The majority of this treatise focuses on the adulteration of various foods but it contains a long chapter on the adulteration of various wines, including Port wine. A very interesting read.

Published 1820, this is a good quality facsimile reproduction from 1966 which is much better than the more recent print-on-demand editions.

Publisher: Mallinckrodt Chemical Works

Edition: 1966

My Rating: ★★★★★

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