A practical treatise of the manufacture of vinegar, with special consideration of wood vinegar and other products obtained in the destructive distillation of wood, the fabrication of acetates, 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. Second edition, revised, improved and enlarged.
Philadelphia and London: 1900.
Octavo, xxxi, 555 pages. With 104 illustrations. Second edition, revised. A thorough examination of large-scale production of vinegar, pickles, mustards, marmalades, etc. Text block age-toned, corners of gilt-titled burgundy cloth bumped, otherwise very good.