Manual for the Essence Industry

This reprint of a 1916 technical manual for manufacturers was originally subtitled as "comprising the most modern methods for making all kinds of essences for fruit-juices, fruit-wines, and jams. Also, manufacturing mineral waters, essences of fruits and other vegetable raw materials; fancy lemonades of every kind, essences for confectionary, pastry, and the kitchen; manufacturing colors and perfumes, as well as cosmetics and soap perfumes with a full description of raw materials and of laboratory practice."