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

— 16 — But proper attention must be paid to keep the boiler containing the air in a perfectly clean condition, and if the boiler should stand or be in a place where the atmosphere is foul or impure, it would be advisable to connect a pipe with the above pump and boiler, that would run out in some place, where the air which con- denses with the boiler, would be perfectly fresh and purified, as otherwise it would give the beer a bad taste and be liable to make any party drinking it sick, and the beer remaining in the pipes through the night are not to be used in the morning; again the attention must be called to this fact, that there must not be too much pressure on the beer, as that would prevent it from running freely through the pipes, but will mostly be froth and cream, and again there is danger of an explosion, especially when and where the water pres- sure is very strong, which, if should occur, would be liable to destroy the beer kegs, pipes, and all the rub- ber hose connected with the boiler, but the danger is more to be apprehended at night than during the day. In bottled beer it is altogether different, it must not be kept on ice, but in a very cool place, in an ice box, in a standing position, to let the sediment settle. 18. THE FIRST DUTY IN OPENING A BAI\ I^OOM IN THE MOANING. The greatest attraction of a bar room is the appear- ance of it. Xow, the first thing a bartender must do in the morning on opening a saloon is, to give the place a perfect ventilation; after that is accomplished, prepare your ice water, so as to be ready in case it is demanded, then turn to all your bottles, such as those containing Liquors, Mixtures, etc., and see that they are filled and corked, place those that are required on ice; when that part is finished, have your assistant or porter 17. RULES ABOUT BOTTLED BEE£\.