Public ledger. [volume] (Memphis, Tenn.) 1865-1893, 1878-07-11
L IN DRINKING.
GREAT Falnfng on in the Use of
sptFftOus Liquors, bat an IN
crease ia tho Consumption !
Beer.

Beer.
Philadelphia Recerd.l
Six hundred aud ffty-one thousand
three hundred and t~wenty.four casks OF
beer, ale and porter we're brewed In Phil
adelphia from July l, 1877, to June 81,
1878, so say the records at the office OF
the collector Of internal evenue. Each
cask contains about twenty gallons.
Calculating Philadelphia population on
the basis OF 100000 these figures would
give en- average OF 40S glasses to every
man, woman and child.
The consumption of malt liquor IN
Philadelphia is rapidly on the increase.
In the fiscal year ending June, 1876, the
number Of casks upon which duty was
paid was 582, 2l4 In the next fiscal
year, which included the Centennial sea
son, when the city was crowded with
strangers and an increased demand for
all classes Of liquors was in order, this
number had advanced to 643,S47, an in
crease of 6l,633 barrels for the year
which ended on the FIRST of the present
month. The brewers thought that with
the disappearance of the Centennial
throng the demand for malt liquors
would recede to old.time figures. How
far they were mistaken is shown by the
fact that not only has the extra Centeu-
NAL consumption been maintained, but
that it has been exceeded by nc less than
7,477 casks. The higest consumption in
any one month was in July last, when
duty was paid upon 6O,482 barrels, Feb
ruary standing at the bottom Of the list
with a total of 3S.Q50.
While, however, the consumption OF
beer Is on the increase, that of spirituous
liquors is on the downward path. The
duty paid on distilled liquors during the
last year amounted to $l52,372.l 10 against
1896 462 for the year before, a falling of
of more than one,hali; and in the total
consumption of malt and spirituous
drinks there has been a decline during
the year, decreasing the revenue ove
1920, 900.
The brewers busiest time is in the
winter mouths, Then it is that he makes
what 10 the trade is known as the stock
ales, which keep up their tor and quail
ty all the year round. The heated term
is not favorable for brewing, and the
liquor produced in the summer month,
must be drank quickly if it is to be con
sumed at all. On this account also thu
summer ales are. rather i%nferior to tai
winter brew, although they are preferred
by some folks. Tastes differ among ale
drinkers, some preferring fresh and ligh
drinks, while others have q preference
for the old and heavy.
Those in the trade say that TIE drink
ing public are just beginning to iavo
ales. English experts pronounce tn
ales in the Philadelphia market to b
equal, if not superior, to those to be ha
ia their country, although it is a rooos
nized fact that for favor, delicacy an
aroma American hops bear no compar
son to those grown on British soil. AL
brewers say that this superiority, as we
Gs the increased patronage which ale an
porter are obtaining, is mainly due /
the care which is taken in their man
%facture. Their aim is to make the driu
as pure as possible, and with this objel
all foreign Ingredients, such as bicaroo
ate of soda aud t~artsric acid, which emit
largely into the manufacture of lager a
eschewed. Even grape sugar, which
used more or less by English brewer
does not count among the ingredients
which Philadelphia sles are compose
. The amount Of malt used to a barr
averages from two aud a fourth to thr
and "a half bushels, according to Il
. quality of the article needed. The nc
a malt the better the beer, as a gener
rule. Some Of the New York brewe
n use cornmeal as u substitute for gra
sugar, but neither of these ingredier
enter into the manufacture OF the Ph
adelphia article
Philadelphia ales have q large sale
every State Of the Union. 0flate q T
export trade has sprung up betwe
e Cuba and Mexico, and au effort is to
made to introduce them into Sou
America.