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3 results filtered with: Brewing - England - Early works to 1800
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The nature of fermentation explain'd; with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor: Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. By George Smith of Kendal in Westmoreland.
Smith, George, distiller.Date: MDCCXXIX. [1729]- Books
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Remarks on a pamphlet entitled Hydrometrical observations and experiments in the brewery; in a letter to Mr. More, secretary to the Society for the Encouragement of Arts, &c. To which is subjoined an advertisement, pointing out the easiest methods of applying the saccharometer, in order to produce uniform strength in malt-liquors; addressed to those brewers who may be averse to calculations. By J. Richardson.
Richardson, John, active 1777-1798.Date: 1785- Books
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The nature of fermentation explain'd; with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor : Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. / By George Smith of Kendal in Westmoreland.
Smith, George, distillerDate: MDCCXXIX. [1729]