Research Catalog

  • May Byron's jam book; a handy guide to the preserving of fruit with and without sugar, jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit, containing over five hundred recipes ...

    • Text
    • London, Hodder and Stoughton, 1917.
    • 1917
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's jam book. 1917)Offsite
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  • May Byron's jam book; a handy guide to the preserving of fruit, with and without sugar; jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit; containing over five hundred recipes ...

    • Text
    • London, Hodder and Stoughton, [1929?]
    • 1929
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's jam book. 1929)Offsite
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  • Beitraege zur Obstbenutzung. Von C. Siemens ... Ein Programm bei der Jahresprüfung an der Königl. land- und forstwirtschaftlichen Akademie zu Hohenheim, August, 1860.

    • Text
    • Stuttgart, J.G. Sprandel [1860]
    • 1860
  • Der praktische Obst-Kleinbrenner; eine Anleitung zur Herstellung von Obst- und Beerenbranntweine, mit einfachen Behelfen, von Hans Reiner ...

    • Text
    • Wien, A. Hartleben, 1948.
    • 1948
  • Die Obstweinbereitung nebst Obst- und Beerenbranntweinbrennerei

    • Text
    • Wien : A. Hartleben, 1894.
    • 1894
    • 1 Item
    FormatCall NumberItem Location
    Text VTS (Piaz, A. dal. Obstweinbereitung)Offsite
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  • Die Frucht- Liköre, mit besonderer Bërucksichtigung der Fruchsaft- und Fruchtsirup Herstellung. Anhang: Die Obstbranntweine.

    • Text
    • Berlin-Charlottenburg, C. Knoppke, 1952.
    • 1952
    • 1 Item
    FormatCall NumberItem Location
    Text VTW (Reitersmann, R. Frucht- und Liköre)Offsite
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  • Distilled spirits, fruit brandy. Hearings before the Committee on Ways and Means of the House of Representatives, 61st Congress, 3d session, on H. R. 2862. January l7, 1911.

    • Text
    • Washington, Govt. Print. Off., 1911.
    • 1911
    • 1 Item
    FormatCall NumberItem Location
    Text TIX p.v. 17 no. 1-8Schwarzman Building M2 - General Research Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.

  • Manual for the essence industry; comprising the most modern methods for making all kinds of essences for liquors, brandies, liqueurs, and all alcoholic drinks, fruit-juices, fruit-wines and jams. Also, manufacturing mineral waters; essences of fruits and other vegetable raw materials; fancy lemonades of every kind; essences for confectionery, pastry, and the kitchen; manufacturing colors and perfumes, as well as cosmetics and soap perfumes, with a full description of raw materials and of laboratory practice, by Erich Walter ...

    • Text
    • New York, John Wiley & Sons, inc; [etc., etc.] 1916.
    • 1916
    • 1 Item
    FormatCall NumberItem Location
    Text VTW (Walter, E. Manual for the essence industry. 1916 (427 p.))Offsite
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  • A key to the distillery; or, A treatise on distillation and rectification, in all its various branches. Also, genuine recipes for making rum, brandy, Holland's gin, and all sorts of compounds, cordials, and spirituous waters, by distillation, agitation, infusion, and digestion. Likewise showing the best method of distilling simple waters, from flowers, fruits, spices, and aromatic plants. Also, the art of making British wines, from fruits, flowers, and herbs ... By Peter Jonas ...

    • Text
    • London, Printed for the author, 1813.
    • 1813
    • 1 Item
    FormatCall NumberItem Location
    Text VTW (Jonas, P. Key to the distillery)Offsite
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  • Edelbrände : Erzeugung, Beurteilung, Verkostung / Alois Gölles.

    • Text
    • Graz : Stocker, 2000.
    • 2000
    • 1 Item
    FormatCall NumberItem Location
    Text TP599 .G65 2000Off-site
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  • Cento anni Fabbri : 1905-2005 / Marco Poli ; testi di Marco Poli ; introduzione di Piero Buscaroli.

    • Text
    • Bologna : Compositori, 2004.
    • 2004
    • 1 Item
    FormatCall NumberItem Location
    Text HD9330.S874 F33 2004Off-site
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  • The housekeeper's valuable present [electronic resource] : or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.

