1891 Wehman’s Bartender’s Guide by Henry J. Wehman

92

WEHMAN'S BARTENDERS' GUIDE.

Ijager.Beer. This is of aimost universal consumption, and much depends upon its handling. It should be kept at a temperature of from 40to 45 degrees, and when the demand is sufllciently rapid is best drawn directly from the'keg. Do not use the first two or three glasses, until the beer runs freely; then drive the vent into the bung. If drawn through pipes, they should be of the best material and kept perfectly clean and in good order. Beer remaining in the pipes over night should not be used, as It is liable to sicken whoever drinks it. The bartender must see that the glasses are perfectly clean. After filling, remove the superfluous froth with a ruler, as by this means the foam in the glass will remain firm lager, and prevent the beer from getting flat as quickly. If a second glass or more is called for, use the same glass, without rinsing. The beer will thus taste and look better. In serving two or more of a party, be careful not to mix the glasses, as that is unpleasant to the customers. Bottled Lager must not be kept on ice, but in a very cool place in the ice box,in a standing position,to allow the sediment to settle. Elderberry Beer. ' Secure about twenty gallons of the first and strong wort. Boil bushel of elderberries and when cold strain them into the wort and let it work in the barrel.'You will be surprised at the result. At the end of a year you will have an excellent Port wine. Heatthe wine in a thoroughly clean saucepan until it boils, then pour it gradually upon the other Ingredients, (which, previously,should have been thoroughly beaten together in a mug or pitcher), whisking and stirring the materials all the while. In order to prevent the egg from curdling. Pour the mixture into a large bar-glass, powder a little cinnamon on top, and add two or three cloves before serving. This seems like taking too mnch tronble just to make one glass of Locomotive. The following proportions of ingredients 2 poney-giassos of Curacoa. 1 quart of high red Burgundy. A few drops of essence of Cloves. Proceed as directed above, and serve in large goblets, previ ously heated. makesfour nice glasses: Take 2ounces of honey. liOCOmotive.—(Use a large har glass.) 1 table-spoonful of genuine honey. The yolk of afresh raw Egg. 3dashes of Curacoa. 1 claret-glass of red Burgundy.