Vintage Cookery Book
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A Guide to Modern Cookery - Part I
by G. A. Escoffier
Part 1 of the Vintage Cookery Book series
Auguste Escoffier had been called the king of chefs and the chef of kings. He was a leader in the development of modern French cuisine, and simplified and modernized the elaborate grande cuisine of Marie-Antoine Careme. He shares these new techniques and styles in this book.
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Haney's Steward and Barkeeper's Manual
A Complete and Practical Guide for Preparing all Kinds of Plain and Fancy Mixed Drinks and Popu…
by Anonymous
Part 96 of the Vintage Cookery Book series
This vintage book contains a complete and practical guide to preparing an extensive range of mixed drinks and beverages, originally designed for hotels, boats, clubs, bars, etc. "Haney's Steward and Barkeeper's Manual" constitutes a timeless beverage-making handbook, and will be of considerable utility to modern readers with an interest in mixology. Contents include: "Albany Punch", "Armory Punch", "Anglers Punch", "Arrack Punch", "Apple Punch", "Apple Toddy", "Absinthe", "Archbishop", "Bimbo Punch", "Bird of Freedom Punch", "Brandy Punch", "Barbadoes Punch", "Brandy Flip", "Bourbon", "Brandy Fix", "Brandy Sling", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cocktail and beverage making.
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Simple Vegetarian Cookery with Eggs
A Selection of Old-Time Recipes
by Paul Carton
Part of the Vintage Cookery Book series
This vintage book contains a vast collection of innovative vegetarian recipes that all include eggs as an ingredient. From a quick boiled egg and a simple omelette to boiled chocolate custard and semolina gnocchi, this easy-to-digest and novice-friendly cookbook contains a wealth of interesting recipes that are sure to appeal to modern vegetarians and healthy-eaters. Contents include: "A Quick Way to Boul Eggs", "A Slower Way", "Eggs su le plat", "Eggs with Brown Butter", "Eggs á la Périgueux", "Eggs sur la plat á la Savoyarde", "Scrambled Eggs for Dyspeptics", "Scrambled Eggs cooked with Butter or White Oil", "Scrambled Eggs Cooked with Chives", "Fried Eggs", "Eggs in Cocotte", "Potatoes Duchesse", etcetera.
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An Article about Hops, their Use and History
by William Littell Tizard
Part of the Vintage Cookery Book series
Contained within this antique book is a comprehensive discussion of the history of hops, including information on different uses, methods of cultivation, related equipment, and much more. A veritable treatise on the subject, this text will greatly appeal to anyone with an interest in hops and makes for a worthy addition to collections of brewing literature. The chapters of this book include: 'Progress and Cultivation'; 'Dry and Sweet Wines'; 'Tea'; 'Bavarian Ladies'; 'Hop Grounds'; 'Lupuline'; 'Frauds'; 'Nectarium'; 'Bags and Bagging'; 'The Hop Converter'; 'Steam Pipes' and 'Heated Furnaces'; and much more. We are proud to republish this book here complete with a new introduction on brewing.
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Light Entertaining - A Book of Dainty Recipes for Special Occasions
Sandwiches, Beverages, Candies, Chafing Dish Recipes
by Albert A. Hopkins
Part of the Vintage Cookery Book series
This vintage book contains an detailed guide to making a variety of non-alcoholic beverages and alcoholic drinks in the household, with directions for creating ice cream drinks, juices, ales and beers, wines, punches, ciders, frappés, and much more. This volume would make for a fantastic addition to kitchen collections, and is ideal for those who like to get a little bit inventive with their cocktails. Contents include: "Essences and Extracts", "Syrups", "Non-Alcoholic Beers", "Eggs and Milk or Cream Drinks", "Frappés", "Ginger Ales, Beers, Pop, Etc.", "Glacés", "Grape Juice", "Ice Cream Beverages for Fountains", "Lemon, Lime, Mint, Etc.", "Malt Beverages", "Malted Milk and Mead", "Phosphates", "Sundaes", and more. 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.
