1934 Harry Johnson's new and improved Bartenders' Manual

— 114 — and other attachments to it, which should he kept perfectly clean. This will be easy to accomplish in the following manner: If a barrel of beer or ale is emptied, and it is found necessary to cleanse the pipes, take a pail or two of hot water and stir into it about half a pound of washing soda. Put this fluid into the empty barrel, attach the vent and put on the pressure. Then turn on the faucet and let it take its own course the same as beer, and it will be forced through the pipes. When it is seen that the barrel is emptied, take out the vent and pour in a few pailfuls of clean water- then close the vent and again put on the pressure to force the clean water through the pipes. In this way all the pipes and connections can easily and perfectly be cleaned, will have a fresh smell, and you are certain of having good beer. A necessary cleaning should be made once or twice a week according to the amount of business done. 35. RELATING TO PUNCH BOWLS. It is of importance to know how to properly cool punches. To do it correctly, take a metal dish of suffi cient size to hold the bowl containing the punch, put the bowl inside of this and completely fill the space between the bowl and dish with finely shaved ice on which a little rock salt is sprinkled to prevent it from melting quickly. In letting the ice reach over the rim of the bowl and having a few leaves spread over it or otherwise ornamented, the bartender can produce a fine effect and always have made a cool and refreshing punch. Decorating the outside of the dish by having abright colored napkin or towel around it, place punch glasses around the bowl, and the whole arrangement will look especially inviting.