A Study of Cider Making in France Germany And England With Comments And Compar
A Study of Cider Making in France Germany And England With Comments And Compar
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The country people and a number of large commercial establishments have continued to make a beverage from apple must, but, in the main, it is very inferior in quality. Even the varieties of fruit best suited for making this bev- erage have almost been lost to our pomology, and later writers rarely mention them. Yet it can scarcely be contended that our people use less fermented beverages or less ardent spirits than formerly.
The early American writers of consequence are Coxe and Thatcher, and t...hese gentlemen did little more than copy the best English and French writers of their time, weaving in some local experience. Of real technical study there was none. The writings of Thomas Andrew Knight, and articles in Willich's Domestick Encyclopedia, furnished the basis of these early dissertations. Many of the principles laid down by these old writers contain the germ of the best practice of the present day. Strangely enough, the new encyclopedia of horticulture (Bailey's) does not contain the word cider as a subject.
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To quickly assess the difficulty of the text, read a short excerpt:
The country people and a number of large commercial establishments have continued to make a beverage from apple must, but, in the main, it is very inferior in quality. Even the varieties of fruit best suited for making this bev- erage have almost been lost to our pomology, and later writers rarely mention them. Yet it can scarcely be contended that our people use less fermented beverages or less ardent spirits than formerly.
The early American writers of consequence are Coxe and Thatcher, and t...hese gentlemen did little more than copy the best English and French writers of their time, weaving in some local experience. Of real technical study there was none. The writings of Thomas Andrew Knight, and articles in Willich's Domestick Encyclopedia, furnished the basis of these early dissertations. Many of the principles laid down by these old writers contain the germ of the best practice of the present day. Strangely enough, the new encyclopedia of horticulture (Bailey's) does not contain the word cider as a subject.
What to read after A Study of Cider Making in France Germany And England With Comments And Compar?
You can find similar books in the "Read Also" column, or choose other free books by William Bradford Alwood to read onlineMoreLess
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