Sorgho and imphee, the Chinese and African sugar canes
Subtitle: a treatise upon their origin, varieties, and culture, their value as a forage crop, and the manufacture of sugar, syrup, alcohol, wines, beer, cider, vinegar, starch, and dye-stuffs : with a paper by Leonard Wray, Esq., of Caffraria, and a description of his patented process for crystallizing the juice of the imphee : to which are added, copious translations of valuable French pamphlets
By: by Henry S. Olcott.
Contributors: Wray, Leonard.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: A.O. Moore
Published: 1857
Place of publication: New York
Language: eng
Number of pages: 350
Subjects: Sorghum sugar; Sorgo
Other titles: Sorgho and imphee.; Sorgho and imphee, the new sugar canes.
Notes: Bitting, K.G.  Gastronomic bib., p. 349
Spine title: Sorgho and imphee, the new sugar canes.
Part 2 (p. [191]-228) has special t.p.: The Zulu-Kaffir imphee, or, "sweet reed" (the Holcus Saccharatus of Linnaeus) : comprising a description of its numerous varieties, its mode of cultivation, and the manufacture of sugar and other products from its rich saccharine juice / by Leonard Wray.
Pages 1-10 at end consist of advertising.
LC copy imperfect: p. 175-186 wanting.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.