The evening Argus. [volume] (Rock Island, Ill.) 1861-1871, 1866-09-29

portion OF the certificates, therefore, remain uh-
sold, but these are rapidly being taken, many |
persons duplicating their orders. Our friends |
from the country, now visiting the State FAIR, !
should improve the opportunity before the books
close and it is too late. Garry away with you
one of the superb steel engraviHgs to adorn your
home. Then, whether your ticket draws the
Opera House, CT the great paintings, or not,
YOU have an exquisite picture for the gratfca-
ton of Yourself and your friends. 1t is hardly
necessary for US to advise our own citizens, who
| appreciate Mr.. CIosbys efforts to elevate the
standard of true art in midst, to invest
| They have already done so literally, and Will
sec to it that not single cetihcate remains I'M
sold. Our country friends, however, should not
| let Chicago carry off all the honors.
How LAGER BEER Is MADE.-Lsger
| beer is made Of pure water, malt,
hops and yeast, and although the constituents
experience and watchfuIness are requisite to
| conduct the processes of manufacture in such
a manner as TO produce the best results
Much depends upon the quality OF the barley
! and hops Ii they are not Of the best quail
ty, the beer viii be proportionately deterior-
ated. The mating process requires much
care that the process of germluation be car
ried just so far as Is requisite and no farther.
In drying the malt. too, reference must be
had 10 tho amount CT cocr required in the
been, since that depends upon the degree to
which the gram is Drowned.
In the process of brswing,the malt is placed
In large mash tubs and soaked for time in
hot water until it is thoroughly softened and
| sweIled. After il has remained in this state
long enough 70 allow OF the extraction of al
that is soluble IN the grain, the wster is
drawn off and pumped into large boihn z ket-
ties, usually of copper and capable OF hold
ing from 100 to 900 barrels. The liquor nj
this time is of bright amber color. and con
tains nothing bat the sacchrrine and other
qualities derived from the malt. 1t is called
| "wurt" After being drawn into the boiling
kettles, hops added at the rate Of u to
p pounds to the barrel. and the is
boiled usually By steam, from two to four
hours. 1t is then taken to the coolers which
are immense sheet iron pans, generally occu-
plying the whole of the upper floors Of the
brewery. The bear is poured into these pans
TO the depth of two or three inches, and the
liquid ID rapidly COOLED TO the temperature of
the surrounding atmosphere, which in winter
is usually kept at ~ degrees Fahrenheit In
summer the liquid Is required to undergo a
still further cooling process, which consists
in causing it to pass series of tubes.
through which ice water is forced by O. pump.
There are some establishments where l25
barrels can be cooled in half an hour, in the
warmest day in summer, to a temperature Of
A degrees Fahrenheit, which is the temper,
ature best fitted for tho purpose IF fermenta-
ton which is to follow. After being proper
y cooled, 1t is drawn into huge fermenting
tubs where little yeast is added to facili-
tate fermentation. Here the beer remains
from six to twelve days, according to the
temperature of the atmosphere, until it has
worked off all'impuritics. The beer then in
it's purified state is drawn into large pun
cheons, holding about 80 or 40 barrels, which
are placed on layers or 'skids," in immense
vaults. 1t lies uudisturbed from two to six
months, preserved during the whole period
ct uniform temperature Of from 40 to A de
grees Fahrenheit. So 1t remains until all
the yeast Is worked out: The best beer ia
that made for summer use. This is kept in
the vaults usually from four to Elk months
before it is sold, and it is called stock beer
That made far winter use usually contains
less hops, and is not kept so long in the pun
cheons.
In the manufacture of lager beer great care
is requisite to preserve the liquid from sour
ing. Tne utmost cleanliness in every de
partment Is observed. In the best establish
ments the floors ars made of polished marble
and carefully cleansed every day. The watts,
kettles, coolers, barrels, puncheons and ey-
erything which Is to come into contact with
the beer, are thoroughly washed with boiling
| water
Much depends upon getting good quality
of hops. The best hops at present raised in
this country come from New York but the
crop was failure last year, and the best
brewers are importing them from Bavaria, at
G cost of seventy-ive cents per pound Be-
sides New York, Wisconsin usually furnish
90 portion of the hops used for brewing
Lager beer contains much less alcohol THAI
ale or other kinds of fermented liquors, AMI
must consequently be kept in q cool place
in order to preserve its best qualities from
deterioration.
Much has been said about the noxiouf
drugs used in the manufacture of lager beer:
but the best manufacturers say that nothing
of the kind is eyer used. The number of Is
ger beer breweries in this country at the
present time is !, 500.
1t may be better that no intoxicating IL
quors of any kind should be drank, but if, as
! is probable, mankind will continue for some
time to come to take some kind of alcoholic
drinks, probably no more harmless beverage
| of the kind.could be recommended than lager