THE WHOLE PROCESS OF
- Brewing without boiling.
- Brewing strong Beer with the extract only of the Hop, leaving out the substance.
- A simple method of giving new Beer all the qualities of age, thereby fitting it for the bottle before it is three weeks old.
- A simple method of preventing Beer bursting the bottle.
- An economical mode of constructing Vats above ground, possessing the temperature of the best cellars and thus rendered fireproof.
- An economical mode by which every Housekeeper may brew his own Beer.
- A method of brewing good Beer from Bran and Shorts, and of preserving it.
- 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.
- The best method and season for malting Indian Corn, from which alone good Beer can be made, a process highly important to Brewers.
- The best mode of raising Hops.
- The best mode of preparing Seed Barley for sowing.
- Best construction and aspect of Breweries and Malt Houses in this country.
- 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.
Transcriber's Note: Part of the last sentence in Footnote 6 is illegible and has been marked [remainder of text is illegible]. In addition, the Contents were moved from the rear to the front of this text for the convenience of the reader.