1882 Harry Johnson's new and improved bartender's manual (1882)

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is Lis duty to send the glasses with the bottle, so that the parties can help themselves, and if there should be a check system, the checks should be sent at the same time With the drinks, to prevent confusion thereafter.

6. I^ULES TO BE OBSERVED

in reference to cleaning silverware, etc, etc. It is very simple to clean silverware, but still the author would like to make a few suggestions. The proper way is to take No, 2 whitening, dissolved well with water or spirits, and then it must become as thin as water, and then take your silverware and clean it at first perfect from all substance sticking to it. then apply your whitening very thin on to it, and let it dry, and then rub it off with a towel, and polish up with a shammy, and if you can not get at every article with the shammy, use the silver brush, and clean it thor- oughly until every particle of whitening has disap- peared, and it is all well cleaned. ales, porters, and all bottle goods in a proper manner. In handling liquors, such as brandies, whiskies, gins, etc., that are in casks, it is proper to have them placed on a skid, in such a jxLace where the temperature is medium^ and again in bottled liquors, the correct way is to put them in a lying position, and not to stand them up, so that the corks will be moistened at all times, which is to prevent the strength of the same to escape. 8. HOW TO HANDLE ALES AND PORTER IN CASKS, It is proper to tap the above at all times before plac- ing them on skids, and give them plenty of time to rest and settle before drawing, and have them placed in a medium temperature 7. r\ULES AND REGULATIONS in reference to handling liquors 5