25 results filtered with: Brewing - Early works to 1800
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The country brewer's assistant, and English Vintner's Instructor, in two parts. Part the first treating 1. The choice of Water, 2. Grinding the Malt, 3. Use and Nature of the Hops, 4. Instructions for private Families, 5. Brewling good Small-Beer. 6. General Instructions for brewing, 7. Mashing. 8. Cooling and Working, 9. Casking the Drink. Part the second Containing general Instructions for making English Wines, exemplified in a select Number of original choice Receipts for producing excellent Wines from the following British Fruits, Herbs, and Flowers: Grapes, Raspberries, Mulberries, Currants, Cherries, Gooseberries, Quinces, Damsins, Apricots, Elder Berries, Birch, Sage, Cowslips, Gilliflowers, Strawberries, Blackberries. To which are added, Two excellent Receipts for making Orange and Palermo Wines, With Instructions for making (after the most improved Method) Mead, Cyder, and Metheglin, The celebrated Irish and Green Usquebaughs, The admired Brunswick Mum (taken from the Record in the Town-House at Brunswick,) And the genuine Receipt for making Dr. Stevens's justly-famous Cordial Water. With an appendix, containing the Distiller's Assistant. By George Edmonds.
Edmonds, George, active 1769.Date: MDCCLXIX. [1769]- Books
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The complete family brewer, or the best method of brewing or making any quantity of good strong ale and small beer, Of Good Strong Ale and Small Beer, In the greatest Perfection, for the use of private families; From a Peck of Malt to 60 Bushels. Together with Directions for chusing good Malt. Hops, Water, Brewing-Vessels, &c. - Cleaning and Sweetning Foul, Dirty, Musty, or Stinking Cask, Brewing Vessels, &c. - Brewing Strong Beer, China Ale, and Alderbury Beer, and to make excellent Purl. - To make new Malt Liquor drink Stale; with Directions for bottling. Also the most proper Time for Brewing. To which is added, The Method of making a Cheap and Wholesome Beer, from Treacle or Molasses. Being much better Drink than the Small Beer usually sold, though it will not cost one third the Price; besides which it is so easy to make, that a Child of Ten Years of Age may learn to do it in five Minutes.
Date: 1789- Books
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Hydrometrical observations and experiments in the brewery.
Baverstock, James, 1741-1815.Date: MDCCLXXXV. [1785]- Books
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The london and country brewer. Containing The Whole Art of Brewing all Sorts of malt-liquors, As practised both in Town and Country; according to Observations made by the Author in Four Years Travels through the several Counties in England. Also, The Method of preserving Liquors in the Cask, and Directions to be observed in Bottling them. In three parts. To which is added, A supplement. By a Person formerly concerned in a Publick Brewhouse in London.
Ellis, William, brewer.Date: MDCCL. [1750]- Books
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An essay on brewing. With a view of establishing the principles of the art.
Combrune, Michael.Date: MDCCLVIII. [1758]- Books
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The compleat English brewer, or, The whole art and mystery of brewing, In all its various branches, containing plain and easy directions for brewing all sorts of malt liquors in the greatest perfection, from the smallest to the largest quantities. Also instructions for the choice of barley and hops, and all other ingredients and utensils used in brewing. Together with the very best methods of casking, cellaring, fining, bottling, curing and recovering faulty or damaged liquors. The whole made easy to every capacity, and calculated not only for the use of publicans in general, but private families in particular. By George Watkins, who has practised brewing in all its branches, upwards of thirty years.
Watkins, George, brewer.Date: MDCCLXVIII. [1768]- Books
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The theory and practice of brewing, by Michael Combrune, Printed with Permission of the Master, Wardens, and Court of Assistants of the Worshipful Company of Brewers.
Combrune, Michael.Date: MDCCLXII. [1762]- Books
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Theoretic hints on an improved practice of brewing malt-liquors; including some strictures on the nature and properties of water, Malt, and Hops; The Doctrine of Fermentation; The Agency of Air; The Effects of Heat and Cold On fermented Liquors, &c. &c. By John Richardson.
Richardson, John, active 1777-1798.Date: 1777- Books
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The lady's companion: or, an infallible guide to the fair sex. Containing, observations for their conduct thro' all ages and circumstances of life: in which are comprised all parts of good housewifry, particularly rules, and above two thousand different receipts in every kind of cookery. I. Making all sorts of soops and sauces. II. Dressing flesh, fish, and fowl; this last illustrated with cuts, shewing how every fowl, &c. is to be truss'd for the spit. III. Making 100 different sorts of puddings. IV. The whole art of pastry, in making pies, tarts, &c. V. Receipts for pickling, collaring, potting, &c. VI. For preserving, making creams, jellies, and all manner of confectionary. Vii. Rules and directions for setting out dinners, suppers, and grand entertainments. To which is added, several bills of fare for every month in the year, and the shapes of pies, tarts, and pasties. With instructions for marketing. Also receipts for making the choicest cordials for the closet: brewing beers, ales, &c. Making all sorts of English wines, cyder, mum, mead, metheglin, vinegar, verjuice, catchup, &c. Some fine perfumes, pomatums, cosmeticks, and other beautifiers. With 300 valuable receipts in physick. ...
Date: MDCCXLIII. [1743]- Books
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A practical treatise on brewing: in which are contained, several instructions and precautions, useful and necessary in the exercise of the art. By William Reddington, Late of Windsor, Brewer,
Reddington, William.Date: MDCCLX. [1760]- Books
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The lady's complete guide; or, cookery in all its branches : containing the most approved receipts, confirmed by observation and practice, in every reputable English book of cookery now extant, besides a great variety of others which have never before been offered to the public ... To which is added ... the Complete brewer ... also the Family physician ... / by Mrs. Mary Cole.
