The first thing to be done in the morning upon opening a saloon is to look after the ventilation. There is generally a very odious smell about a place that has been tightly closed during the night, and it is as unwholesome as it is disagreeable. It should be gotten rid of soon as possible. See that you have enough fine ice prepared to serve your morning customers with drinks, and if the man on watch the night before has failed to fill his bottles you must perform this duty at once and place them on ice so that your customers may not have to use warm liquors. You must keep filling them up all day to supply the drain on them and to avoid serving warm liquors. Polish up your glasses between drinks and always be ready for customers. See to it that the place is neat and tidy; the window-panes, show-cases and nickel-plating, clear as crystal and bright as new-minted coins; the linen towels, white as snow; the lunch fresh and inviting. A progressive clerk, and the proprietor too for that matter, will visit other places to see what laudable innovations are being made, what new inducements are being ofl:ered. Make your own domains con-espondingly or surpassingly attractive, and give the boys a right royal welcome.