APA (7th ed.) Citation

Chapman, T. Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director: In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or house-keeper to make raisin wines, at a small expence, little (if any thing) inferior to foreign wines, in strength or flavour; to cure their disorder; to lay on them new bodies, colour, &c. 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.

Chicago Style (17th ed.) Citation

Chapman, Thomas. Cyder-maker's Instructor, Sweet-maker's Assistant and Victualler's and Housekeeper's Director: In Three Parts. Part I. Directs the Grower to Make His Cyder in the Manner Foreign Wines Are Made; to Preserve Its Body and Flavour; to Lay on a Colour, and to Cure All Its Disorders, Whether Bad Flavour'd, Prick'd, Oily, or Ropy. Part II. Instructs the Trader or House-keeper to Make Raisin Wines, at a Small Expence, Little (if Any Thing) Inferior to Foreign Wines, in Strength or Flavour; to Cure Their Disorder; to Lay on Them New Bodies, Colour, &c. 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.

MLA (9th ed.) Citation

Chapman, Thomas. Cyder-maker's Instructor, Sweet-maker's Assistant and Victualler's and Housekeeper's Director: In Three Parts. Part I. Directs the Grower to Make His Cyder in the Manner Foreign Wines Are Made; to Preserve Its Body and Flavour; to Lay on a Colour, and to Cure All Its Disorders, Whether Bad Flavour'd, Prick'd, Oily, or Ropy. Part II. Instructs the Trader or House-keeper to Make Raisin Wines, at a Small Expence, Little (if Any Thing) Inferior to Foreign Wines, in Strength or Flavour; to Cure Their Disorder; to Lay on Them New Bodies, Colour, &c. 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.