1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL of an average drink of anj' spirituous liquor—whisky, brandy, rum, etc. When drawing a cork from bottles of effervescent liquids, bold the bottle in an oblique position and after the cork is removed continue to bold in that way for a few moments and the nset it upright. Keep the floor and walking board behind the bar always dry, and have the bar-room floor looked after from time to time during the day, if needed. Look well after the front of your establishment. Have the surface of windows, fan, lights, etc., well dusted and then washed off with a towel dipped in plain water. After the woodwork is all cleaned proceed with the window glass. In cleaning chandeliers, globes, brass and metal work, etc., see that great care is used to prevent breakage and wear. All this work should be done early in the morn ing. PRACTICAL METHOD FOR CLEANING MIR RORS AND SILVERWARE. Wash the silverware in soapy lukewarm water and then dry it. Dissolve whitening in the water and put a thin layer of it on the article to be polished, and let it dry. Then rub it off with a soft cloth and polish with chamois or soft brush. Leave no whitening in crevices. Rub your mirrors briskly with a damp linen cloth or towel, then dry with a dry towel. Be careful in cleaning mirrors to al low no water to run down the face of the mirror and get into the joints and crevices of the frame. The cloth should be just damp, so that no water can be squeezed out of it, then "ou will be safe in using it. PROOF AT WHICH TO SERVE LIOUORS. Domestic whiskies should be, as a rule, served over the bar at about 93 proof. Where the bar man receives whiskies over proof, or where he has aged the liquor himself, he can reduce it to 93 proof by adding the necessary amount of clear, distilled water and preserving the color with burned sugar or caramel. The quantity of water to be used is deter- determined entirely of water to be used is deter mined entirely by the number of degrees of reduc tion rquired. This can always be known by ascer taining, with the proper implements, the number of gallons in the barrel; then filling a gallon measure and reducing that with water to 93. The implements for determining the degrees of reduction should be kept always on hand by those who have occasion to reduce. After the one gallon is reduced to the proper degree, and the contents of the barrel or package ascertained, the rest is merely a matter of simple calculation. 7