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Topographie de Tous les Vignobles Connus -
Andr Jullien, Charles Edouard Jullien
1866 - Mme Ve. Bouchard-Huzard, Paris - Cinquieme Edition, Revue, Corrigee et Augmentee [Fifth Edition, Revised, Corrected and Enlarged]
A finely bound edition of Jullien’s important and encyclopaedic work, with text in French. Half of this work is on foreign wines, and considered by Andé Simon as one ‘of the highest interest because most of the information it contains is absolutely original’.
Set in two parts, the second, covering the rest of the world, deals, amongst others, with the vineyards of Portugal, Africa, the Rhine and Moselle, Spain, Italy, Turkey, Switzerland, Austria, Russia, America, Africa, Chile, Syria, Hungary, and China.
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Price HK$ 5,000
1866 - Mme Ve. Bouchard-Huzard, Paris - Cinquieme Edition, Revue, Corrigee et Augmentee [Fifth Edition, Revised, Corrected and Enlarged]
A finely bound edition of Jullien’s important and encyclopaedic work, with text in French. Half of this work is on foreign wines, and considered by Andé Simon as one ‘of the highest interest because most of the information it contains is absolutely original’. Set in two parts, the second, covering the rest of the world, deals, amongst others, with the vineyards of Portugal, Africa, the Rhine and Moselle, Spain, Italy, Turkey, Switzerland, Austria, Russia, America, Africa, Chile, Syria, Hungary, and China.
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Price HK$ 5,000
A Treatise on the Culture of the Apple & Pear, and on the Manufacture of Cider & Perry -
Thomas Andrew Knight
1802 - Printed and sold by H. Proctor, Ludlow - Second Edition, Enlarged
A rare clean two hundred year old example of this lovely and influential little work on Cider and Perry (from fermented pears) by Thomas Knight, one of the leading researchers in horticulture in the 18th and 19th century whose work was acknowledged by Darwin in ‘The Origin of the Species’.
Illustrated with woodcut ornament to title and woodcut tail-piece.
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Price HK$ 4,000
1802 - Printed and sold by H. Proctor, Ludlow - Second Edition, Enlarged
A rare clean two hundred year old example of this lovely and influential little work on Cider and Perry (from fermented pears) by Thomas Knight, one of the leading researchers in horticulture in the 18th and 19th century whose work was acknowledged by Darwin in ‘The Origin of the Species’.Illustrated with woodcut ornament to title and woodcut tail-piece.
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Price HK$ 4,000
Histoire et Statistique de la Vigne et des Grands Vins de la C -
J. Lavall
1855 - Dusacq, Paris - First Editions
An extremely scarce first edition of this legendary work on Burgundy together with the rare ‘Album’ which was published separately. The book contains six lithographs, showing views of Beaune, Chennai, Gevrey-Chambertin, Vougeot, Puligny, with the album adding a further nine superb lithographs on tinted backgrounds of Aloxe et Pernant, Morey, Vosne, Meursault, Chassagne et Puligny, Santenay et Chassagne, Nuits, Dijon, Brochon, Fixin et Fixey.
With fine provenance, formerly from the collection of Kilian Fritsch who possessed one of the greatest wine libraries ever assembled.
“It is very rare, nowadays, to find together : The Book, the Map and the Album” - Henri Poisot, Historique de la Cartographie des Grands Vignobles de Bourgogne, 2001.
Covering the entire history of wine in Côte-d'Or: Origins of wine, the winemaker and his salary, growing of the grapes, wine production, laws, taxes, barrels and coopers, tastings, gourmet or brokers, wine prices, famous harvests, wine proverbs, etc. The work then goes on to describe the vineyards in the nineteenth century, district by district, classification, varieties, climate, diseases etc.
‘Following on from Dr. Morelot’s Statistique de la Vigne dans le Départment de la Côte d’Or [1831], detailed cadastral maps were being drawn up, enabling Dr. Jules Lavallé [1820-80] to be far more thorough. His Histoire et Statistique de la Vigne et des Grands Vins de la Côte-d'Or gives a detailed classification of the vineyards of the main villages, ranking them as Première, Deuxième and Troisième Cuvées with some outstanding sites meriting Tête de Cuvée.’ – Jasper Morris, Inside Burgundy.
