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83 Treffer

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83 Treffer

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  1. Detailansicht für Treffer 81 öffnen
    The london and country brewer: Containing an Account I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Good Malts. III. To know Good from Bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in general. Viii. Of the London Method of Brewing Stout, Butt-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt - Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt - Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beeks and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for Feeding, Fining, Preserving, and Relishing Malt-Liquors. XV. Of several Pernicious Ingredients put into Malt-Liquors to increase their Strength. XVI. Of the Cellar or Vault for keeping Beers and Ales. XVII. Of Sweetening and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt-Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt-Liquors. To which is added, A Philosophical Account of Brewing strong October Beer. By a Person formerly concerned in a Common Brewhouse at London, but for Twenty Years past has resided in the Country
    Ellis, William [Autor/in]
    The fourth edition. - London: printed for Thomas Astley, at the Rose in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1743; 2009
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  2. Detailansicht für Treffer 82 öffnen
    The new art of cookery, made plain and easy: Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse
    Glasse, Hannah [Autor/in]
    Dublin: Printed by John Exshaw, in Dame-Street ; Farmington Hills, Mich: Cengage Gale, 1777; 2009
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  3. Detailansicht für Treffer 83 öffnen
    By authority of the Lord chamberlain, Lyceum, Strand: Every Monday, Tuesday, Thursday, and Saturday Evening, during Lent only, Will be presented, (in Three Parts,) Mr. Reeve's new entertainment, with additions, called, Mirth's Museum, or The Country Club: Consisting of Introductory readings and recitals, With original songs. The music, entirely New, by Mr. Reeve. The recitals by Mr. J. Wewitzer: Vocal Parts by Mr. Gray, Mr. Masters, Mrs. Iliff, and Mrs. Reeve. In Part I. will be introduced, among others, the following Subjects: Exordium-Humanity-a Tar's Gratitude-Charity-a Seaman's Preface to heaving off a Stave-Hibernian Remarks on Bull-Making, &c. &c. - and the following new songs: Exordium Ingratitude, or the Captive The Lavender Girl The Vestry Dinner Messmates at Sea, and The Antiquity of Bulls, or Paddy's Origin Bonny Wully End of Part I. the Celebrated overture to Oscar and Malvina, In which Mr. Courtenay will perform on The Union Pipes, Accompanied on the Harp by Mr. Wieppart. Part II. A Digression-Theatrical Hint-Matrimonial Congratulations-Extraneous Conversation-Introduction of a Market Girl-Bacchanalian Apology, &c. and the following new songs: Knowing Joe, and the Shew-Folk Goddess of the Silver Stream The Pedlar The Market Lass and The Huntsman's Rhapsody End of the Second, and in the Course of the Third Part. Several favourite Airs by Messrs. Courtenay & Wieppart. Part III. Digressive Hints on Love and Affection-Nautic Friendship-Loyalty, &c. &c. and the following new songs: My Journey is Love I never will Marry Ben Block, or the Sailor's Friend The Knife Grinder Finale, Song, and Chorus May Loyalty Flourish for ever Boxes, 4s. - Pit, 2s. 6d. - Gallery, 1s. 6d. The Doors to be opened at Half past Six O'Clock, and the Performance to begin at Half past Seven, precisely. Places for the Boxes to be taken at the Lyceum, every Day. - Mr. Lingham, the Proprietor, begs Leave to assure the Public, that the Lyceu++
    Reeve, William [Sonstige]
    London: Printed by E. Spragg, No.4, Great Wild-Street, Lincoln's-Inn-Fields ; Farmington Hills, Mich: Cengage Gale, 1794; 2009
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    Wie komme ich dran?

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