Traite theorique et pratique sur la culture de la vigne, avec L'art de faire le vin, les eaux-de-vie, esprits de vin, vinaigres simples et composes. .. Ouvrage dans lequel se trouvent methodes pour faire, gouverner, les perfectionner les Vins, Eaux-de-vie
CHAPTAL, JEAN ANTOINE; ABBE ROZIER; PARMENTIER

Paris Delalayn An X- 1801 Second Edition 2 Volumes. 8vo (20.3 x 11.9 cm). Contemporary tree calf with some breaks in hinges near ends of spines. Rubbing on corners. Marble edges on text block. Collation: Volume I- xvi, 408pp. + 2 folding tables (one part of text) and 12 engraved plates; Volume II- xii, 567 pp. + 9 copper engraved plates (3 folding). The plates in Vol. I are of different grape varieties to complement the text for the chapter, "Liste/ Des especes et varieties de la vigne le plus généralement cultivées en France." The folding table gives the most important characteristics to be found for the leaves and grapes. These morphological features in the table are important for classifying different types of vines and the grapes produced. The next chapter deals with the physiology of the vine. Volume I ends with a chapter on damage to vines by accident or infections and how to deal with them. Volume II treats all aspects of wine production from influence on soil, climate, seasons and culture of grapes. Each of these topics is treated in separate chapters followed by a chapter on what is favorable time for harvest of grapes. The next series of chapters deals with all aspects of wine production beginning with fermentation and all possible aspects of this process leading to analysis of wine. The instruments and containers for wine production and storage are covered in great detail in the remainder of this volume. At the end of Volume II are sections of distillation of wine and manufacture of vinegar. The nine (9) plates collected at the end of Volume II illustrate all the tools and equipment essential for the production of wine, liquors and vinegars. This a very rare and exceptional treatise by a noted chemist Jean Antoine Chaptal and co-authors being published at the origin of the wine-growing industry in France. In fact, the efforts of the mobilized scholars during the revolutionary era in France contributed to the Empire all sorts of new industries; the one of the wine not being the least. The section on distillation was contributed by the abbot Rozier and the section on vinegars was contributed by the pharmacist-chemists, Parmentier. (Bitting 83; Simon Vinaria 18; Vicaire 164) Very good Full calf (Item ID: 0000697)

$2,500.00

This a scarce and exceptional treatise by a noted chemist Jean Antoine Chaptal and co-authors being published at the origin of the wine-growing industry in France. In fact, the efforts of the mobilized scholars during the revolutionary era in France contributed to the Empire all sorts of new industries; the one of the wine not being the least. The section on distillation was contributed by the abbot Rozier and the section on vinegars was contributed by the pharmacist-chemists, Parmentier. (Bitting 83; Simon Vinaria 18; Vicaire 164)

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