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Sweet-Maker's Assistant,
And Victualler's and Housekeeper's
* * * * *
Directs the grower to make his cyder in the manner foreign wines aremade; to preserve its body and flavour; to lay on a colour, and tocure all its disorders, whether bad flavour'd, prick'd, oily, or ropy.
Instructs the trader or housekeeper to make raisin-wines, at a smallExpence, little (if any thing) inferior to foreign wines in strengthor flavour; to cure their disorders; to lay on them new bodies,colour, &c.
Directs the brewer to fine his beer and ale in a short time, and tocure them if prick'd or ropy.
To which is added, A Method to make yest to ferment beer, as well ascommon 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.]
It may be thought necessary, in compliance with custom, that I shouldsay something by way of PREFACE. If the reader would be informed whatmy reasons were for appearing in print, I shall candidly acknowledge,that the great prospect of a considerable advantage to myself wasindeed the strongest persuasive; but I can with equal truth affirm,that it affords me no small pleasure to think I am doing my country atthe same time a very great piece of service; and doubt not but that,as many will soon experience it, my labour will be thankfully receivedand acknowledged.
Discoveries and Improvements ought not to be concealed; the publicgood calls loudly for them; but then, in return for the greatadvantage the public receives from them, the author of any suchdiscovery may with the greatest justice claim an adequate reward.
The following Receipts and Directions are not collected from books,nor interspersed with old women's nostrums; but they are, in verytruth, the result of my own LONG EXPERIENCE in trade, founded onchemical principles, which are principles of never-erring nature.
Perhaps I had never thought of this Method of communicating my littleknowledge, had it not been for many gentlemen in the counties ofGloucester, Hereford, Worcester, &c. for whom I have done a greatdeal of business, in the cyder-way particularly; and who have oftenexpress'd their desire of seeing my directions for the management ofcyders, &c. made public.
And no doubt such a thing was wanting; for it's hardly credible howmuch liquors of almost every kind is spoiled by mismanagement. Fewpeople know the nature of fermentation, without which no vinous spiritcan be produced; nor any liquor be rendered fine and potible.
Fermentation separates the particles of bodies, and from liquidsthrows off the gross parts from the finer, which, without it, couldnot be effected. There is what is called a fret, which is only apartial ferme