LEADER 01826nam  2200397 n 450 
001 996393649703316
005 20200824121816.0
035   $a(CKB)4940000000114468
035   $a(EEBO)2248575657
035   $a(UnM)ocm99894568e
035   $a(UnM)99894568
035   $a(EXLCZ)994940000000114468
100   $a20791208d1729      uy              
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe 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$b[electronic resource] $eExemplified by the process of perparing rum, as 'tis manag'd in the West-Indies. With many other useful reflections and observations.  To which is added, a collection of several compound cordial waters, with the art of preparing some artificial wines, not hitherto publish'd. By way of appendix to the Compleat body of distilling. /$fBy George Smith of Kendal in Westmoreland
210   $aLondon $cPrinted for Bernard Lintot between the Temple-Gates$dMDCCXXIX. [1729]
215   $a[8], 56 p
300   $aHead- and tail-pieces, initials.
300   $aReproduction of original in the British Library.
330   $aeebo-0018
606   $aBrewing$zEngland$vEarly works to 1800
606   $aRum$zEngland$vEarly works to 1800
606   $aFermentation$zEngland$vEarly works to 1800
615  0$aBrewing
615  0$aRum
615  0$aFermentation
700   $aSmith$b George$cdistiller.$0351420
801  0$bUk-ES
801  1$bUk-ES
801  2$bCStRLIN
801  2$bCu-RivES
906   $aBOOK
912   $a996393649703316
996   $aThe 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$92423746
997   $aUNISA