1888 Harry Johnson's new and improved bartender's manual (1888)

- 20 - 13. ABOUT CLEANING BEER AND ALE PIPES. .At present nearly every saloon having either l~ger­ beer, ale, or porter, so called malt liquors on ta.P, is supplied with an apparatus, and the boiler, pipes, rubber hose and other attachments tQ it must be kept perfectly clean. This will be easy to accomplish in the following manner: If a barrel of beer or ale is emptied and it is found necessary to cleanse the pi– pes, take a pail or two of hot water, and stir into it about lf2 pound of washing soda, put this fluid into the empty barrel, attach the vent and put on the pressme, then turn on the faucet and let it take its own course, the same as beer, and it will be forced through the pipes. When you notice that the barrel is emptied, take out the vent and pour in a few pail– fuls of clean water; then close the vent and again pu t on the pressure to force the clean water trough the pipes. You will find that in this way all the pipes and connections can be easely and perfectly cleaned, and will smell fresh, and you are sure of having good beer. More or less time may elapse before a cleaning becomes necessary, but it is generally safe to have it performed once or twice a week, according to the amount of business done. 14. HOW TO IMPROVE THE APPEARANCE OF BAR AND TOILET ROOMS. It is the duty of a bartender to keep everything connected with t he barroom in the cleanest possible manner, so that it will attract the attention and :rd: miration of customers and visitors. This will also aid in preserving the pictm'es and other ornaments. Have the :fixtures, oiled up occasionally, using good and clean linseed oil, and not to much of it; wood– work should be thoroughly cleaned before putting on the oil. I have often been in places where they lavish all their attention on one particular thing, to