1. T., E. The Art and Mystery of Vintners and Wine-Coopers. Containing Approved Directions for the Preserving and Curing all Manner and Sorts of Wines. By E.T. a Wine-Cooper of long Experience. London: Printed for J. Roberts in Warwick-Lane, 1734. 19.5 cm. 70, (9 "contents") pages. Head and tailpiece illustrations. Modern mottled boards, leather label on spine with gilt lettering. One leaf (pages [3-4]) is missing the top portion (5 cm), artfully replaced with blank paper. The missing text on page (4) is supplied in a handwritten note by the bookseller. [Ref M1613]. —— SOLD

The author gives us a graphic description of the completion of the fermentation process in which the impurities, "dissociated from the purer Spirits, either mutually co-here, co-agulate and affix themselves to the Sides of the Vessel, in form of a stony Crust, which is called Tartar and Argol; or sink to the Bottom in a muddy Substance … called the Lees of Wine. And this in short I conceive to be the Process of Nature in the Clarification of all Wines, by an orderly Fermentation." [page 5]. It's what happens to the wine afterward that is the burden of this treatise. E.T. offers advice on how to correct a variety of problems that afflict wines – foulness, ropiness, stinking, consumption, and many others. The material appears to have been collected from a number of sources and has not been particularly well edited, so that remedies for a given problem with Claret, Sack, Spanish, Rhenish, Malmsey, etc. may appear several times in different forms in the course of the treatise. However, the language is colorful and one is inclined to forgive the author for his less than perfect organization. "To correct Rankness, Eagerness and pricking of Sacks, and other sweet Wines, they take twenty or thirty of the whitest Lime-stones, and slack them in in a Gallon of the Wine; then they add more Wine, and stir them together in a Half Tubb, with a Parelling Staff; next they pour this Mixture into the Hogshead, and having again used the Parelling Instrument, leave the Wine to settle, and then rack it. This Wine I should guess to be no ill Drink for gross Bodies and rheumatick Brains, but hurtful to good Fellows of hot and dry Constitutions and meagre habits." [19]. As to "the best time to taste Wines. – When the Wind is Eastward, for when the East-winds blow, the Wines begin to move themselves, shewing what they are in Goodness or Badness." [59]. There are also recipes for making various wines, such as Rhenish or Muskadel [page 46 e.g.]. Earlier, the author had given us "a Taste of the more disingenuous Practices of Vintners, in the Transmutation or Sophistication of Wines, which they call Trickings or Compassings." [22].

This edition is the only one listed by Simon that identifies E.T. as the author (BV page 88). Other editions in Simon are: London 1682, 1703, 1748, 1750, 1778 (BG #140 & 141; BV pages 87-89). The bookseller's pencilled notes on front pastedown: "Not in Simon [=not in BG?] … BM has only got a copy with a badly mutilated title-page, & does not suggest who E.T. may be. The 2nd Edition of 1750 has a very different text."

2. Tait, Geoffrey M[urat]. Practical Handbook on Port Wine. Three Shillings and Sixpence. Post free. London: Harper & Co., 1925. Printed by Samuel Straker & Sons, London. 19 cm. ix, 59, (1) pages. Full-page photo illustrations. Red line border on title page. Title repeated at head of pages throughout, with red rule. Grey cloth backed maroon cloth, gilt lettering. Waterstaining on covers, but a crisp copy and internally clean. [Ref M1614]. —— SOLD

In his preface, dated at Oporto 1925, Tait says that this book was written in response to the need for a treatise that covered the technical side of the Port business, without going into the "lengthy explanations of highly technical processes" found in French works. "Furthermore, these books are mostly in French … and deal chiefly with French wines, [thus requiring] a considerable amount of experience and knowledge to differentiate between what applies to Port types and what applies only to French types." Tait covers history, viticulture, wine-making, shipping and handling. There are chapters on instruments, tables and formulas, as well as notes on Port vintages from 1875 to 1923.

3. Tait, Geoffrey Murat. Port from the Vine to the Glass. With foreword by Ernest H. Cockburn. Illustrations from photographs. London: Harper & Co., 1936. Printed by S. Straker & Sons, London. 19 cm. xv, 174 pages + 11 glossy photo plates (indexed). Red cloth, gilt lettering on spine and cover. [Ref M1615]. —— SOLD

A considerably expanded version of Tait's 1925 book. In the preface, again dated at Oporto, Tait says that the reception given to the first book impelled him "to write another on a more ambitious scale, dealing with the subject from a general and historical point of view as well as from the strictly technical side." A chapter on "Port and Health" includes a quotation from Richardson's Practical Remarks on the Prevention and Treatment of Cholera, which suggests the use of Port as a diagnostic tool: "I would urge those who are prejudiced against the use of port wine … to make an unbiassed trial of the effects, and if there be any who find by experience that it does not answer, I think it my duty to warn them that, generally speaking, when this is the case, there is something far wrong in the system that ought to be corrected immediately. The use of port wine is therefore a good criterion of health." [page 68]. Dr. Vasco d'Oliveira is quoted as saying that port wine is "by far the best and most natural method of administrating doses of spirits." [70]. Tait's book also covers the history of port wine legislation, and includes statistics on port shipments from 1678 to 1934, as well as notes on vintages from 1800 to 1934. Rather interesting, though not surprising, is the fact that Great Britain in 1935 accounted for 50% of total exports of Port. If you add France, the total came to 78%. The US claimed a mere fraction of one percent. IVP has a few additional Tait titles (3039, 3040, 3043).

4. Tarling, W.J. (compiler). Cafι Royal Cocktail Book. Illustrated by Frederick Carter. Decorated by The Chevron Studio. London: Publications from Pall Mall, (1937). Printed by The Sidney Press, London and Bedford. 19 cm. (268) pages. Illustrations. Decorative rules on all pages. Blue cloth, lightly worn. [Ref M1616]. —— SOLD

Coronation edition 1937. Ownership signature at top of title: "Silvio Molinari, 1939." One of the more attractive cocktail books. Section one covers cocktails and takes up the bulk of the book (more than 200 pages). Section Two: Other Drinks. Section Three: Index to names of cocktails whose vast number [more than 2000] prevents inclusion of recipes in this book. Section Four: Glossary. Readers are advised that the recipe for any cocktail listed in part three "can be obtained from The United Kingdom Bartenders Guild … 1/- per recipe."

