The American Practical Brewer and TannerGood Press, 2019 M11 27 - 343 páginas Joseph Coppinger's 'The American Practical Brewer and Tanner' is a seminal work that delves into the intricate processes of brewing and tanning in America during the 19th century. The book combines detailed technical instructions with practical advice, making it essential reading for both aspiring brewers and tanners. Coppinger's writing style is clear and concise, which allows readers to easily follow the complex procedures outlined in the book. This work stands out as a valuable resource for understanding the historical practices of these trades, shedding light on the craftsmanship and innovation of the time. The literary context of the book reflects the era's emphasis on manual trades and skilled labor, offering a glimpse into the industrial landscape of America in the 1800s. Joseph Coppinger's expertise in brewing and tanning likely stems from his hands-on experience in these trades, providing readers with authentic and reliable information. |
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... , or water coolers, in general, are square vessels, made of the best two inch pine plank, properly jointed, from twenty to twenty-five feet square, laid on strong joists sufficiently close, and trunneled down (after pressing) with wooden.
... , or water coolers, in general, are square vessels, made of the best two inch pine plank, properly jointed, from twenty to twenty-five feet square, laid on strong joists sufficiently close, and trunneled down (after pressing) with wooden.
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... feet; in Europe they are generally leaded on their inside, but this expense may be saved, if they are properly made at first, and afterwards kept constantly full of water. In constructing these coolers, all the joints should be paid ...
... feet; in Europe they are generally leaded on their inside, but this expense may be saved, if they are properly made at first, and afterwards kept constantly full of water. In constructing these coolers, all the joints should be paid ...
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... feet long, by twenty-five feet wide. Unless there be a proper proportion of flooring to work the grain kindly and moderately, good malt is not to be expected. Two-floored houses are generally preferred to any other construction; would ...
... feet long, by twenty-five feet wide. Unless there be a proper proportion of flooring to work the grain kindly and moderately, good malt is not to be expected. Two-floored houses are generally preferred to any other construction; would ...
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... feet; you construct your fire-place suitably to the burning of wood at about ten feet outside your kiln house, sufficiently elevated on iron bars to secure the draft of the fire place, from which runs a proportionate sized flue into the ...
... feet; you construct your fire-place suitably to the burning of wood at about ten feet outside your kiln house, sufficiently elevated on iron bars to secure the draft of the fire place, from which runs a proportionate sized flue into the ...
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acid gas acrospire already directed atmosphere attenuation barley bottle bottom brewery brewing bung Bushels of Pale carbonic acid carbonic acid gas cask cleansing colour cooler copper decomposition degrees distillation essentia bina extract feet fermentable matter fermenting fluid filled filtering fire fixed air flavour floor gallons of solid give grain Grains of Paradise hair half an hour heat hides hogshead hole hundred hydrogen inches inflammable kiln lime water low combustion malt house mash one hour mash tun mashing liquor mixed mode molasses mucilage operation oxygen Pale Malt pitch placed porter pound of ground pounds of hops pounds per barrel precaution preserve produce proportion quantity recommend rouse saccharine saccharine matter salt second mash small beer solid yest solution specific gravity spirit stand one hour stand two hours steep strong beer substances sufficient Table Beer temperature twelve vats vegetation vessel Victor Hirtzler vinous Washing wine worts