The American Practical Brewer and Tanner | Page 2

in any climate 214
To make a substitute for brewer's yest 217
Another method 218

Another method 220
Process of making and preparing claret wine for shipping, as practiced
in Bordeaux and its neighbourhood 221
Brewing company 227
The author's notice about plans and sections of elevation for breweries
and malt houses 230
French mode of tanning 232

Errata.
In the Advertisement, 4th page, 6th line, first word, for wine read vine;
and in the next line, first word, for it read its produce.
In page 25, 25th line, the last word should be omitted, and read thus,
malt or grain intended to be dried on it, requiring less fuel, &c.
In page 36, 25th line, first word, for proportion read preparation.

SOUTHERN DISTRICT OF NEW-YORK, ss.
BE IT REMEMBERED, that on the fourteenth day of September, in
the fortieth year of the independence of the United States of America,
Joseph Coppinger of the said district, has deposited in this office the
title of a book, the right whereof he claims as proprietor, in the words
and figures following, to wit:
"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 rendering it fit 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 vines 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 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. By Joseph
Coppinger, Practical Brewer."
In conformity to the act of the Congress of the United States, entitled
"An act for the encouragement of learning, by securing the copies of
maps, charts, and books to the authors and proprietors of such copies,
during the times therein mentioned;" and also to an act entitled "an act,
supplementary to an act, entitled an act for the encouragement of
learning, by securing the copies of maps, charts, and books, to the
authors and proprietors of such copies, during the times therein
mentioned, and extending the benefits thereof to the arts of designing,
engraving, and etching historical and other prints."
THERON RUDD, Clerk of the Southern District of New-York.

ADVERTISEMENT.
Since writing the Preface, I have been induced to make an addition to
this little work, in order to increase its usefulness, by giving the French
mode of tanning, as practised by the famous Mr. Seguine. Of such
importance did the Academy of Arts and Sciences at Paris consider this
improvement, that they thought it worth while to appoint a committee
of their own members to go down to one of the provinces where this
gentleman resides, and there, on the spot, superintend his operations,
which they did with minute attention; and it is from the journal of their

reports to the academy, that the different processes of tanning leather in
this ingenious artist's way are here given; an improvement that can, no
doubt, be successfully applied to that 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
country like ours, where capital is scarce, that further comment is
unnecessary. I have also added the Bordeaux method of making and
preparing claret wine for shipping, as practised in that city and its
vicinity; which practice may possibly hereafter be successfully applied
to the red wines of this country. The more so, when it is known that in
the reign of Louis XVI., the merchants of Bordeaux presented a
memorial to that monarch, praying him to put a stop to the importation
of the wines of Kaskaskias into France, as likely, if permitted, to be
injurious to the trade of Bordeaux. There was at that time a College of
Jesuits established in that country, the superiors of which caused the
wine to be cultivated with great success, and quantities of it were at