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    Guide to the Analysis of Potable Spirits
    Guide to the Analysis of Potable Spirits
    Guide to the Analysis of Potable Spirits
    Ebook65 pages51 minutes

    Guide to the Analysis of Potable Spirits

    By S. Archibald Vasey

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    About this ebook

    This vintage book contains a detailed guide to collecting, preserving, packing, and keeping specimens of birds, eggs, nests, feathers, and skeletons. "The Indian Ornithological Collector's Vade Mecum" constitutes a complete handbook on the subject, and will be of considerable utility to bird watchers, ornithologists, and taxidermists. Contents include: "Material and Instruments Necessary or Useful for Skinning and Preserving", "Collecting, Carrying and Keeping Fresh Birds", "Ticketting and Measuring", "Skinning", "Sexing Birds that have been Skinned", "Putting up an Drying Skins", "Cleaning and Removing Grease from Skins", "Packing Specimens", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on taxidermy.
    LanguageEnglish
    PublisherVintage Cookery Books
    Release dateAug 25, 2017
    ISBN9781473339279
    Guide to the Analysis of Potable Spirits

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      Book preview

      Guide to the Analysis of Potable Spirits - S. Archibald Vasey

      CHAPTER I

      INTRODUCTORY

      THE analysis of spirits has been much neglected in this country, partly because little attempt has been made to draw up a systematic scheme for their examination, but more particularly because no further control over the sale of ardent spirits has been exercised beyond that which relates to their alcoholic strength.

      It is quite obvious that under such a régime it matters little whether a given spirit be called brandy, whisky, rum, or gin; the public analyst would record any single member of the series as genuine so long as it conformed to a certain alcoholic strength. This is not satisfactory, nor is it in the public interest, when we consider that, properly speaking, brandy should be the produce of distilled wine, whisky of malt, and rum of sugar, and so on, each spirit possessing its own special

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