Practical Treatise on Perfumery


Book Description

This immensely popular work by Carl Deite, translated from the German in 1892 by William Brannt, is a ready reference and practical guide for the home and professional perfumer. Special attention is given to the description of raw materials, as well as to methods for testing them to ensure the highest-quality final product.













A Practical Treatise on the Manufacture of Perfumery


Book Description

Hardcover reprint of the original 1892 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9. No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Deite, C. Carl. A Practical Treatise On The Manufacture of Perfumery; Comprising Directions For Making All Kinds of Perfumes, Sachet Powders, Fumigating Materials, Dentrifices, Cosmetics, Etc., Etc., With A Full Account of The Volatile Oils, Balsams, Resins, And Other Natural And Artificial Perfume-Substances, Including The Manufacture of Fruit Ethers, And Tests of Their Purity. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Deite, C. Carl. A Practical Treatise On The Manufacture of Perfumery; Comprising Directions For Making All Kinds of Perfumes, Sachet Powders, Fumigating Materials, Dentrifices, Cosmetics, Etc., Etc., With A Full Account of The Volatile Oils, Balsams, Resins, And Other Natural And Artificial Perfume-Substances, Including The Manufacture of Fruit Ethers, And Tests of Their Purity, . Philadelphia, H.C. Baird, 1892. Subject: Perfumes













A Practical Treatise on the Manufacture of Vinegar, with Special Consideration of Wood Vinegar and Other By-products Obtained in the Destructive Distillation of Wood; the Preparation of Acetates. Manufacture of Cider and Fruit-wines; Preservation of Fruits and Vegetables by Canning and Evaporation; Preparation of Fruit-butters, Jellies, Marmalades, Pickles, Mustards, Etc. Preservation of Meat, Fish and Eggs


Book Description