1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

gl ass well in w arm w at er , rin se well in pure, cold w at er , and t hen d r y t h or ough ly w it h a clot h. I n clean sin g u t en sils used fo r br ew i n g, etc., be car efu l not to use soap or an y gr easy m at er ial a good br u sh and scald in g w at er w i l l gen er ally t h or ough ly clean se t hem , bu t all the f u r on the sick s and bot t om m ust be rem oved. A f t er t his t hey should be w ell drained, and l eft in some ai r y sit uat ion t o sweet en. I f t h ey ar e st ill foun d to be t ain t ed, t ak e wood ashes and boil t hem t o a st r on g lye, w h ich spr ead over t he bot t om s o f the vessels scald in g h o t - t hen scrub w it h a bru sh or t h r ow some stone lim e int o the w at er in the vessel, and scrub over the bot t om and sides, r i n sin g w ell w it h clear w at er . I n some cases it is n ecessar y to w ash w it h oil o f vi t r i ol , dilut ed w it h eigh t t im es it s bu lk in w at er . MANAGEMENT OF CASKS FOR WINE AND BEER. N ew cask s, fr esh fr om the coopers should st and t w o or t h r ee d ays filled w it h clean wat er , and then be w ell scalded out befo r e using. O ld cask s, as soon as t he w in e or beer is d r aw n off, should eit her be bunged closely un t il t h ere is a con ven ien t oppor t un it y f o r w ash i n g t hem , or scalded out at once and laid by in a d r y place un t il t h ey ar e again wan t ed. Ju st b efo r e usin g t hey m ust be looked t o and scalded out again .

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