The Independent Liquorist, or, The art of manufacturing and preparing all kinds of cordials, syrups, bitters, wines, champagne, beer, punches, tinctures, extracts, essences, flavorings, colorings, Worcestershire sauce, club sauce, catsups, pickles, preserves, jams, jellies, etc., etc. / by L. Monzert Practical Liquorist and Chemist.

Format:

Book

Author/Creator:

Monzert, Leonard.

Contributor:

Nancy Klavans Cookery Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Liquors.

Flavoring essences.

Sauces.

Canning and preserving.

Wine and wine making.

Flavoring Agents.

Medical Subjects:

Flavoring Agents.

Penn Provenance:

Klavans, Nancy (donor)

Physical Description:

[2], xvii, [1], 193, [7] pages ; 19 cm

Place of Publication:

New York : Published by Dick & Fitzgerald, 18 Ann Street, 1866.

Contents:

Utensils

Juices

Champagne

Wines

Fining

Colorings

Tinctures

Extracts

Essences

Punch

Bottling

Bitters

Syrups

Curacoa

Nectar

Sauce

Cordials

Beer

Brandies

Shrubs

Pickles

Butternuts

Walnuts

Cabbage

Peppers

Beans

Mushrooms

Beets

Preserving

Brandy Fruit

Jams and Jellies

Wax

Drinks

Brandy and Gin Flip

Egg Nogg

Cobbler

Brandy Sour, Etc.

Tom and Jerry

Toddies

Cocktails

Ice Cream

Appendix.

Notes:

"Complete in One Volume. Price Three Dollars."

Red-brown textured cloth boards with title lettered in gilt on spine.

Publisher's advertisements: [4] pages at end.

Local Notes:

Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.

Other Format:

Online version: Monzert, Leonard. Independent liquorist, or, The art of manufacturing and preparing all kinds of cordials, syrups, bitters, wines .

OCLC:

7905880