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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... important manufacture in this country, affording the tanner the opportunity of turning his capital twelve or fourteen times in a year, instead of once. This single advantage alone so forcibly recommends its adoption, particularly in a ...
... important manufacture in this country, affording the tanner the opportunity of turning his capital twelve or fourteen times in a year, instead of once. This single advantage alone so forcibly recommends its adoption, particularly in a ...
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... important article of hops is raised in as high perfection as in any part of Europe, and often for one third of the price paid in England. But a still more important consideration is the health and morals of our population, which appears ...
... important article of hops is raised in as high perfection as in any part of Europe, and often for one third of the price paid in England. But a still more important consideration is the health and morals of our population, which appears ...
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... important advantage in brewing porter and strong beer. A description of this back is not necessary, as every set cooper, who knows his business, is well acquainted with the proper construction of this vessel. The stuff it is made of ...
... important advantage in brewing porter and strong beer. A description of this back is not necessary, as every set cooper, who knows his business, is well acquainted with the proper construction of this vessel. The stuff it is made of ...
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... important to lay a solid foundation for your lower floor with stones, brick bats, or coarse gravel, which should be solidly compacted by ramming for the whole length, then levelled off by stakes, with a ten-foot level, to the thickness ...
... important to lay a solid foundation for your lower floor with stones, brick bats, or coarse gravel, which should be solidly compacted by ramming for the whole length, then levelled off by stakes, with a ten-foot level, to the thickness ...
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... important object of precaution to be taken by the brewer. Should weevils at any time get into, or generate in your malt, which is common when held over beyond twelve or eighteen months, the simplest and easiest way of getting rid of ...
... important object of precaution to be taken by the brewer. Should weevils at any time get into, or generate in your malt, which is common when held over beyond twelve or eighteen months, the simplest and easiest way of getting rid of ...
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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