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 to ferment beer, as well as common yest , when that is not to be had. All actually deduced from the author's experience. / By Thomas Chapman, wine-cooper.

Format:

Microformat

Author/Creator:

Chapman, Thomas (Wine cooper)

Series:

Early American imprints. First series ; no. 9084.

Language:

English

Subjects (All):

Cider.

Cooking (Cider).

Wine and wine making.

Liquors.

Genre:

Cookbooks.

Physical Description:

viii, 9-28 pages ; 18 cm (8vo)

4x6 in.

monochrome

service copy

negative

Place of Publication:

[Boston] : London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street., MDCCLXII. [1762] (Price one shilling.)

Notes:

Parentheses substituted for square brackets enclosing price in imprint.

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

Cited in:

Evans 9084

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

OCLC:

55817327