A popular volume, the only pre-Civil War text of its kind and very scarce indeed. from Jan and Dan Longone's Wine and Food Library Catalogue 1995, page 22, item 440. Andre Simon thought this book lacked originiality. He commented: "McMullen's book is merely a repitition of what had been better written before him by Henderson, Morewood, Jullien, M'Culloch, and Redding. Some chapters are even entirely transcribed from Henderson and Redding, and acknowledged to be so." Nevertheless it is probably the first consumer-oriented book on wine published. It describes the character and quality of major wines of the world, from Portugal to Persia (but not the United States). It has chapters on the purchase, cellaring and appreciation of wines, as well as a tabular listing (sixty-three pages) of all known wines, spirits and liqueurs. Cf. Gabler, p. 181. Salvatore Lucia in WINE AND THE DIGESTIVE SYSTEM on page 11 states that Alexander Henderson did the chapter on the medicinal value of wine.