1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

they should he cooled gradually, and should not be permitted to stand in contact with the ice. The thickness of the glass out of which siphons are constructed affords the necessary resistance to the expansion of the gas they contain and yet they are more liable to crack on account of unequal contraction if only one portion of the siphon has been touching the ice. A moderate degree of coolness will sufRce for cordials, syrups and bitters and they need not be laid on ice, as only small quantities of these are used for mixing and flavoring. Claret, rhine wine, sherry, port, etc., should be handled with an extra amount of care. Be particu lar to avoid shaking when serving them and espe cially while drawing the cork so as to prevent the sediment which might be in the bottle from being disturbed. Bottles containing these types of wine should when laid away be placed on the side in order to keep the corks moist, and should be kept in a place where the temperature is nearly even all the year around. Old Cognac loses its smoothness or velvet when it is chilled while brandy or other liquors require only a moderate temperature. Whiskey is usually kept on ice. Beer and ale drawn from the wood should be served at a temperature of about 45° F. during the colder seasons of the year, and about 40° during hot w*eather. An exception to this is stock ale, which should be consumed at a temperature of 48 to 50° P. The package containing them should be kept in an ice-box or refrigerated room suitable for this purpose, and the cask allowed to stand quietly for at least 24 hours before tapping it. If present use, cream or stock ales, or porter, which usually are slightly cloudy, are handled, the casks should be allowed to stand long enough until the sediment has deposited thoroughly. They are then tapped, so that the ale or porter, when drawn into the glass, is clear, or practically so, in ap pearance. HOW TO KEEP AND HOW TO SERVE BEERS AND ALES.