The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director / In Three Parts

The manual gives practical, experience-based instructions for producing and preserving fermented beverages and sweet wines. It emphasizes the role of fermentation and yeast, offers step-by-step methods to make cider with wine-like strength and color, to prepare raisin-wines economically, and to brew, fine, and cure beer and ale. Troubleshooting sections address common faults (off-flavours, prickiness, oiliness, ropiness), racking and bung-handling, bottling and storage (including saw-dust packing), and techniques for coloring and restoring body. Additional tips cover fruit preparation, short wort-boiling, and making substitute yeast; directions are plain, aimed at growers, traders, victuallers, and housekeepers.