Sulz's Compendium of Flavorings, Containing Complete Directions for Making, Clarifying and Judiciously Applying Every Known Variety of Flavoring Extracts and Essences; also for Preparing, Purifying and Testing Plain and Compound Syrups of Every Grade

Sulz, Charles Herman

Published by Dick & Fitzgerald Publishers, 1888

About this Item

Hardcover, full green cloth binding with blindstamped ruled borders to boards, gilt lettering to spine, 9-1/4" x 6-1/8", in-text illustrations of equipment, 140 pp. Moderate soiling to boards, indentation to front board, corners bumped, endpapers toned, tear to front endpaper and p. 37/38. Good condition. Ginger ale was first developed in Ireland in the mid-nineteenth century. It may or may not have been invented by John McLoughlin, a chemist spending the summer in Ireland, who later returned to Canada to start his own company Canada Dry. At any rate, at the time this slim book was published, ginger ale was known, popular, and still pretty new. Sulz was a chemist himself, and it might have been exciting for the most popular new drink to be something invented by a fellow chemist. At any rate, he devotes a full 16 pages (of 140) to ginger, ginger extract, and especially ginger ale, with a special entry for Belfast Ginger Ale, and another special entry to rail against fraudulent ginger flavorings. Laid in are a receipt dated 1900 from Pacific University to Herman G. Glass, and a blank letterhead from Glass Bros & Co. Grocers of Portland, Oregon, on the back of which are scribbled two recipes. Seller Inventory # 002548

Bibliographic Details

Title: Sulz's Compendium of Flavorings, Containing ...

Publisher: Dick & Fitzgerald Publishers

Publication Date: 1888

Binding: Hardcover

Condition: Good