The Commercial Products of the Vegetable Kingdom / Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.

Name: The Commercial Products of the Vegetable Kingdom / Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.
Author: P. L. Simmonds

By P. L. Simmonds

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About This Book

This practical handbook surveys commercially valuable substances obtained from trees and plants, emphasizing their cultivation in tropical and subtropical regions, methods of preparation and packing for shipment, and their applications to the arts and manufactures. Individual entries offer cultivation guidance, processing and preservation techniques, and observations on commercial value and trade, with supporting references and society reports; the material is arranged to provide usable information for colonists, manufacturers, merchants, and consumers interested in agricultural products and their industrial uses.

About the Author

P. L. Simmonds

P. L. Simmonds was an author known for his contributions to the literature on food and agricultural products. His notable works include "Coffee and Chicory," which explores the uses and significance of these popular beverages, and "The Commercial Products of the Vegetable Kingdom," a comprehensive treatise that serves as a practical guide for understanding the cultivation and commercial value of various plant-derived substances. Simmonds also authored "The Curiosities of Food," which delves into the fascinating aspects of food history and its cultural implications. His writings reflect a keen interest in the intersection of agriculture, commerce, and culinary practices.