5. Taylor, Allan. What Everybody Wants to Know About Wine. New York: Alfred A. Knopf, 1934. Printed by H. Wolff Estate, New York. 19.5 cm. (1), xiii, 312, xiv index, (2) pages. Numerous wine label reproductions (indexed). Tan cloth, faded spine. [Ref M1617]. —— SOLD

First edition. The first half of the book deals with the wines of France. This is followed by the rest of Europe and a couple of pages on Africa, Australia and South America. American wines get about 20 pages. Taylor's objective is to teach Americans about wine, to prepare them for the post-Prohibition wine offerings. Rather interesting for its time is his liberal use of wine labels, which he uses quite effectively as a teaching tool. All the labels are listed in the table of contents. Also of interest is his source of the label information. "The author wishes to acknowledge his debt to Mr. H.L. Mencken for the use of many of the wine labels reproduced in this book."

Taylor makes a rather curious statement about American wines: "Apart from the question of ethics, the use of European type names certainly simplifies the immediate problem of learning about American wines, for if one happens to know something about a Rhine wine, it is much easier to understand the characteristics of an American wine of that general variety by hearing it described as an American Rhine or Hock than by hearing a long analysis of its qualities." [page 241]. I drank but a few "American Rhine" wines back when, and don't recall even the remotest similarity. But Taylor also makes a statement I heartily agree with, on the subject of the foxiness of flavor of Eastern wines: "Europeans used to complain of this. From a strictly impartial standpoint, their criticisms merely meant that they were not accustomed to the flavor. Some wines were none the better for it, but others … achieved by very reason of this fact a delicate raciness that many fine European wines might well have envied." [250] I remember actually enjoying, in a way, a number of the wines Widmer (Finger Lakes) made in the sixties – Dutchess, Diana, Delaware, Isabella, Catawba, Moore's Diamond, Vergennes. What I didn't really enjoy was the wines from hybrid grapes, which were neither one nor the other. Taylor tells us that a person's best protection against bad wines is knowledge of wines: "He should know whether Claret or Burgundy better suits his physical organism. To know that, he has to have a fairly good knowledge of Claret and Burgundy. Only when he learns wines will he really begin to enjoy them, and only then will he be safe from impositions … … Americans need to acquire what the French already have, competent wine palates." [299].

6. Taylor, Bert Leston (1866-1921) and W.C. Gibson. The Log of the Water Wagon or The Cruise of the Good Ship "Lithia." Illustrations by L.M. Glackens. Boston: H.M. Caldwell Co., (1905). 15.5 cm. 128 pages. Decorative border illustrations on all pages. Decorated cloth, illustrated paper label on cover. Illustrated endpapers. Binding internally separated at front cover, but an acceptable copy. [Ref M1618]. —— SOLD

The inanities of the temperance movement are countered here with the inanities and humor so typical of the rebel boozers of the time. The presentation is in the style of contemporary toast books.

Taylor was one of the best-known and highly regarded newspaper columnists of his time. Born in Goshen, MA, he attended the College of the City of New York 1881-82 for business courses, although his interests tended to the literary. By the age of 18, he had launched his newspaper career in New Hampshire, followed by a succession of jobs in Vermont, New York, Minnesota, and Illinois, then in 1902 began writing a column for the Chicago Tribune, which was not successful. He moved back to New York and his growing popularity prompted the Chicago Tribune to hire him back in 1910. Until his death in 1921, he wrote a column titled "A Line o' Type or Two," perfecting "the particularly American literary art form of the column" and becoming one of the most widely read newspaper humorists of the time. Taylor published a number of books, among them A Line o' Gowf or Two (1923), reflecting his fascination with golf. "According to Charles Evans, Jr., after B.L.T. discovered the overwhelming difficulties of the putt, and the overwhelming ignorance of all golfers, amateur or professional, he advised golfers to keep the eye on the hole as in billiards rather than on the ball, the current theory." Taylor died of pneumonia. [American National Biography, 1999; Biographical Dictionary of American Newspaper Columnists, 1995].

7. Taylor, Greyton H. (?1902-1971) Treasury of Wine and Wine Cookery. New York, Evanston, and London: Harper & Row, Publishers, (1963). 24 cm. (9), 278 pages. Vignette illustrations in monochrome maroon. Maroon cloth, gilt lettering and decoration. Illustrated dustjacket, top edge worn. [Ref M1619]. —— SOLD

©1963. Inscribed on dedication page: "To Nancy and Eberhard Buehler. With best wishes. Greyton H. Taylor." This was on the occasion of our very pleasant visit with Greyton Taylor at the Pleasant Valley Wine Company in Hammondsport, NY, some time in the mid or late sixties. We talked about viticulture and wine books and saw his collection. To top it off, he drove us around the company's vineyard properties, stopping off now and then to inspect various grape varieties. His son Walter later informed us that his father was the only executive at the company who really cared about wine. Taylor explained that this wine book included cookery because at that time it was difficult get a book published if it was exclusively about wine. Cookery occupies a good two-thirds of the material.

8. Taylor, Greyton H. (?1902-1971) Treasury of Wine and Wine Cookery. New York: Harper & Row, Publishers, (1963). 24 cm. (9), 278 pages. Vignette illustrations in monochrome maroon. Maroon cloth, gilt lettering and decoration. Bottom edge worn. No dustjacket. [Ref M34]. —— SOLD

Another copy. Inscribed on dedication page: "To Martha and Farun [?], with all good wishes. Greyton H. Taylor.

9. Taylor, Henry C. After the Town Goes Dry. With cover and cartoons by "King" of the Chicago Tribune. Chicago: The Howell Publishing Company, 1919. Hammond Press, W.B. Conkey Company, Chicago. 16.5 cm. 45, (1 ad) pages. Boards, with color cartoon illustration on both front and back cover. [Ref M1620]. —— SOLD

A laughing lament to celebrate the start of prohibition. The humor is pathetically dated.