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Drinks of the World
by Helen Watkeys Moore
Part of the Vintage Cookery Book series
This vintage book contains over 500 recipes for delicious drinks that can be made at home, including sundaes, punches, ciders, chocolate drinks, coffees, and more. With simple, step-by-step instructions and a wealth of handy tips, this volume is ideal for those with an interest in creating their own delectable drinks, and would make for a wonderful addition to culinary collections. Contents include: "Tea", "Coffee", "Chocolate", "Cocoa", "Milk and Malted Milk", "Egg Drinks", "Lemon and Lime", "Orange and Pineapple", "Strawberry and Raspberry", "Fruit Drinks and Cider", "Grape Juice", "Ginger and Ginger Ale", "Fruit Punches", "Invalid Drinks", "Syrups", and "Sundaes". 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.
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The Effects of Beer Upon Those Who Make and Drink It
by G. Thomann
Part of the Vintage Cookery Book series
This vintage book contains a historical study on the effects of beer. It includes a wealth of information on alcoholism, popularity, manufacturing techniques, cultural influence, famous studies, legislation, and more. "The Effects of the Beer upon Those who Make and Drink it - A Statistical Sketch" will appeal to those with an interest in the history of alcohol, and would make for a worthy addition to collections of allied literature. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
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Technical Mycology
The Utilization of Micro-Organisms in the Arts and Manufactures
by Franz Lafar
Part of the Vintage Cookery Book series
This vintage book contains a practical handbook on fermentation and related processes, originally intended for the use of brewers and distillers, analysts, technical and agricultural chemists, pharmacists, and those with an interest in the industries dependent on fermentation. This volume will appeal to those with an interest in the science of brewing, and would make for a worthy addition to allied collections. Contents include: "General Morphology", "Chemical Composition of the Cell Membrane of Eumycetes", "Mineral Nutrient Materials", "Stimulative Influences-General Remarks on h the Enzymes of Eumycetes", "Morphology and Symptomatology of the Mucors", "Fermentation by Mucors", "The Use of Mucors in the Spirit Industry", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
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The Brewing Industry and the Brewery Workers' Movement in America
by Anonymous
Part of the Vintage Cookery Book series
This vintage book contains a collection of old time recipes for making various types of beer, wine, whisky, and other spirits. With simple, clear directions and many handy tips, this is a volume that will appeal to those with an interest in making interesting delicious beverages, and one that would make for a worthy addition to any kitchen collection. Contents include: "Brandy", "Beer", "Cordial", "Gin", "Rectifying Raw Whiskey", "Rum", "Spirits", "Wine", "Whisky", "Yeast", and "Punch and Miscellaneous". Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction brewing beer.
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How to Cook Vegetable Side Dishes
A Selection of Old-Time Recipes
by Annie Barnett
Part of the Vintage Cookery Book series
“How to Cook Vegetable Side Dishes” is a vintage book containing old-time recipes for delectable vegetarian side dishes. Simple and concise, these easy-to-follow recipes are ideal for vegetarians and health enthusiasts alike. Contents include: “Friend Artichokes au Parmesan”, “Friend Artichokes”, “Asparagus”, “Celery a la Creme”, “Brussels-Sprouts Fritters”, “Butter Beans a l'Albion”, “Buttter Beans a la Bretonne”, “Stewed Celery and Egg Sauce”, “Butter Beans”, “Sauté French Beans”, “Beetroot and White Sauce”, “Cabbage a la Creme”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.
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A Tankard of Ale
An Anthology of Drinking Songs
by Henry P. Prescott
Part of the Vintage Cookery Book series
This vintage book contains a detailed treatise on the structure, growth, and uses of malt, hops, yeast, and tobacco. A fascinating and in-depth investigation into the scientific properties of tobacco and brewing ingredients, "Strong Drink and Tobacco Smoke" is highly recommended for those with an interest in the history and development of these industries, and is not to be missed by the discerning collector of related literature. Contents include: "Introductory", "Materials", "How Barley Grows", "Structure of Barley and Some Other Seeds", "Hops and Yeast", "Malt, Beer, Spirit", and "Tobacco and Some Other Leaves". Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
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Stuart's Fancy Drinks and How to Mix Them
Containing Clear and Practical Directions for Mixing ...
by Thomas Stuart
Part of the Vintage Cookery Book series
This vintage book contain a complete guide to the nests and eggs of North American birds, with instructions for collecting and preserving birds, nests, eggs, and insects. It was originally intended to aid young naturalists in the collection and preservation of specimens, and will be of utility to modern ornithologists, naturalists, and taxidermists. Contents include: "Wood Thrush", "Wilson's Thrush", "Gray-Cheeked Thrush", "Russet-Backed Thrush", "Olive-Backed Thrush", "Dwarf Thrush", "Rocky Mountain Hermit Thrush", "Hermit Thrush", "Red-Wing Thrush", "American Robin", "Western Robin", "Saint Lucas Robin", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on taxidermy.
