1904 Drinks as they are Mixed by Paul E Lowe

106 'HO! •E ltEC!PES (barrel, cask or k eg) is placed on t he skid give it ampl e time to settl e before y ou draw th e vent. Keep th e storeroom at a t emperature never below 60 degrees. '!'here is uo particula-r care required in storing away bottled goods. Th ey can b e left stand· iug or laid on th e side. The b et t er way, however, is to stand th em up on shelves in rows, keeping each particular kind of li quor and each brand to– geth er. Wh en decanting or bottling any kind of li quor or win e great care should be t ak en to prevent any kind of sc11imc11t f rom enterin g th e clecnnter or bottle. If th e liquo1· or win e is low in th e packag-0 and shows signs of cloudiness, draw it all off in one vessel and filter it into another vessel through {ne cambric or filtering paper and th en . decant or bottle. Do not all ow cockroaches or red ants to t ak e possession of your bar. As soon as th ey appear start a war of extermina tion. Reel ants may be k ept out of sugar bowls, syrup pitchers, etc., 1-y sett ing th e bowl or p itcher in a shallow dish of water so that th e water will entirely surround th e vessel. But this is only a t emporary exped ient; the insects must be exterminated. HOW TO KEEP AND HOW TO SERVE BEERS AND ALES. Beer should be k ept at a t emperature of about 40 degrees and in hot weather, aft er being r eceived, should be k ept in the cooler for three or fou r days before b eing tapped. Coils, runs and tubes should be t hor– oughly cleaned every f ew clays to pre– vent their contamin ation . As b eer owes its refreshing · taste