| PAGE
|
| Introduction |
11
|
| General Directions for Making Wines |
15
|
| Coloring for Wines |
17
|
| Fining or Clearing Wine |
17
|
| To Mellow Wine |
18
|
| To Remove the Taste of the Cask from Wine |
18
|
| To Remove Ropiness from Wine |
18
|
| To Restore Wine, When Sour or Sharp |
18
|
| To Make Apple Wine |
19
|
| Apricock Wine |
19
|
| Balm Wine |
20
|
| Barley Wine |
20
|
| To Make Beer and Ale from Pea-shells |
21
|
| Birch Wine |
21
|
| Blackberry Wine |
22
|
| Blackberry Wine (Other Methods of Making) |
22
|
| Fine Brandy Shrub |
24
|
| American Champagne |
24
|
| Champagne Cup |
25
|
| British Champagne |
25
|
| Burgundy Champagne |
26
|
| Champagne Cider |
26
|
| Champagne Cider, No. 2 |
27
|
