THE AMERICAN PRACTICAL
BREWER AND TANNER:

IN WHICH IS EXHIBITED

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.

CONTENTS.