XXI / 154
CONTENTS.
xiii
PJ.O•
Cellaring,
40
Coloring,
41
Creaminess,
til
Decanting,
42
Decoloring,
42
Fining,
43
Flatnees,
44
Fhivoring,
45
Improving,
46
Mustiness,
46
Mixing,
46
Perfuming,
4'1
Racking,
4,7
Ripening,
4''1
Roughening,
48
Ropiness,
'8
Second fermentation,
49
Souring,
60
Sparkling,
61
Taate of
caake,
46
IlllTATIONB.
Beais for,
ti3
Champagne, •
ti'1
Claret, •
62
Madeira,
60
Malaga,
68
Port,
61
Sherry,
69
TeneriJfe,
60
Other kinds, •
64
ALE AND BEER.
BREWING.
Apparatus,
83
01gi1ized
by