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

- 25- ice. These waters all contain more or less gas and acid, which should not be subjected to udden changes of temperature; they hould be placed in an ice box and allowed to cool off gradually. The proper temperature for t hese mineral water s would be from 35 to 50 degrees. 24. DECORATING DRINXS WITH FRUIT. It is customary to ornament mixed drinks with different kinds of fruit; when ckinks are st rained ufter being mixed, the fruit is placed in the glass into which the drink is strained; but when st r ain– ing· is not n ecessary the fruit is placed on top of the drmk. The fruit should b e- h anclied with a hand– some fork, and not with the :fingers, but in case of a rush the bartender must do the best h e can. 25. IN REFERENCE TO LUNCH. As it is now customary to serve more or less lunch to patrons, it is of the u tmost importance, to see to it, that everything you furnish is properly served, clean and fit to eat; also that the place wh er e the lunch is standing is kept perfectly clean, and no remnants of the lunch str ewn on the floor. If this is neglected it will look b~d enough to disgust some people. 26. HOW TO HANDLE FRUITS, EGGS AND MILK. Fruits, eggs and milk must always be kept in a cool and clean place, or in an ice box, to preserve them longer. Fruit cut in slices, left over from the day previous, should not be used, as they will taste stale and spoil a mixed ch-ink: The bartender must be careful to have his milk cans clean, and not pour fresh milk to milk left over, as this will cause the milk to sour; the ·can should be kept tightly closed. In using eggs for mixed drinks, use a sepa– rate glass into which to to put the egg, and make