1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OB, THE AET OF HIXIXG DBIXKS.

45

It ■will bo apparent to erery one that too great caro cannot be observed in selecting a Eefrigerator. There are legions of them : a few good, some indifferent, and very many useless. Tho Kefrigerators manufactured by Jlr. E. D. B.\SSFOED, in the Cooper Institute Buildiug, surpass all others that -we have any knowledge of. They include all the good points of all other's, with many supplemental excellencies of their own. ICE PL.4NES Are useful in preparing shaved ice for juleps, cobblers, and other drinks. TO BEE.IK ICE Ese a sharir-pointed instrument, similar to a brad-a'wl, but larger, and -with a longer blade ; the sharper the point, tho eas ier tho ice is broken. IN FEEEZING, A thermometer is of great service—the freezing point is be low 320. A good strong tub is the best for use for ice and s.alt. Salt is used not to preserve ice, but to generate a greater de gree of cold. A mixture of 12 lbs. of broken ice to 3 Ib.s. of salt, is that most generally used. Use no other but the purest ice in drinks, or you will prob ably spoil them. "When ice is not obtainable, an efficient freezing powder is a valuable substitute. FREEZING POWDERS. Must bo kept as dry as possible, or else t hey deteriorate. The mixture should be made in as thick a vessel as possible, to check external heat. "When it is necessary to augment tho porver of the freezing mixture, you can double the charge, diluted with a sufficieut quantity of fresh water—but fresh powders put dry into the exhausted liquor will have no effect.