1934 Harry Johnson's new and improved Bartenders' Manual

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It is also proper to have a tag placed or tied to each and every one of the pipes, to identify the kind of ale that is used. Just as soon as the pipes are removed from the coupling,, a mistake is liable to be made in changing the pipes. There must be sufficient accom modation in tbe ale department for shelves, etc., in order to keep tools, such as a mallet, a monkey-wrench, a gimlet, candle and candle dish with the gas fixtures; and a rather warm temperature throughout the year. The pipes must also be cleaned out from time to time, when necessary, and if it is found difficult to have the ales settle, it is advisable to bore a hole with a small- sized gimlet in order to vent the ale, which after this will settle much quicker. A small plug should be placed in the hole, not tighter than to allow the en trance of air, which helps to settle the ale. There should then be a department for the im ported goods, gins, rums, brandies and wines. All the import^ liquors in casks should be placed on a skid where the temperature is of medium warmth. If there is room enough, have the shelves placed so they will not be too near the wall, as in the winter time the brick wall of the cellar is liable to be very cold, and the bottled wine would naturally be seriously damaged. All the bottles, as well as other case goods placed oif your shelves, must be separated from one another and each have their special department, such as claret, each brand separate on its shelf, and the same with Ehine and kloselle. A plain tag, with name and brand, should be tacked on the separate shelves to prevent any delay in obtaining the bottle desired. In the de partment of wines, it is often necessary to have a little gas stove that, in case of extreme cold weather, may be lighted to secure the proper temperature, when by neglect or absence of means to heat the place the wines could be spoiled. When a wine is once frozen or chilled it can never be restored to its former con-