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 house-keeper to make raisin wines, at a small expence, little (if any thing) inferior to foreign wines, in strength or flavour; to cure their disorder; 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 to ferment beer, as well as common yest, 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. 9085
Publisher: London; printed: and, Philadelphia; re-printed by And. Steuart, at the Bible-in-Heart, in Second-Street, directly opposite to Black-Horse-Alley. (Price 6d.) The London edition of this excellent and useful pamphlet, is sold at two shillings sterling.
Published: 1762
Place of publication: Philadelphia
Language: eng
Number of pages: 23
Subjects: Cider; Cooking (Cider); Wine and wine making; Liquors
Notes: Parentheses substituted for square brackets in imprint transcription.

Date of publication supplied by Evans.

Bookseller's advertisements, p. [ii] and [24].

Evans 9085

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