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.
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
S.l.
London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street
MDCCLXII. [1762] (Price one shilling.)
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 UPA01 Volltext |
| Beschreibung: | Evans, 9084. - Lowenstein, E. Amer. cookery (3rd ed.), 2. - Parentheses substituted for square brackets enclosing price in imprint |
| Beschreibung: | 1 Online-Ressource (viii, 9-28 p.) 18 cm. (8vo) |
Internformat
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| 245 | 1 | 0 | |a The 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 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. |c By Thomas Chapman, wine-cooper |
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Datensatz im Suchindex
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| id | DE-604.BV041662711 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:02:08Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027103126 |
| oclc_num | 874426360 |
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| physical | 1 Online-Ressource (viii, 9-28 p.) 18 cm. (8vo) |
| psigel | ZDB-1-EAI |
| publishDate | 1762 |
| publishDateSearch | 1762 |
| publishDateSort | 1762 |
| publisher | London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street |
| record_format | marc |
| spelling | Chapman, Thomas Verfasser aut 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. By Thomas Chapman, wine-cooper S.l. London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street MDCCLXII. [1762] (Price one shilling.) 1 Online-Ressource (viii, 9-28 p.) 18 cm. (8vo) txt rdacontent c rdamedia cr rdacarrier Evans, 9084. - Lowenstein, E. Amer. cookery (3rd ed.), 2. - Parentheses substituted for square brackets enclosing price in imprint 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 Cookbooks rbgenr Reproduktion von Chapman, Thomas The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director MDCCLXII. [1762] (Price one shilling.) https://nl.sub.uni-goettingen.de/id/aas03030572?origin=/collection/eai1 Verlag Volltext |
| spellingShingle | Chapman, Thomas 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. Cider Cookery (Cider) Liquors Wine and wine making |
| title | 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. |
| title_auth | 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. |
| title_exact_search | 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. |
| title_full | 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. By Thomas Chapman, wine-cooper |
| title_fullStr | 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. By Thomas Chapman, wine-cooper |
| title_full_unstemmed | 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. By Thomas Chapman, wine-cooper |
| title_short | The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director |
| title_sort | 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 |
| 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 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. |
| 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/aas03030572?origin=/collection/eai1 |
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