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

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II, JOULES ABOUT CORDIALS, BITTERS, AND SYRUPS. In regard to cordials, bitters and syrnps they are not placed on ice, but are put in a medium temperature. RULES AND REGULATIONS to be observed h\ reference to liar\dlirig Claret wines, ete. 3 etc. The above wines must be handled very carefully; first, they should be placed in a temperature of be- tween 60 and 65 degrees; then, in serving them, atten- tion must be paid not to shake the bottles when hand- ling them, and also when pouring out, as there is at all times some sediment on the bottom of the bottle, which, if shaked in any manner, would be apt to mix it with the wine, and these wines must also be laid in a lying position. eggs and milk. All fruits, eggs and milk, must always be kept in a perfectly cool place, or an ice box. as by so doing they will be preserved much longer and prevent them from decaying and becoming bad, ULES AND REGULATIONS to be observed ir\ reference to drawing ales, porters, etc., etc, Ik drawing ales and porters the proper way is. to draw them direct from the casks, or what is called from the wood, providing there is plenty of room and the convenience of doing so. In drawing ales and porters through the pipes, it is necessary to pay attention to this fact, that your pipes are only made from the best of material, and also to have your pipes cleaned as often as possible, so that they are at all times in a per- 12. 13. RULES TO BE OBSERVED irv reference to fruits } 14. P V