Wine
126
263—Specimen Process to Make Unripe Grape, Currant,
Gooseberry and Rhubarb Wine
127
264—To Fine Wine Difficult to Clarify, or Thick in Con
sequence of an Imperfect Fermentation
129
265—To Fine Madeira or Any Kind of Wine with Isin
glass
^30
266—To Fine White Wine with Eggs
130
267—To Fine Red Wine
130
268—To Fine a Pipe of Port Wine
131
269—To Remedy Ropiness in Wine
131
270—To Ripen Wine
^32
271—To Remedy Sour Wine
132
272—To Restore Pricked or Decaying Wine
133
273—To Remedy Excessive Acidity in German Wine 134
274—To Restore Sour Wine with Potash
134
275_To Test Wines Beginning to Decompose
134
276—To Remove Mustiness from Wine
135
277—Pasteur's Method of Preserving Wines
135
278—To Determine the Nature of Acidity in Wine
136
279—Parent's Method of Preserving Wine
136