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
By: by L. Monzert ...
Publisher: J.F. Trow & Co., printers
Published: 1866
Place of publication: New York
Language: eng
Number of pages: 193
Subjects: Liquors; Flavoring essences; Sauces; Canning and preserving
Notes: otrec 19991220 esc