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.)