1899 The Mixicologist by C F Lawlor

126

THE MIXICOLOGIST.

Draught stout or beer when tapped, if wanted for quiek use, should have a porous vent peg put in the bnng, and left a short time to clear; if the draught is slow, give it time to fine without venting. The beer cellar should be lofty, dry, and well ven tilated. Mean and adulterated drinks supply the temperance fanatics with their most powerful arguments, and if it were possible to abolish the manufacture and sale of these abominable concoctions there would be less need for restriction of the traffic. When such whiskeys as are put upon the market, and which for years have proved all that is claimed for them—a bland ripe, and delicious whiskey, that has few equals, the favorite with bon vivant and medical practitioner alike—then it is a friend, supplying thousands with the means of main taining health and strength and enjoyment.

The mistaken treatment of.diluting claret with ice water develops all its rough flavor and crude properties.

The O-neh-da Vineyard, Rochester, N. Y., was or ganized and is conducted by Monseigneur McQuaid, bishop of that city. The property, it is said, belongs to the Rochester Seminary,ofwhich he is the head. Several years ago the bishop spent several weeks in the white wine district near Bordeaux, studying the making of sauternes.