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 any thing) 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 to ferment beer, as well as common yest, when that is not to be had.
All actually deduced from the AUTHOR'S experience.
By THOMAS CHAPMAN, Wine-Cooper.
LONDON, Printed: BOSTON, Re-printed and Sold by GREEN & RUSSELL, in
Queen-Street, MDCCLXII.
[Price One Shilling.]