THE AMERICAN PRACTICAL
BREWER AND TANNER:
IN WHICH IS EXHIBITED
THE WHOLE PROCESS OF
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Brewing strong Beer with the extract only of the Hop, leaving out the substance.
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A simple method of giving new Beer all the qualities of age, thereby fitting it for the bottle before it is three weeks old.
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A simple method of preventing Beer bursting the bottle.
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An economical mode of constructing Vats above ground, possessing the temperature of the best cellars and thus rendered fireproof.
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An economical mode by which every Housekeeper may brew his own Beer.
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A method of brewing good Beer from Bran and Shorts, and of preserving it.
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The Bordeaux method of making and preparing Claret Wine for shipping, which may be successfully applied to the wines of this country, particularly those of Kaskaskias.
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The best method and season for malting Indian Corn, from which alone good Beer can be made, a process highly important to Brewers.
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The best mode of raising Hops.
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The best mode of preparing Seed Barley for sowing.
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Best construction and aspect of Breweries and Malt Houses in this country.
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The French mode of tanning the heaviest Soal Leather in twenty-one days, and Calf Skins in three or four. (Highly important.)
By
JOSEPH COPPINGER.
Practical Brewer.
NEW-YORK:
PRINTED BY VAN WINKLE AND WILEY,
No. 3 Wall Street.
1815.
SOUTHERN DISTRICT OF NEW-YORK,
ss.
ADVERTISEMENT.
PREFACE.
The best position for placing a Brewery and Malt house, also the best aspect, with different arrangements of the Utensils.
A description of the form and plan of a Brewery, distribution of the Vessels, the most judicious and convenient manner of placing them, with a view to economy, cleanliness, and effect.
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