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[Gastronomy] [Perfumery] [PONCELET (Father Polycarpe)]. The Chemistry of Taste and Smell, or Principles for Easily and Inexpensively Compounding Liqueurs and Perfumed Waters. Paris, Pissot, 1766]. One volume, 8vo, in contemporary sheepskin, with an ornate ribbed spine. Binding defects; title page and frontispiece missing. First edition of this important work containing numerous recipes and methods for preparing brandies, ratafias, and liqueurs made from coffee, tea, cinnamon, orange blossom, blackcurrant, anise, juniper, angelica, and absinthe... The final section is devoted to the distillation of fragrant substances, the production of perfumed waters, and the extraction of essential oils. 6 copper-engraved plates, depicting the instruments and apparatus used for distillation and the various preparations.
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