MARC record from Internet Archive

LEADER: 02942 am 2200385 a 4500
007 cr
008 900531s1810 enk s 00 | eng
035 $a(UkLW)b22040730
040 $aOTHER$dOCoLC$dUtOrBLW
059 $a189187
091 $a18689/B (EPB shelfmark)
100 1 $aCooper, A.$0nb2014005092.
245 14 $aThe complete distiller. Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments, the whole doctrine of fermentation, the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them, with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy, as, likewise all those now made in Great Britain :$bto which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for choosing the best of each kind$bthe whole delivered in the plainest manner for the use both of distillers and private families$billustrated with a plate /$cby A. Cooper.
250 $aA new edition /$benlarged.
260 $aLondon :$bPrinted for Vernor, Hood, and Sharpe ..., J. Cuthell ... Longmann, Hurst, Rees, and Orme ..., and B. Crosby and Co. ...,$c1810.
300 $axii, 277 pages, 5 unnumbered leaves :$bfolded frontispiece ;$c(8vo)
336 $atext$btxt$2rdacontent.
337 $acomputer$bc$2rdamedia.
338 $aonline resource$bcr$2rdacarrier.
500 $aColophon: E. Blackader, Printer.
500 $aDibner copy does not have the plate.
500 $aIncludes index.
650 0 $aDistillation.$0sh 85038517.
650 0 $aFormulas, recipes, etc.$0sh 85111822.
650 2 $aPerfume.$0D010476.
655 0 $aElectronic books.
710 2 $aFranklin Institute (Philadelphia, Pa.).$bLibrary.$0n 83069914.
752 $aEngland$dLondon.
759 $adig19th.
759 $adigukmhl.
776 1 $iPrint version:$tThe complete distiller. Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments, the whole doctrine of fermentation, the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them, with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy, as, likewise all those now made in Great Britain :$w(OCoLC)21652866$w(UkLW)b12983408.
907 $a.b22040730
907 $a.b22040730
945 $a18689/B
998 $adigi$b07-01-15$cm$dv$en$feng$genk$h4$i0