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• The london and country brewer : Containing. I. Of the four quarters of the year as they relate to brewing malt-liquors. II. The State of Barley for the Year 1737. III. Of Malt-Kilns. IV. Of Fuels for drying the several Sorts of Malt. V. Of the great publick Brew-House. VI. Of the small private Brew-House. Vii. An excellent Way of Brewing a Butt of Pale strong Beer, by an Inn-Keeper. Viii. Brewing a Hogshead and a Half of Pale-Ale from fresh Malt, by a private Person. IX. The best Way to make Elderberry-Beer (called Ebulum) China Ale, and several other Sorts. X. Of the Devonshire white Ale. XI. A Scheme for Brewing strong Malt-Liquors after a new improved Method. XII. Of Worts, and their Improvements after a new Method. XIII. The Barnstable Way of Brewing a Hogshead of fine Pale Ale. XIV. Of Working Beer and Ale after a new Way, to their great Advantage. XV. Of Brewing Butt-Beer called Porter. XVI. An Account of the Destructive Weevils, with several Ways to destroy them. XVII. Common purl improv'd, by a famous new cheap receipt now in use, rendring it far more wholesome and pleasant that by the common way. To which i added, the cellar-man, or many receipts to cure, preserve and improve drinks in the cask; wherein the Case of Cloudy-Beer is accounted for, and its effectual Cure amply prescrib'd. A new advantagious Way to get out the Sap of new Casks, and to Season them at once; likewise particular Directions for Bottling Malt-Drinks; with many other useful Matters, never before Publish'd; truly necessary for those who are concern'd in Brewing or Selling Malt-Liquors. By a person formerly concerned in a publick brewhouse, at London, but who for twenty years past has resided in the country. The third and last part
  by: Ellis, William
  Published: (1738)
• The London and country brewer : Containing several errors committed in making malts. ... A letter from on brewer to another, concerning concealiments of malt-drinks. To which is added, a dissertation on brewery, wherein is shewn the ill consequence of clay-wells, and clay-bungs; how to brew a clear, sound drink with nasty, foul water; the prejudicial nature of fæces; with several other serviceable matters. By a person formerly concerned in a publick brewhouse, in London, but for twenty years past has resided in the country. Part II
  by: Ellis, William
  Published: (1736)
• The london and country brewer : Containing an Account, I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making good Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. VII. Of Brewing in general. VIII. Of the London Method of Brewing Stout, But-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for seeding, fining, preserving, and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their Strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII. Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt Liquors. To which is added, A Philosophical Account of Brewing Strong October Beer. By an Ingenious Hand. By a Person formerly concerned in a Common Brewhouse at London, but for twenty Years past has resided in the Country
  by: Ellis, William
  Published: (1736)
• The london and country brewer : Containing an Account I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Good Malts. III. To know Good from Bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in general. Viii. Of the London Method of Brewing Stout, Butt-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt - Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt - Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beeks and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for Feeding, Fining, Preserving, and Relishing Malt-Liquors. XV. Of several Pernicious Ingredients put into Malt-Liquors to increase their Strength. XVI. Of the Cellar or Vault for keeping Beers and Ales. XVII. Of Sweetening and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt-Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt-Liquors. To which is added, A Philosophical Account of Brewing strong October Beer. By a Person formerly concerned in a Common Brewhouse at London, but for Twenty Years past has resided in the Country
  by: Ellis, William
  Published: (1743)
• The london and country brewer : Containing an Account, I. Of the Nature of Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber and Brown Malts. V. Of the Nature of several Waters and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in General. Viii. Of the London Method of Brewing Stout Butt Beer, Pale and Brown Ales. IX. Of the Country or private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors, their Prevention and Cure. XIII. Of fermenting and working of Beers and Ales, and the unwholsome Practice of beating in the Yeast Detected. XIV. Of several Artificial Lees for feeding, fineing, preserving and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of buying Malt Liquors. To which is added, A Philosophical Account of Brewing strong October Beer, by an Ingenious Hand. By a Person formerly concern'd in a common Brew-House at London, but for near twenty Years past has resided in the Country. Recommended by the Dublin Society
  by: Ellis, William
  Published: (1735)