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

- 28 - 33. THE ICE BOX.

It is a very important matter to have the ice box in good condition and perfectly clean, and have all supplies, that are generally kept in the ice box so a.rranged tha.t you can lay your hand on them without making a long search for them. See to it that the waste pipes leading from the ice box are kept clean and in working order, to avoid trouble. For anyone intending to build an ice box it is of the utmost importance to have it large enough and constructed out of the best material, to have the walls lined with sawdust or other non– conducting materials and the edges or sills covered with galvanized iron or any other metal to protect the woodwork. Also have it constructed in such a manner that it can be easily ventilated whenever found necessary. Have storeroom and cellar look as clean as possi– ble and have them well ventilated, so that the a.ir in them will be fresh and elem., and devoid of the foul odors found in some of them. They should be kept in as good condition as the barroom itself. Have the bottled goods and other storeroom sup– plies in good trim and so separated from each other that ea?h class of goods ha~ its ?Wn place, ~nd can easily be found at any tune, without searchmg for them. The cellar floor should be kept clean '.ill-d dry, ai;id must be looked af~er, when filling the ice house m summer, and put -411 good order again. Keep your empty bottles separate and place them on a shelf, in order to have them handy when wanted. 34. HOW TO KEEP CELLAR AND STORE· ROOM.