1934 Harry Johnson's new and improved Bartenders' Manual

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dition. This department must have a door that can be closed and locked the same as the ale department. Then there should be a department for domestic goods, such as American whiskies and case goods. In this department you must also have skids upon which to place your bulk goods, such as whiskey barrels. Above them, if it is convenient, put up a number of shelves, which, as in the other departments, will have arranged upon them each brand in its special separate location. In one of the departments most convenient to you place a table for the purpose of using it in bottling, corking, labelling and wrapping up the goods. Also have suffioient accessories, such as gallon, quart, pint and half-pint measures, mallet, bung starter and the necessary tools all in a tool box, if possible. Have rubber hose for drawing liquors, hammer, hatchet and cold chisel for opening cases; screws and nails of different sizes, for which use will always be found. Additionally, a writing desk and stock or cellar books are needed. Most important of all is a good man, with good habits, in charge of the cellar. I prefer a man who has been brought up to take his daily beverage in moderation and knows how to control himself. A strict temperance man, holding the same position, does not make, as a rule, a very good cellarman or butler, for the reason that he is not acquainted with the different brands of liquors, and, if at any time he "falls from grace," hewould probably mix and destroy considerable quantities of goods. If there is one or more cellarmen, the chief onemust have entire charge of both cellar and books, ^nd be responsible for the entire stock; because every article removed from the cellar must be noted in gallons and bottles, with prices attached, virtually making a daily inventory of the stock. The same form of bookkeeping must be done and charged behind the bar where the goods are re ceived, so that both accounts will agree or tally in