1934 Harry Johnson's new and improved Bartenders' Manual

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further diluted when served, as they usually are, in hot (water) drinks. I do not mean to say that any first-class importing house adulterates their liquors, as this is only done by those who have no reputation at stake, and who take the opportunity of doing so when the liquors are in their own warehouses, before being sold to the retailer.

28. SOME REMARKS ABOUT MORT GAGES. It has been the eii.stom of late in places fixed up as bar-rooms, cafes, restaurants, etc., where large sums of money are involved, in order to have the arrange ments, fixtures and furnishings fashionable,-costly and up to date for the style of our business, has changed according to the dictates of fashion—to place a mort gage as security for money advanced, when there has not been sufficient capital to pay for the entire outlay. It has even been done by those who had the money, but did not care to invest the entire sum in a new enterprise. Heretofore, a person starting with a mod erate capital, in an ordinary place, has been able to do a good, successful business; but times have changed, and with few exceptions no one is able longer to do so. Anyone expecting to be very successful in our line of business must fix up his establishment in the latest style, and as it requires quite an amount of capital to do so, there are many instances where the pro prietor has not sufficient cash and is obliged to place a mortgage upon the place. The drawback upon having the mortgage is that you must pay yearly interest upon it and will never feel fully satisfied that you are the proprietor or