This vintage book contains a complete manual of the constituents of the distilled spirits and fermented liquors of commerce, with extensive details of their qualitative and quantitative properties. It was originally intended as an outline of the basic chemistry of alcoholic liquors, and has been written in such as way as to be accessible to those with little scientific knowledge or background. This volume is recommended for those with an interest in the history and development of the alcohol industry, and would make for a valuable addition to collections of allied literature. Contents include: "Alcohol, its Composition and Properties", "Generic Use of the Term Alcohol and the Variability of its Mixtures", "The Alcoholic Fermentation Proper; the Yeast Plant", "Formation of Succinic Acid and Glycerine and other Alcohols", "Saccharine Fermentation", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality edition complete with a specially commissioned new introduction on cocktail and beverage making.