10. Taylor, Howard E. The Handbook of Wines & Liquors. Compiled by Howard E. Taylor, Director: "Beverage Service Institute." Stamford, CT: J.O. Dahl, (1933). 15.5 cm. 56 pages. Title page on cover. Stapled paper. Minor staining and a tiny piece nicked off lower right corner of front cover. [Ref M1621]. —— SOLD

In the Little Gold Business Books series. A marvel of misinformation, not untypical of its time. The publisher says: "Experts who have read this manuscript say that it is the most complete little book of its kind." For example, under the heading "Moselle Wines" – "A variety of clear, dry wines of pleasant musklike flavor. Produced in Lorraine on the banks of the river Moselle … Schwarzhofberg [sic], Grunhauser [sic] … Muscatelle … They are nearly all made from unripe grapes. Resembling champagne … Winninger [sic] and Zeltinger are cheaper wines." [page 40]. "Nebiola Wine" [sic] is defined as "A sparkling variety of first grade Italian wine." [41]. It's delightful.

11. Taylor, William A. Little-Known Fruit Varieties Considered Worthy of Wider Dissemination. [From Yearbook of the Department of Agriculture for 1901]. Washington: Government Printing Office, 1902. 22.5 cm. Pages 381-392 + 7 color plates. Unbound, loose – removed from Agriculture Yearbook. [Ref M1724]. —— SOLD

There is a color plate to accompany each fruit variety discussed: Ingram apple, McIntosh apple, Carman peach, Red June and Wickson plums, Downing grape, Mulgoba mango, Advance loquat. The Downing grape, or Ricketts No. 1, is a hybrid of Israella and Muscat Hamburg. It was first exhibited in Boston in 1873, and was introduced by J.G. Burrow of Newburgh, NY, in 1883.

12. Taylor, Walter S[tephen] (1931-2001) and Richard P. Vine. Home Winemaker's Handbook. New York, Evanston, and London: Harper & Row, Publishers, (1968). 21.5 cm. x, (2), 195 pages. Line illustrations by Walter Taylor. Purple cloth backed mauve boards with blind embossed illustration. Illustrated dustjacket. [Ref M1622]. —— SOLD

©1968. First edition. This book was given to us by Walter Taylor and when we asked him to sign it, he grabbed a pen and on the dedication page did a lovely little sketch for us of "The Wine Museum, Hammondsport NY, to the Buehler's - with my best. Jan 1970. Walter S. Taylor."

Thereby hangs a tale. In March of 1968, on one of our many trips to the Finger Lakes, we stopped off at the wine museum which had been started in 1967 by Greyton Taylor at the family's Bully Hill vineyard. Named the Finger Lakes Wine Museum, it was billed as the nation's first wine museum, and it included a number of wine books. We were living in New York City at the time and wrote to Walter Taylor, inviting him to come see our collection on one of his frequent visits to the city. Shortly thereafter we received a visit from his secretary, who arrived bearing gifts of wine and books, and prepared to leave it at that. She called Walter on the phone and told him he better get over here to meet these people and see their book collection. Come he did and stayed late to talk and drink wine, meantime leaving stranded several persons who were waiting for him at a restaurant. It was a fun evening and we were treated to many of his strongly held opinions. We were castigated for using soap to wash our wine glasses, which he insisted was one of the worst things you can do to your wine.

This was also about the time that Walter was forced out of the Pleasant Valley Wine Company for publicly criticizing its use of California juice to bolster local grapes. He had been assistant managing director under his father Greyton, who was considerably more diplomatic in expressing opinions that he may have shared with his son. On the death of Greyton in 1971, the museum was renamed in his honor. Then in 1977, the Taylor family's interests were bought out by Coca-Cola, which enjoined Walter from using the Taylor name on his wines, which were subsequently labelled Walter S. _____ or Walter S. Blank, accompanied by publicity blitzes. An automobile accident in 1990 left him a quadriplegic, and his wife (since 1983) took over the business. Walter died in April of 2001. The full story of the hugely successful Bully Hill Winery and Museum, shunned by all the wine writers, is easily accessible on the internet.

The book itself is a thorough introduction to wine-making and devotes considerable space to grape growing as well.

13. Taylor, Walter S[tephen] (1931-2001) and Richard P. Vine. Home Winemaker's Handbook. New York, Evanston, and London: Harper & Row, Publishers, (1968). 21.5 cm. x, (2), 195 pages. Line illustrations by Walter Taylor. Purple cloth backed mauve boards with blind embossed illustration. Illustrated dustjacket. [Ref M1623]. —— SOLD

A very early later printing: "B-T" [purchased at the Wine Museum in March 1968]. Signed on dedication page: "Walter S Taylor. 70."

14. Taylor, Walter S[tephen] (1931-2001) and Richard P. Vine. Home Winemaker's Handbook. New York / London: Award Books / Tandem Books, (1970). 17.5 cm. 253, (3 cat) pages. Illustrations. Paper. [Ref M1624]. —— SOLD

First Award printing 1970. "Walter S. Taylor is the assistant managing director and Richard P. Vine is the chief winemaker of Pleasant Valley Wine Company …"

15. Teiser, Ruth (1915-1994) & Catherine Harroun (1907 – ). Winemaking in California: the account in words and pictures of the Golden State's two-century-long adventure with wine. New York, St. Louis ++: McGraw-Hill Book Company, (1983). 28.5 cm. x, (2), 256 pp + frontispiece map. Numerous black & white photo illustrations. Yellow cloth, worn at lower edges. Dustjacket has minor scratches and tears. [Ref M68]. —— SOLD

©1983. "1 2 3 4 5 6 7 8 9 B K P B K P 8 7 6 5 4 3 2." In the University of California Book of California Wine (1984), Roy Brady says of this book: "Only just now do we have a real history of wine in California." [page 313]. From the biographical entry in Contemporary Authors, vol. 109, as told to them by Teiser: "Winemaking in California was the culmination of many years of work on California history and research on California wines; the last three years Catherine Harroun and I worked almost full time on the book. It is a history of winemaking in California, from its beginnings in the late eighteenth century, through the mission period when California was a Spanish colony, through its Mexican years, the Gold Rush, the agricultural and industrial development of the latter nineteenth and early twentieth centuries, Prohibition, and the years since, to the present. It is a span from primitive to highly sophisticated winemaking, and ours is the first book to give a full account of the state's winemaking history."

