1934 Harry Johnson's new and improved Bartenders' Manual

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Page. How to handle properly Liquors in casks or bottles.. 03 A few remarks about Case Goods 04 A Tip to Beginners—How to make money 70 Keeping Books in a simple manner 70 A Restaurant in connection with a Cafe 78 In connection with the Check System 94 Concerning High Proof of Liquors 99 Some remarks about Mortgages 101 A few remarks about Cashing Checks 104 Rules in reference to a Gigger 107 A few remarks regarding Lager Beer 108 How Lager Beer should be drawn and served 109 About bottled Lager Beer, Imported as well as domestic 113 About Cleaning Beer and Ale pipes 113 Relating to Punch Bowls 114 The proper style of opening and serving Champagne 115 Purchasing Supplies 116 Handing Bar spoons to Customers 118 How to keep a Cellar and Store Room 118 How to Clean Brass and .other Metals 132 Keeping Glassware 123 How to handle Ice 127 The purchase of an old Place 128 The opening of Mineral Waters 132 How Drinks should be served at tables I33 How Claret Wines should be handled I33 Treatment of Mineral Waters I35 In reference to Free Lunch 135 How to handle Ale and Porter in casks I37 Cordials, Bitters and Syrups 138 How Ale and Porter should be drawn I39 Decorating Drinks with Fruit 140 How to handle Fruits, Eggs and Milk I40 Concerning Bar Fixtures with Gauze in the summer 143 Cigars sold at bar and elsewhere I44 Last but not Least 146