Similar Items

• The Practical distiller : Or, A brief treatise of practical distillation. In which the doctrine of fermentation is methodically explain'd in a new method. With the description of a new engine-still, engraved on a copper-plate; which, for its dispatch of business, is preferable to any other. To which is added, by way of appendix, a treatise of making artificial wines from several fruits of the British production, interspers'd with many useful reflections and observations
  Published: (1718)
• The practical distiller : or, a brief treatise of practical distillation. In which the doctrine of fermentation is methodically explain'd in a New Method. With the description of a new engine-still, engraved on a copper-plate; which, for its Dispatch of Business, is preferable to any other. To which is added, by way of appendix, a treatise of making artificial wines from several fruits of the British production, interspers'd with many useful Reflections and Observations
  Published: (1734)
• The complete distiller : combining theory and practice; and explaining the mysteries and most recent improvements of distilling and brewing, in a most simple, easy, and familiar manner. And containing all the instructions necessary for a complete acquirement of these useful arts. In four parts. Part I. Containing the Distilling of Spirits from various Substances, with the best Methods of rectifying and colouring Spirits, &c. Part II. Of the Method of making Compound, Cordial, and Medicinal Waters. Part III. Of brewing, preserving, and recovering of Malt Liquors in general. Part IV. Of making, resining, preserving, and recovering British and other Wines. Adapted for the Use of Private Families, Apothecaries, Distillers, and Dealers in Spirits or Wines. By a gentleman of extensive practice, and long experience
  by: Gentleman of extensive practice, and long experience
  Published: (1793)
• The country brewer's assistant : and English Vintner's Instructor, in two parts. Part the first treating 1. The choice of Water, 2. Grinding the Malt, 3. Use and Nature of the Hops, 4. Instructions for private Families, 5. Brewling good Small-Beer. 6. General Instructions for brewing, 7. Mashing. 8. Cooling and Working, 9. Casking the Drink. Part the second Containing general Instructions for making English Wines, exemplified in a select Number of original choice Receipts for producing excellent Wines from the following British Fruits, Herbs, and Flowers: Grapes, Raspberries, Mulberries, Currants, Cherries, Gooseberries, Quinces, Damsins, Apricots, Elder Berries, Birch, Sage, Cowslips, Gilliflowers, Strawberries, Blackberries. To which are added, Two excellent Receipts for making Orange and Palermo Wines, With Instructions for making (after the most improved Method) Mead, Cyder, and Metheglin, The celebrated Irish and Green Usquebaughs, The admired Brunswick Mum (taken from the Record in the Town-House at Brunswick,) And the genuine Receipt for making Dr. Stevens's justly-famous Cordial Water. With an appendix, containing the Distiller's Assistant. By George Edmonds
  by: Edmonds, George
  Published: (1769)
• Observations on the vinous fermentation : with a description of a patent apparatus to improve the same
  Published: (1823)