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

THE AMEEIOAM BAE-TEHEEE•

REPBIGEEATION

RiPEiosEiTioji,is tho term applied to tlia operation of cool ing. The use of ice in tliis and otLor countries has become from a luxury, a necessity. ' Its uses in the preservation of food, cooling of liquors and other articles—as well as for medical and other purposes, are, of course, generally known. The best and most economical method of preseiwing ice for domestic use is by the Refrigerator. The possession ofa good Eelrigerator, as regards the amount of comfort and luxury it brings, cannot be over-estimated. For iceing wines and beverages it has a special advantage, the temperature can bo adjusted at pleasure, while the contenta are not wasted or spoiled. TO ICE WINES,&0. In icing wines, itis merely necessary to place the vessel in the refrigerator, and the temperature required can be regulated by the length oftime it remains, or by placing it in direct con tact with the ice, or otherwise. TO REMOVE THE ICED BEVERAGE FROM THE RERIGEEATOR. Remember, on moving the wine, &c.,from the Refrigerator, to wrap it round with a wet cloth. The usual mode of exposing liquid which has been cool ed immediately to the effect of warm air, withoutsuch protec tion.is decidedly tmphilosophical and bad in practice.