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An Article on Boiling Sugar for Sweet and Candy Making
by Various Authors
Part of the Vintage Cookery Book series
Contained within this antique book is a treatise on the process of boiling sugar for sweet and candy making, including information on equipment, ingredients, method, and more. A concise yet detailed guide complete with handy tips and simple instructions, this text is ideal for the amateur confectioner and will be of much value to anyone with an interest in making their own sweets at home. The chapters of this book include: Hot Saturated Solutions, Super-Saturated Solutions, How This Affects Practical Work, Methods of Preventing Premature Recrystallisation, When to Add Acid or Glucose, Use Copper or Aluminum, The Sugar Thermometer, Hand Tests for Sugar Boiling, Caramel Colour or ''Black Jack'', and more. We are proud to republish this text here complete with a new introduction on confectionery
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How to Cook Vegetables and Potatoes
A Selection of Old-Time Vegetarian Recipes
by Fannie Merritt Farmer
Part of the Vintage Cookery Book series
This vintage cookery book contains a large collection of old-time recipes using mainly vegetables and potatoes. Full of interesting and innovative recipes, with simple instructions and handy tips, this easy-to-digest and novice-friendly cookbook is highly recommended for modern vegetarians and healthy-eaters. It would make for a great addition to any culinary collection. Contents include: "French Artichokes, Vinaigrette Sauce", "Jerusalem Artichokes", "Arlington Asparagus", "Asparagus Mousselaine", "Lima Beans Fermiére", "Brussels Sprouts with Celery", "Brussels Sprouts with Chestnuts", "Smothered Cabbage", "Mint Glazed Carrots with Peas", etcetera. Many antiquarian texts such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this volume now, in an affordable, modern, high-quality edition. It comes complete with a specially commissioned new introduction on vegetarianism.
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Pickling Green Olives Together with Improvements in the Methods of Pickling Olives
by William V. Cruess
Part of the Vintage Cookery Book series
This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera.
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The Brewing Industry and the Brewery Workers' Movement in America
by Hermann Schluter
Part of the Vintage Cookery Book series
This vintage book contains a detailed history of the beer brewing industry, with a special focus on the Brewery Workers' Movement in America. With extensive historical information and details of notable events and advancements, this is a volume that will appeal to those with an interest in the development of the brewing industry, and one that would make for a fantastic addition to collections of allied literature. Contents include: "The Beer-Brewing Industry", "The Beer-Brewing Industry in the Middle Ages", "In Germany", "In England", "The Beer-Brewing Industry in the American Colonial Period", "New England", "New Amsterdam", "The Middle and Southern Colonies", "The Decline of Beer-Brewing in the Colonies", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction brewing beer.
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Jack's Manual - Recipes for Fancy Mixed Drinks and When and How to Serve Them
by J. A. Grohusko
Part of the Vintage Cookery Book series
This vintage book contains an extensive collection of recipes for fancy mixed drinks as well as directions on when and how to serve them. With simple, step-by-step instructions and a wealth of useful tips, this volume is ideal for those with an interest in cocktail making, and would make for a worthy addition to collections of allied literature. Contents include: "Absinthe", "Absinthe Cocktail", "Absinthe Drip", "Absinthe Frappe", "Adalor Cup", "Adonis Cocktail", "Alaska Cocktail", "Ale Beanie Cocktail", "Ale Cup", "Ale Sangaree", "Alexander Cocktail", "Amer. Beauty Cocktail", "Amer. Picon Highball", "Amer. Picon Pouffle", "Amer. Picon Pouffle Fizz", "Ammonia and Seltzer", 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.
