01826nam 2200397 n 450 99639364970331620200824121816.0(CKB)4940000000114468(EEBO)2248575657(UnM)ocm99894568e(UnM)99894568(EXLCZ)99494000000011446820791208d1729 uy engurbn||||a|bb|The nature of fermentation explain'd; with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor[electronic resource] Exemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations. To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. /By George Smith of Kendal in WestmorelandLondon Printed for Bernard Lintot between the Temple-GatesMDCCXXIX. [1729][8], 56 pHead- and tail-pieces, initials.Reproduction of original in the British Library.eebo-0018BrewingEnglandEarly works to 1800RumEnglandEarly works to 1800FermentationEnglandEarly works to 1800BrewingRumFermentationSmith Georgedistiller.351420Uk-ESUk-ESCStRLINCu-RivESBOOK996393649703316The nature of fermentation explain'd; with the method of opening the body of any grain or vegetable subject, so as to obtain from it a spirituous liquor2423746UNISA