16. Terrington, William. Cooling Cups and Dainty Drinks. A collection of recipes for "cups" and other compounded drinks, and of general information on beverages of all kinds. London and New York: George Routledge and Sons, 1869. Printed by Woodfall and Kinder, London. 16.5 cm. xv, 223, (1), pages, 15, (1) catalog. Headpiece decorations. Bookplate: "John Matthews, Arch Brook, Foot of East 75th St., New York." Green, gilt embossed decorations. Hinges detached internally, covers worn and spine discolored. Internally clean. [Ref M1625]. —— SOLD

Terrington's original intention was "to produce a guide for the preparation of cups …" but the subject grew and its scope was expanded to all beverages in common use. The first 44 pages are devoted to the wines of Europe, with a few pages on the colonies (Australia and South Africa) and to America, whose "choicest production" is Catawba, "eulogized by Longfellow …" Next [pages 45-155], he describes spirits, liqueurs, beers and ales, as well as tea, coffee and cocoa, with recipes for their use in various drinks. Part II is devoted to cups and punches, but there are also some recipes for cocktails. In the preface, the reader had been advised that he would find, as he might expect in a work purporting to touch on every kind of beverage, some account of American drinks – "those Transatlantic ‘notions’ – many of which, owing to their racy character, are properly styled ‘Sensations’ by our Yankee cousin … … all may claim to be regarded as both wholesome and exhilarating." There are enough concoctions presented in this book to shorten any number of lives.

17. Terrington, William. Cooling Cups and Dainty Drinks. A collection of recipes for "cups" and other compounded drinks, and of general information on beverages of all kinds. London, Glasgow, Manchester and New York: George Routledge and Sons, n.d. Printed by Woodfall and Kinder, London. 19 cm. xv, 223, (1), pages. Headpiece decorations. Pale greyish blue cloth, black and silver lettering. Covers worn and spotted. Internally clean, except for brown spotting at edges. [Ref M1626]. —— SOLD

Printed from the same plates as item 16, but with wider margins. The ad on page [ii] is for S. Sainsbury's Pure Fruit Syrups.

18. Thacher, James (1754-1844). The American Orchardist; or a practical treatise on the culture and management of apple and other fruit trees, with observations on the diseases to which they are liable, and their remedies. To which is added the most approved method of manufacturing and preserving cider. Compiled from the latest and most approved authorities, and adapted to the use of American farmers. By James Thacher, M.D., Fellow of the American Academy of Arts and Sciences, and of the Massachusetts Medical Society, &c, &c. Boston: Printed and published by Joseph W. Ingraham, 1822. 21.5 cm. 226 pages. Original boards. Covers detached and crudely repaired with tape. Overall poor condition, with extensive browning internally and loose pages. Pages 59-62 are repaired with ancient scotch tape, and one leaf (pages 217-218) is supplied in typescript. But – all material is present and readable. [Ref M1627]. —— SOLD

Thacher's preface is dated at Plymouth, July 1821. The main subject of this treatise is apples, and includes a section on cider [pages 141-179], with references to its medicinal properties, and how to turn it into wine. Other fruits discussed are cherries, peaches and pears, but grapes are conspicuous by their absence. Thus we might assume that in 1822 grapes were not yet a subject of general interest, at least in Massachusetts.

Thacher, born in Massachusetts, was apprenticed at the age of sixteen to a doctor, and in 1775 was appointed as a surgeon's mate in the hospital at Cambridge. In 1778 he became chief surgeon to a Virginia regiment, then to a New England regiment in 1779. The journal he kept during the war was published in 1824 as "Military Journal during the American War, from 1775 to 1783." Thacher established a practice in Plymouth, MA in 1783. His works included one on the principles of modern pharmacy, and another on hydrophobia (1812), which "largely anticipated the results formulated by Pasteur over seventy years later." The American Orchardist saw a second edition in 1825. Other works included further medical texts, a work on bees, another on demonology, and a history of the town of Plymouth. He received an M.D. degree from Harvard and Dartmouth in 1810. Active to the end, he died in Plymouth at the age of ninety. [National Cyclopaedia of American Biography, vol. 7, 1897].

19. Thackeray, William Makepiece (1811-1863). The Mahogany Tree. With illustrations by Frank T. Merrill. Boston: De Wolfe, Fiske & Co. Publishers, (1886). Press of S.J. Parkhill & Co., Boston. 33.5 cm. (26) leaves. Illustrations. Printed on heavy stock, mostly on one side. "Mahogany" and turquoise cloth, bevelled edges, gilt decorative lettering, top edge gilt. Condition quite good, with only occasional faint foxing and minor wear of covers. [Ref M1628]. —— SOLD

©1886 by Samuel E. Cassino. This is a poem celebrating Christmas, first published in Punch in 1847. Each of eight stanzas is printed on a separate leaf, followed by the same stanza on the following leaf, decoratively lettered and illustrated. There are 24 illustrations listed, including those accompanying the eight stanzas. The theme of convivial drinking appears in two of the stanzas. The vignette for the preface illustrates a gentleman uncorking a bottle. In the preface, James Jeffrey Roche explains that the festival of Christmas had not until recently become fully naturalized in the US.

Born in Calcutta, Thackeray was sent to England on his father's death in 1817 and later studied for a short time at Trinity College, Cambridge. He made his living to a large extent as a journalist and writer, and for some time was editor of Cornhill Magazine. His lecture tour of the US in 1852 was followed by a second in 1855, during which he lectured on the four Georges. "Over-scrupulous Britons complained of him for laying bare the weaknesses of our monarchs to Americans, who were already not predisposed in their favour. The Georges, however, had been dead for some time." For much more on Thackeray, see the very long article in the Dictionary of National Biography.

20. Thatcher, Frank. A Treatise of Practical Brewing. By Frank Thatcher, Head Brewer and Maltster. Price: Twenty-one Shillings and Sixpence. Post Free. London: The Country Brewers' Gazette, 1905. 22 cm. ix, (1) ads, (3), xiv-xxv, 560, xxvii-liii (ads) pages. Dark green cloth, gilt lettering and decorations. Nice copy. [Ref M1629]. —— SOLD

Preface dated March 1905. Extensive material on brewing, covering brewery plant sites and construction, malting, brewing materials, mashing, fermentation, racking and storing, fining and worting, and bottled beers. Noling has this and the earlier Brewing and Malting Practically Considered, 1898, 117 pages.

