Morning journal and courier., 1893-10-13

r8C6mmRpd- ing lager beer as healthful beverage. advised all the readers of the JOURNAL AND CoURIER de sirlng temperancs reform, | read the pamphlet Proposed by the Government of Switzerland This is translated from official reports by G. Thonann. read with great satisfaction a letter from the pen of Dr. Jenner, which appeared in the London Times of Aug. 14th., fSsf It was to the effect that alcohol constituent of diet and when employed in a temperate quantity as fouud in lager beer is a highly economical fierce generator. have unlimited faith in the brewing profession of this country, and was not at ali surprised when in 1885, the State Board of Health analysed 4i6 samples of malt liquor, they found them to be all free and pure from any lniurious or lethol substances"
 MT. William spittler was born in Germany, 1t IS stated in 1S4O. He was apprenticed to @ mill wright coming, we learn, to the United States in lsoS, and eventually engaging in business in paHt in as sdE n tss h William Spittler has risen to his present position f69 from the very M foot of the ladder, and always
 sstbe es csushed His life is instructive and pure and substaptai merit. her ne possesses son0ihe' ,n NIT John keieael is brew master. He was born John came to the United States in 1871. His skill has been recognized in leading breweries of New York, Hartford, and Bridgeport he con nectlng himself with this plant in 1885. While there mas been great push and enterprise in the management of the company, we are confident that the quality of the oer manufactured by present favorable showing. With unw;IlIneness at II at night he seeks the rest required by ex-
 haSsted S natIre and at o'clock in the morning ana frequently at this man of indomitable will, will rise from his bed. We understand that it is
 nts ho n0pPy S tnat the Qunripiac Brewing Company l shouid nave me largest out put in New England,
 and the best beer, and this sate of affairs judg-
 ing 6y the present outlook, does not appear 10 be l Tar aistant; Sald brewer of great reputation, l knowing all about John ReicheI: q was pleased ! when John Reichel was appointed brew master of
 the Quinnipiac Brewing Company Ihave seen | this man, universally acknowIedeed a most ex. ! pert brewer, and having been foreman of leading
 plants when by circumstances over which none | control he oPn | tlon, willingly take e most humble one In a brew. | cry, that ne might not be idle. Such eu inferior
 would soon be recognized, and he then became | the trusted brewmaster. leal l that this is the
 Brewing Co.," Mr. Henry ReicheI, son of MT
 John sichel has aasist ,d his father at the brew
 cry since leS9. This young man, it ig statod, ha. | }usL began a course Of study at the Nationa ! Brewer Academy and Consulting Bureau New | 1ork City, which he an alumn of which any
 Institution might we'll be proud. Said MT N w
 Kendall: "One of the most ski,lful brewers oi
 lageTEi sTd ale ale a and porter is MT. John Reichel
 Hepr1 nr1 s s yaEv name his superior HI
 sesslng absolute genius in brewing"
 dsnti.5 MT; Henry e Museh the bookkeep-r aad conf
 New York City with his parentI when thir seer
 years of age, So ambitious was he, that after [ ! hard da5s labor, we find this young man at tht [ n1sht school becoming proficient in bookkeeping t Ills hrst engagement YVES in the office of a wei
 known New York tobac Q house. He engaged
 with this plant in 1882, and has followed it's for
 tunes ever since. Said Mir. N. W. Kendall: "Mr | Henry Musch is one of the most corrC ct book ! keepers, being the most rapid accountant, easil, ! dong the work Of two men, that ever came unde | my observation The system of bookkeepius WI ici
 Mr. Henry Musch employs is the most thorough ! By 1t one third of the labor of ordinary book ! keeping is avoided, and it is SD simple and con ! else, that Q trial balance can be obtained at an, | time at an hours notice. Mir. Henry Muscl | mas won our esteem possessing our entire conf ! dance. He possesses talent3 of the highest order
 ana only wants the opportunity to reach th
 mountain top"
 Dennis ke.ne and John E. Mcfarland are tn ! two leading salesmen. These gentlemen are botl | ind"fatigable in their efforts to advance tn brewery. Are very popular, and of fine preseuc c | and are consderet, we learn, unsurpasssd ii ! their department in the state.
 , ! The Quianpac Brewing Co. manufe cture lager, and an ale and port 1T. Three kinds of all are produced; the company's great speciality l which is a Still ale. and an East India and | XXX Present Use. The Still aie has secured {, ! standard reputation and learn. that it hs been impossible for any other ale and port \ brewery to suppiant it, where it has been full ! tested. We have heard 1t aid, that the Ouinni ! piac Brewing Company Is so jealous of Its repu tation as to purity. employing only the best bar , \ ieY mat, and hops, iu the manufacture of 1t ! beer, that the whole promises are at any tim
 open to investigation. Its reputat'cn for puI ity , | secured by chemicPl analysis also through phy , l slcians who recommend it to convalescents an, l to all requiring some strengthening beverage | and it's endorsement with families and it's poDu ! larity in hotels, restaurants and saloons, witt ! what has already been remarked, leaves but lii ! tie more to be said. Professor Smith of Val |. | College analysed the output of the Quinnipia Brewing Cot 1899, and ths result appears aboy beers ln the most unequivocal manner.