Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director. In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or house-keeper to make raisin wines, at a small expence, little (if any thing) inferior to foreign wines, in strength or flavour; to cure their disorder; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest to ferment beer, as well as common yest, when that is not to be had. All actually deduced from the author's experience. /
London; printed: and, Philadelphia; re-printed by And. Steuart, at the Bible-in-Heart, in Second-Street, directly opposite to Black-Horse-Alley. (Price 6d.) The London edition of this excellent and useful pamphlet, is sold at two shillings sterling.,
|Series:||Early American imprints.
no. 9085. |
|Online Access:||Evans Digital Edition|
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