1937 Here is Something that will interest you (3 rd edition)

require time to settle down after movement. These latter beers should be held up to the light before opening the bottie in order to ascertain that any natural sediment has settled, and care should be taken in pouring not to disturb this sediment tmduly. CASK BEERS.^—Many hospitable people hke to offer their friends that perfect product—beer drawn straight from the wood, and most of the well-known brands are readily obtainable in casks of convenient sizes. The most popular size for the small household is the pin, of approximately four and a half gallons capacity; then comes the firkin of about nine gallons. The simple procedure involves merely an order for dehvery to the Victoria Wine Company, whereupon a burly representative will deposit the welcome cask in its duly appointed place, insert the tap into its appropriate home(an expert business this), and leave you to the tranquil enjoyment of En^and's national beverage. LAGER BEERS.-—The bretving of Lager has from time immemorial been the prerogative ofthe German, Dutch and Swedish Houses. Latterly, however, several Enghsh breweries have met with conspicuous success in the brewing ofthis fight,agreeable beverage. Competent judges are of the opinion that the best British Lagers are equal to the finest Continental brews in every respect. Draught Lager is now a popular vogue at fashionable parties, and several Lagers are now available in syphon casks of moderate capacity, which require no other apparatus or technical knowledge in their use.

Here's How to Make MULLED ALE

Put a quart of good Ale in a saucepan, add i tablespoonful of castor sugar, a pinch of ground cloves, a pinch of grated nutmeg and a good pinch of ground ginger. Bring nearly to boiling point,add a wineglassful of Jamaica Rum or Cognac Brandy,and serve hot.

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