1912 Hoffman House Bartender's Guide by Charley Mahoney

* CARE OF CELLAR AND STORE ROOM When laying out your place pay particular atten tion to the arrangement of your cellar, because that is an important place. The beers, ales and porters should be most convenient, and while other brands should be kept in a horizontal position, Bass Ale should be kept standing. It should be looked after carefully, as well, because where there is the slight est shaking, it will become upset, and will not settle for from two to ten days. It, however, together with the other malt liquors, should be drawn through pipes of the very best material, and located near the bar. Each pipe should be tagged in order to identify the kind of ale which passes through it; mistakes are often made in uncoupling, and this will serve to prevent them. On a near-by shelf keep a mallet, monkey-wrench, gimlet, candle, and any tools which you are liable to want. The temperature for ales must be rather warm and kept even through the year. Pipes should be cleaned out from time to 93