This book is a compilation of four original works ranging from 1768 to 1806. Together, these books offer an excellent overview of period brewing technology. This compilation offers historical insight and instruction for the selecting and growing of hops, malting, mashing, brewing, as well as bottling and casking. There are original recipes and instructions for making such ales as alderberry beer, purl, strong and small beers, China ale, treacle beer, common family ale, porter, Dorchester beer, oat ale, and pale ale. Additional information is offered on cyder production and making of various wines.