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.
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
S.l.
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
[1762]
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 UPA01 Volltext |
| Beschreibung: | Bookseller's advertisements, p. [ii] and [24]. - Date of publication supplied by Evans. - Evans, 9085. - Lowenstein, E. Amer. cookery (3rd ed.), 3. - Parentheses substituted for square brackets in imprint transcription |
| Beschreibung: | 1 Online-Ressource (viii, 9-23, [1] p.) |
Internformat
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| 245 | 1 | 0 | |a Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director |b 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. |c By Thomas Chapman, wine-cooper |
| 264 | 1 | |a S.l. |b 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 |c [1762] | |
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| indexdate | 2024-07-10T01:02:08Z |
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| publisher | 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 |
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| spelling | Chapman, Thomas Verfasser aut 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. By Thomas Chapman, wine-cooper S.l. 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 [1762] 1 Online-Ressource (viii, 9-23, [1] p.) txt rdacontent c rdamedia cr rdacarrier Bookseller's advertisements, p. [ii] and [24]. - Date of publication supplied by Evans. - Evans, 9085. - Lowenstein, E. Amer. cookery (3rd ed.), 3. - Parentheses substituted for square brackets in imprint transcription Online-Ausgabe Chester, Vt Readex, a division of Newsbank, Inc 2002- Early American Imprints : Evans 1639-1800 (Series I) / EAI I Sonstige Standardnummer des Gesamttitels: 041019-6 s2002 Cider Cookery (Cider) Liquors Wine and wine making Booksellers' advertisements Pennsylvania Philadelphia rbgenr Cookbooks rbgenr Reproduktion von Chapman, Thomas Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director [1762] https://nl.sub.uni-goettingen.de/id/aas03009732?origin=/collection/eai1 Verlag Volltext |
| spellingShingle | Chapman, Thomas 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. Cider Cookery (Cider) Liquors Wine and wine making |
| title | 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. |
| title_auth | 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. |
| title_exact_search | 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. |
| title_full | 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. By Thomas Chapman, wine-cooper |
| title_fullStr | 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. By Thomas Chapman, wine-cooper |
| title_full_unstemmed | 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. By Thomas Chapman, wine-cooper |
| title_short | Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director |
| title_sort | 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 |
| title_sub | 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. |
| topic | Cider Cookery (Cider) Liquors Wine and wine making |
| topic_facet | Cider Cookery (Cider) Liquors Wine and wine making |
| url | https://nl.sub.uni-goettingen.de/id/aas03009732?origin=/collection/eai1 |
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