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.

ACCUM, Fredrick (1820.)

£875.00  [First Edition]

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Hand-coloured engraved vignette of a wine press on title page. First edition. Pp. 92, plus 24 pages of articles and correspondence about and by Frederick Accum concerning his work on the adulteration of food and culinary poisons. Sm. 8vo., contemporary mottled paper covered boards, original printed paper spine label, slight fading at extremities, spine with some wear and small piece of later marbled paper stuck down, still a rather handsome copy. London, Longman, Hurst, Rees, Orme and Brown.

Carl Friedrich Accum was born in Bückeburg, a small German town some 20 miles south-west of Hanover. He came to Britain aged 24 where he became an apothecary. While working he continued to study chemistry and anatomy publishing his Treatise on Adulterations of Food and Culinary Poisons published in 1820. It caused uproar at the time and woke up a complacent public. The final result of htis work was the Adulteration Act of 1860. This work on wine reflects Accums own interests both in the wine and the chemical process involved in its creation and gives wonderful recipes for a number of different wines.Inoffensive ownership stamps at end, on front pastedown and on verso of title.Simon BG 16; Gabler p.4

Stock Code: 119341

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