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

-21- the detriment of all others, and e pecially the toilet room, which in my opinion is one of the mo t im– portant things to be looked after. My ad.vi e to any one keeping a public place is to ee to it that the toilet rooms are comfortably heated in winter, to prevent the water pipes from freezing, which is not only very annoying, but also expensive for the neces– sary r epairs. In summer the toilet rooms should be well lighted and ventilated, and have a supply of pure air at all times. These rules should be strictly observed in every barroom. \Vb.ere n.mple space can be devoted to the_toilet rooms, and it is ver y im– portant that it should, a washstand~ . rnb.-ror, towel, brush, comb and cuspidores, as well as plenty of toilet paper will add to the comfort of those using them. 15. HOW TO HANDLE LIQUORS IN CASKS OR BOTTLES PROPERLY. In handling liquors, such as Brandies, Whiskies, Gin, etc., in caslr it is v.-ell to have them placed on skids, in a pla.ce where the ternparature is warm, as that will gradually improve the quality of the liquors. Bottled liquors are best placed in a lying position not standing, so that the corks are kept moist at all times, otherwise the strength of the liquor will evap– orate. In drawing liquors from a cask, care must be taken to replace the bung; if this is neglected t he flavor and strength of the liquor will escape and insects or other things are liable to drop into the Jiquor. 16. TO KNOW HOW A CUSTOMER DESIRES ms DRINK TO BE MIXED. I The greatest accomplishment of a bartender lies in exactly suiting his customer. This is done by in– quiring what kind of a dr ink he wishes to have and how he desires to have it mixed; this is especially necessary with cocktails, sours, punches, etc.; th~

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