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Study of cider making in France, Germany, and England, with comments and comparisons on American work
1903
Format:
Book and Microform
✔ Available
Joyner - Microforms B300
Call Number:
CIS US EXEC MF A703-71
The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director : 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
Chapman, Thomas
1762
Format:
Book and Microform
✔ Available
Joyner - NC Microfiche
Call Number:
MICROFICHE AM35E NO. 9084
The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director : 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
Chapman, Thomas
1762
Format:
Electronic and Book
✔ Available
Call Number:
Access Content Online
Pomona, or, An appendix concerning fruit-trees in relation to cider : the making and several ways of ordering it.
by
Evelyn, John, 1620-1706
1670
Format:
Electronic and Book
✔ Available
Call Number:
Access Content Online
Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director : 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
Chapman, Thomas
1762
Format:
Book and Microform
✔ Available
Joyner - NC Microfiche
Call Number:
MICROFICHE AM35E NO. 9085
Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director : 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
Chapman, Thomas
1762
Format:
Electronic and Book
✔ Available
Call Number:
Access Content Online
A treatise on the culture of the apple and pear, and on the manufacture of cider and perry
by
Knight, T. A. (Thomas Andrew), 1759-1838
1808
Format:
Electronic and Book
✔ Available
Call Number:
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A treatise on the culture of the apple & pear : and on the manufacture of cider & perry
by
Knight, T. A. (Thomas Andrew), 1759-1838
1801
Format:
Electronic and Book
✔ Available
Call Number:
Access Content Online
The most easie method for making the best cyder
by
Worlidge, John, fl. 1660-1698
1687
Format:
Electronic and Book
✔ Available
Call Number:
Access Content Online
The art of wine-making, in all its branches
by
Booth, David, 1766-1846
1834
Format:
Electronic and Book
✔ Available
Call Number:
Access Content Online
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