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WEHMAN'S BARTENDERS' GUIDE.
Ijager.Beer.
This is of aimost universal consumption, and much depends
upon its handling. It should be kept at a temperature of from
40to 45 degrees, and when the demand is sufllciently rapid is
best drawn directly from the'keg. Do not use the first two or
three glasses, until the beer runs freely; then drive the vent
into the bung. If drawn through pipes, they should be of the
best material and kept perfectly clean and in good order. Beer
remaining in the pipes over night should not be used, as It is
liable to sicken whoever drinks it. The bartender must see
that the glasses are perfectly clean. After filling, remove the
superfluous froth with a ruler, as by this means the foam in the
glass will remain firm lager, and prevent the beer from getting
flat as quickly. If a second glass or more is called for, use the
same glass, without rinsing. The beer will thus taste and look
better. In serving two or more of a party, be careful not to
mix the glasses, as that is unpleasant to the customers.
Bottled Lager must not be kept on ice, but in a very cool
place in the ice box,in a standing position,to allow the sediment
to settle.
Elderberry Beer.
'
Secure about twenty gallons of the first and strong wort.
Boil bushel of elderberries and when cold strain them into
the wort and let it work in the barrel.'You will be surprised
at the result. At the end of a year you will have an excellent
Port wine.
liOCOmotive.—(Use a large har glass.)
1 table-spoonful of genuine honey.
The yolk of afresh raw Egg.
3dashes of Curacoa.
1 claret-glass of red Burgundy.
Heatthe wine in a thoroughly clean saucepan until it boils,
then pour it gradually upon the other Ingredients, (which,
previously,should have been thoroughly beaten together in a
mug or pitcher), whisking and stirring the materials all the
while. In order to prevent the egg from curdling. Pour the
mixture into a large bar-glass, powder a little cinnamon on top,
and add two or three cloves before serving.
This seems like taking too mnch tronble just to make one
glass of Locomotive. The following proportions of ingredients
makesfour nice glasses:
Take 2ounces of honey.
2 poney-giassos of Curacoa.
1 quart of high red Burgundy.
A few drops of essence of Cloves.
Proceed as directed above, and serve in large goblets, previ
ously heated.