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Modern American Drinks
How to Mix and Serve all Kinds of Cups and Drinks
by Joseph L. Haywood
Part of the Vintage Cookery Book series
This vintage book contains an extensive collection of recipes for fancy mixed drinks with directions on when and how to serve them. With simple, step-by-step instructions and a wealth of useful tips, this volume is ideal for those with an interest in cocktail making, and would make for a worthy addition to collections of allied literature. Contents include: "Absinthe", "Absinthe Cocktail", "Absinthe Drip", "Absinthe Frappe", "Adalor Cup", "Adonis Cocktail", "Alaska Cocktail", "Ale Beanie Cocktail", "Ale Cup", "Ale Sangaree", "Alexander Cocktail", "Amer. Beauty Cocktail", "Amer. Picon Highball", "Amer. Picon Pouffle", "Amer. Picon Pouffle Fizz", "Ammonia and Seltzer", 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.
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The American Watchmaker and Jeweler
A Full and Comprehensive Exposition of All the Latest and Most Approved Secrets of the Trade Embr
by Albert B. Prescott
Part of the Vintage Cookery Book series
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.
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Strong Drink and Tobacco Smoke
The Structure, Growth, and Uses of Malt, Hops, Yeast, and Tobacco
by Adrian J. Brown
Part of the Vintage Cookery Book series
This vintage book contains a systematic course of practical work in the scientific principles underlying the processes of malting and brewing. "Laboratory Studies for Brewing Students" is highly recommended for those with an interest in the science and development of brewing processes, and would make for a fantastic addition to collections of allied literature. Contents include: "A Study of the Barley Corn", "The General Characteristics of a Grain of Barley", "Ear of Ripe Barley and Spike of Barley when in Flower Compared", "The Flower of Barley", "Ovary", "Anthers", "Lodicules", "The Flower after Fertilisation", "Barley and Wheat Compared", "Ears of Two-rowed and Six-rower Barley Compared", et cetera. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
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George Kappeler's Modern American Drinks
How to Mix and Serve All Kinds of Cups and Drinks
by George J. Kappeler
Part of the Vintage Cookery Book series
This vintage book contains a collection of recipes for making a variety of interesting beverages, with clear and practical directions for mixing all kinds of cocktails, sours, egg nog, sherry cobblers, coolers, absinthe, crustas, fizzes, flips, juleps, fixes, punches, lemonades, and more. This volume is ideal for adventurous hosts, and would make for a worthy addition to any kitchen collection. Contents include: "Absinthe", "Absinthe, American Style of Mixing", "Absinthe, French Style", "Absinthe, Italian Style", "Absinthe Cocktail", "Ale Saugaree", "Almaranth Cocktail", "American Pousse Cafe", "Apple Jack Cocktail", "Apple Jack Fix", "Apple Jack Sour", "Apple Toddy", "Arrack Punch", and much more. 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.
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Beverages, Vinegars and Syrups
by Neil Marion Harris
Part of the Vintage Cookery Book series
A book containing a step-by-step guide to making drinks, vinegar and fruit syrups. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.
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How to Make Stocks and Soups With No Meat
A Collection of Old-Time Vegetarian Recipes
by S. Beaty-Pownall
Part of the Vintage Cookery Book series
Soup lovers rejoice! This vintage book contains a fantastic selection of old-time recipes for creating interesting and delicious soups, as well as chapters on making stocks. All the recipes are for meatless dishes, making this volume ideal for modern vegetarians looking for some variety. Contents include: Vegetable Stock I, Vegetable Stock II, Plasmon Stock, Potage aux Pignole, Potage Bonne Femme, Soup a l'Oignon, Stanislas, Soup a l'Oignon, Stanislas au Fromage, Potage Julienne Maigre, Brunoise Maigre, Potage Purée de Pommes de Terre, aux Tomates, etc.
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Cakes, Pastries and Biscuits
A Collection of Vegetarian Recipes
by Various Authors
Part of the Vintage Cookery Book series
“Cakes, Pastries and Biscuits” is a collection of vintage vegetarian recipes for making various sweets and deserts, ranging from chocolate eclairs to Devon cream teas. Written in simple, plain language and full of useful information, this volume is ideal for the novice baker and seasoned sweet tooth alike. Contents include: Yorkshire Tea Cakes, Devon Cream Splits, Iced Tea Rings, Curd Cheese Homentash, Dundee Cake, Rich Dundee Cake, Seed Cake, Cherry Cake, Cream Sponge Slices, Eclairs, Chocolate Gateau, Chocolate Cup Cakes, Chocolate Whirls, Petits Fours, Paris Almond Petits Fours, etc.
