The theory and practice of brewing illustrated ... / by W.L. Tizard.
- Tizard, William Littell
- Date:
- 1857
Licence: Public Domain Mark
Credit: The theory and practice of brewing illustrated ... / by W.L. Tizard. Source: Wellcome Collection.
575/584 page 27
![XXIV. Dudley, Worcester. (IIa!l-Stroet Brewery.)—“ Tlie chief demerit which we per- ceive in your ‘ Tluory caiicl Piactice of Brewing Illustrated ’ a])j)ears to us to be that, it lol- lowcd, it will produce a great many good Brewers at a small expense. “ Geo. England & Son.” XXV. Dudley. (Ilall-Street Breweiy.)—“Your Treatise on Breuing contains many useful hints, with accurate calculations, and true statements of facts. John Baker.” XXVI. Durham. (Gilligate Brewery.)—“ I have read your ‘ Theory and Practice of Brewing Illustrated’ with much pleasure and benefit. William Peacock.” XXVII. Epsom, Surrey.—“ The perusal of your truly valuable Treatise on Brewing has afforded me great satisfaction ; and it is with feelings of a more than ordinary degree of plea- sure that I centribute my conscientious opinion of its merits. It may be said to contain a mine of information; treating copiously, as it does, on every subject connected with the trade, and alike interesting to the public and the private Brewer. Of the patented apparatus described in the work I have seen the Mashing Attemperator, and consider it to be unquestionably the greatest moilern improvement introduced into the Brewery. Its adoption wull, I have no doubt, become universal when the advantages arising from its use are more fully made known. King.” XXVIII. Gosport, Hants.—“With regard to your Treatise on the Art of Brewing, I am of opinion that it is a most valuable work, and cannot be too highly appreciated ; in fact, every Brewer and Maltster ought to possess a copy. I hope it will gain an extensive circulation, and in some measure recompense you for the talent evinced. 1 hear your work higlily spoken of by all who have perused it. E. Goodeve.” XXIX. Guildford, Surrey. (St. Nicholas Brewery.)—“I have perused your work, and have found it abound with practical and theoretical information, especially on that great end where the Brewer reaps his ‘ golden harvest!’—1 mean fermentation. G. M. Crook.” XXX. Harrogate, Yorkshire.—“Your Treatise on Brewing contains many useful theoretical liints and practical rules. Its principles clearly appear to liave reference to a scien- tific knowledge, deserving the attention of Brewers. I have seen the working of the Mash- tun Attemperator, and am sure that when known it will be generally used. I am con- vinced the operator is enabled to produce an additional extract, of finer quality and flavour, by its valuable assistance. John Baker.” XXXI. Horndean, Hants. “I have perused your valuable Treatise on Malting and Brewing with very great pleasure, and tliink it a useful and valuable work, and shall feel a pleasure in recommending it to any friend in the trade. Wm. Wise.” XXXII. Horsham, Sussex. (Horsham Breweiy.)—“Having carefully perused your Treatise on the Art of Brewing, I feel confident the more generally your process is brought into practice, tlic more it will be appreciated by the trade. As fivr as regards the operation of your Mashing Atteaiperator, it must be obvious to every Brewer, that as cert.ain heats arc necessary for mashing, it is quite expedient to keep up those heats for the complete saccha- rification of the goods. In fact, the whole Treatise is a complete masterpiece, and supersedes all other publications on Brewing, and should be in the hands of every practical man ; because the different processes are founded on the knowledge of the chemical operation, without W’hich no person can expect to have his ales of an uniform quality. Drew Honeywood.” XXXHI. Kettleburgii. (Deben Brewery.)—“ Such a work as yours has been Ion desired by Brewers ; for mere practical details, as usually given in works on Brewing, have not been found to answer the purpose, succeeding in one locality, or even one house, and signally failing in another. In your book the Brewer is presented with a vast array of facts laboriously collected from other departments of science, carefully applied to illustrate and improve his own Every Brewer, from the chemical information contained in the work, will be able to modify his present system on unerring principles. J. B. Grant.” XXXIV. Kidderminster.—“ Nearly twelvemonths since I wrote to you for a copy of your ‘Brewers’ Repertory,’ on reading which I was induced to purchase your work on Brewing. I must say it is the best work of the kind I ever read. It contains a great deal of information to both brewers and maltsters, to which latter class I belong. Joseph Flind.”](https://iiif.wellcomecollection.org/image/b28053412_0575.jp2/full/800%2C/0/default.jpg)
