The nature of fermentation explain'd: with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
printed for Bernard Lintot between the Temple-Gates
MDCCXXIX. [1729]
|
| Schlagworte: | |
| Online-Zugang: | UEI01 BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UER01 Volltext |
| Beschreibung: | English Short Title Catalog, T39700 Maslen & Lancaster. Bowyer ledgers, 1462 Price from imprint: Price One Shilling Printed by William Bowyer; his records show 1000 copies printed Reproduction of original from British Library Signatures from Maslen & Lancaster Signatures: Ap4s B-Dp8s Ep4s |
| Beschreibung: | Online-Ressource ([8], 56 Seiten) 8° |
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Datensatz im Suchindex
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| id | DE-604.BV049195813 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T22:36:02Z |
| indexdate | 2024-07-10T09:58:05Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034457169 |
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| physical | Online-Ressource ([8], 56 Seiten) 8° |
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| publishDate | 1729 |
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| publisher | printed for Bernard Lintot between the Temple-Gates |
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| spelling | Smith, George distiller Verfasser aut The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland London printed for Bernard Lintot between the Temple-Gates MDCCXXIX. [1729] Online-Ressource ([8], 56 Seiten) 8° txt rdacontent c rdamedia cr rdacarrier English Short Title Catalog, T39700 Maslen & Lancaster. Bowyer ledgers, 1462 Price from imprint: Price One Shilling Printed by William Bowyer; his records show 1000 copies printed Reproduction of original from British Library Signatures from Maslen & Lancaster Signatures: Ap4s B-Dp8s Ep4s Online-Ausg Farmington Hills, Mich Cengage Gale 2009 Eighteenth Century Collections Online Electronic reproduction; Available via the World Wide Web |2009|||||||||| Brewing England Early works to 1800 Brewing industry England Early works to 1800 Fermentation England Early works to 1800 Rum England Early works to 1800 http://nl.sub.uni-goettingen.de/id/0542400500?origin=/collection/nlh-ecc Verlag Volltext |
| spellingShingle | Smith, George distiller The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland Brewing England Early works to 1800 Brewing industry England Early works to 1800 Fermentation England Early works to 1800 Rum England Early works to 1800 |
| title | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_auth | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_exact_search | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_exact_search_txtP | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_full | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_fullStr | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_full_unstemmed | The nature of fermentation explain'd with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| title_short | The nature of fermentation explain'd |
| title_sort | the nature of fermentation explain d with the method of opening the body of any grain or vegetable subject so as to obtain from it a spirituous liquor exemplified by the process of perparing rum as tis manag d in the west indies with many other useful reflections and observations to which is added a collection of several compound cordial waters with the art of preparing some artificial wines not hitherto publish d by way of appendix to the compleat body of distilling by george smith of kendal in westmoreland |
| title_sub | with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland |
| topic | Brewing England Early works to 1800 Brewing industry England Early works to 1800 Fermentation England Early works to 1800 Rum England Early works to 1800 |
| topic_facet | Brewing England Early works to 1800 Brewing industry England Early works to 1800 Fermentation England Early works to 1800 Rum England Early works to 1800 |
| url | http://nl.sub.uni-goettingen.de/id/0542400500?origin=/collection/nlh-ecc |
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