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Abhandlung Vom Cydermachen Oder Zubereitung Des Obstweins, Auf Eine Lange Erfahrung Und Viele Versuche Gegründet
Paperback
Technology & EngineeringFiction AnthologiesGeneral World History
ISBN13: 9781179118116
Publisher: Nabu Press
Published: Aug 31 2011
Pages: 116
Weight: 0.38
Height: 0.24 Width: 6.14 Depth: 9.21
Language: German
Abhandlung Vom Cydermachen Oder Zubereitung Des Obstweins, Auf Eine Lange Erfahrung Und Viele Versuche Gegründet is a historical German-language treatise on the making of cider and other fruit wines. Based on long experience and many experiments, this book offers a detailed exploration of the techniques and processes involved in creating these beverages.
Authored by Hugh Stafford, this work provides valuable insights into the practices of cider making as they were understood and employed in the past. It is a significant resource for those interested in the history of food and drink, as well as the technological aspects of traditional beverage production.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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