The nature of fermentation explain'd
Subtitle: with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor ... To which is added, a collection of several compound cordial waters ... By way of appendix to the Compleat body of distilling
By: by George Smith
Publisher: printed for B. Lintot
Published: 1729
Place of publication: London
Language: eng
Number of pages: 56
Subjects: Fermentation; Liquors