The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director (1762)

Nonfiction, Food & Drink, Beverages, Wine & Spirits
Cover of the book The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director (1762) by anonymous, B&R Samizdat Express
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Author: anonymous ISBN: 9781455366613
Publisher: B&R Samizdat Express Publication: December 15, 2009
Imprint: Language: English
Author: anonymous
ISBN: 9781455366613
Publisher: B&R Samizdat Express
Publication: December 15, 2009
Imprint:
Language: English
First published in 1762. "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 housekeeper to make raisin-wines, at a small Expence, little (if any thing) inferior to foreign wines in strength or flavour; to cure their disorders; 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 yeast to ferment beer, as well as common yeast, when that is not to be had."
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First published in 1762. "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 housekeeper to make raisin-wines, at a small Expence, little (if any thing) inferior to foreign wines in strength or flavour; to cure their disorders; 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 yeast to ferment beer, as well as common yeast, when that is not to be had."

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