Written in 1775, this classic text provides insight into how to wines of many types were made in 18th century England and is written in the language of the day. Included are details on the brewing and distillation of many obscure historic wines, including traditional wines made from grapes, as well as other fruits such as the gooseberry, raspberry, elderberry, strawberry, peaches, apricots, figs, mullberries and others, as well as obscure wines made from turnips, sage, mint and other plants. Also included are old fashioned methods of pickling and other means of preservation.
An interesting read for those interested in wine making and brewing.
Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.