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This book comprises a comprehensive treatise on the theory and practice of brewing, including information on the chemistry, history, and right application of all brewing ingredients and products, as well as a full exposition of the principled of conversion and extraction in the mash-tun, along with comments on the philosophy of climate, season and site. A detailed text sure to appeal to the serious brewer, this book makes for a great addition to collections of brewing literature and is not to be missed. The chapters of this book include: 'Introduction', 'Ingredients', 'Malting', 'Water', 'Mashing', 'Sparging', 'Hops', 'Boiling', 'Cooling', 'Refrigeration', 'Fermenting Places', 'Ferments', 'Alcohol', 'Gentle Fermentation', 'Rapid Fermentation', 'Porter', 'Exports', 'Storing', 'Racking', et cetera. We are proud to republish this book here complete with a new introduction on brewing.

This article contains a wealth of geographical, historical and botanical information about the papaya family fruits in the tropics. Contents Include: Papaya - Cultivation, Propagation, Yield and Picking, Pests and Diseases, Varieties; The Mountain Papaya; The Purple Granadilla; The Sweet Granadilla; The Giant Granadilla. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.