CHAPTER II.

MUST.

Composition, grape sugar, [6]; must-scale, [7]; testing for sugar, [8]; correcting for temperature, [10]; sugar and alcohol, alcohol in wine, [11].

CHAPTER III.

SUGARING AND WATERING MUST.

Sugaring, [13]; nothing gained by adding sugar, [15]; cost of glucose wine, [16]; experiment with glucose, the use of glucose condemned, [17]; watering, [18].

CHAPTER IV.

STEMMING AND CRUSHING.

Diversity of opinion on stemming, effect of stemming, proper practice, [20]; to estimate tannin, stemmers, [21]; how to remove the stems, crushing, methods of crushing, [22]; aerating the must, crushers, [23]; rapidity of operation, special practice, [24].

CHAPTER V.