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Foods and Food Adulterants by Direction of Agriculture - Part Third
Fermented Alcoholic Beverages
by Christian Schultz
Part of the Vintage Cookery Book series
This vintage book contains clear directions for mixing a vast range of contemporary American beverages, together with instructions for making British, French, German, Italian, Russian, and Spanish punches, juleps, cobblers, beers, ciders, wines, and more. "How to Mix Drinks or The Bon-Vivant's Companion" constitutes a complete and timeless guide to concocting a vast amount of alcoholic and non-alcoholic drinks, and would make for a fantastic addition to related collections. Contents include: "Absinthe, How to Drink", "A la Ford, Punch", "Ale Punch", "Ale Flip", "Ale Sangaree", "Apple, Oine, Punch", "Toddy", "A Protestant Bishop", "Archbishop", "'Arf-and-'arf", "Arrack", "Arrack Punch", "Auld Man's Milk", "Badminton", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cocktail and beverage making.
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Chemical Examination of Alcoholic Liquors
A Manual of the Constituents of the Distilled Spirits and Fermented Liquors of Commerce, and thei...
by Richard Cook
Part of the Vintage Cookery Book series
This vintage book contains an extensive collection of recipes for making various beverages popular amongst the students of Oxford University. From the innocuous and straightforward "Lemonade" to the baffling "Sir Fleewood Fletcher's Sack Posset" and "Milk Punch", this volume has it all. "Oxford Night Caps" will appeal to those with an interest in inventive alcoholic beverages, and constitutes a must-have for Oxford students past and present. Contents include: "Bishop, or Spiced Wine", "Lawn Sleeves", "Cardinal", "Pope", "Negus", "White Wine Negus", "Port Wine Negus", "Oxford Punch, or Classical Sherbet", "Spiced Punch", "Tea Punch", "Gin Punch", "Red Punch", "Punch Royal", "Milk Punch", "Oxford Milk Punch", "Norfolk Milk Punch", 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.
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The Manufacture of Liquors and Preserves
A Comprehensive and Practical Guide for Preparing all Kinds of Plain and Fancy Mixed Drinks and P...
by J. de Brevans
Part of the Vintage Cookery Book series
This vintage book contains a comprehensive manual on the manufacture of liquors and preserves. Profusely illustrated and highly detailed, this volume is recommended for those with an interest in the history and development of the alcoholics drinks industry, and would make for a fantastic addition to collections of related literature. Contents include: "Liquors", "Alcohol", "Distillation", "Distillation of Wine", "Egrot's Stationary Still", "Purification of Alcohol", "Rectification of Alcohol", "Brandy from Wine", "Fruit Brandies", "Rum and Tafia", "Brandy from Grain", "The Natural Brandies", "Artificial Brandies", "The Plant of the Distiller", 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.
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Jack's Manual on the Vintage and Production, Care and Handling of Wines and Liquors
A Handbook of Inofrmation for Home, Blub or Hotel - Recipes for Fancy Mixed Drinks and When and H...
by Anonymous
Part of the Vintage Cookery Book series
This vintage book contains a complete and practical guide to preparing an extensive range of mixed drinks and beverages, with notes on bar tending, etiquette, and more. "How to Mix Drinks" constitutes a timeless beverage-making handbook, and will be of considerable utility to modern readers with an interest in mixology. Contents include: "Duties of a Bartender", "Stock Required in Saloon", "Morning Glory Fizz", "Egg Nog", "Champagne Sour", "Milk Punch", "Curacoa Punch", "Brandy Punch", "Port Wine Punch", "General Harrison Egg Nogg", "St. Croix Rum Punch", "Medford Rum Sour", "Champagne Cobbler", "St. Charles Punch", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cocktail and beverage making.
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Guide to the Analysis of Potable Spirits
by S. Archibald Vasey
Part of the Vintage Cookery Book series
This vintage book contains a detailed guide to collecting, preserving, packing, and keeping specimens of birds, eggs, nests, feathers, and skeletons. "The Indian Ornithological Collector's Vade Mecum" constitutes a complete handbook on the subject, and will be of considerable utility to bird watchers, ornithologists, and taxidermists. Contents include: "Material and Instruments Necessary or Useful for Skinning and Preserving", "Collecting, Carrying and Keeping Fresh Birds", "Ticketting and Measuring", "Skinning", "Sexing Birds that have been Skinned", "Putting up an Drying Skins", "Cleaning and Removing Grease from Skins", "Packing Specimens", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on taxidermy.
