1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OE. THE Allf OF MIXIXQ DRINKS;

inp-eaients are of the best qualities, much dependa upon the ppgrlies of (ho water used. Albany is supplied with water that possesses all the necessary essential qualities to produce the best Ales. This fact was long since taken advantage of by the founder of the house of • TAYLOR & SON, ^0^ so famous as the brewers of the justly celebrated Ala that bears their name. Tj^tlob's Ale is agreeable to the palate, crystal-clear to the vo and generally admitted to possess all the best qualities of the best Ales, now made either in the United States or in other countries. All the various brands of Taylor & Sou's Ale is known to be made from pure juice of the Barley Com, free from any W'est India Malt, or any other base ingredient, so often used now-a-days to make cheap ale or beer. DIRECTIONS AS TO T.'lPI'ING, &G. In tapping ale or beer, use a wooden mallet to drive the tap m bave the vent-peg loose while tapping, and remember to tilt the cask while running. The ale cellar should not be too cold, or too much exposed to draughts of hot air, but kept as cleanand airy as possible, reg- alatin" the temperature by air-shutters. A beer cellar under a roadway, always siiffers more or less from the vibration of passing vehicles, &c. TO restore a barrel of stale, or sour beer. Put 1-4 lb. good hops, and 2lbs. sound chalk in the bung- hole • stop it close, and in a few days it will draw off perfecUy fresh'- or a small tea spoonful of c.arbouate of soda maybe mixed with every quart thatis drunk. Many hang a linen bag In the cask, filled with burnt oyster shells, pounded. TO TURN PORTER INTO STOUT. loBert 4 gallons of molasses into a butt of porter, with 1