1882 Harry Johnson's new and improved bartender's manual (1882)

— 15 — fectly clean condition, then in the morning all ales and porter that are still in the pipes, should be drawn out and not used, so as to give customers a fresh and clear glass of any if desired. In regard to ales in bottles, they should be laid in a lying position, and only those that you intend to use you must leave in a standing position, and in a cool. jxLaee for three or four days to allow the sediment to go to the bottom, and be careful when handling to prevent the sediment to mix with the ale. 15. A FEW WORDS BY THE AUTHOR in regards to trie great drir\k Lagerbeer. The above drink is so well known not only in this country, but in all parts of the world, that the author does not think it necessary to make any great remarks about it, but will only say this, that the same attention must be paid to it as there is to any other liquors or beverages, as it depends wholly on the handling of beer, to give it a nice and refreshing taste, and it should at all times be kept in a temperature according to the atmosphere, say in summer between 40 and 45 degrees, and should at all times be kejjt at least in the ice box three or four days before tapping it. 16. JOULES AND REGULATIONS to be observed ii\ drawing Lagerbeer. In drawing lagerbeer the proper way is to draw it direct from the keg. and the first one or two glasses are not to be used, until the beer runs clear, and if the beer should not run freely, the vent must be knocked in the bung. In drawing lagerbeer through pipes, they also must be of the best material, and be kept perfectly clean and in good order. It is generally customary where lagerbeer is drawn from the pipes, to have an air or water pressure kept continually on the beer, to prevent it from getting flat or stale, but will give it a fresh and pleasant taste.