Winemaking supplies and yeast mentioned in this book may be obtained from:

Berg & Sons, 511 Puyallup Avenue, Tacoma 2, Wash. Aetna Bottle Co., 708 Rainier Ave. South, Seattle 44, Wash. Milan Laboratory, 57 Spring Street, New York, N.Y. Semplex, Box 7208, Minneapolis, Minn. 55412 Wine Art, P.O. Box 2701, Vancouver 3, B.C., Canada

Suggestions for readers who have difficulty obtaining some of the supplies mentioned in this book.

INVERT SUGAR This can be made at home by the reader if he has difficulty obtaining same: Put 8 lbs. of ordinary household sugar (white sugar) in a suitable pan with 2 pints of water and ½ ounce of citric acid (obtainable in drugstores), or use the juice of four lemons. Bring slowly to a boil, stirring all the time so that all sugar dissolves. When all sugar is dissolved, allow to boil for half an hour very gently without stirring or stirring only occasionally. Allow this to cool somewhat and then make up to exactly 1 gallon by adding boiled water. You now have INVERT SUGAR the inversion being caused by the acid. To measure, use 1 pint to each 1 lb. of sugar called for in the recipe 1 pint is equal to 1 lb. of sugar. Store in suitable jars, tightly corked.

YEAST NUTRIENTS These are blends of chemicals which stimulate yeast reproduction, thereby helping the yeast to make as much alcohol as it is capable of making. There are no actual substitutes, so it is best to obtain them from Aetna Bottle Co., or Wine Art, above.

CAMPDEN TABLETS A substitute is given in the book. Four grains of sodium metabisulphite is equivalent to one Campden tablet. Your druggist will probably think four grains too small an order, so ask him for an order of, say, ten packs of four grains each, and use one four-grain pack for each Campden tablet called for in the recipe. Do not buy by the ounce and try to measure four grains yourself.

T' NOIROT EXTRACTS Stocked by Aetna Bottle Co., Seattle, and by Wine Art, Vancouver.

RIBENA If you cannot obtain this, try to substitute black-currant syrup instead. However, it is best to use RIBENA proper.

CONTAINERS-Good quality winemaking supplies i.e. tin or stainless steel containers may be used quite safely, but do not use vessels specifically not recommended by the author, and do not use galvanized containers. See page 14.

Note: Although the liquid measurements given in this book are British, substituting U.S. measurements will in no way affect the quality of the recipes.