02724oam 2200409 n 450 99639329350331620230920171343.0(GALE)0542400300(Uk-ES)006422682 (OCoLC)642619647(CU-RivES)T50915(EXLCZ)99336000000026742719820313d1705 uy |engur|n||||||||nThe vintner's mystery display'd: or, the whole art of the wine trade laid open. In which are the necessary directions for rightly managing all sorts of wines, so as to render them bright and good; or to restore them when they prove defective in any way whatsoever. A treatis absolutely necessary for private families; for by this alone, any gentleman, or other person, may manage, preserve, or cure their wines themselves. In this is contain'd all the methods now in use among vintners or wine-coopers, both at home and abroad; and many of them such, as were never made publick before. To which is added, a never-failing method to resotre all sorts of other liquors when pall'd, dead, or souer, so as to make them palatable, bright, and good[electronic resource]London printed for T. Warner. at the Black-Boy in Pater-Noster-Row[1705?] 1 online resource ([2], 76 p. ) ill. ;Sometimes attributed to Walter Charleton. Below imprint: Price 1 s. Reproduction of original from British Library.eebo-0018Wine and wine makingEnglandEarly works to 1800Wine and wine-makingEnglandEarly works to 1800Wine and wine makingWine and wine-makingNicholls Sutton1015294Uk-ESUk-ESCStRLINCU-RivESCU-RivESCengage GaleBOOK996393293503316The vintner's mystery display'd: or, the whole art of the wine trade laid open. In which are the necessary directions for rightly managing all sorts of wines, so as to render them bright and good; or to restore them when they prove defective in any way whatsoever. A treatis absolutely necessary for private families; for by this alone, any gentleman, or other person, may manage, preserve, or cure their wines themselves. In this is contain'd all the methods now in use among vintners or wine-coopers, both at home and abroad; and many of them such, as were never made publick before. To which is added, a never-failing method to resotre all sorts of other liquors when pall'd, dead, or souer, so as to make them palatable, bright, and good3554762UNISA