120
Dracut Amber 120
Elsinburgh 120
Garber's Albino 121
Franklin 121
Lenoir 121
North America 121

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

Catawba 121
Diana 122
Isabella 122
Garrigues 123
Tokalon 123
Anna 123
Allen's Hybrid 123
Cuyahoga 123
Devereux 124
Kingsessing 124
Rogers' Hybrid, No. 15 124

CLASS V.--VARIETIES UNWORTHY OF CULTIVATION.

Oporto 124
Massachusetts White 125

WINE MAKING.

Gathering the Grapes 131
The Wine Cellar 133
Apparatus for Wine Making.--The Grape Mill and Press 136
Fermenting Vats 137
The Wine Casks 138
Making the Wine 140
After Treatment of the Wine 146
Diseases of the Wine and their Remedies 147
Treatment of flat and Turbid Wine 147
Use of the Husks and Lees 148
Dr. Gall's and Petoil's Method of Wine Making 148
The Must Scale or Saccharometer 150
The Acidimeter and Its Use 151
The Change of the Must, by Fermentation, into Wine