This vintage book contains the results of an investigation into the use of fruit in beverages. Complete with tables of results and a wealth of useful, practical information, this volume will appeal to those with an interest in fruit-based beverages, and would make for a fantastic addition to collections of related literature. Contents include: Preparation of Syrups for Bottling, Preservation of Fruit Syrups, Uses of Fruit Syrups, Use of Fruit Syrups in Carbonated Beverages, Semi Commercial Production and Sale, Cost of production of Fruit Syrups and Carbonated Beverages and more. William Vere Cruess (1886 -1968) was a famous American food scientist and pioneer of fruit-based beverages, syrups, and concentrates. His research had a significant impact on the revival of the Californian wine industry post-Prohibition, and he was one of the first people to study the use of freezing as a method of storage for fruits and fruit products. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction.
