A Practical Treatise on Brewing, Distilling, and Rectification,
28cm x 21cm. xxxii, 307, 248, 135, 183 pages, 8 engraved plates (1 folding), 6 tables on 5 folding sheets. Green leather, blind rules, red leather spine label, gilt lettering, metal clasps, three brown leather straps across spine to boards, attached with cream leather lacing, blind rules, all edges marbled.
with the Genuine Process of Making Brandy, Rum, and Hollands Gin, The London Practice of Brewing Porter, Ale, and Table Beer, the Method of Brewing Country Ales, &c. With the Modern Improvements in Fermentation, or the Doctrine of Attenuation, in which the Old and Present Mode of Work is Improved, with an Entire New System, much more Advantageous: Interspersed with Practical Observations on each kind of Fermentable Matter, Raw and Prepared, with Rules for Obtaining the Greatest Quantity, —and of Better Quality, from Grain, Raw or Malted, Sugar or Molasses: — And the Making Wines, Cider, and Vinegar: the Whole Fundamentally Delineated with Plates: with a Copious Appendix on the Culture and Preparation of Foreign Wines, Brandies, and Vinegars, Previous to Exportation, and the Best Method of Managing them when Imported into these Kingdoms. 4 parts in 1 volume, being three books and an appendix. First edition of this thorough early 19th century treatise on brewing by Robert Shannon. A uniquely bound copy in green leather, joints cracked with later leather strap and clasp repairs.
Minor to moderate foxing throughout, heavy to plates. Tables misfolded and creased. Table 3/4 misfolded and with 5cm closed tear at hinge tail. 13cm closed tear to Distiller’s Spirit Table. Good Condition.