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preface 1
preface 2


chapter 1
chapter 2
chapter 3



BERKELEY, GAL., September 16, 1892. )

Professor Grazzi-Soncini's book, which has been already translated into French, fills a void in the literature of cenology. The part dealing with the defects of wine, the diseases to which it is subject, and the methods, when such exist, of remedying these diseases, will perhaps be of the most practical value to the wine grower. The part which regards tasting and classification, however, is worthy of careful reading, and many hints may be drawn from it that will be of use towards the attainment of that most desirable object: the production of constant types of wines — an object which is too little studied in California, but on which our hopes of building up a trade in high-class wines very largely depends.

Many of the numerous terms which the French and Italians have invented for the technical consideration of wine it is impossible or difficult to translate into English, and for this reason the translation necessarily lacks some of the scientific precision and clearness of the original. I have however attempted, wherever possible, to give the English equivalent of the term used by the author, and have also given the French term, in this way making a glossary in the three languages, which may possibly be of use in developing a uniform set of technical terms on this subject in our own language.

If this book should be of any use to the wine maker, and especially if it should call the attention of non-wine-drinking people to some of the uses and beauties of wine which they did not suspect, the translator will feel amply repaid for his trouble.


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