The Continental Monthly, Vol. 2 No 4, October, 1862. Various

there all resemblance ceases. Behind the spacious bar stood immense vats containing whole hogsheads of ardent spirits. These were elevated on a pedestal about four feet from the floor, and reached to the lofty ceiling. Their contents were gin, whisky, rum, and brandy, of various standards. Others of a somewhat smaller size contained port, sherry, and Madeira wines, or the adulterations which pass by their names, with an undiscriminating public. When these vats were empty, they were filled from barrels in the cellars beneath by means of a force-pump.