1912 Hoffman House Bartender's Guide by Charley Mahoney

But extravagance is not necessary if the proper taste is displayed. If you have had no previous ex perience consult some one who has, and don't overdo it, for an excess of furnishings sometimes has the opposite effect from that which was expected or intended. - If your place is in a poorer locality, the cost will be very much less; but, as I said before, it all depends upon situation and trade expected. But whether cheap or swell, bear in mind that it is economy to buy substantial fittings. There were days when a man who opened a saloon had to hire his own mechanics and have his bar built on plans he had outlined him self. But that is all changed now, and the fitting of a bar has come to be a very simple matter. There are show rooms in which entire bars are set up on exhibition, and selection is made varying with the price to be paid. But don't forget the cellar and wine room, for as the walls of the cellar are literally the foundation of a house, its contents are the foundation of the busi ness." The cellar should have a well-cemented floor and good ventilation. The first stock to go into the cellar are the ales and porters, because they require weeks for settling. And the longer they are kept before tapping the bet ter. If opened too soon the contents will be muddy and neither nice to look at nor nice to drink. Bear in mind that the main stock in trade of the 25