A practical treatise on brewing, distilling, and rectification : with the genuine process of making brandy, rum, and Hollands gin, the London practice of brewing porter, ale, and table beer, the method of brewing country ales, &c., with the modern improvements in fermentation, or the doctrine of attenuation, in which old and present mode of work is improved, with an entire new system, much more advantageous : interspersed with practical observations on each kind of fermentable matter, raw and prepared, with rules for obtaining the greatest quantity, --- and of better quality, from grain, raw or malted, sugar or molasses; --- and the making wines, cider, and vinegar : the whole fundamentally delineated with plates : with a copious appendix on the culture and preparation of foreign wines, brandies, and vinegars, previous to exportation, and the best method of managing them when imported into these kingdoms, 1805 /