[San Francisco]: 1892-1901.
Duodecimo, about 50 pages. Manuscript in pencil and ink. Small, blank account book for a dry goods store, repurposed as a cellar book for A J. B. Reveyron, who is identified by Crocker-Langley's San Francisco Business Directory (1899), as a "cellarman" located at 135 Perry Street in San Francisco. The book, written in both French and English, records personal expenses, amounts of wine and spirits moving in and out of inventory, formula for blended and compounded wines, and notes on comparing Fahrenheit, Centigrade and Reaumur temperatures. Rixford's The Wine Press and the Cellar provides some good background on some of the issues being addressed by Reveyron, specifically the sugar and tartaric acid levels of some of the wines. Some of the accounts are recorded in a shorthand or code, listing expenditures and income for each month. Others not in code list expenses for "one gl. port", "shave & haircut", "Examiner one month", and "amusement". At the foot of the page for July 1893, Reveynor notes that Rouget de Lisle's Manuel du Fabricant Des Boissons Gazeuses as a source for information on clarification of wines. At the end of 1894, the author writes that he has "commencé a travailler a Minturn (S.V.V. & Co) on the 15th of September 1894"., and his final entry in the accounts is "Minturn was likely Charles Minturn, owner of the Contra Costa Steam Navigation Company, one of the dominant ferry operators on the bay. What looks like shipments received including one from "B. Dreyfus Cellar" and another with a Napa Zinfandel are interspersed with formula for blended wines, and the notebook finishes with a recipe for Eau de Vie. The first two leaves have been excised, and the front stamped calf board is detached, otherwise good or better.