Part III

Directs the brewer to fine his beer and ale in a short time, and to cure them if prick’d or ropy.

To which is added, A Method to make yest to ferment beer, as well as common yest, when that is not to be had.

All actually deduced from the AUTHOR’S experience.

By THOMAS CHAPMAN, Wine-Cooper.

LONDON, Printed: BOSTON, Re-printed and Sold by GREEN & RUSSELL, in Queen-Street, MDCCLXII.

[Price One Shilling.]