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Price HK$ 120,000
1855 - Dusacq, Paris - First Editions
An extremely scarce first edition of this legendary work on Burgundy together with the rare ‘Album’ which was published separately. The book contains six lithographs, showing views of Beaune, Chennai, Gevrey-Chambertin, Vougeot, Puligny, with the album adding a further nine superb lithographs on tinted backgrounds of Aloxe et Pernant, Morey, Vosne, Meursault, Chassagne et Puligny, Santenay et Chassagne, Nuits, Dijon, Brochon, Fixin et Fixey.With fine provenance, formerly from the collection of Kilian Fritsch who possessed one of the greatest wine libraries ever assembled.
“It is very rare, nowadays, to find together : The Book, the Map and the Album” - Henri Poisot, Historique de la Cartographie des Grands Vignobles de Bourgogne, 2001.
Covering the entire history of wine in Côte-d'Or: Origins of wine, the winemaker and his salary, growing of the grapes, wine production, laws, taxes, barrels and coopers, tastings, gourmet or brokers, wine prices, famous harvests, wine proverbs, etc. The work then goes on to describe the vineyards in the nineteenth century, district by district, classification, varieties, climate, diseases etc.
‘Following on from Dr. Morelot’s Statistique de la Vigne dans le Départment de la Côte d’Or [1831], detailed cadastral maps were being drawn up, enabling Dr. Jules Lavallé [1820-80] to be far more thorough. His Histoire et Statistique de la Vigne et des Grands Vins de la Côte-d'Or gives a detailed classification of the vineyards of the main villages, ranking them as Première, Deuxième and Troisième Cuvées with some outstanding sites meriting Tête de Cuvée.’ – Jasper Morris, Inside Burgundy.
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Price HK$ 120,000
Traite Theorique et Pratique du Travail des Vins. Leurs proprietes, leur fabrication, leurs maladies. Fabrication des Vins Mousseux -
Edme-Jules Maumene
1874 - G. Masson, Paris - Deuxieme Edition, Entierement Refondue.
An influential and fundamental work in the history of Champagne production, with text in French, by a pioneering industry chemist and Professor at Reims. In addition to the production of sparkling wines, and a lengthy study on the affects of sugar, this work deals with the properties of wine, manufacture, and their diseases. Also included are descriptions of the efforts made by other chemists, and a bibliography. This work appeared for the first time in 1858 under the title ‘Indications Théoriques et Pratiques sur le Travail des Vins’.
An internally fine unopened and uncut copy with illustrations and tables throughout.
Maumene was intrigued by the large number of exploding bottles, a problem that in some years affected over 60% of bottles in the mid-nineteenth century as Champagne houses battled to produce sufficient mousse to produce a good champagne. It had been supposed that the excess CO2 produced by the addition of too much sugar was the culprit, however Maumene, evaluating this ‘mousse-power’ by measuring the pressure of the CO2 inside the bottle, discovered that different wines produced different amounts of CO2 despite having the same amounts of sugar added.
Building on this work, by the end of the 19th century, Emile Manceau of Moet et Chandon, successfully reduced the breakage of 8-10 percent to 1 percent, and produced some pretty good Champagne to boot.
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Price HK$ 3,500
1874 - G. Masson, Paris - Deuxieme Edition, Entierement Refondue.
An influential and fundamental work in the history of Champagne production, with text in French, by a pioneering industry chemist and Professor at Reims. In addition to the production of sparkling wines, and a lengthy study on the affects of sugar, this work deals with the properties of wine, manufacture, and their diseases. Also included are descriptions of the efforts made by other chemists, and a bibliography. This work appeared for the first time in 1858 under the title ‘Indications Théoriques et Pratiques sur le Travail des Vins’.An internally fine unopened and uncut copy with illustrations and tables throughout.
Maumene was intrigued by the large number of exploding bottles, a problem that in some years affected over 60% of bottles in the mid-nineteenth century as Champagne houses battled to produce sufficient mousse to produce a good champagne. It had been supposed that the excess CO2 produced by the addition of too much sugar was the culprit, however Maumene, evaluating this ‘mousse-power’ by measuring the pressure of the CO2 inside the bottle, discovered that different wines produced different amounts of CO2 despite having the same amounts of sugar added.
Building on this work, by the end of the 19th century, Emile Manceau of Moet et Chandon, successfully reduced the breakage of 8-10 percent to 1 percent, and produced some pretty good Champagne to boot.
