Fermented Liquors: A Treatise on Brewing, Distilling, Rectifying, and Manufacturing of Sugars, Wines, Spirits

The book is bound in a green cloth cover with embossed detailing and gilt lettering, showing signs of wear typical for its age. The edges and corners are frayed, and there is some discoloration on the cover. The spine is intact but exhibits some wear. The pages are age-toned with occasional foxing, yet the text remains clear and legible. There is no dust jacket, and the book is not signed or inscribed.

Dive into the fascinating world of 19th-century brewing and distilling with "Fermented Liquors" by Dr. Lewis Feuchtwanger. Published in 1858, this treatise offers a comprehensive exploration of the art and science behind brewing, distilling, rectifying, and manufacturing sugars, wines, and spirits. Dr. Feuchtwanger, a practical and consulting chemist based in New York, provides invaluable insights and wood-cut illustrations of distilling apparatus, making this a vital resource for historians and enthusiasts of vintage brewing techniques. This book not only covers the production of well-known liquors but also delves into cider, vinegar, and the broader applications of chemistry in medicine and metallurgy. A remarkable piece for collectors and those passionate about the history of fermentation.