The Dickinson press., 1883-11-03
Buttermilk For whisky

luz Idste VI tlle tlpptng puDLlc III
"mixed drinks" and even in downright
liquors, %undergoes some curious muta-
tions, like fashionable taste in the mat.
ter of colors and styles; but heretofore
the drinks have all contained alcohol,
whatever new name was invented tor
them. A more welcome charge from
bad to good Tor a more singular one) has
seldom olae to our knowledge than the
preference lately developed fer butter
milk as a substitute for old fire wa
ters." This applies chiefly to moderate
drinkers who patronize bars, not to the
drunkards; but the sign seems a hope I'll
one in the direction of sobriety and alb
| stlnence.
A reporter of the Philadelphia Times,
in reply ,tolinquiries about the prevailing
su,nmer drinks, learned the following
facts from a saluon-keeper.
"Several years ago there sprung up a
rage for weiss beer, a wishy-washy sort
of drink. About fifty Germans went
into the business. You could get a
schooner of it-a tall glass, big enough
to battle in-for five cents. That had
its day, and then came ginger ale and
Apollinaris, and after that brown stout
and "hal -a!.d-half." Now there is a
strong demand for buttermilk. Yes, it
is a queer drink f,r a bar-room; but it
has several recommendations. A man
might drink a barrel of it if he could,
without getting tipsy. He wouldn't
raise the neiyhborhcod shouting and
singing. He wouldn't want to fight all
the fellows in the night-car, or beat his
vile when he got home.
production of the diaries is absorbed by
TIE bar-room trade. On Bridge avenue,
above Broad street, is the principal dis.
tr:buting depot, where the product of
the gentle Jersey and A%lderney herds of
a n nber of renowned da1rymen are
disposed of. "The demand runs the
VIII oIeyear round for buttermilk," said
an attenant at the dairy. SIN the
winter time it is. only about one half
what it is now. If it were very hot now,
as it was a few weeks ago, we would
sell one thousand quarts a day. In
this sort 70 weather we are vending
seven hundred to eight hundred quarts.
Il depends altogether on the tempera-
ture to increase the demand and sale.
"We have many customers to whom
It is served by the advice of their physi-
clans, who recommend it in cases of
dyspepsia and kidney diseases. We
have several doctors who buy and drink
~ ny Iuo SidSS IucuuSclVco. OuV pLy5k'
clan has Sent over twenty customers
here, and all have declared themselves
benefited by the beverage.
II don't think the Irish are the prin-
cipal purchasers. We sell a great deal
by the quart, probably about half we
dispose of. The Germans appear to be
better customers than the Irish, who
have always been noted buttermilk
drinkers. The Germans find that but
termilk is as good as beer, which it is
~superceding. I questioned any
Of those who bought it by the glass, but
l have heard it well spoken as a remedy
in dyspepsia, and ever dysentery."
This healthier taste on the part Of
those who crave stimulants is by no
means a tickle within of the season, but
has been growing for five years past.
The swinging screen-doors of scores Of
bar-rooms are ornamented with the le-
gend, "Ice-cold buttermilk," and all day
long those who quaf the beverage pass
in and wet their Threats and go decor
OuSly out.