An edition of Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director (1762)

The 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 housekeeper to make raisin-wines, at a small expence, little (if anything) 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 yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience.

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The cyder-maker's instructor, sweet-maker's a ...
Thomas Chapman
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Last edited by VacuumBot
August 14, 2012 | History
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An edition of Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director (1762)

The 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 housekeeper to make raisin-wines, at a small expence, little (if anything) 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 yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience.

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Publish Date
Publisher
London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street.
Language
English
Pages
28

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Previews available in: English

Subjects

Liquors, Cookery (Cider), Cider, Wine and wine making, Cookery

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Cover of: The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director.
The 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 housekeeper to make raisin-wines, at a small expence, little (if anything) 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 yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience.
1762, London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street.
Microform in English
  • Not in Library
Cover of: The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director
The 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 housekeeper to make raisin-wines, at a small expence, little (if anything) 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 yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience. By Thomas Chapman, wine-cooper
1762, London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street
in English

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Book Details

Edition Notes

Parentheses substituted for square brackets enclosing price in imprint

Evans 9084

Lowenstein, E. Amer. cookery (3rd ed.), 2

Digital image available in the Readex/Newsbank Digital Evans series

Microfiche. [New York : Readex Microprint, 1985] 11 x 15 cm. (Early American imprints. First series ; no. 9084)

Published in
[Boston]
Series
Early American imprints -- no. 9084

The Physical Object

Format
Microform
Pagination
viii, 9-28 p.
Number of pages
28

ID Numbers

Open Library
OL18178147M

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Download catalog record: RDF / JSON / OPDS | Wikipedia citation
August 14, 2012 Edited by VacuumBot Updated format '[microform] :' to 'Microform'; cleaned up pagination; Removed author from Edition (author found in Work)
December 15, 2009 Edited by WorkBot link works
October 11, 2008 Created by ImportBot Imported from Miami University of Ohio MARC record