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Author: Ambrose Cooper
Publisher: Literary Licensing, LLC
ISBN: 9781498161565
Category :
Languages : en
Pages : 300
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Book Description
This Is A New Release Of The Original 1757 Edition.
Author: Ambrose Cooper
Publisher: Literary Licensing, LLC
ISBN: 9781498161565
Category :
Languages : en
Pages : 300
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Book Description
This Is A New Release Of The Original 1757 Edition.
Author: Ambrose Cooper
Publisher: Theclassics.Us
ISBN: 9781230386065
Category :
Languages : en
Pages : 52
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Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1757 edition. Excerpt: ... PARTI. Of the Distillation of Spirits.: "D Y the Distillation of Spirits is to be un M derstood the Art by which all inflammable Spirits, Brandies, Rums, Arracks, and the like, are procured from vegetable Substances, by the means of a previous Fermentation, and a subsequent Treatment of the fermented Liquor by the Alembic, or hot Still, with its proper Worm and Refrigeratory. But as it is impossible to extract vinous Spirits from any vegetable Subject without Fermentation, and previous to this Brewing is often necessary, it will be requisite first to consider these Operations. CHAP. I. Of Brewing, in order to the Production of inflammable Spirits. BY Brewing, we mean the extracting a Tincture from some vegetable Substance, or dissolving it in hot Water, by which means it becomes proper for a vinous Fermentation. A A Solution, or fermentable Tincture ot this kind, may be procured, with proper Management, from any vegetable Substance, but the more readily and totally it dissolves in the Fluid, the better it is fitted for Fermentation, and the larger its Produce ot Spirits. All inspissated vegetable Juices therefore, as Sugar, Honey, Treacle, Manna, (c)V. are very proper for this Use, as they totally dissolve in Water, forming a clear and uniform Solution; but Malt, for its Cheapness, is generally preferred in England, though it but imperfectly dissolves in hot Water. The worst fort is commonly chosen for this Purpose; and the Tincture, without the Addition of Hops, or Trouble of boiling it, is directly cooled and fer men ted. But in order to brew with Malt to the greatest Advantage, the three following Particulars should be carefully attended to; 1. the Subject should be well prepared; that is, it should be justly malted, .
Author: A. COOPER
Publisher: Gale Ecco, Print Editions
ISBN: 9781385518038
Category :
Languages : en
Pages : 300
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Book Description
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. The eighteenth-century fascination with Greek and Roman antiquity followed the systematic excavation of the ruins at Pompeii and Herculaneum in southern Italy; and after 1750 a neoclassical style dominated all artistic fields. The titles here trace developments in mostly English-language works on painting, sculpture, architecture, music, theater, and other disciplines. Instructional works on musical instruments, catalogs of art objects, comic operas, and more are also included. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T135611 With a half-title. London: printed for P. Vaillant; and R. Griffiths, 1757. [16],266, [14]p., plate; 8°
Author: Ambrose Cooper
Publisher:
ISBN:
Category : Distillation
Languages : en
Pages : 259
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Book Description
Author: Ambrose Cooper
Publisher:
ISBN:
Category : Distillation
Languages : en
Pages : 259
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Book Description
Author: Sir John Vanbrugh
Publisher:
ISBN:
Category : England
Languages : en
Pages : 290
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Book Description
Author: Ambrose Cooper
Publisher:
ISBN:
Category : Distillation
Languages : en
Pages : 259
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Book Description
Author: Sir John Vanbrugh
Publisher:
ISBN:
Category : Historic buildings
Languages : en
Pages : 300
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Book Description
Author: Sir John Vanbrugh
Publisher:
ISBN:
Category : England
Languages : en
Pages : 296
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Book Description
Author: A. COOPER (Distiller.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 320
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Book Description