Cole, Mary, active 1788.Date: 1791- Books
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A treatise on strong beer, ale, &c. Fully explaining the art of brewing, in the best manner; interspersed with observations, introductory to national benefit; and shewing the absurdity of perverting the ancient British customs. By T. Poole, butler to the Right Honourable Lady Jane and Sir Willoughby Aston, bart.
Poole, T.Date: 1783- Books
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Theoretic hints on an improved practice of brewing malt-liquors; including some strictures on the nature and properties of water, Malt, and Hops; The Doctrine of Fermentation; The Agency of Air; The Effects of Heat and Cold On fermented Liquors, &c. &c. By John Richardson.
Richardson, John, active 1777-1798.Date: 1777- Books
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Statical estimates of the materials of brewing; or a treatise on the application and use of the Saccharometer; An Instrument constructed for the purposes Of regulating to advantage the Oeconomy of the Brewhouse; And of establishing the Means of producing Uniform Strength in Malt-Liquors; Including a definite Estimate of the intrinsic Value of different Malts, the Produce of English, Scotch, and Foreign Barley; the specific Gravities of Worts, from which several Kinds of Ale and Porter are made; the Attenuation of the Density of fermentable Fluids, by the Action of Fermentation; the Portion of Spirit generated by that Action, in Beers of different Lengths; the Mode of estimating the Strength or Inebriating Quality of fermented Liquors; with some Propositions for effecting a very considerable Saving in the Consumption of Malt. By J. Richardson.
Richardson, John, active 1777-1798.Date: 1784- Books
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Observations on the art of brewing malt liquors, in a series of strictures on a secret system inculcated in a private course of lectures on brewing, lately delivered to several eminent initiates In that Mystic Mode of Practice; To whose Perusal they are particularly Dedicated by a practical brewer.
Practical Brewer.Date: 1775- Books
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The london and country brewer. Containing an Account, I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making good Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. VII. Of Brewing in general. VIII. Of the London Method of Brewing Stout, But-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for seeding, fining, preserving, and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their Strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII. Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt Liquors. To which is added, A Philosophical Account of Brewing Strong October Beer. By an Ingenious Hand. By a Person formerly concerned in a Common Brewhouse at London, but for twenty Years past has resided in the Country.
Ellis, William, brewer.Date: M.DCC.XXXVI. [1736]- Books
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Unto the Right Honourable, the Lords of Council and Session, the petition of James Bartlet merchant in Banff, ...
Bartlet, James.Date: 1761]- Books
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A pratical treatise on Brewing: Containing various instructions and precautions, useful and necessary in the exercise of that art. By William Reddington, late of Windsor, Brewer.
Reddington, William.Date: 1780- Books
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Every man his own brewer; or, a compendium of the English brewery. Containing the best instructions ... By a gentleman, lately retired from the brewing business.
Gentleman, lately retired from the brewing business.Date: 1768- Books
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A treatise on strong beer, ale, &c. Fully explaining the art of brewing, in the best manner; interspersed with observations, introductory to national benefit; and shewing the absurdity of perverting the ancient British customs. By T. Poole, butler to the Right Honourable Lady Jane and Sir Willoughby Aston, bart.
Poole, T.Date: 1783- Books
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A practical treatise on brewing: in which are contained, several instructions and precautions, Useful and necessary in the Exercise of that Art. By William Reddington, Late of Windsor, Brewer.
Reddington, William.Date: 1776- Books
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The complete brewer or, The art and mystery of brewing explained. Containing, plain and easy directions for brewing all sorts of malt-liquors in the greatest perfection; also, the construction of a brew-house, and the choice of brewing vessles. Compiled from the most valuable receipts in brewery, now corrected and improved for the benefit of the public. By a Brewer of extensive practice.
Brewer.Date: 1766- Books
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A saving of twenty per cent. A treatise on the brewing of beer, wherein is proved that one bushel of malt will produce a gallon of beer more than another Bushel of an equal Strength, although both Malts be made of one Sort or Species of Barley. Improvements in the Brew-House, and Brewing Utensils. Showing the cause what makes hard and sour Beer. Directions for preventing Beer from becoming sour or foxed, even if brewed in the warmest Season. Also Directions in what State to cleanse the Beer, so as to have it fine without using any art or device whatsoever; and for the Management of the Beer in the Cellar. Some Observations in the Choice of Hops; Proving that they are useful after they have been used in brewing. The different Experiments are from Twenty Years Practice. By E. Hughes. Some very useful and necessary directions to the Publican who retails Common Brewer's Beer.
Hughes, E., active 1796.Date: 1796- Books
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Theoretic hints of an improved practice of brewing malt-liquors; including some strictures on the nature and properties of water, Malt, and Hops, The Doctrine of Fermentation, The Agency of Air, The Effects of Heat and Cold On fermented Liquors, &c. &c. By John Richardson.
Richardson, John, active 1777-1798.Date: 1777- Books
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The compleat English brewer, or, the whole art and mystery of brewing, in all its various branches, containing plain and easy directions for brewing all sorts of malt liquors in the greatest perfection, from the smallest to the largest Quantities. Also Instructions for the Choice of Barley and Hops, and all other Ingredients and Utensils used in Brewing. Together with the very best Methods of Casking, Cellaring, Fining, Bottling, Curing and Recovering faulty or damaged Liquors. The whole made easy to every Capacity, and calculated not only for the use of Publicans in general, but Private Families in particular. By George Watkins, Who has practised Brewing in all its Branches, upwards of Thirty Years.
Watkins, George, brewer.Date: MDCCLXVII. [1767]