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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... importance did the Academy of Arts and Sciences at Paris consider this improvement, that they thought it worth while to ... important manufacture in this country, affording the tanner the opportunity of turning his capital twelve or ...
... importance did the Academy of Arts and Sciences at Paris consider this improvement, that they thought it worth while to ... important manufacture in this country, affording the tanner the opportunity of turning his capital twelve or ...
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... importance is considered. PREFACE. Table of Contents Brewing, in every country, whose soil and climate are congenial ... important consideration is the health and morals of our population, which appears to be essentially connected with ...
... importance is considered. PREFACE. Table of Contents Brewing, in every country, whose soil and climate are congenial ... important consideration is the health and morals of our population, which appears to be essentially connected with ...
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... importance, cannot be too strongly recommended, as the most natural and effectual remedy to the too great use of ardent spirits, the baneful effects of which are too generally known, and too extensively felt, to need any particular ...
... importance, cannot be too strongly recommended, as the most natural and effectual remedy to the too great use of ardent spirits, the baneful effects of which are too generally known, and too extensively felt, to need any particular ...
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... importance, never to lose sight of it in every part of the operations, and particularly in selecting the ground and soil to place a brewery on. The situation to be preferred should be an elevated one, and the soil either sand or gravel ...
... importance, never to lose sight of it in every part of the operations, and particularly in selecting the ground and soil to place a brewery on. The situation to be preferred should be an elevated one, and the soil either sand or gravel ...
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... importance in facilitating both brewing and malting operations, as it usually supplies the whole quantity of water wanted in both. It commands the copper, and, of course, all the other vessels of the brewery: it may be so constructed as ...
... importance in facilitating both brewing and malting operations, as it usually supplies the whole quantity of water wanted in both. It commands the copper, and, of course, all the other vessels of the brewery: it may be so constructed as ...
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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