1888 Harry Johnson's new and improved bartender's manual (1888)

-17- wine, whether champagne or not. If a party calls ~or champagne at the table place the hottl in an ice C?oler; it i al 0 not prop r to uncol'k the bottl previous to placinO' it upon the table before the guests. I!= frozen champagne , hich is often called for, is de– Sll'ed, place the bottl~ in the ice co ler an l then fill up the cooler with broken ice and rock alt to t he top, then r evolve the bot tle b ackward and forward with both bands as .r apidly as possible ; then cut the tring and draw the cork and place a clean n apkin ove1~ the - mouth of the bottle; Y,OU ~ find that .the wi?e wil l freeze much quicker m this way than if leavrng th cork in the bottle. This is what is called frozen wine Ol' champagne frappe. 10. . A FEW WORDS IN REGARD TO LAGER BEER. The above drink is so well known in tlris country as well as in all pai·ts of the ~orld, that only a few rema~·ks are n ecessary about it. But I .will h er e mention, that it r equires the same attention as all the other liquors or b everages, and even more than some of them. It depends entirely on the ma~er of handling it whether b eer h as a nice, refreshing taste or not. 'It should always be k ept at an even temperature, according· to the atmosphere and sea– son of the y ear. In smnmer at a t emperatm·e of from 40 to 45 deO'r ees and should be kept at least three or four day~ in the ice house before tapping it. I would therefore advise anyone wishing to sell lager beer in his place of business, not to spare the expense of having an A No. 1 ice box 01· ice house, and keep it always in good working condition, by h aving it filled up with ice sufficiently to obtain the required temperature in all seasons of the year. H ave the ice box or ice house lar ge enough for the demands of y01.u· business, and you will at all times have good lager b eer without trouble. .

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