1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

time, and when ales will iim readily settle, vent them by Ijoring a hole with a small gimlet, and place a loose piiifr i„ the aperture. Have a department for the imported goods, and don t liave the shelves loo near the wall, as in win ter tile walls liecome very cold, and it is liable to damage the goods. Separate case and bottle .goods, and keep each in their own department, and eac'i bland by itself. Tag or label the shelves plainly, so you will know at a glance just where any particu lar hraud is and also know just bow the stock stands. 1 he cfiiniiartment where wines are kept should never be allowed to become too cold, because they may be spoiled, and wine once frozen or chilled can never be restored to its former condition. Both ale and wine departments should be separate and apart from the rest of the cellar and should be kept locked. Another compartment should be devoted to domes tic goods, with skids for those in bulk. In a con venient place in one of the compartments should be a table for the purjiose of bottling, labelling and wrapping up goods, and here also have all of the measures and tools for opening cases, etc. Only one man should have charge of the cellar, and he responsible for the condition of its contents. He should know all about liquors, ales, etc., and keep the stock books, as well as be responsible for the stock. The delivery of goods behind the bar must be receipted for, so that the stock book will