    • Text
    • [London] : Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country, [1790?]
    • 1790
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0884800300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The complete distiller [electronic resource] : containing, I. The method of performing the various processes of distillation, with Descriptions of the several Instruments: The whole Doctrine of Fermentation: The manner of drawing Spirits from Malt, Raisins, Molosses, Sugar, &c. and of rectifying them: With Instructions for imitating to the greatest Perfection both the Colour and Flavour of French Brandies. II. The manner of distilling all Kinds of Simple Waters from Plants, Flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, Flowers, Fruits, &c. used by distillers, and Instructions for chusing the best of each Kind. The Whole delivered in the plainest manner, for the Use both of Distillers and Private Families. By A. Cooper, distiller.

    • Text
    • London : printed for P. Vaillant in the Strand; and R. Griffiths in Pater-Noster-Row, M.DCC.LVII. [1757]
    • 1757
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094600600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • An essay upon the silk-worm [electronic resource] : containing many improvements upon this curious subject; together with large collections from the most approved authors. The whole setting forth: I. The Antiquity of the Silk-Worm. II. Where the Silk-Worms were first propagated, and when brought into Europe: with Estimates of the Profits arising from them. III. The Success of Henry III. and IV. in France, which excited King James I. zealously to attempt the enriching England by the Silk-Manufacture. IV. The Methods of cultivating Mulberry trees, and making excellent Wine and Brandy with the Fruit. V. The most approved ways of hatching and feeding the Silk-Worms, and managing their Silk. VI. The Certainty and Facility of bringing the Silk Manufacture in England to its utmost Perfection, &c. By Henry Barham, Esq; F. R. S.

    • Text
    • London : printed for J. Bettenham and T. Bickerton at the Crown in Paternoster-Row, MDCCXIX. [1719]
    • 1719
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1193200100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The complete distiller [electronic resource] : containing, I. The method of performing the various processes of distillation, with Descriptions of the several Instruments: The whole Doctrine of Fermentation: The manner of drawing Spirits from Malt, Raisins, Molasses, Sugar, &c. and of rectifying them: With Instructions for imitating, to the greatest Perfection, both the Colour and Flavour of French Brandies. II. The manner of distilling all Kinds of Simple Waters from Plants, Flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, Flowers, Fruits, &c. used by distillers, and Instructions for chusing the best of each Kind. The whole delivered in the plainest manner, for the Use both of Distillers and Private Families. By Ambrose Cooper, distiller.

    • Text
    • London : printed for P. Vaillant, and R. Griffiths, in the Strand, 1760.
    • 1760
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1245000500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The professed cook [electronic resource] : or the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.

    • Text
    • London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]
    • 1769
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0601300401&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The professed cook [electronic resource] : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.

    • Text
    • London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
    • 1776
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0661000600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The farmer's wife [electronic resource] : or complete country housewife. Containing full and ample directions for the breeding and management of turkies, Fowls, Geese, Ducks, Pigeons, &c. Instructions for fattening hogs, pickling of Pork, and curing of Bacon. How to make Sausages, Hogs-Puddings, &c. Full Instructions for making Wines from various Kinds of English Fruits, and from Smyrna Raisins. The Method of making Cyder, Perry, Mead, Mum, Cherry-Brandy, &c. Directions respecting the Dairy, containing the best Way of making Butter, and likewise Gloucestershire, Cheshire, Stilton, Sage, and Cream Cheese, &c. How to pickle common English Fruits and Vegetables, with other useful Receipts for the Farmer's Wife and Country House-Keeper. Full Instructions how to brew Beer and Ale, of all the various Kinds made in this Kingdom. Ample Directions respecting the Management of Bees, with an Account of the Use of Honey. To which is added the art of breeding and managing song birds in General: Likewise a Variety of receipts in Cookery, And other Particulars well worthy the Attention of Women of all Ranks residing in the Country.