21. Thiιbaut de Berneaud, [Arsθne] (1770-1850). The Vine-Dresser's Theoretical and Practical Manual, or the Art of Cultivating the Vine; and making Wine, Brandy, and Vinegar. With descriptions of the species and varieties of the vine; the climates, soils, and sites in which each can be successfully cultivated, with their times of blossoming and bearing; the diseases of the vine and means of prevention. With instructions for the preservation of wines, brandies, vinegars, confections &c. of the grape; for the care of the wine-cellar; the economy of the vine-yard; and a brief sketch of the diseases incidental to the vine-dresser.  By Thiebaut de Berneaud, Perpetual Secretary of the Linnaean Society of Paris, member of  several Societies and Associations for the Improvement of Agriculture; and Editor of the Agricultural Journal of Paris, &c. From the second French edition, by the translator of Le Solitaire, Le Notti Romane, &c. New-York: Published by P. Canfield, 1829. 22 cm. (blank leaf), (title leaf), 158, (blank leaf), iiii "explanation of the plate" pages + foldout plate at end illustrating vineyard and wine-making tools and equipment. Mottled boards, with leather back and corners. Spine cracked, covers worn, with burn marks at spine and corners. Modest foxing on some pages, most of them being remarkably clean. [Ref M1630]. —— SOLD

In one of several prefatory notes, Felix Pascalis, president of the Linnaean Branch of Paris for the US, says that the author has been a powerful contributor to the extension of viticulture "in climates where it was formerly thought as perfectly inadmissible, as in the Belgic and other provinces of the Low Countries. At present, however, both the fruit and excellent wine are abundant in those parts, and in countries much beyond the 47th degree of North Latitude." Thiιbaut had long since presented the work to him, inviting him to encourage grape culture in the US. "… I presume to subjoin my wishes to his, that we may yet see yearly vintages on this side the Atlantic, as regular as the harvests of grain." The Pascalis note is dated at New-York, February 10th, 1828.

Rather interesting is the inclusion of a chapter on diseases of the vine-dresser. Serious debilities may result from the lack of proper nourishment, because of poverty or cupidity. The author describes what he considers appropriate food. "Cleanliness in clothing and salubrious dwellings" are also important, as is moderation in drinking. Remedies are proposed for back problems, and diseases such as inflammation of the joints, acute rheumatism, dysentery, fevers, hernias, asphyxia (from vapors of fermentation) [pages 155-158]. The first French edition was dated 1823 (Paris, Roret), the 5th 1850 [Vicaire 834], the fourth 1836 and the seventh 1901 [Amerine 3226]. The Fritsch sale catalog had the third edition of 1827. In that catalog's biographical note we are told that Thiιbaut was born in Sedan 1770 and died in Paris in 1850. He came from a family famous in the annals of Champagne. He distinguished himself in the Revolution, being wounded five times at Kaiserslautern in 1793. Then, after a brief period as an administrator, in 1796 he joined General Moreau's army in Bavaria, where he saved the life of a Hessian officer, whose daughter he was given in marriage. In 1808 he became a librarian at "La Mazarine" [in Paris – the oldest public library in France] and became head librarian in 1849, shortly before his death. He refused all honors and decorations and died a poor man.

22. (Thomann, G[allus]). American Beer. Glimpses of its History and Description of its Manufacture. New York: United States Brewers' Association, 1909. 22 cm. 104, (1) pages. Brown cloth, gilt lettering on cover. [Ref M1631]. —— SOLD

In the preface, dated at New York, November 1909, G. Thomann states that "this book is composed mainly of two separate essays written by the undersigned and published many years ago on two different occasions …" But then he talks about a booklet copyrighted by George Ehret, who has authorized the reprint of any part of it. Reproduced here is "everything relating to the processes of brewing, malting … etc …" It's not entirely clear who wrote what. Subjects covered are brewing history in New England, New York, Pennsylvania, the South, as well as the decline of brewing, the rise of lager beer, hop culture and barley.

23. Thomas, Frank A. [Frank Schoonmaker]. Wines, Cocktails and other Drinks. New York: Harcourt, Brace and Company, (1936). Printed by Quinn & Boden Company, Rahway, NJ. 21 cm. vi, (1), 228 pages. Tan cloth (a little soiled) with blue label areas on cover and spine, lettered in black. [Ref M1632]. —— SOLD

In The Household Shelf series. ©1936. "First printing." An interesting and well-written book. Part one deals with wines. Wonder of wonders, chapter one is on American wines, with French wines relegated to chapter two, followed by German, Italian, Spanish and Portuguese, and four pages for other countries [106-110]. Chilean wines "are probably the best non-European wines made." Argentina produces four times as much wine as all of the US. "In general it is rather strong and heady, with the slight flatness characteristic of wines produced in warm countries, and somewhat suggesting the better wines of California." And, believe it or not, Canada gets a few sentences. "Virtually all Canadian wine is consumed in Canada, in contrast to Australia, where nearly all the wine that is produced is exported." I wondered what, if anything, that said about Canadians and/or Australians. The chapter on American wine is loaded with quotable material. For example: "It is true that California ‘Burgundy’ is red and that a true Burgundy usually is red also. It is true that California ‘Chablis’ is white and so is the authentic wine of Chablis. Unfortunately the resemblance, in most cases, stops with the color." [page 12]. Part two of this book is titled "Cocktails and Other Drinks." A dictionary of alcoholic beverages [pages 125-150] is followed by recipes for cocktails and other mixed drinks based on gin, then rye or bourbon, followed by Scotch or Irish whisky, rum, brandy, apple brandy, and finally mixed drinks based on wine. [Only after I completed this entry did I realize that Frank Thomas was a pseudonym for Frank Schoonmaker].

