1912 Hoffman House Bartender's Guide by Charley Mahoney

tween the two layers of paper. This will prevent air or heat from entering in between the cracks and crevices which would obviously heighten the temperature and evaporate the cold air. The side walls of the box should be made the same as the bottom, and they should reach as high as the ceiling of the basement or cellar, unless the ceiling is extra ordinarily high. In that case, the box should be made the average height, which is about six feet six inches. The vacant space above the box should be boarded, filled, and boxed up with felt paper, right against the ceiling, in order to keep the hot air from settling down on the top of the box. When you are obliged to have a large-sized box for your business, it may be possible that one door is not enough, when, of course, two should be made. Have the ice chamber constructed so that it will only come down as far as to allow the placing of barrels underneath it. If it is made too low down, the space underneath is wasted, as no keg or barrel can be placed there, and in an ice box you want every inch of room to be utilized. This chamber should also be made of the best material, the beams placed in it not crossed vertically but horizontally. The best material is hard pitch pine, the reason being that it does not absorb water, will neither rot nor decay, nor become filled with the bad odor as is frequent with soft woods. The drip-pan, to be placed under the ice chamber, must be of the proper size, 113