A practical treatise on the manufacture of vinegar, with special consideration of wood vinegar and other by-products obtained in the destructive distillation of wood; the preparation of acetates. Manufacture of cider and fruit-wines; preservation of fruits and vegetables by canning and evaporation; preparation of fruit-butters, jellies, marmalades, pickles, mustards, etc. Preservation of meat, fish and eggs.
Description
- Language(s)
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English
- Published
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Philadelphia : H.C. Baird & co., 1914.
- Physical Description
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543 p.
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University of California
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University of California
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