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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."