Brewing had its earliest Western outposts on the Ohio and Mississippi and along the shores of Lakes Erie and Michigan. Pittsburgh, Cincinnati, Buffalo, Cleveland, Detroit, St. Louis, Chicago, Milwaukee—this is probably the order in which brewing spread out westward, closely following the German immigrants from about the middle of the thirties. In the fifties Pittsburgh, St. Louis and Cincinnati had already begun their shipping trade, extending their operations as far South as New Orleans. Even thus early that polyglot city had a few local breweries which supplied their customers with a kind of small beer, a beverage that had to be consumed immediately, lest it spoil between delivery and dinner-time. It is not to be wondered at then, that the New Orleans Germans hailed with delight the first consignments of lager beer that reached them in the year 1851 from Pittsburgh and St. Louis. The late J. Hanno Deiler, for many years professor of the Tulane University and a local historian of enviable reputation, refers to this in his “History of the German Press of New Orleans” in these words: “As this consignment proved to be the first movement towards a great transformation, leading to a change in the habits of the population, inasmuch as it affected extensive commercial interests, abolishing numerous small businesses, and in their place calling into existence great industrial undertakings, employing millions of dollars as capital, the circumstance of its introduction, unimportant in itself as it may appear, assumes the significance of an epoch in the history of culture that brings the past into direct relation with present conditions, and is consequently entitled to more exhaustive consideration.” It was at about this time that the old praise of beer was again sounded with great vigor by many reformers. The third American temperance movement (the first being that of the early Colonials and the second the great agitation inaugurated by Rush) had again brought out the old arguments in favor of fermented drinks. Those who signed the pledge between 1810 and 1840 vowed to drink beer and cider only,—and even prohibition, which up to 1855 had been rashly adopted in seventeen States, but as quickly revoked or annulled in all but four of them—stopped short of cider and domestic wine and in many instances of beer. Now that the sobriety of the great mass of German beer-drinkers again challenged such comparisons as we have before quoted from Rush’s and Coxe’s writings, brewing again found many able advocates in the ranks of the foremost reformers.