1912 Hoffman House Bartender's Guide by Charley Mahoney

time, and when ales will not readily settle, vent them by boring a hole with a small gimlet, and place a loose plug in the aperture. Have a department for the imported goods, and don't have the shelves too near the wall, as in win ter the walls become very cold, and it is liable to damage the goods. Separate case and bottle goods, and keep each in their own department, and each brand by itself. Tag or label the shelves plainly, so you will know at a glance just where any particu lar brand is and also know just how the stock stands. The compartment where wines are kept should never be allowed to become too cold, because they may be spoiled, and wine once frozen or chilled can never be restored to its former condition. Both ale and wine departments should be separate and apart from the rest of the cellar and should be kept locked. Another compartment should be devoted to domes tic goods, with skids for those in bulk. In a con venient place in one of the compartments should be a table for the purpose of bottling, labelling and wrapping up goods, and here also have all of the measures and tools for opening cases, etc. Only one man should have charge of the cellar, and be responsible for the condition of its contents. IJe should know all about liquors, ales, etc., and keep the stock books, as well as be responsible for the stock. The delivery of goods behind the bar must be receipted for, so that the stock book will 95