The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director (1762)
Nonfiction, Food & Drink, Beverages, Wine & Spirits
| 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."
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."
