A treatise on the art of making wine from native fruits. Exhibiting the chemical principles upon which the art of wine making depends; the fruits best adapted for home made wines, and the method of preparing them
By: By Frederick Accum
Publisher: Longman, Hurst, Rees, Orme, and Brown
Published: 1820
Place of publication: London
Language: eng
Number of pages: 92
Subjects: Wine