1912 Hoffman House Bartender's Guide by Charley Mahoney

balance. The stock man or cellar man, as he is really known, must see that he has always on hand a sufficient amount of quart, pint and half-pint bot tles, corks, labels, paper boxes, wrappers, Sealing wax, bottle caps, etc., together with a price list. The cellar must be well ventilated, and painted kalsomined in a light color, woodwork and all. White is the best color. There should be a good dry floor, with a good drainage. In cleaning or sweeping, care should be taken that no dust is raised, and for that reason it is best to scatter freely damp sawdust before sweeping. A good cellar goes a long ways towards making a good bar room, and the man who keeps a filthy cellar under his place makes a great mistake, for if he is careless in one thing he will be careless in another. Don't get it into your head that your cellar is a good dumping ground. It is advisable after the close of the winter season not to order too large a supply of malt liquors: keep a good stock on hand during the cold weather, but reduce your orders materially as the warm weather approaches, when beer takes the place of ales.

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