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  6. Sotheby Parke Bernet and Co. London

    Finest and rarest wines, spirits, vintage port, cigars and collectors' items : which will be sold by auction by Sotheby Parke Bernet & Co. ... wednesday 6th june 1984 and thursday 7th june 1984

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    London: Sotheby Parke Bernet & Co., 1984

    Erschienen in: Sotheby Parke Bernet and Co.: Sotheby Parke Bernet & Co ; 1984.06.06/07

  8. Nahmer, Thomas [VerfasserIn]

    Investing in fine wine from the perspectives of diversification and costs

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    Wolfsburg: Ostfalia Hochschule für Angewandte Wissenschaften, Fakultät Wirtschaft, February 2019

    Erschienen in: Wolfsburg working papers ; 2019,1

  9. E. T wine-cooper [VerfasserIn]

    The art and mystery of vintners and wine-coopers : containing one hundred and fifty-eight approv'd receipts for the conserving and curing all sorts of wines, whether Spanish, Greek, Italian, or French. A work useful and necessary for all sorts of people. Amongst which are Directions How to keep Wines fresh all the Year. How to help Wines that have lost their Colour or Taste. How to fine Wines. The fittest Time to rack Wines. How to make Wines. How to mend Wines that are prickt. How to correct roapish Wines. How to make Scent, Sote and Lags. When to buy your Wines, &c. &c - [The second edition]

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    London: printed for R. Adams, at Dryden's Head, Holborn-Bars, 1750 ; Online-Ausg.: Farmington Hills, Mich: Cengage Gale, 2009

  10. E. T wine-cooper [VerfasserIn]

    The art and mystery of vintners and wine-coopers : containing one hundred and fifty-eight approv'd receipts for the conserving and curing all sorts of wines, whether Spanish, Greek, Italian, or French. A work useful and necessary for all sorts of people. Amongst which are Directions How to keep Wines fresh all the Year. How to help Wines that have lost their Colour or Taste. How to fine Wines. The fittest Time to rack Wines. How to make Wines. How to mend Wines that are prickt. How to correct roapish Wines. How to make Scent, Sote and Lag. When to buy your Wines, &c. &c

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    London: printed for R. Adams, at Dryden's Head, Holborn-Bars, [1748] ; Online-Ausg.: Farmington Hills, Mich: Cengage Gale, 2009

  12. Christie and Ansell (London, England)

    A catalogue of all the genuine stock of excellent wines : consisting of About 400 Dozen of Oriental Madeira, near 200 Dozen of fine Old Red Port, Red and White Constantia, Old Arrack, &c. Also, Some Valuable Jewels, Two Gold Repeating Watches, Rich Snuff Boxes, a very Capital Single-Stone Brilliant Ring; A large Quantity of Table and Bed Linen, And other Effects, of Alexander Wynch, Esq; deceased, Which will be sold by auction, By Mess. Christie and Ansell, (by Order of the Executors) At their Great Room, next Cumberland-House, Pall-Mall, On Monday, November 5, 1781, and two following days. To be Viewed on Friday and Saturday preceding the Sale, which will begin each Day at Twelve O'Clock. Catalogues may be had as above, and at Garraway's Coffee House. N. B. The Wines to be tasted only on the Mornings (and at the Time) of Sale

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    [London]: s.n, [1781] ; Online-Ausg.: Farmington Hills, Mich: Cengage Gale, 2009

  17. Borella Mr [VerfasserIn]

    The court and country confectioner : or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England

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    London: printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York, MDCCLXXII. [1772] ; Online-Ausg.: Farmington Hills, Mich: Cengage Gale, 2009

  18. Borella Mr [VerfasserIn]

    The court and country confectioner : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England

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    London: printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York, M.DCC.LXX. [1770] ; Online-Ausg.: Farmington Hills, Mich: Cengage Gale, 2009

  20. Lightbody, James [VerfasserIn]

    Every man his own gauger : wherein not only the artist is shown a more ready and exact method of gauging than any hitherto extant, but the most ignorant, who can but read English, and tell twenty in figures, is taught to find the content of any sort of cask or vessel, either full, or in part full, and to know if they be right siz'd. Also what a pipe, hogshead, &c. amounts to at the common rate and measure they buy or sell at. With several useful tables to know the content of any vessel by likewise a table shewing the price of any commodity, from one pound to an hundred weight, and the contrary. To which is added, the art of brewing beer, ale, mum, of fining, preserving and botling brew'd liquors, of making the most common physical ales now in use, of making several fine English wines. The vintners art of fining, curing, preserving all sorts of wines ... together with the compleat coffee-man, teaching how to make coffee, tea, chocolate

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    London: Printed for Hugh Newman, at the Grasshopper near the Rose Tavern in the Poultrey, 1695 ; Ann Arbor, Mich: UMI, 1999

    Erschienen in: Early English Books Online / EEBO