24. Thomas, Jerry (1825 – ) and Christian Schultz. How to Mix Drinks, or The Bon-Vivant's Companion, containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes, embracing punches, juleps, cobblers, etc., etc., etc., in endless variety. By Jerry Thomas, formerly principal bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St. Louis. To which is appended a Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, &c., &c., after the most approved methods now used in the distillation of liquors and beverages, designed for the special use of manufacturers and dealers in wines and spirits, grocers, tavern-keepers, and private families, the same being adapted to the trade of the United States and Canadas. Illustrated with Descriptive Engravings. The whole containing over 600 valuable recipes. By Christian Schultz, professor of chemistry, apothecary, and manufacturer of wines, liquors, cordials, &c., &c., from Berne, Switzerland. New York: Dick & Fitzgerald, Publishers, 1862. C.A. Alvord, Printer. 19.5 cm. (blank leaf), 244, (8 catalog), (blank leaf) pages. The Schultz title page is at page (89). Illustrations. Endpaper catalog, with a one-cm strip cut off top of front endpaper, not affecting text. Blue-green cloth with blind-stamped decorations, decorative gilt lettering and illustration on cover and spine. Several black ink [?] spots on front cover and spine, but not overpowering. Some brown spotting internally. Overall, an attractive copy. [Ref M1633]. —— SOLD

On cover: "The Bar Tender's Guide. Price $2.00." Probably the first edition of Thomas's collection of cocktails and other mixed drinks [numbered from 1 to 236], together with Schultz's recipes for the manufacture or preparation of various cordials and liquors [21 to 463]. The Schultz part has its own table of contents, pages 235 to 244.

From the preface: "We … contend that a relish for ‘social drinks’ is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor." Among the drinks presented, with an illustration, is the famous "blue blazer" [#197, page 76], made with a wine-glass each of Scotch whisky and boiling water: "Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other … If well done this will have the appearance of a continued stream of liquid fire. Sweeten with one teaspoonful of pulverized white sugar and serve … with a piece of lemon peel. [It] tastes better to the palate than it sounds to the ear … To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water." Needless to say, by the time the fire went out, there wouldn't be much alcohol left, but perhaps the showmanship influenced the effect.

Simon (BG 1461) lists the date as "[c.1860]." This may well be incorrect, as I have not seen or heard of any edition earlier than 1862. However, there is at least one possible indication of an earlier issue: the catalog at the end of the book lists this book at $1.50 in cloth, "sent to any address in the United States or Canada, upon receipt of the price."

25. Thomas, Jerry (1825 – ) and Christian Schultz. How to Mix Drinks, or The Bon-Vivant's Companion, containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes, embracing punches, juleps, cobblers, etc., etc., etc., in endless variety. By Jerry Thomas, formerly principal bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St. Louis. To which is appended a Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, &c., &c., after the most approved methods now used in the distillation of liquors and beverages, designed for the special use of manufacturers and dealers in wines and spirits, grocers, tavern-keepers, and private families, the same being adapted to the trade of the United States and Canadas. Illustrated with Descriptive Engravings. The whole containing over 600 valuable recipes. By Christian Schultz, professor of chemistry, apothecary, and manufacturer of wines, liquors, cordials, &c., &c., from Berne, Switzerland. New York: Dick & Fitzgerald, Publishers, (1862). 19.5 cm. (blank leaf), (2 catalog), 244, (10 catalog), (blank leaf) pages. Illustrations. Bookplate on front pastedown: "Private Library, C.S. Skinner." On endpaper in pencil: "C.S. Skinner, 26 Courtlandt St, N.Y. City." Blackish-brown cloth with blind-stamped decorations, decorative gilt lettering and illustration on cover and spine. Spine faded and worn at top, back cover scuffed. Small dent near bottom of early pages, faded out by page 20. Internally clean. [Ref M1634]. —— SOLD

©1862. A later printing of item 24 from the same plates, without the date on the title page. The binding is identical, except for color, and price on cover $2.50 rather than $2.00. Interestingly, as with item 24, a lower price ($2.00) is listed for this book on the last catalog page.

26. Thomas, Jerry (1825 – ) and Christian Schultz. How to Mix Drinks, or The Bon-Vivant's Companion, containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes, embracing punches, juleps, cobblers, etc., etc., etc., in endless variety. By Jerry Thomas, formerly principal bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St. Louis. To which is appended a Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, &c., &c., after the most approved methods now used in the distillation of liquors and beverages, designed for the special use of manufacturers and dealers in wines and spirits, grocers, tavern-keepers, and private families, the same being adapted to the trade of the United States and Canadas. Illustrated with Descriptive Engravings. The whole containing over 600 valuable recipes. By Christian Schultz, professor of chemistry, apothecary, and manufacturer of wines, liquors, cordials, &c., &c., from Berne, Switzerland. New York: Dick & Fitzgerald, Publishers, (1862). 19.5 cm. (blank leaf), 244, (8 catalog), (blank leaf) pages. Illustrations. Dark green cloth with decorative gilt lettering on cover and spine. Frayed at edges, small tear at top of spine. Solid copy. [Ref M188]. —— SOLD

©1862. A later printing of item 24, again from the same plates, and without the date on the title page. The binding is different, as is the lettering. On front cover: "Price $2.50." The catalog at the back does not list this book.

27. Thomas, Jerry (1825 – ). The Bar-Tender's Guide; or, How to Mix All Kinds of Plain and Fancy Drinks, containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes; embracing punches, juleps, cobblers, etc., etc., in endless variety. By Jerry Thomas, formerly principal bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St. Louis. New York: Dick & Fitzgerald, Publishers, (1876). 18 cm. (blank leaf), 107, (4 catalog), (blank leaf) pages. Illustrations. Green embossed cloth, with lettering in black and decorative lettering in green on black. Spine torn and chipped, binding loose. Internally marked in pencil throughout. Owner's name in ink on front pastedown: "Mr. Joseph Evans, 8 Pluto Street, Liverpool, 1883." A well-used copy. [Ref M1635]. —— SOLD

©1862 and 1876. The second edition of this classic, without the addition of Schultz's Manual for the Manufacture of Cordials. Text is identical to pages 1-87 of item 26, with new title leaf and an appendix of new recipes, pages 88 to 107, reflected as well in added entries at the end of the "contents" on page 10. Title on cover: "Jerry Thomas' Bartenders Guide Containing Receipts for Mixing all kinds of / Punch, Egg nog, Juleps, Smashs, Cobblers, Cocktails, Sangarees, Mulls, Toddies, Slings, Sours, Flips / and 200 Other Fancy Drinks."

