1912 Hoffman House Bartender's Guide by Charley Mahoney

that you have taken fresh glasses. The same rule should be observed in serving customers sitting at a table. All these suggestions are of importance. Re member to have your beer always cold enough in summer and of the right temperature in winter. Don't use air pressure if it can possibly be helped, as the beer will always have a bad after-taste, and it always loses a part of the real flavor. In using the carbonated pressure, it is more expensive, but it is best not to avoid this item of expense, for the beer is kept fresher, the foam is always bubbling, and the customers are therefore fully satisfied. If your cylin der as well as the pipes is in good condition, as they both ought to be, one cylinder will be enough to force from twenty to thirty half-barrels of beer. The cylinder is usually sold at a very reasonable price. Bottled beer must not be kept directly on the ice, but in a cool place in the ice box, in an upright posi tion, so as to allow the sediment to settle. Don't stock up too heavily on bottled beer, however, be cause the older it gets the less flavor it has, unless it is the special brewed beer bottled for export. A short pipe should connect the ale barrel with the tap or faucet, because long pipes are liable to give the liquor a bad, stale odor. It is of the utmost im portance to see that the pipes are kept clean. Bear in mind that Bass' ale requires from one to six weeks to get perfectly clear and fit to draw ; stock, 99 58.8772