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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.)

 

Continue Reading Pdf. American Practical Brewer and Tanner