bin ich hier richtig?
ein buch über die kulinarischen qualitäten einiger obstarten. es könnte auch in der sparte obst, oder küche...
jedenfalls-verfasser ist edward bunyard, erschienen 1929, vielleicht ja noch bei amazon erhältlich.kleiner auszug über die vereinsdechantbirne:
the storing and treatment of Comice in the fruit-room needs greatest care: the fruits should not even touch, much less should they be piled. the temperature of the cellar is about right for them. when the green colour begins to change to yellow the moment of watchfulness arises, and when the whole fruit is of an even yellow the moment has arrived. as not all the fruits will arrive at this point simultaneously, great care is necessary, and no day should pass without inspection, but not handling. Some authorities recommend that at this moment the fruit should be placed in a decidedly colder atmosphere for forty-eight hours and then be brought back to the fruit-room to regainits previous temperature...
gruß