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.
By Frederick Accum ...
Description
- Language(s)
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English
- Published
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London, Longman, Hurst, Rees, Orme, and Brown, 1820.
- Note
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Publisher's advertisement: 1 p. (at end)
Reviews of Accum's Treatise on adulterations of food, and culinary poisons, from British Review, Blackwood's Edinburgh magazine, the Edinburgh Review, and the Literary Gazette: 23 p. (at end)
Col. title vignette (engr.)
- Physical Description
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iv, [2], [v]-viii, [9]-92, xxxxiii, [1] p.
19 cm.
Viewability