@article{552790,
      note = {In four parts, each with its own titlepage; the register  and pagination are continuous.},
      author = {Ellis, William,},
      url = {http://library.usi.edu/record/552790},
      title = {The london and country brewer. Containing an Account I. Of  the Nature of the Barley-Corn, and of the proper Soils and  Manures for the Improvement thereof. II. Of making Good  Malts. III. To know Good from Bad Malts. IV. Of the Use of  the Pale, Amber, and Brown Malts. V. Of the Nature of  several Waters, and their Use in Brewing. VI. Of Grinding  Malts. Vii. Of Brewing in general. Viii. Of the London  Method of Brewing Stout, Butt-Beer, Pale and Brown Ales.  IX. Of the Country or Private Way of Brewing. X. Of the  Nature and Use of the Hop. XI. Of Boiling Malt - Liquors,  and to Brew a Quantity of Drink in a little Room, and with  a few Tubs. XII. Of Foxing or Tainting of Malt - Liquors;  their Prevention and Cure. XIII. Of Fermenting and Working  of Beeks and Ales, and the unwholesome Practice of Beating  in the Yeast, detected. XIV. Of several Artificial Lees for  Feeding, Fining, Preserving, and Relishing Malt-Liquors.  XV. Of several Pernicious Ingredients put into Malt-Liquors  to increase their Strength. XVI. Of the Cellar or Vault for  keeping Beers and Ales. XVII. Of Sweetening and Cleaning  Casks. XVIII. Of Bunging Casks and Carrying them to some  Distance. XIX. Of the Age and Strength of Malt-Liquors. XX.  Of the Profit and Pleasure of Private Brewing, and the  Charge of Buying Malt-Liquors. To which is added, A  Philosophical Account of Brewing strong October Beer. By a  Person formerly concerned in a Common Brewhouse at London,  but for Twenty Years past has resided in the Country.  [electronic resource] :},
      publisher = {printed for Thomas Astley, at the Rose in St. Paul's  Church-Yard,},
      recid = {552790},
      pages = {[8],332,[4]p. ;},
      address = {London :},
      year = {1742},
}