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Three Seasons in European Vineyards: Treating of Vineculture; Vine Disease ...
W. J. 1818-1898 Flagg
No preview available - 2014
Three Seasons in European Vineyards: Treating of Vine-culture, Vine Disease ...
William Joseph Flagg
No preview available - 2006
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Page 334 - The Greek Testament : with a critically revised Text; a Digest of Various Readings; Marginal References to Verbal and Idiomatic Usage ; Prolegomena ; and a Critical and Exegetical Commentary. For the Use of Theological Students and Ministers. By HENRY ALFORD, DD, Dean of Canterbury. Vol. I., containing the Four Gospels.
Page 334 - SMILES'S HISTORY OF THE HUGUENOTS. The Huguenots: their Settlements, Churches, and Industries in England and Ireland. By SAMUEL SMILES. With an Appendix relating to the Huguenots in America. Crown 8vo, Cloth, $2 00. SMILES'S HUGUENOTS AFTER THE REVOCATION.
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Page 336 - HALLAM'S CONSTITUTIONAL HISTORY OF ENGLAND, from the Accession of Henry VII. to the Death of George II.
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Page 144 - The water should rise as high as the ring about the mouth of the bottle. I have never yet completely submerged them, but do not think there would be any inconvenience in doing so provided there should be no partial cooling during the heating up, which might cause the admission of a little water into the bottle. One of the bottles is filled with water, into the lower part of which the bowl of a thermometer is plunged. When this marks the degree of heat desired, 149° Fahrenheit for instance, the basket...
Page 333 - ABBOTT'S LIFE OF CHRIST. Jesus of Nazareth : his Life and Teachings ; Founded on the Four Gospels, and Illustrated by Reference to the Manners, Customs, Religious Beliefs, and Political Institutions of his Times. By LYMAN ABBOTT. With Designs by Dore, De Laroche, Fenn, and others.
Page 145 - It will not do to put in another immediately the too warm cater might break the bottles. A portion of the heated water is taken out and replaced with cold, to reduce the temperature to a safe point, or, better still, the bottles of the second basket may be prepared by warming, so as to be put in as soon as the first comes' out The expansion of the wine during the heating process tends to force out the cork, but the twine or wire holds it in, and the wine finds a vent between the neck and the cork....
Page 146 - Wine in casks may be heated by introducing a tin pipe through the bung-hole, which shall descend in coils nearly to the bottom and return in a straight line and through the pipe imparting steam. If, after thus being once heated, there is such an exposure to air, as by drawing off and bottling, as to admit a fresh introduction of " parasites," the disease thus introduced may be easily cured by heating a second time.