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, Green and Co., 1820. 1st Edition. Quarter calf. Large uncut paper copy 12 mo. (18.8 x 10.8 cm) Contemporary quarter green morocco with gilt-lettered spine, rubbed and some wear to ends of spine ends; corners with wear; paper break at head of front hinge. Bookseller’s ticked on rear pastedown. Collation: [iii] iv. [2], [v]-viii, [11]-92; [i]viii, [ix]-xxiii, [1] pp. Second section contains a review of Accum’s Treatise on Adulterations of Food, and Culinary Poisons and essay by Frederick Accum, A Treatise on Adulterated Provisions. The Accum article is reprinted from Blackwood’s Edinburgh Magazine, No. XXXV, Page 542. Very good. Item #0000797

Price: $1,250.00

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