    • Text
    • London : printed for Alex. Hogg, No. 16, in Pater-Noster Row, [1780?]
    • 1780
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094801500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The farmer's wife [electronic resource] : or the complete country housewife. Containing full and ample directions for the breeding and management of turkies, Fowls, Geese, Ducks, Pigeons, &c. Instructions for fattening hogs, pickling of Pork, and curing of Bacon. How to make Sausages, Hogs-Puddings, &c. Full Instructions for making Wines from various Kinds of English Fruits, and from Smyrna Raisins. The Method of making Cyder, Perry, Mead, Mum, Cherry-Brandy, &c. Directions respecting the Dairy, containing the best Way of making Butter, and likewise Gloucestershire, Cheshire, Stilton, Sage, and Cream Cheese. How to pickle common English Fruits and Vegetables, with other useful Receipts for the Country House-Keeper. Full Instructions how to brew Beer and Ale, of all the various Kinds made in this Kingdom. Ample Directions respecting the Management of Bees, with an Account of the Use of Honey. To which is added the art of breeding and managing song birds: Likewise a Variety of Receipts in Cookery, And other Particulars, well worthy the Attention of Women of all Ranks residing in the Country.

    • Text
    • London : printed for Alex. Hogg, in Pater-Noster Row, [1780?]
    • 1780
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0716600900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The accomplish'd female instructor [electronic resource] : or, a very useful companion for ladies, gentlewomen, and others. In two parts. Part I. Treating of Generous Breeding and Behaviour; Choice of Company, Friendship; the Art of Speaking well, Directions in Love, Carriage in Company, Conversation, Affability, Courtesy and Humility; the Mystery of Eloquence. Of suitable Recreations, Modesty, Chastity, Religion, Charity, Compassion, Contentment of Mind, Devotion and Prayer. Part II. Treating of making curious Confectionaries, or Sweet-Meats, Jellies, Syrups, Cordial-Waters, Brandies, Wines of English Fruit, and other useful Liquors; to imitate Foreign Wines; to make Junkets, Spoon-Meats, and curious Pastery; to know good Provisions, Dye curious Colours, Whiten Ivory, Cement Glass, China or Metal; make Artificial Pearls or Precious Stones; to take out Spots or Stains, &c. to Paint, Japan, make Wax-Works, Rock-Work, or Works in Gold, Silk, Silver, &c. the Art of Perfuming and Preserving Cloaths from Vermin or Insects; Physical and Chyrurgical Receipts; with Directions for the Preservation of Health; to make curious Sawces, keep Flowers all the Year, Pickle all kind of useful things; cleanse Gold or Silver Lace; rare Experiments for Diversion, and a great Number of other useful and profitable things.

    • Text
    • London : printed for James Knapton, at the Crown in St. Paul's Church-Yard, [1704]
    • 1704
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0035200400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The lady's delight, [electronic resource] : Or Accomplish'd Female Instructor: being a very useful companion for ladies, gentlewomen, and others. In two parts. Part I. Treating of generous breeding and behaviour; Choice of Company, Friendship; the Art of Speaking well, Directions in Love, Carriage in Company, Conversation, Affability, Courtesy and Humility; the Mystery of Eloquence. Of suitable Recreations, Modesty, Chastity, Religion, Charity, Compassion, Contentment of Mind, Devotion and Prayer. Part II. Treating of making curious confectionaries, or Sweet-Meats, Jellies, Syrups, Cordial waters, Brandies, Wines of English Fruit, and other useful Liquors; to imitate Foreign Wines; to make Junkets. Spoon-Meats, and curious Pastery; to know good Provisions, Dye curious Colours, Whiten Ivory, Cement Glass, China or Metal; make Artificial Pearls or Precious Stones; to take our Spots or Stains, &c. to Paint, Japan, make Wax works, Rock-Work, or Works in Gold, Silk, Silver, &c. the Art of Perfuming and Preserving Cloaths from Vermin or Insects; Physical and Chyrurgical Receipts: with Directions for the Preservation of Health; to make curious Sawces, keep Flowers all the Year, Pickle all kind of useful Thing; cleanse Gold or Silver Lace; rare Experiments for Diversion, and a great Number of other useful and profitable Things.

    • Text
    • London : printed for James Hodges at the Loaking glass on London Bridge, [1740?]
    • 1730
    • 1 Resource

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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0723700300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

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