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

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9. RULES AND REGULATIONS

in reference to handling champagnes, etc. In regard to the above wines they must never, at any time, be kept on ice in larger quantities than is abso- lutely necessary for use, but if there should happen to be on ice more than the demand calls for, they should be left so, but not removed from there, as by taking them from the ice and letting them get warm again, and then placing them on ice again makes them lose their strength and flavor, and if once placed on ice, they should be very close to the temperature of freez- ing, and particular care should then be taken in hand- ling them, as champagne bottles are very apt to break by the least crack or hard usage, in consequence of the gas contained in the champagne, and have them also lying in the same position as other wines; also the same rules in regard to lying must be observed in other wines, such as Ehine wines, Mosel, Sherry, Port wines, Claret wines, etc. RULES AND REGULATIONS to be observed in reference to mineral waters, etc. The above waters are absolutely necessary to be kept in a cool place at all times, so that when serving any of them, they will be cold and pleasant enough without the use of ice, being mixed with them in the glass, and it is an important fact that Syphon seltzers and Vichy waters must not be placed direct on the ice, as by so doing, there is great danger connected with it, as these waters all contain more or less gas, and therefore are likely to explode from the consequences of placing them into a sudden cold temperature, but they must be placed in an ice box and allowed to gradually cool down to a right degree; the above rules must be strictly observed with all mineral waters known to con- tain any explosive material. 10.