The author states that the recipes in the appendix "includes all the latest inventions in Beverages, obtained through the courtesy of some of the most celebrated caterers to the tastes of an appreciative public in our first class bars and wine-rooms …" [page 88].

28. Thomas, Jerry (1825 – ). The Bar-Tender's Guide; or, How to Mix All Kinds of Plain and Fancy Drinks, containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes; embracing punches, juleps, cobblers, etc., etc., in endless variety. By Jerry Thomas, formerly principal bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St. Louis. Danbury, CT: Behrens Publishing Company, (1887). 19 cm. (3), 6-130 pages. Illustrations. Red embossed cloth, with lettering in black and decorative lettering in red on black. Nice copy. [Ref M266]. —— SOLD

©1862, 1876 and 1877 by Dick & Fitzgerald. The third edition, considerably altered from the second (item 27). There are some added recipes, and they have been re-arranged, with cocktails appearing at the beginning. The original preface is omitted and there is a new introductory chapter: "Hints and Rules for Bartenders." Cover design and contents are the same as item 27, except for color change. Two of the original classics – Blue Blazer, and Tom and Jerry – have been retained, and placed on the same page.

29. Thomas, Jerry (1825 – ). The Bar-Tender's Guide; or, How to Mix All Kinds of Plain and Fancy Drinks, containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes; embracing punches, juleps, cobblers, etc., etc., in endless variety. By Jerry Thomas, formerly principal bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St. Louis. An entirely new and enlarged edition. New York: Fitzgerald Publishing Corporation, successor to Dick & Fitzgerald, Publishers, (1887). 18 cm. (3), 6-130 pages. Illustrations. Paper. Covers worn, front cover detached. Small stain on last leaf, otherwise clean. [Ref M1636]. —— SOLD

©1862, 1876 and 1877 by Dick & Fitzgerald. Printed from same plates as item 28, with revised title page. The publisher's address has changed from 18 Anne Street to 18 Vesey Street, which had appeared in all previous editions.

30. Thomas, Jerry (1825 – ). The Bon Vivant's Companion ... or ... How to Mix Drinks ... by ... Professor Jerry Thomas, formerly principal bartender at the Metropolitan Hotel, New York, and at the Planters' House, St. Louis. Edited, with an introduction, by Herbert Asbury. New York & London: Alfred A. Knopf, 1928. Plimpton Press, Norwood, MA. 25 cm. (2), li, (2), 169, (1 colophon) pages. Many full-page illustrations. Red cloth backed green boards, gilt lettering on spine, gilt decoration on cover. Edges worn. Minor stains on front cover. Light crease at top outside corner of back cover. Acceptable copy. [Ref M1639]. —— SOLD

"Of the first edition of The Bon Vivant's Companion one hundred and sixty copies (of which one hundred and fifty are for sale) have been printed on Navarre Rag Paper numbered from 1 to 160. Each copy is signed by Herbert Asbury. This is number 108. "Herbert Asbury."

This composite edition of Thomas's bar books, preserves the contents of the first edition of 1862 and incorporates the best of subsequent editions through the last in 1887 (see items 24 to 29). It saw at least 7 printings and a new edition in 1934. It is scarce in any printing. Herbert Asbury (1889-1963) wrote a number of books on irreverent subjects, beginning with "Up From Methodism." He had rejected his religious upbringing and engaged in a life of pleasure. A Martin Scorsese movie based on Asbury's Gangs of New York was released in 2002. Asbury first became famous when he sold an article called Hatrack in 1926 to H. L. Mencken's American Mercury magazine. It was the story of a Farmington prostitute who took her Protestant customers to the Roman Catholic cemetery and vice versa. The Watch and Ward Society of Boston had the magazine banned from sale in Boston. H. L. Mencken went to Boston, and sold a copy of the magazine on the commons. He was arrested, causing sales of the Mercury magazine to boom and making celebrities of both Asbury and Mencken.

Asbury greatly admired Jerry Thomas and this book is a loving testimony to the great bartender and his life, complete with many of the legends. We learn that Thomas "a few years before the Civil War, gave the aid and encouragement of his genius to the cocktail, then a meek and lowly beverage pining for recognition …" [page xix]. He continued his campaign for the cocktail to the end, and the last edition contained 24 cocktail recipes. Asbury reproduces the full title of Thomas' first book which "first appeared early in 1862, and quickly went through half a dozen large printings." The contribution of Schultz on the manufacture of beers and liquors is omitted. We are given what detail Asbury was able to find on Thomas's life, which included a great deal of travel, partly in search of new recipes. But eventually he settled down in New York and practised his art as the greatest of many great New York bartenders. Among drinks listed in the first edition were the Bishop, the Protestant Bishop, the Archbishop, the Cardinal and the Pope, "but in the last printing, the Archbishop, the Cardinal and the Pope were omitted, because of protests from various Protestant denominations, which complained that the proportion of four Roman Catholic drinks to one Protestant was unreasonable and unfair." [xxxvii]. We are told that in later years Thomas became quite finicky, especially about his Tom and Jerry, which he refused to prepare until the first snowfall, and his Blue Blazer "until the thermometer registered ten degrees or less above zero." [Fahrenheit, of course]. Asbury says that the last edition of 1887 was something to weep over. Its title had been reduced from the "roisteringly significant … to the vulgar and prosaic … Worse, the elegant preface had been replaced by uninspiring Hints to Bartenders! … I have been unable to find any record of when Professor Thomas passed to his reward, but I should not be surprised to learn that he expired of shock and horror when the final edition … was placed in his hands."

31. Thomas, Jerry (1825 – ). The Bon Vivant's Companion ... or ... How to Mix Drinks ... by ... Professor Jerry Thomas, formerly principal bartender at the Metropolitan Hotel, New York, and at the Planters' House, St. Louis. Edited, with an introduction, by Herbert Asbury. New York & London: Alfred A. Knopf, 1928. Plimpton Press, Norwood, MA. 22 cm. li, (2), 169, (1 colophon) pages. Many full-page illustrations. Yellow cloth, green lettering and decorations. Covers lightly soiled. [Ref M1637]. —— SOLD

©1927, 1928.

