1900 Harry Johnsons Bartenders Manual (Mixellany)

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and that the "packing" of the coupling is in perfect order. These conditions are absolutely essential to give satisfaction to the customer by furnishing him with a fresh beverage, and to prevent a loss that might easily occur by leakage. Again, the proprietor should own his own faucets (brass, etc.), as he is then free from any obligation to the brewers who have made him a gift of faucets, which he would naturally prefer to return if he changes his line of goods. Then, every brewer has a different patented faucet, and the varying use of them is a source of manifold annoyance to the proprietor. It is also advisable after the close of the winter season to be especially careful in ordering a supply of malt liquors. As I have recommended, sufficient stock should be on hand during the cold weather, but or- dinarily it should later be considerably reduced in amount, for the simple reason that lager beer largely takes its place in consumption, and only half or even quarter-barrels should be purchased. Bass's ale requires from one to six weeks to get per- fectly clear and fit to draw; stock or old ale some weeks, while new ale requires less time. All malt liquors should be tapped as soon as placed on the skids.

50. CORDIALS, BITTERS AND SYRUPS.

Cordials, bitters, and syrups should not be placed on ice, but be kept in a moderate temperature. Those cordials that are used frequently for mixing drinks must be placed in small mixing bottles (see illustra- tion, plate No. 2) behind the bar, and proper care taken to prevent insects from entering them and thus spoiling the contents. In using these mixing bottles, it is advisable to keep one finger on the stopper or