The Vintner's, Brewer's, Spirit Merchant's and Licensed Victualler's Guide: Containing the History, Theory, and Practice of Manufacturing Wines, Foreign and Domestic, Malt Liquors; Cider; Perry; Vinegar; Spirits; Liqueurs; Essences; Cordials, and Compounds. An Extensive Collection of the Most Approved Receipts, Applicable to the Various Subjects, Many of Which Were Never Before Published. Numerous Important Hints on Cellaring, and the General Management of all Articles Enumerated; the Whole Carefully Corrected by Recent Experiments, and Collected From the Best Authorities. Also a Description of the Saccharometer, and the Various Hydrometers, With Their Uses. Tables, Shewing the Difference in Quantity and Value Between the old and the new,,,

Anon

Published by London: W. Wetton, 1826

About this Item

SECOND EDITION; hardcover, duodecimo (19.5 x 11.5 x 3 cm), pp. xvi, 372. English text. Bound in publisher's original covers, paper title-label to spine, page edges unevenly cut, initial and terminal blanks plus half-title present, engraved frontispiece with tissue guard, tables. Printed by T. Brettell, London. Condition: GOOD. Binding secure, although there is some mild cracking to the joints and creasing to the spine. Covers rubbed to the points, the head of the spine with a small piece missing. Interior largely very well-preserved with one or two intermittent spots. A scarce title. Notes: Rare second edition of an important work, published in the same year as the first edition, containing recipes and advice for making all kinds of cocktails, shrubs, wines, etc. The recipe for a brandy shrub reads as follows: "Oranges and lemons four each, loaf sugar two pounds, rub the sugar on the fruit till the whole of the yellow rind is taken off; then add one gallon of brandy, allow the sugar to dissolve in the spirit, mix and add one pint of orange juice, one pint of lemon juice, and two quarts of water that has been boiled and stood to cool". Included are directions for the selection and purchase of wines, cellaring and preservation of wine, treatise on brewing porter, ales, with description of malts and hops, principles of fermentation and distillation of spirits, with recipes for punch, shrubs etc., the manufacture of cider, perry, mead, and vinegar, plus information on the laws regulating the British innkeeper and publican. From the Preface:- "The design of this work, is to present to that part of the public to whom it is addressed, a practical description of wines, foreign and domestic, malt liquors, cider, perry, vinegar, spirits, liqueurs, cordials, and compounds, with the present improved mode of manufacturing them, both on a large and limited scale; a numerous and valuable Collection of Recipes never before published.".

Seller Inventory # MFR0688

Bibliographic Details

• Title: The Vintner's, Brewer's, Spirit Merchant's and Licensed Victualler's Guide: Containing the History, Theory, and Practice of Manufacturing Wines, Foreign and Domestic, Malt Liquors; Cider; Perry; Vinegar; Spirits; Liqueurs; Essences; Cordials, and Compounds. An Extensive Collection of the Most Approved Receipts, Applicable to the Various Subjects, Many of Which Were Never Before Published. Numerous Important Hints on Cellaring, and the General Management of all Articles Enumerated; the Whole ...
• Publisher: London: W. Wetton
• Publication Date: 1826
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Good
• Seller catalogs:
  • Non-Fiction
  • Academic
  • Food & Drink