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Price HK$ 3,500
Haraszthy at the Mint - Famous Californian Trials, Volume 10 -
Brian McGinty
1975 - Printed by Richard J. Hoffman, Los Angeles - First Edition, limited to 300 copies
Agoston Haraszthy, the ‘father of Californian wine’, best known for his pioneering work in the vineyards of Sonoma, was indicted in 1857 for alleged embezzlement of gold from the San Francisco Mint. He was acquitted of all charges after a four year trial. This is the story of this early adventure in Haraszthy’s colourful and fascinating life.
One of only 300 copies printed, a lovely private press presentation with ten illustrations, and the original advertisement/flier loosely inserted.
‘Decorated initials went out of fashion in the late 18th century as book design became more austere. They returned in modern times with the fine printing renaissance. Brian McGinty’s Haraszthy at the Mint (Los Angeles: Dawson’s Book Shop, 1975), also from the “Law Books Bright and Beautiful” exhibit, is an example.’ – Yale Law School, Lillian Goldman Law Library.
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Price HK$ 2,000
1975 - Printed by Richard J. Hoffman, Los Angeles - First Edition, limited to 300 copies
Agoston Haraszthy, the ‘father of Californian wine’, best known for his pioneering work in the vineyards of Sonoma, was indicted in 1857 for alleged embezzlement of gold from the San Francisco Mint. He was acquitted of all charges after a four year trial. This is the story of this early adventure in Haraszthy’s colourful and fascinating life.One of only 300 copies printed, a lovely private press presentation with ten illustrations, and the original advertisement/flier loosely inserted.
‘Decorated initials went out of fashion in the late 18th century as book design became more austere. They returned in modern times with the fine printing renaissance. Brian McGinty’s Haraszthy at the Mint (Los Angeles: Dawson’s Book Shop, 1975), also from the “Law Books Bright and Beautiful” exhibit, is an example.’ – Yale Law School, Lillian Goldman Law Library.
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Price HK$ 2,000
Statistique de la vigne dans le d -
Dr. Denis Morelot
1831 - Victor Lagier, Dijon - First Edition
Rare first edition, uncut and unopened, of the first work to attempt any form of classification of vineyards in Burgundy, described by Jancis Robinson as a classic book on Burgundy.
‘Morelot covered the whole of the département, but especially ‘La Côte’, with recognisable descriptions of each village, commending individual vineuard sites as Têtes de Cuvée.The next important work on Burgundy would be that of Dr. Jules Lavallé in 1855 [Histoire et Statistique de la Vigne et des Grands Vins de la Côte-d'Or] - Jasper Morris, Inside Burgundy.
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Price HK$ 60,000
1831 - Victor Lagier, Dijon - First Edition
Rare first edition, uncut and unopened, of the first work to attempt any form of classification of vineyards in Burgundy, described by Jancis Robinson as a classic book on Burgundy.‘Morelot covered the whole of the département, but especially ‘La Côte’, with recognisable descriptions of each village, commending individual vineuard sites as Têtes de Cuvée.The next important work on Burgundy would be that of Dr. Jules Lavallé in 1855 [Histoire et Statistique de la Vigne et des Grands Vins de la Côte-d'Or] - Jasper Morris, Inside Burgundy.
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Price HK$ 60,000
A Treatise of Gauging: Or, the Modern Practical Gauger. Illustrated with necessary Examples -
Thomas Moss
1779 - Printed for G. Robinson, London - The Third Edition, Greatly Enlarged and Improved by the Author
Illustrated with large folding plate to the rear, and numerous in-text diagrams and tables. All editions of this work are scarce.
The complexities of measuring the amount of a liquid when in a cask led to many advancements in practical mathematics including the use of the slide-rule.
Obviously without accurate measurements an excise officer would have found life rather difficult having to rely on the distilleries creative measurements...
A "gauger" was an officer whose business it was to ascertain the contents of casks, mainly to assist in the prevention of illicit shipments of alcohol. In so doing it was necessary to apply and in some cases adapt mathematical formulae which were considered extremely advanced at the time.
Thomas Moss, an exciseman and gauger, was also a well known mathematician, publishing the ‘Mathematical Magazine’ together with George Witchell (1738-85), and being referenced for his clear and concise early descriptions of a number of geometrical properties.
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Price HK$ 4,000
1779 - Printed for G. Robinson, London - The Third Edition, Greatly Enlarged and Improved by the Author
Illustrated with large folding plate to the rear, and numerous in-text diagrams and tables. All editions of this work are scarce.The complexities of measuring the amount of a liquid when in a cask led to many advancements in practical mathematics including the use of the slide-rule.
