PBA Galleries

Lot #229A Practical Treatise on Brewing, Distilling, and Rectification, with the Genuine Process of Making Brandy, Rum, and Hollands Gin, The London Practice of Brewing Porter, Ale, and Table Beer, the Method of Brewing Country Ales, &c. With the Modern Improvements in Fermentation, or the Doctrine of Attenuation, in Which the Old and Present Mode of Work is Improved, with an Entire New System, Much More Advantageous; Interspersed with Practical Observations on Each Kind of Fermentable Matter, Raw and Prepare, with Rules from Obtaining the Greatest Quantity, and of Better Quality, from Grain, Raw or Malted, Sugar or Molasses; and the Making Wines, Cider, and Vinegar; the Whole Fundamentally Delineated with Plates: with a Copious Appendix on the Culture and Preparation of Foreign Wines, Brandies, and Vinegars, Previous to Exportation, and the Best Method of Managing them when Imported into These Kingdoms