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Paperback / softback. New.

Hardback. New.

Paris, Gauthier-Villars, 1876. 8vo. VIII,+ 387,+ (blank),+ 4 s.+ 12 lithogr. plates. Fine brown half morocco binding, gilt spine with black bands, gilt lettering, top edge cut the other trimmed, red printed wrappers preserved (Levins). From the library of Nils Fries, with his book plate. First edition, but a remainder issue, with the ads on the rear wrapper extending to 1905. The last four pp advertisment for Pasteurs ”Études sur la maladies des vers a soie”. Pasteur’s major study on the making of beer with ”...a new and perfected method of preparing pure yeast [and] emphasized that yeast occasionally required small quantities of oxygen in order to retain its 'youth' and its capacity to germinate in oxygen-free environments. Having now achieved a new appreciation for the importance of oxygen in brewing, and especially the advantages of aerated wort, he insisted only that air should be carefully limited and freed of foreign germs rather than entirely eliminated” (DSB).

Paris: Gauthier-Villars, 1876. viii, 387, [1], 4pp. With a half-title, 12 engraved plates, 85 illustrations in the text, and two terminal leaves of publisher's advertisements. Uncut and partially unopened in original publisher's printed orange wrappers. Extremities rubbed and creased, shipping to spine, some loss to upper panel. Offsetting. The first edition, in original unsophisticated state of French chemist and microbiologist Louis Pasteur's (1822-1895) influential monograph on fermentation. . First edition. 8vo.

Paris: Gauthier-Villars, 1876. First edition. Small inkstamp on final advertisement leaf, generally a fine copy/From the Collection of Allan B. Kirsner, M.D. 8vo. 387 pp. Half-title, advertisement at end. 12 lithographed plates. Modern half leather, untrimmed. "In Pasteur's important study of fermentation, he discovered that contamination of beer was caused by microorganisms found in the air and not spontaneously generated as had been previously believed. He made possible the scientific processing of beer, wine, milk, and other perishable products" (Heirs of Hippocrates 1898). Garrison-Morton-Norman 2485; Osler 1550.

Paris: Gauthier-Villars, 1876. Paperback. First Edition: with requisite half-title and 4pp. of ads inclusive of 'Etudes sur la maladie des vers a soie.' [Garrison-Morton, 2485.] However, a later issue with the back cover (needed to substantiate a first issue) listing advertisements circa 1923. Finding copies in the original wraps is uncommon. 6 x 9in. viii. 387pp. [4pp. ads] + 12 lithographic plates and 85 figures throughout the text. Publisher's original orange wraps. VERY GOOD. Shows some marginal creasing and rubbing of the extremities with the smallest hints of loss, creases of the spine from opening, small vintage store sticker on the back cover, otherwise the binding is secure, the text and plates are clean and exceptionally bright, and the wraps remain colorful and distinct. As pictured.

Paris: Gauthier-Villars, 1876 First edition of Pasteur's groundbreaking book on fermentation. Though lacking the ads, which are an indication of state, this book has the scarce ads for Pasteur's Etudes sur la maladie des vers a soie (1870) at the rear. Contemporary or slightly later quarter red calf over marbled boards, rubbed at extremities. . Octavo. Twelve lithographic plates, woodcuts in text. A little light foxing. Inscribed on the half-title to Pasteur's nephew, J. Vichot, with "affectionate remembrances, L. Pasteur." This book has been cut down slightly for binding, and portions of several letters in the inscription are shaved. Otherwise very good. In this work, Pasteur "described a new and perfected method of preparing pure yeast [and] emphasized that yeast occasionally required small quantities of oxygen in order to retain its 'youth' and its capacity to germinate in oxygen-free environments. Having now achieved a new appreciation for the importance of oxygen in brewing, and especially the… Leer más