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

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strained after being mixed, the fruit is placed into the strained glass, but when there is no straining, the fruit is placed on top; the fruit must at all times be handled with a handsome fork, THE RULES OF BA^TENDE^S in regard to coming on and going off Duty. "When the proj)er time arrives for a bartender to leave, it is his duty to see that his bench is in perfect order, all his bottles filled, ice box have sufficient ice in it, and all the glassware clean, and everything in good shape and in such a manner that, when his relieve arrives, he will not be prevented from serving custom- ers by not having everything in good shape and handy to his convenience; and when the relieve arrives, it is also his duty to see that nothing has been neglected, but all has been satisfactorily performed. 28. HINTS BY THE AUTHOR, l\ow to draw corks from certain wines having tin foil caps on. The proper style of drawing a cork from wines or any bottle liquors having a cap on them is, that it is not proper to take off the entire cap, but to cut off only the top of it, and then take out the cork, which will be an easy matter, and the remaining cap will give a better look to the bottle. 29. RULES HOW TO KEEP SYRUPS, ETC. In regard to syrups that are in bottles, jugs, demi- johns or any kind of dishes, particular care must be taken to prevent ants or any other insects from getting into them, as they are apt to do, and they must be kept in a cool place; and if a cool place is not conveniently to be found, take a dish of water and stand those mix- ture bottles containing the syrups in the water, as that will prevent any insects irom getting into any of them. 27.