Manuel théorique et pratique du fabricant de cidre et de poiré, avec les moyes [i.e. moyens] d'imiter avec le suc des pommes ou des poires, le vin de raisin, l'eau-de-vie et le vinaigre de vin.

Mode of access: Internet.

Krankheiten und Fehler der Obst- und Traubenweine : ihr Wesen und ihre Behandlung nach den neuesten Forschungen /

Mode of access: Internet.

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. 190.

The British farmer's cyclopaedia; or, Complete agricultural dictionary, including every science or subject dependant on, or connected with improved modern husbandry; with the breeding, feeding, and management of live stock, the modern art of farriery, cure of the diseases of dogs, the management of bees, the culture of fruit and forest trees, of cyder, of malt liquor, and made wines

Title-page preceded by engr. t.p. for 2d ed., 1808.