The Boston Cooking School magazine of culinary science and domestic economics . oiala^ Only the best and purest maltvinegar—made in our own breweries,on the banksof the RiverStour, Worcestershire,England-is used. It takes over two years of carefvJ preparationI ageing to produce the full, rich, mellow flavourA good wine cannot be made in a day—neitherHolbrooks It is better to use b»sauce at all than a sauc«>that is not Holbrooks/

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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896