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.)
American Practical Brewer and Tanner