32. Thomas, Jerry (1825 – ). The Bon Vivant's Companion ... or ... How to Mix Drinks ... by ... Professor Jerry Thomas, formerly principal bartender at the Metropolitan Hotel, New York, and at the Planters' House, St. Louis. Edited, with an introduction, by Herbert Asbury. New York & London: Alfred A. Knopf, 1928. Plimpton Press, Norwood, MA. 22.5 cm. li, (2), 169, (1 colophon) pages. Many full-page illustrations. Bookplate of Guy Chapman. Peach boards, red cloth back, gilt lettering on spine. Light staining at very top of covers. Most of torn and tattered dustjacket is present. [Ref M1638]. —— SOLD

Contents identical to item 31, except for binding. Dustjacket identifies this as the London edition. Recipes for Presto Pop, Deauville, Pamplemousse, and Aunty's Ruin are neatly inscribed in ink on back endpaper and pastedown.

33. Thomas, John J[acobs] (1810-1895). The American Fruit Culturist, containing directions for the propogation [sic] and culture of fruit trees in the nursery, orchard and garden, with descriptions of the principal American and foreign varieties cultivated in the United States. Illustrated with three hundred accurate figures. Auburn: Derby, Miller & Company, 1850. 20 cm. 4, [v]-xiv, [15]-410 pages. Illustrations. Blind-stamped brown cloth, gilt lettering and decoration on spine. Light edgewear, light occasional foxing. Bright clean copy. [Ref M1640]. —— SOLD

©1849. From the preface: "The favorable reception of several editions of the Fruit Culturist, has induced the author to revise it thoroughly. The whole has been carefully re-written, and the original amount of matter more than tripled …" According to Hedrick/Woodburn (History of Horticulture in America), since its first appearance as a slim paperback, this was the book most used by fruit growers, nurserymen, and later as a college text. There is a short chapter at the end on grape culture and grape varieties [pages 392-401]. Apples, pears, peaches, plums and cherries are given considerably more coverage.

Thomas was born in Ledyard, NY, near Cayuga Lake, and lived there all his life. His father David was the chief engineer in charge of building the Erie Canal, and he constructed the Welland Canal as well. But he was also a pioneer fruit grower, with a nursery in Aurora, and his son joined him in the enterprise. John Thomas, "along with Andrew Jackson Downing, established the science of pomology, or fruit culture in the United States." L.H. Bailey, his biographer, said that Thomas's fame rested mainly on the present treatise, first published in 1846. "Although Downing's Fruits and Fruit-Trees of America was published one year before Thomas's book, it was encyclopedic; Downing did not comprehensively describe, classify, and systematize varieties for identification as Thomas did. Thomas's book thus represented the first systematic study of fruit culture in the United States. Within a year the book had been issued in four editions … In 1867 the book was expanded to 500 pages … Other editions appeared in 1875 and 1885 and were frequently reprinted." [Elizabeth D. Schafer in American National Biography, vol. 21, 1999]. For a long list of the many editions of this work, from 1846 to 1897, see Amerine #3252-3273.

34. Thompson, Bob (editor). California Wine. A Sunset Pictorial. Photographer: Ted Streshinsky; Design, Maps, Drawings: Joe Seney. Menlo Park, CA: Lane Magazine & Book Company, (1973). Kingsport Press, Kingsport, TN. 29 cm. 224 pages. Illustrations, maps and photos in color and b&w. Pictorial boards, in matching dustjacket, sporting a couple of tiny tears. [Ref M69]. —— SOLD

First printing, October 1973. A useful reference book, packed with historical information.

35. Thomson, William. A Practical Treatise on the Cultivation of the Grape Vine. By William Thomson, gardener to his Grace the Duke of Buccleuch, K.G., etc., Dalkeith Park, Scotland. Third edition. Edinburgh and London: William Blackwood and Sons, 1863. 23 cm. (2), viii, 74, (32 catalog) pages. Illustrations. Blind-stamped green cloth, gilt title on cover. [Ref M1641]. —— SOLD

The first edition of this treatise was dated 1862. It rode its popularity all the way to a 10th edition in 1890. As a gardener with experience in growing grapes in enclosed spaces, Thomson had often been asked for advice, which was well received by many, prompting him to publish his advice in book form. The application of heat to grape cultivation was first recorded in a journal of 1718 (Belvoir Castle, Duke of Rutland), and then again by Speechly at Welbeck, seat of the Duke of Portland. The importance of grape cultivation had grown "… partly owing to the increase of wealth, but chiefly in consequence of the duty being off glass, so that now a vinery has become a necessary adjunct to every villa residence, and is no longer confined to the great of the land." [page 2]. Thomson covers all aspects of vinery management – heat, ventilation, construction, soil, compost, grape varieties, planting, pruning, grafting, diseases, and storage of ripe grapes. A short 3-page chapter on open-air grape culture was added in the second edition. Thomson feels that grape crops could be increased, "but it would be difficult to break through the strong crust of prejudice that exists in favour of things as they are." [72]. A page is devoted to viticulture in Australia: "In Australia, where extensive vineyards are being planted on the Hunter River and elsewhere, though they have much to learn, they have nothing to unlearn, like their brethren on the continent of Europe." [73]. See also Gabler.

36. Thomson, William. A Practical Treatise on the Cultivation of the Grape Vine. By William Thomson, gardener to his Grace the Duke of Buccleuch, K.G., etc., Dalkeith Park, Scotland. Fifth edition, enlarged. Edinburgh and London: William Blackwood and Sons, 1867. 23 cm. (2), viii, 79, (42 catalog) pages. Illustrations. Blind-stamped green cloth, gilt title on cover. [Ref M1642]. —— SOLD

This edition was reset, with some deletions and additions. Binding is uniform with that of the third edition (item 35). The prefaces provide the dates of prior editions: First, August 1862; second, September 1862; third, April 1863; fourth, January 1865; fifth, June 1867. An interesting addition in the fifth edition to the selection of grape varieties is "Duchess of Buccleuth." Noling lists the 6th (1869), 7th (1871), 9th (1879) and 10th (1903 reprint) editions. Simon (BV 51) has the 10th (1890).