Chapter II: 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.

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THE PREFACE.

It may be thought necessary, in compliance with custom, that I should say something by way of PREFACE. If the reader would be informed what my reasons were for appearing in print, I shall candidly acknowledge, that the great prospect of a considerable advantage to myself was indeed the strongest persuasive; but I can with equal truth affirm, that it affords me no small pleasure to think I am doing my country at the same time a very great piece of service; and doubt not but that, as many will soon experience it, my labour will be thankfully received and acknowledged.

Discoveries and Improvements ought not to be concealed; the public good calls loudly for them; but then, in return for the great advantage the public receives from them, the author of any such discovery may with the greatest justice claim an adequate reward.