Paris: L. Bouchard-Huzard, 1839. xv,,384pp. plus two folding plates bound at end. Contemporary half calf and marbled boards. Extremities rubbed, foxing and occasional spots throughout, but a good copy, with the half-title bound in. With the pencil ownership signature and scattered marginal annotations of a member of the Du Vivier family. Item #WRCLIT82412
Denoted the "troisiéme édition," but in fact the fourth edition, to which have been added descriptions of wine-making equipment by M. L. De Valcourt. Chaptal was one among the generation of French scientists and chemists, including Lavoisier and Gay-Lussac, who left a considerable mark on both theoretical sciences and on their practical applications. The first edition of this work appeared in 1801, with new editions in 1807 and 1819, and his practice of adding sugar to increase the final alcohol content of wines came to be known as 'chaptalization'. His books were translated early on for English readers: see Gabler G15550, G15560, and G15570.