1912 Hoffman House Bartender's Guide by Charley Mahoney

The liquor box should be too large rather than too small, and should contain enough metal tubes to ac commodate half a dozen bottles of whiskey, two bot tles of gin—Old Tom and Holland—two bottles of sherry and Rhine wine, two siphons of seltzer, and two bottles of imported seltzer. The bottles should fit freely in the tubes up to the necks. The ice-box, which is to hold the broken or shaved ice, should have a false bottom of wood, as an ice pick, even in the hands of a careful man, is liable to do a lot of damage. The wood may be perforated in order to assist drainage. All the bottles in use should be well corked, corks having nickel-plated or silver mountings being given the preference. Everything below the bench should also be boxes to contain corks which have been re moved from soda and other bottles. The floor should be kept clean and drained, and covered with slat-work. The run behind the average bar is usu ally unclean and damp, and there is no excuse for such a condition of affairs, which is caused by either poor drainage or carelessness on the part of the bartenders. If the space behind the under part of the bar is dark it should be lighted artificially, and the extra expense will be more than made up by the saving resulting from less breakage. Don't forget to have 30 be where open and a well-made box for empty bottles kept be conveniently reached. There should it can