CHAPTAL (Jean-Antoine). Chemistry applied to agriculture. Paris, Mme Huzard, 1823. 2 volumes in-8, long-grained red morocco, double frame of gilt fillets with fleurons at the corners, richly decorated spine, inner lace, blue silk lining and endpapers edged with gilt lace, gilt edges (Purgold-Hering). First edition of one of the classics of agronomy. This is the last work by Chaptal (1756-1832), which sets out a number of discoveries concerning scientific, technical and practical agriculture: important considerations on the composition of soil, air, heat, the role of water, the influence of electricity on vegetation, the role of light and temperature, etc. The second volume contains numerous chapters on food and drink, and in particular on the preservation of animal and vegetable substances, milk and its products, fermentation, distillation, the cultivation of woad and sugar beet, and so on. A magnificent copy in sumptuous bindings by Purgold, strictly contemporary with the edition since Bozerian's former apprentice was only associated with the English bookbinder Charles Hering between 1820 and 1825. Some foxing. Poggendorf, I, 420.