1902 Fancy Drinks by the Bishop and Babcock Company

ABOUT BEER. Beer should be kept at a temperature of about 40 degrees and in hot weather, after being received, should be kept in the cooler for three or four days before being tapped. Coils, runs and tubes should be thoroughly cleaned every few days to prevent their contami nation. As beer owes its refreshing taste and healthful properties to Carbonic Acid Gas, its absence makes it flat, stale and unpalatable, and it should be drawn so as to retain it. Modern practice recommends the pressure from Liquid Carbonic Gas for drawing beer for these reasons; It will be kept in its natural state any length of time. The last glass drawn will be as good or better than the first. Imported beer can be kept on draught. Gas which would be lost will be replaced by the Gas pressure. The extra profit per barrel will more than pay for the Gas and outfit. The next best way to draw beer is by means of an Hydraulic or Hand Air Pump, which, to gether with Carbonic Beer Pumps and supplies, are shown on the following pages.