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.

Cover of: Cyder-maker

Published by 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. in [Philadelphia] .

Written in English

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Subjects:

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

Edition Notes

Book details

StatementBy Thomas Chapman, wine-cooper.
SeriesEarly American imprints -- no. 9085.
The Physical Object
FormatMicroform
Paginationviii, 9-23, [1] p.
Number of Pages23
ID Numbers
Open LibraryOL18102328M

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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.

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