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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.
HOW TO KEEP AND HOW TO SERVE BEERS
AND ALES.
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.