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Title
Complete distiller
Creator
Cooper, A. (Ambrose)
Contributor
Davies, J
Date Created and/or Issued
1800
Publication Information
Printed by Tegg and Dewick
Contributing Institution
Sonoma County Library
Collection
Biblioteca Vinaria Sonoma (SPC.00076)
Rights Information
Public Domain. Property rights reside with the Sonoma County Library. The Sonoma County Library has made this Item available and believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Preferred credit line is: Courtesy, the Sonoma County Library. Please see additional rights information at http://rightsstatements.org/page/NoC-CR/1.0/?language=en ;see additional reproduction and reuse information at https://sonomalibrary.org/locations/sonoma-county-history-and-genealogy-library/order-photo
Description
A guide to distillation based on a French treatise. The author endeavors to explain methods and techniques of distillation as well as materials that can be distilled and different types of distilled spirits with recipes included. This particular work held by the Wine Library also has bound with it the 1800 edition of John Brutus Davies' The Innkeeper's and Butler's Guide which is cited in Gabler, p. 71; Unzelman, p. 42; Simon, Vinara, pgs. 89 and 90; Gastronomica, p. 45. This popular guide gives recipes for wines and distilled spirits as well as a list of the necessary equipment for a wine and spirits cellar.
Type
text
Format
Text
Identifier
617a814b-bde1-4c7d-a1c6-ac56082d57de
https://digital.sonomalibrary.org/documents/detail/210319
https://images.quartexcollections.com/sonomalibrary/thumbnails/preview/617a814b-bde1-4c7d-a1c6-ac56082d57de
cdm/ref/collection/p15763coll13/id/874
Language
English
Subject
Wine and wine making
Perfumes
Liquors
Distillation
Source
Gabler, p. 65; Other editions in Unzelman, P. 38; Earlier editions in Simon, Vinaria, p. 152; Gastronomica, p. 41.

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