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Unfermented Apple Juice
by H. C. Gore
Part of the Vintage Cookery Book series
This vintage book contains a comprehensive guide to making cider, with information on preservation, sterilisation, storage, carbonating, and more. "Unfermented Apple Juice" will be of considerable utility the modern reader with an interest in making cider, and would make for a valuable addition to collections of related literature. Contents include: "Introduction", "Sterilization of Apple juice", "In Wood", "Experiments with Barrels", "Experiments with Kegs", "Organoleptic Tests of the Juice from Kegs", "In Cans", "Conditioning of Processing", "Quality of Juice Obtained From Different Varieties", "Organoleptic Tests of Canned Juice" "Action of the Juice on the Tin of the Can", "Spoilage", "In Glass", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on making cider.
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Oxford Night Caps
Being a Collection of Receipts for Making Various Beverages used in the University
by Helena Judson
Part of the Vintage Cookery Book series
This vintage book contains a collection of interesting and useful recipes for special occasions, including instructions for making sandwiches, beverages, candies, and much more. With step-by-step directions and a wealth of useful information, this is a volume that will appeal to those who love to host, and one that would make for a fantastic addition to culinary collections. Contents include: "Sandwiches", "Sandwiches of Meat, Fowl, and Fish", "Egg Sandwich", "Salad Sandwiches", "Cheese Sandwiches!", "Nut and Sweet Sandwiches", "Cold Beverages", "Fruit Beverages", "Cordials, Beers, etc.", "Milk and Egg Drinks", "Iced Tea, Coffee, and Chocolate", 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.
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Pickling
A How-to Guide with Recipes for the Pickling of Fruit and Vegetables
by Marion Harris Neil
Part of the Vintage Cookery Book series
A book containing a step by step guide to making pickles and pickling fruit and veg. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.
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A Book Of Scents And Dishes
by Dorothy Allhusen
Part of the Vintage Cookery Book series
A Book Of Scents And Dishes (A Vintage Cookery Books Classic) By Allhusen, Dorothy Originally published in the 1920s, this is a collection of recipes contributed by various members of aristocratic families for a charity cook book. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include : - Soups - Sauces - Fish - Meat - Poultry and Game - Vegetables - Savouries - Eggs, Cream, Porridge, etc - Puddings - Wines - Beverages - Tea - Bread, Scones, Buns, Biscuits - Cakes - Jams and Preserves - Confectionary - Children's Food - Pot Pourri - Soaps - Bills Of Fare - Index
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The Cold Storage of Apple Cider
by H. C. Gore
Part of the Vintage Cookery Book series
This book contains a classic study on the cold storage of apple cider by H.C. Gore. The experiment entailed preparing cider in a laboratory, cooling it rapidly to zero degrees celsius, storing it at the same temperature, and then observing it periodically. With detailed graphs, tables, and analyses, this volume will appeal to those with an interest in the history and development of brewing techniques. Contents include: "The Cold Storage of Apple Cider", "The Fruit used for the Experiment", "Preparation of the Cider", "Organoleptic Tests", "Chemical Analysis", "Discussion", and "Summary". Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction brewing beer.
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The Art of Wine-Making in All Its Branches
Its History and its Economic Value as a National Beverage
by David Booth
Part of the Vintage Cookery Book series
This vintage book contains a complete guide to wine production, with instructions for making a variety of wines and information on different techniques, common problems, diseases and pests, and much more. This volume is highly recommended for anyone with an interest in wine making, and would make for a worthy addition to collections of allied literature. Contents include: "Of Foreign Wines, and their Kinds", "Of Vineyards", "Species of Wine", "Subdivisions of Species", "Of the Constituent Principles of Grapes", " Of the Preparation of the Must", "Of the Fermentation", "Of Open and Close Tuns", "Of Sweet Wines", "Of Dry Wines", et cetera. Many old works such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on making wine at home.
