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
Number of pages: 28
Subjects: Cider; Cooking (Cider); Wine and wine making; Liquors
Notes: Parentheses substituted for square brackets enclosing price in imprint.

Signatures: [A]⁴ B-C⁴ D².

Evans 9084

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