The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director.
Subtitle: 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. : To which is added, a method to make yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience.
By: By Thomas Chapman, wine-cooper.
Series: Early American imprints -- no. 9084.
Publisher: London, printed: Boston, re-printed and sold by Green & Russell, in Queen-Street.
Published: 1762
Place of publication: [Boston]
Language: eng
Format: Microform
Number of pages: 28
Subjects: Cider.; Cookery (Cider); Wine and wine making.; Liquors.
Notes: Parentheses substituted for square brackets enclosing price in imprint.

Digital version licensed for access by U. of T. users.

Evans 9084

Lowenstein, E.  Amer. cookery (3rd ed.), 2

Digital image available in the Readex/Newsbank Digital Evans series.

Microfiche. [New York : Readex Microprint, 1985] 11 x 15 cm. (Early American imprints. First series ; no. 9084).