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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
American Mineral Waters; Enological Studies; Experiments On The Processing Of Persimmons To Render Them Non Astringent (1912)

American Mineral Waters; Enological Studies; Experiments On The Processing Of Persimmons To Render Them Non Astringent (1912)

Skinner, William Woolford
Alwood, William Bradford
Breazeale, James Frank

Paperback

AgricultureFiction AnthologiesBotany & Horticulture

ISBN10: 1120964415
ISBN13: 9781120964410
Publisher: Kessinger Pub Llc
Published: Feb 17 2010
Pages: 370
Weight: 1.09
Height: 0.77 Width: 6.00 Depth: 9.00
Language: English
American Mineral Waters; Enological Studies; Experiments On The Processing Of Persimmons To Render Them Non Astringent is a book written by William Woolford Skinner and published in 1912. The book covers three topics: American mineral waters, enological studies, and experiments on the processing of persimmons to render them non-astringent. The first section of the book explores the history and properties of mineral waters in America. Skinner discusses the different types of mineral waters found in the United States, their chemical composition, and their medicinal properties. He also provides information on the various mineral springs and resorts throughout the country that were popular at the time.The second section of the book focuses on enology, which is the science of wine-making. Skinner discusses the various techniques and processes used in wine-making, including the fermentation process, the use of different types of grapes, and the aging of wine. He also provides information on the different types of wines produced in different regions of the world.The third and final section of the book covers Skinner's experiments on the processing of persimmons to render them non-astringent. Astringency is a common problem with persimmons, which can make them unpleasant to eat. Skinner describes his experiments with different methods of processing persimmons to remove the astringency, including soaking them in alcohol and exposing them to carbon dioxide. He also provides recipes for using the processed persimmons in various dishes.Overall, American Mineral Waters; Enological Studies; Experiments On The Processing Of Persimmons To Render Them Non Astringent is a comprehensive guide to three different topics related to food and drink. It provides valuable information on the history, properties, and production of mineral waters and wine, as well as innovative techniques for processing persimmons.Other Titles Include Studies On Fruit Respiration; The Food Laws Of The United Kingdom And Their Administration; Wood Turpentine, Its Production, Refining, Properties, And Uses; And Enological Studies, The Chemical Composition Of American Grapes Grown In Ohio, New York, And Virginia.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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