Show buttermilk ILK MUCH IN FAVOR declared to be a drink that satisfies without exciting that awful craving raving regular drinkers of hard liquor in new york have suddenly discover ed that buttermilk la is a beverage which gratifies and satisfies but does not in and have adopted it to such an extent that it takes all of one man mans time in the waldorf astoria to carry J 1 rs of buttermilk from the eel cel t 4 oa 0 lars to the bar fifty quarts Is below the dally daily average consumption of butr buti at the hotel Knicker knickerbocker bocket bar browne s chophouse has put IM li a big porcelain churn to keep buttermilk handy bandy tor for its devotees 0 of the rialto three or four hundred drink of it Is the dally daily average consumes consumed by the sporting element which frequents the union cafe in broadway Gro adway and the bourse and other saloons itt im the financial district sell more buttermilk than ma liquors buttermilk appeals to the ha hard rd liquor drinker more than to the consumer of beer according to statisticians of the crooked elbow they also alsa assert that whisky and wine drinking go with speculation and malt liquors do not pointing for proof to the lar saloons in the wall street district where consumption of beer and ale I 1 Is insignificant and whisky Is going across the bars in a steady stream from ten to four 0 clock only a few years ago big and little lights of wall street made a daily PH grimage in hot weather to the little littler booth in cattery battery park opposite the barge office the only place in that region where buttermilk was sold within two blocks of that booth tha the other day the german proprietor of a saloon was almost hysterical at the thet sight of the white flood his bartenders were unloosing while the beer pump pumps were almost silent buttermilk served in new yo bat 1 at saloons Is not the byproduct by product of ther the old time dairy farm which it was too much trouble to market at three cents a gallon and was fed to the pigs it Is a specially prepared fluid retaining in modified and ripened form nearly all of the components of the best fresh mik new york herald |