tag="{http://www.w3.org/1999/xhtml}a">182

Filtering operation (with a Plate) 189 Returned beer, how to make the most of 193 To Bring several sorts of beer, when mixed, to one uniform taste 194 Finings, the best method of preparing them 195 Heading 197 Bottling beer 198 Brewing coppers, the best method of setting them 202 Pumps, the best construction of, and how freed from ice in winter 205 Cleansing casks 208 To make mead wine 210 To make ginger wine 212 To make currant wine 213 Yest, how prepared to keep good in any climate 214 To make a substitute for brewer's yest 217 Another method 218 Another method 220 Process of making and preparing claret wine for shipping, as practiced in Bordeaux and its neighbourhood 221 Brewing company 227 The author's notice about plans and sections of elevation for breweries and malt houses 230 French mode of tanning 232

---

Errata.

In the Advertisement, 4th page, 6th line, first word, for wine read vine; and in the next line, first word, for it read its produce.

In page 25, 25th line, the last word should be omitted, and read thus, malt or grain intended to be dried on it, requiring less fuel, &c.

In page 36, 25th line, first word, for proportion read preparation.

---

SOUTHERN DISTRICT OF NEW-YORK, ss.

BE IT REMEMBERED, that on the fourteenth day of September, in the fortieth year of the independence of the United States of America, Joseph Coppinger of the said district, has deposited in this office the title of a book, the right whereof he claims as proprietor, in the words and figures following, to wit:

"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 rendering it fit 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 vines 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 of Breweries and Malt Houses in this country; the