A TREATISE ON THE ART OF MAKING WINE FROM NATIVE FRUITS: Exhibiting the Chemical Principles upon which the Art of Wine Making Depends the Fruits Best Adapted for Home-Made Wines and the Method of Preparing Them. Frederick Accum.
A TREATISE ON THE ART OF MAKING WINE FROM NATIVE FRUITS: Exhibiting the Chemical Principles upon which the Art of Wine Making Depends the Fruits Best Adapted for Home-Made Wines and the Method of Preparing Them.

A TREATISE ON THE ART OF MAKING WINE FROM NATIVE FRUITS: Exhibiting the Chemical Principles upon which the Art of Wine Making Depends the Fruits Best Adapted for Home-Made Wines and the Method of Preparing Them.

London: Longman, Hurst, Rees, Orme, Brown, and Green, 1823. Second edition. Hardcover. Original tan and blue paper over boards, printed spine label, 12mo, viii, (9)-92, xxiii, [1] pp., title page engraving. Boards worn at corners and spine ends, contents quite clean and free of foxing. Item #23543

Recipes for making wines from virtually every fruit available in Britain at the time. The first edition was published in 1820. The section at rear is devoted to promoting the second edition of the author's "Treatise on Adulteration of Foods and Culinary Poisons." Gabler G6930, Noling p. 21, Simon 16.

Price: $550.00

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