The innkeeper and butler's guide, or, a directory in the making and managing of British wines; together with directions for the managing, colouring and flavouring of foreign wines and spirits, and for making British compounds, peppermint, anniseed, shrub, &c.

  • Davies, J. (John), active 1808.
Date:
1808
Catalogue details

Licence: Public Domain Mark

Credit: The innkeeper and butler's guide, or, a directory in the making and managing of British wines; together with directions for the managing, colouring and flavouring of foreign wines and spirits, and for making British compounds, peppermint, anniseed, shrub, &c. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    —l in ^nww—i—» To make a cheap Cyder from Raisins \ - 89 Perry - 90 MALT LIQUOR. Of the Nature and Property of Water - PI How to choose good Malt - - 92 How to choose good flops - - 93 Of the Brewing Vessels - ibid Of cleaning and Sweetening Casks - 94 Of Mashing or Tacking your Liquor - 95 Some Receipts for fining Malt Liquor, first 102 Ditto, Second, Third, Fourth 103—Fifth 104 To recover Beer when flat, first - ibid Ditto, Second and Third - 105 Receipts to prevent Beer from ecoming Stale 107 Ditto, First, 107—second and Third • 108 To brew a Hogshead of Porter - 110 To Bottle Porter, Ale, &c. » 111 For brewing spruce Beer - 113 VINEGAR. Wine Vinegar - - 114 Cyder Vinegar - - JJJ Vinegar from the Refuseof Fruits * no Vinegar from Beer - - ]17 Raisin Vinegar - - ibid Another Vinegar from Raisins - ns Third Vinegar from Raisins - n$ Gooseberry Vinegar