Obviously without accurate measurements an excise officer would have found life rather difficult having to rely on the distilleries creative measurements...
A "gauger" was an officer whose business it was to ascertain the contents of casks, mainly to assist in the prevention of illicit shipments of alcohol. In so doing it was necessary to apply and in some cases adapt mathematical formulae which were considered extremely advanced at the time.
Thomas Moss, an exciseman and gauger, was also a well known mathematician, publishing the ‘Mathematical Magazine’ together with George Witchell (1738-85), and being referenced for his clear and concise early descriptions of a number of geometrical properties.
More details
Price HK$ 4,000
Cups and Their Customs -
George Edwin Roberts
1863 - John Van Voorst, London - First Edition
First edition of this wonderful little work by George Edwin Roberts (1831-65) on ‘Bacchanology’ (his term), penned the same year as the first work on Cocktails was published in America by the great Professor Jerry Thomas, possibly in response to that growing threat to the English way of life.
In the original gilt illustrated boards, with hand coloured wood engraved title page, and wood engraved vignette of drinking skull to last page. The original owner has added some improvements to the recipe for Brandy Bitters on page 49.
‘a tantalising collection of drinking lore and legend with several dozen recipes for cups and other tasty (or not so tasty) beverages as they were served in the mid-nineteenth century’ [Kalevala, Classic Cocktail Guides]
‘This history of cups and other vessels, the kinds of drinks they contained, and the various customs associated with drinking them, begins with Noah and continues through the Greeks and Romans and on to the middle ages and ‘modern times’. Personalities mentioned in the course of this very interesting commentary include Sir Kenelm Digby (1603-65). It ends with recipes for various “cups” prepared with a variety of ingredients, including honey mixed with herbs and spices (metheglin), ale and apples, punches with oranges, lemons, rum, brandy and green tea, and so on.
One particularly appetising drink, the “Wassail Bowl” (for Christmas Eve) contains beer, sugar, nutmeg, ginger, sherry, and slices of toasted bread floating on top. A typical wine drink is the “Claret Cup” which adds to a bottle of Bordeaux two glasses of sherry, one of Maraschino and some sugar. After icing, add a bottle of soda-water and two sprigs of borage. Since we know that these and similar concoctions are still happily consumed by beautiful people everywhere, we must conclude that they taste much better than they sound and no doubt their after-effects have been artfully neutralised by the judicious use of herbs and spices, from centuries of experience. An enjoyable book for anyone who has ever been happily punch-drunk at least once in his life.’ [Buehler, Viniana]
More details
Price HK$ 5,000
1863 - John Van Voorst, London - First Edition
First edition of this wonderful little work by George Edwin Roberts (1831-65) on ‘Bacchanology’ (his term), penned the same year as the first work on Cocktails was published in America by the great Professor Jerry Thomas, possibly in response to that growing threat to the English way of life.In the original gilt illustrated boards, with hand coloured wood engraved title page, and wood engraved vignette of drinking skull to last page. The original owner has added some improvements to the recipe for Brandy Bitters on page 49.
‘a tantalising collection of drinking lore and legend with several dozen recipes for cups and other tasty (or not so tasty) beverages as they were served in the mid-nineteenth century’ [Kalevala, Classic Cocktail Guides]
‘This history of cups and other vessels, the kinds of drinks they contained, and the various customs associated with drinking them, begins with Noah and continues through the Greeks and Romans and on to the middle ages and ‘modern times’. Personalities mentioned in the course of this very interesting commentary include Sir Kenelm Digby (1603-65). It ends with recipes for various “cups” prepared with a variety of ingredients, including honey mixed with herbs and spices (metheglin), ale and apples, punches with oranges, lemons, rum, brandy and green tea, and so on.
One particularly appetising drink, the “Wassail Bowl” (for Christmas Eve) contains beer, sugar, nutmeg, ginger, sherry, and slices of toasted bread floating on top. A typical wine drink is the “Claret Cup” which adds to a bottle of Bordeaux two glasses of sherry, one of Maraschino and some sugar. After icing, add a bottle of soda-water and two sprigs of borage. Since we know that these and similar concoctions are still happily consumed by beautiful people everywhere, we must conclude that they taste much better than they sound and no doubt their after-effects have been artfully neutralised by the judicious use of herbs and spices, from centuries of experience. An enjoyable book for anyone who has ever been happily punch-drunk at least once in his life.’ [Buehler, Viniana]
More details
Price HK$ 5,000