The lady's complete guide; or, Cookery and confectionary in all its branches : containing the most approved receipts, confirmed by observation and practice, in every reputable English book of cookery now extant, besides a great variety of others which have never before been offered to the public ... To which is added, in order to render it as complete and perfect as possible, The complete brewer, containing familiar instructions for brewing all sorts of beer and ale, including the proper management of the vault or cellar. Also, The family physician, consisting of a considerable collection of approved prescriptions ... / by Mary Cole.
- Cole, Mary, active 1788.
- Date:
- 1788
Licence: Public Domain Mark
Credit: The lady's complete guide; or, Cookery and confectionary in all its branches : containing the most approved receipts, confirmed by observation and practice, in every reputable English book of cookery now extant, besides a great variety of others which have never before been offered to the public ... To which is added, in order to render it as complete and perfect as possible, The complete brewer, containing familiar instructions for brewing all sorts of beer and ale, including the proper management of the vault or cellar. Also, The family physician, consisting of a considerable collection of approved prescriptions ... / by Mary Cole. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
![the fire. When it is all melted, let it ftand till it is cold, andf pour it in at the bung, which nuift lay loofe on till it has done fermenting} then flop it clofe for a month. Let me again repeat, that particular care is requifite that your cafks are not mufty, nor have any ill tafte. If they have, it will be a difficult matter to fweeten them. Waft your cafks with cold water before you feald them, and let them lie a day or two foaking} then clean them well, and feald them. Of the proper time for Brewing, The month of March is generally confidcrcd as a proper fegfon for brewing malt liquor, which is intended for keep- ing } becaufe the air at that time of the year is temperate, and contributes to the proper working or fermentation of the liquor, which principally promotes its prefervation and good keeping. Very cold, or very hot weather, prevents the free fermentation, or working of liquors; therefore, if you brew in very cold weather, unlefs you contrive fome means to warm the cellar while new liquor is working, it will never clear itfelf in the manner you would wifh. The fame mis- fortune will arife if, in very hot weather, you cannot put the cellar into a temperate ftate. The confequence of which will be, that fuch liquor will be muddy and four, perhaps beyond all recovery. Such misfortunes'indeed often happen, even in the proper feafon for brewing, owing folely to the badnefs of a cellar ; for when they are dug in fpringy grounds, or are fubjeft to damps in the winter, the liquor will chill, and become vapid or flat. Where cellars are of this kind, it will be advileable to brew in March, rather than October; for you may be able to keep fuch cellars temperate in Sum- mer, but you cannot make them warm in winter. The beer therefore which is brewed in March, will have fufficient time to fettle and adjull itfelf before the cold can do it any ma- terial injury. The Country, or private way of bufmefs. Several countries have their feveral methods of brew- ing, as it is practiced in Wales, Dorcheftcr, Nottingham, (Jundle, and many other places ; but avoiding particulars, ] fliall here recommend that which I think is moil fervice- able](https://iiif.wellcomecollection.org/image/b21529681_0546.jp2/full/800%2C/0/default.jpg)
