02104nam 2200397Ia 450 99639383170331620200824121745.0(CKB)4940000000115640(EEBO)2248514679(UnM)99899659e(UnM)99899659(EXLCZ)99494000000011564019981110d1694 uy |engurbn||||a|bb|The Britannian magazine: or, A new art of making above twenty sorts of English wines[electronic resource] viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.DLondon printed by W. Onely, for T. Salusbury, at the King's Arms, in Fleet-street1694[58], 153, [27] pW.Y. = William Y-Worth.List of fruits and plants on title page within brackets.Running-title reads: "A new art of making wines, brandy, &c.".With a preliminary advertisement leaf.Reproduction of original in the Folger Shakespeare Library.eebo-0055DistillationEarly works to 1800Wine and wine makingEnglandEarly works to 1800DistillationWine and wine makingY-Worth W(William)1004034Cu-RivESCu-RivESWaOLNBOOK996393831703316The Britannian magazine: or, A new art of making above twenty sorts of English wines2313888UNISA