The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1868-10-18

public" su1ersnce n the badge of ell their
tribe had to fall prostrate as usual at the feet
Of Monopoly.
get our beer as old as it used to be, Common
beer, brewed and waited entire in the monihs OF
March and April, can be drunk the next spring.
Beer brewed In October may need two seasons to
bring il into condition; but then it il of fine
lasting quality. The alcohol which is the strength
snd Ireservstive essence of beer, will be in that
October infusion, and also carbonic acid gas
enough to give 1t pungency and brilliancy. and
arm 1t against putrefyiDg fermentation. 1t will
not be ropy; it will sparkle clear in the glass; 1t
will shine like amber it will do man good.
But We are, We fear, fallen on degenerate days.
Who hears now, as in the brave old times, las far
as beer goes,) when, on the birth Of an heir to
the old manor,house, ton Of strong, steadfast
malt, and the rarest nosegsy of
Canterbury hops, No cost, or time,
or labor was spared in boiling the worts and
locking It safely in the great Fsstaf OF an oak
hogshead. There IL strengthened and strength
eped, and warmed and nestled, year after year,
while the child began to walk, then to ride, then
10 slsy the deer and hunt the fox, then 20 fight
and woo, and walk in cap and gown, and, finally,
come of age and then, at last, out to the castle
green, the faithful tun was hauled from its dark
abode and soemnly tapped-the young heir drink
ing his fathers and mothers health In the first
glass, and his tenantry's In the second; then
came the dance round the May.pole, and the
ks
OK was ever devoured. That was something like
ale-ale twenty-one years old-ale Of worship
ale of experience and Sly and Ambiguous would
come lurking about the edge of the festivity for
their quiet share, you may depend upon It,.
OF hops, the best are the Farnham and those
from round Canterbury. The Worcesters are
mild and pleasant favpred; the North Gays
tNorthamptcnshire) rank, and chiefly used for
strong store beer. Good hops are best at two
months old. The Farnhams are most suitable for
London ales and their limitations; the darker and
more astringent Kents for store beer and porter.
No chemical or vegetable bitter has yet been dis
covered to supersede the warm, stomachic, aro-
matte and cheering bitter of the hop.
The best pure malt is light; but If the cock.
spur" or shoot appear, it will turn poor and
weak. II should be Of equal color and uniform
size hard and inty malt is bad. 1t should easily
bruise into sweet white -four; the skin should be
thin, the meal sweet and rich to the taste. An
eminent brewer says: md,
"The test in common use Is to put handful of
malt into glass of cold water; the fints or umat.
ed grain will sink to the bottom; those partially
made will drop obliquey in angles of depression
corresponding to their imperfection; while the
thoroughly matted seeds will swim and float for
several hours before they absorb sufficient water
to precipitate them. Experience WILL however,
enable the eye. the teeth and the palate to deter.
mine with some accuracy the quality of malt,
though the ultimate and best test of productive
ness is the saccharo meter"
Beer contains what barley contains, or rather
what malt BARLEY chemically treated) contains.
!. e. starch, sugar, farina, muclage gluten bitter
and extractive. Mailing is, in fact, one long
chemical process of digestion. succeeding three
months sweating in the stack that the barley has
previously undergone. II is to feed the young
plant that nature reserves all the choicest sac.
charine juices of the seed. The malster, there
fore, wise and willy, contrives a spurious growth
of the plant, in order to obtain these precious
juices, and to turn all its starches into sugar. II
is frat STEPPED into water from forty 10 sixty-eight
Ia e. III Al. -
to ferment. The heat is then checked, and ger.
minstion encouraged after the sixth day. The
grain then begins to SWELL heat, and decompose,
as it would In the moist earth, the radicle shoots
forth, the acrospire swells and grows beneath the
husk, and in few days the faripaceous matter
round the root becomes friable and sweet.
termination and saccharization continue till
about the fourteenth day, when the moisture de-
creases, and the particles turn to meal. That
is the moment the eyer-watchful and willy
malster chooses. To check waste and
preserve the sweetness, he dries the grain
in kiln, and evaporates II to dryness. The
malt is sweet and mucilaginous, but If the ger
mination had continued, all the starch would have
burned into sugar. and passed into the juices of
the young plant. for whose necessities it was ORR
ginally intended. .rr-
The use of beer has very much increased of late
years in Paris. In 1905, writer in the Almanac
only two places in Paris where you are perfectly
sure of getting good beer, IN faiencier de la rue
de pArbre Sec, ct dams lie petit cafe Flamand de
la rue Saint Louis Saint Honore.'" The French
at this time had strange, timid, heretical notions
about beer. They thought it chilled the stomach
and retarded digestion. They considered white
beer as less nutritious than red, but lighter and
more wholesome; they also insisted on a coup de
milieu, or middle dinner dram, TO correct the
heaviness and boldness of the new beverage. Yet
even at this time the number of brewers Ia Paris
had wonderfully increased since the Revolution.
One of the chief of these was NJ. Ssnterre de la
the brother of that General Frothy" Nous
seux) as he was wittiy called by the Partisan ga
Minis, who babe his drums beat louder to drown
the circumstances of Louis XVI. at the scaffold.
According to report
lie general n'avsit de Mars que la bfers.
But what q change now All day long, on the
marble tables at every cafe door in summer, you
see glass jugs full of the smber.colored beer of
Strasbourg. Beer of the Teuton has all but driv
en- away the Celtic raspberry syrup and water Of
former years. The change has come on Paris
as changes of diet do come upon a nation.
They are fashions. They are not founded on de-
auctions of the Judgment They originate no one
knows why; they lead, no one knows where. They
may save thousands, or kill thousands,-no one
heeds. The fresh creamy beer may be better than
the clogging syrup, but it is header and more
bilious, and we very much doubt whether it is
so wholesome in so hot climate, and among
sake than we Englishmen do. In Paris. this Ger.
man beer always tastes TO us less digestible and
more heavy, spoplectic and clogging than in Eng
land. Howbeit, change must come. The planets
are in the liberal Interest," the sea GIBBS and flows;
raspberrv svruu had its daV.