Item Details

Statical Estimates of the Materials of Brewing [electronic resource]: Or a Treatise on the Application and Use of the Saccharometer; An Instrument Constructed for the Purposes of Regulating to Advantage the Oeconomy of the Brewhouse; And of Establishing the Means of Producing Uniform Strength in Malt-Liquors; Including a Definite Estimate of the Intrinsic Value of Different Malts, the Produce of English, Scotch, and Foreign Barley; The Specific Gravities of Worts, From Which Several Kinds of Ale and Porter Are Made; The Attenuation of the Density of Fermentable Fluids, by the Action of Fermentation; The Portion of Spirit Generated by That Action, in Beers of Different Lengths; The Mode of Estimating the Strength or Inebriating Quality of Fermented Liquors; With Some Propositions for Effecting a Very Considerable Saving in the Consumption of Malt. By J. Richardson

Richardson, John
Format
EBook; Book; Online
Published
London : printed for G. Robinson, Pater-Noster-Row; J. Sewell, Cornhill; T. Browne, at Hull, C. Elliott, at Edinburgh, Luke White, at Dublin, and T. White, at Cork, 1784.
Language
English
Description
xx, [4], 243, [9] p.plate ; 8⁰.
Notes
Reproduction of original from British Library.
Reproduction Notes
Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. Eighteenth century collections online s2009 miunns
Other Forms
Also available in microfilm (click link to determine reel #).
Cited in
English Short Title Catalog, T18073.
Logo for Copyright Not EvaluatedCopyright Not Evaluated
Technical Details
  • Access in Virgo Classic

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    a| Statical estimates of the materials of brewing h| [electronic resource] : b| or a treatise on the application and use of the Saccharometer; An Instrument constructed for the purposes Of regulating to advantage the Oeconomy of the Brewhouse; And of establishing the Means of producing Uniform Strength in Malt-Liquors; Including a definite Estimate of the intrinsic Value of different Malts, the Produce of English, Scotch, and Foreign Barley; the specific Gravities of Worts, from which several Kinds of Ale and Porter are made; the Attenuation of the Density of fermentable Fluids, by the Action of Fermentation; the Portion of Spirit generated by that Action, in Beers of different Lengths; the Mode of estimating the Strength or Inebriating Quality of fermented Liquors; with some Propositions for effecting a very considerable Saving in the Consumption of Malt. By J. Richardson.
    260
      
      
    a| London : b| printed for G. Robinson, Pater-Noster-Row; J. Sewell, Cornhill; T. Browne, at Hull, C. Elliott, at Edinburgh, Luke White, at Dublin, and T. White, at Cork, c| 1784.
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    a| xx, [4], 243, [9] p.plate ; c| 8⁰.
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    a| Also available in microfilm (click link to determine reel #).
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    a| Electronic reproduction. b| Farmington Hills, Mich. : c| Cengage Gale, d| 2009. n| Available via the World Wide Web. n| Access limited by licensing agreements. f| Eighteenth century collections online 7| s2009 miunns
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    a| English Short Title Catalog, c| T18073.
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    a| Reproduction of original from British Library.
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    a| Brewing v| Early works to 1800.
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    a| Saccharimeter v| Early works to 1800.
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Availability

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Library Location Map Availability Call Number
Ivy Annex N/A Available