It is equipped with electricity, but the bar is stubbornly illuminated with a pair of gas lamps, which flicker fitfully and throw shadows on the low, cobwebby ceiling each time someone opens the street door. There is no cash register. Coins are dropped in soup bowls—one for nickels, one for dimes, one for quarters, and one for halves—and bills are kept in a rosewood cashbox. It is a drowsy place; the bartenders never make a needless move, the customers nurse their mugs of ale, and the three clocks on the walls have not been in agreement for many years.and
[John McSorley] patterned his saloon after a public house he had known in Ireland and originally called it the Old House at Home... In his time, Old John catered to the Irish and German workingmen—carpenters, tanners, bricklayers, slaughter-house butchers, teamsters, and brewers—who populated the Seventh Street neighborhood, selling ale in pewter mugs at five cents a mug and putting out a free lunch inflexibly consisting of soda crackers, raw onions, and cheese; present-day customers are wont to complain that some of the cheese Old John laid out on opening night in 1854 is still there. Adjacent to the free lunch he kept a quart crock of tobacco and a rack of clay and corncob pipes—the purchase of an ale entitled a man to a smoke on the house; the rack still holds a few of the communal pipes.There's even a word or two about the ale, like:
In warm weather he made a practice of chilling the mugs in a tub of ice; even though a customer nursed an ale a long time, the chilled earthenware mug kept it cool. Except during prohibition, the rich, wax-colored ale sold in McSorley’s always has come from the Fidelio Brewery on First Avenue; the brewery was founded two years before the saloon. In 1934, Bill sold this brewery the right to call its ale McSorley’s Cream Stock and gave it permission to use Old John’s picture on the label; around the picture is the legend “As brewed for McSorley’s Old Ale House.” During prohibition McSorley’s ale was produced mysteriously in a row of washtubs in the cellar by a retired brewer named Barney Kelly, who would come down three times a week from his home in the Bronx. On these days the smell of malt and wet hops would be strong in the place. Kelly’s product was raw and extraordinarily emphatic, and Bill made a practice of weakening it with near beer. In fact, throughout prohibition Bill referred to his ale as near beer, a euphemism which greatly amused the customers. One night a policeman who knew Bill stuck his head in the door and said, “I seen a old man up at the corner wrestling with a truck horse. I asked him what he’d been drinking and he said, ‘Near beer in McSorley’s.’ ” The prohibition ale cost fifteen cents, or two mugs for a quarter. Ale now costs a dime a mug.and
In the centre of the room stands the belly stove, which has an isinglass door and is exactly like the stoves in Elevated stations. All winter Kelly keeps it red hot. “Warmer you get, drunker you get,” he says. Some customers prefer mulled ale. They keep their mugs on the hob until the ale gets hot as coffee.But mostly, it's a snapshot of the past taken in 1940--a glance at what a New York alehouse might have looked like in 1920 or even, possibly, 1890. It's a long article, but very much worth the read.
|McSorley's in 1937. There's the onions on the bar and the stove--|
sans warming beer--and the earthenware mugs. [Source]