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The Apple and Pear as Vintage Fruits
by Robert Hogg
Part of the Vintage Cookery Book series
This vintage book contains a detailed treatise on setting up and managing an orchard, with information on growing apples and pears, harvesting the fruit, producing for commercial gain, fertilisation, and much more. Including a wealth of useful information and handy tips, this is a volume that will be of considerable utility to the modern farmer, and one that would make for a fantastic addition to collections of allied literature. Contents include: "The Orchard", "Orchard Trees", "Fruit Management", "Fermentation", "The Orchard in its Commercial Aspect", "Renovation of the Orchards", "Orchard Prospects", "Report on the most Esteemed Varieties of Cider Apples, with their Sections", "List of the most Esteemed Varieties of Perry Pears, with their Sections", et cetera. Many old works such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on making cider. First published in 1886.
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A Tankard of Ale
by Theodore Maynard
Part of the Vintage Cookery Book series
This vintage book contains an extensive anthology of historical drinking songs. It includes an interesting introduction, fascinating historical information, and a vast collection of complete classic drinking songs. Contents include: "Reasons for Drinking", "Back and Side go Bare, Go Bare", "A Catch in Four Parts", "Come, Landlord, Fill a Flowing Bowl", "A Health to all Good Fellows", "The Merry Fellows", "Hermit Hoar, in Solemn Cell", "With an Honest Old Friend", "Song of the Mug", "Make Me a Bowl", "Tosse the Pot", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commission new introduction on beer brewing.
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Preserving Fruit and Vegetables
Pickling, Brining, Syrups and Jellies: A Selection of Recipes and Articles
by Various Authors
Part of the Vintage Cookery Book series
A book containing a wealth of information, recipes and anecdote about methods used to preserve fruit and vegetables written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.
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Vinegar From Waste Fruits
by William V. Cruess
Part of the Vintage Cookery Book series
This vintage book contains a comprehensive guide to cooking with surplus fruit, with instructions for making vinegar, puddings, jams, chutneys, and more. Easy-to-digest and full of interesting recipes and handy tips, this book will appeal to those with an interest in economical cooking. Contents “Raw Materials”, “Crushing”, “Pressing Before Fermentation”, “Alcohol Fermentation”, “Preserving Fermented Fruits”, “Storage after Fermentation”, “Racking”, “Distillation before Acetic-Acid Fermentation”, “Acetic-Acid Fermentation”, et cetera.
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The Effects of Beer upon Those who Make and Drink it
A Statistical Sketch
by John Bickerdyke
Part of the Vintage Cookery Book series
This vintage book contains a fascinating and light-hearted treatise on beer and ale, with historical information, details of notable events, descriptions of varieties, and much more. Easy to digest and highly entertaining, this book is recommended for anyone with an interest in the history and development of brewing, and would make for a worthy addition to any collection. Contents include: "Suppression of Beer-shops in Egypt 2,00 B.C.", "Brewing in a Teapot", "Ale Songs", "Distinctions between Ale and Beer", "Ale Knights' Objection to Sack", "Hogarth and Temperature", "Importance of Ale to the Agricultural Labourer", "Sir John Barleycorne introduced to the Reader", "Origin and Antiquity of Ale and Beer", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction brewing beer.
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The Cold Storage of Apple Cider
by Anonymous
Part of the Vintage Cookery Book series
This vintage book contains a complete guide to brewing beer and ale, with detailed directions for the selection of malt and hops, instructions for making cider and wine, and much more. With simple instructions and a wealth of invaluable tips, this volume is highly recommended for those with an interest in home brewing, and would make for a fantastic addition to any collection. Contents include: "The Art of Brewing", "Brewing India Pale Ale", "Method of recovering damaged Malt", "Washing and purifying Casks", "Bottling", "Directions for Managing a Two-quarter Brewing", "Cider Brewing", "British Wine Making", "Gooseberry Wine", "Currant Wine", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction brewing beer. First published in 1858.
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Foods and Food Adulterants by Direction of Agriculture
Part Third: Fermented Alcoholic Beverages
by C. A. Crampton
Part of the Vintage Cookery Book series
This vintage book contains part III of the "Food and Food Adulterants" series published by the U.S. Department of Agriculture in 1887, "Fermented Alcoholic Beverages". It constitutes a comprehensive guide on a range of alcoholic drinks and the processes and ingredients required to produce them. This book is recommended for those with an interest in the production of alcoholic beverages and would make for a valuable addition to collections of allied literature. Contents include: "Fermented Alcoholic Beverages", "Malt Liquors", "The Process of Brewing", "Malting", "Fermentation", "Pure Yeast", "Belgium Beers", "Clarifying, Storing, and Preserving", "Composition of Malt Liquors", "Varieties", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cooking with alcohol.
