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plied,
the
last
glass
drawn
will
be
as
good
as
the
first,
even
if
it
is
several
days
old.
The
principle
of
air
pressure
pumps
is
that
the
air
pressure
lies
directly
on
top
of
the
beer,
and
prevents
the
carbonic
acid
gas
from
leaving
it.
Whenever
a
glass
is
drawn
the
air
fills
the
space
left,
and
prevents
the
gas
from
taking
its
place,
making
the
last
glass
contain
the
same
amount
of
carbonic
acid
gas
as
the
first,
and
drawn
under
the
same
pressure.
Too
great
an
amount
of
air
pressure
should
be
avoided
be-
cause
the
air
would
be
driven
too
forcibly
through
the
tap,
and
fill
the
glass
with
more
froth
and
less
beer
than
a
thirsty
drinker
would
care
to
pay
for.
The
air
in
the
cylinder
should be
drawn
from
a
pure
source
by
means
of
a
tube,
if
necessary,
leading
to
the
open
air.
The
air
in
a
cellar
or
even
a
close
apartment
is
rarely
pure,
and
would
have
a
decidedly
unwholesome
effect
on
the
beer.
Bottled
beer
should
be
kept
in
a
cool
place
or
in
a
refrigera-
tor,
not
in
contact
with
the
ice.
The
bottles
ought
to
stand
upright,
so
that
any
sediment
will
settle
to
the
bottom.
It
is,
therefore,
not
advisable
to
pour
the
last
dregs
of
the
bottle
into
the
glass.
Syrups
are peculiarly
attractive
to
ants,
flies
and
other
in-
sects;
they
should,
therefore,
be
kept
in
closely-corked
vessels;
and,
when
in
bottles
for
use,
be
kept
in
a
cool
place,
properly
corked,
a
rubber
cork
being
the
most
convenient,
and
the
bot-
tles
standing
upright
in
water.
In
this
manner
the
bottles
will
be
out
of
reach
of
insects
of
every
kind.
Holland
gin
has
been
known
to
the
drinking
world
for
hun-
dreds
of
years.
It
is
composed
of
barley
and
flavored
with
juniper
berries.
When
made
right
it
is
said
to
be
good
for
bladder
and
kidney
trouble.
Mulled
wine
is
heated,
sweetened
and
spiced
to
suit
taste.
Nectar,
of
the
gods,
a
seductive
sweet
drink.
COLONEL
NEGUS.—
One-half
of
a
lemon
rind,
one-half
pound
of
sugar,
macerate
well
with
a
little
water;
add one
pint
port
wine,
let
stand
for
one
hour,
add
a
little
grated
nutmeg;
serve
with
the
addition
of
one
quart
of
hot
water.