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12mo (175 × 90 mm), pp. 180, including index, plus engraved title. Light browning and occasional thumbing throughout, some early marginal markings in ink and pencil, engraved title slightly frayed at fore-edge with minimal loss to margin. Nineteenth-century black half calf, rubbed. A good copy.
First edition. A very scarce Regency tavern-keeper’s guide, with invaluable information on the most popular wines, beers and spirits served in English taverns, together with instructions for making a range of cordials and bitters. The numerous recipes for English wine include cherry, cowslip, blackberry, birch and elderflower and there are also brief instructions for distillation and several good ale and beer recipes (for porter, amber, Windsor and spruce). The chapter on foreign wine gives advice on keeping and serving madeira, sherry, claret and port. There is a lengthy series of tavern-keeper’s tricks for preserving and recovering beverages past-their-best: recolouring claret with damsons and preventing sourness with the addition of crushed oyster shells or crab-claws. Though now scarce, the work apparently ran to at least three editions in a short time.
£1300.00
(equal to approx. US$2058.52* or €1607.72* for 22 May 2012)
* Dollar and Euro prices are given as a guideline only. The actual exchange rate may vary according to your payment option.