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Laboratory Studies for Brewing Students
A Systematic Course of Practical Work in the Scientific Principles Underlying the Processes of Ma...
by William B. Alwood
Part of the Vintage Cookery Book series
This vintage book contains a detailed treatise on making cider and wine, with details of experiments in cider making applicable to farm conditions and notes on the use of pure yeasts in wine making. "Enological Studies" is highly recommended for those with an interest in the science behind brewing, and would make for a fantastic addition to collections of related literature. Contents include: "Cider Made from Low-grade Apples in Hot Weather", "Character of Raw Materials", "Notes on Condition of Samples During Fermentation", "Analyses of Bottled Ciders", "Cider Made from Winter Apples in Cold Weather", "Plan of the Experiment", "Fermentation Notes", "Discussion of Chemical Data", et cetera. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
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The Brewing of Beer
Cooling
by William Littell Tizard
Part of the Vintage Cookery Book series
This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast.
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Vegetarian Pasta and Rice Dishes
A Collection of Old-Time Recipes with No Meat
by Paul Carton
Part of the Vintage Cookery Book series
This vintage book contains a wonderful collection of innovative vegetarian recipes, all of which contain either pasta, or rice. From Ravioli and Gnocchi, to Macaroni á la Lyonnaise, this easy-to-digest and novice-friendly cookbook contains a wealth of interesting recipes that are sure to appeal to modern vegetarians and healthy-eaters alike. Contents include: "Macaroni á la Napolitaine", "Macaroni á l'Italienne", "Macaroni au gratin", "Macaroni Gratiné á l'Anglaise", "Macaroni au Gratin", "Macaroni á la Milanaise", "Macaroni á la Lyonnaise", "Macaroni au jus", "Macaroni Fourré", "Nouilles", "Gnocchi", "Ravioli", "Rice", etcetera.
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Mixology
The Art of Preparing all Kinds of Drinks
by Anonymous
Part of the Vintage Cookery Book series
"This Book is Designed more Particularly for Club-Houses and Rooms, for Steamboats, Sample Rooms, and the Gentleman's Sideboard. To the Recipes for Beverages there has been Appended a Number of other Valuable Suggestions and Recipes."This vintage book contains a comprehensive and practical guide to preparing all kinds of plain and fancy mixed drinks and popular beverages, with directions for making cocktails containing absinthe, cider, vermouth, sherry, soda, wine, gin, and more. It was originally designed for club-houses and rooms, steamboats, sample rooms, and the gentleman's sideboard. This volume is highly recommended for those with an interest in cocktail making, and would make for a fantastic addition to collections of allied literature. Contents include: "The Cocktail", "Champagne Cocktail", "Brandy Cocktail", "Whisky Cocktail", "Gin Cocktail", "Brunswick Cocktail", "Morning Glory Cocktail", "Absinthe Cocktail", "Sherry Cocktail", "Vermouth Cocktail", "Frosted Cocktail", "Fruit Cocktail", "Cider Cocktail", "Cider Cocktail", "Soda Cocktail", etc.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.
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Salads and Dressings
A Selection of Recipes
by Various Authors
Part of the Vintage Cookery Book series
This is a vintage cookbook full of interesting and exciting vegetarian recipes for salads and salad dressings, ideal for the beginner. These simple yet effective recipes will appeal to vegetarians and those who cook for them, and they would make for worthy additions to any culinary collection. Not to be missed by those with an interest in nutrition and healthy living. Contents include: French Dressing, French Dressing with Mustard, French Dressing with Chili Sauce, Vinaigrette Sauce, Russian Salad Dressing, Nicoise Dressing, Roquefort Cheese Salad Dressing, Mayonnaise Dressing, Boiled Salad Dressing, with Whites of Egg and Cream, Romaine Salad, Salad Dressing or Romaine, etc.
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A Guide to Modern Cookery - Part II.
by G. A. Escoffier
Part of the Vintage Cookery Book series
This early work on cookery is both expensive and hard to find in its first edition. It details the recipes and techniques of making roasts, ices, fruit stews and much more. This is a fascinating work and is thoroughly recommended for anyone interested in the skills of cookery. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.