1934 Harry Johnson's new and improved Bartenders' Manual

— 121 —

number and price. It is furthermore important that the one who has charge of the cellar should see that he has a sufficient number of quart, pint and half-pint bottles on hand, tile proper corks for the different sizes of bottles, flasks, all the various styles of labels required, paper boxes, wrappers, sealing wax and the necessary utensils for bottling goods, with a correct price list or schedule of prices of the different goods, including discount percentage, etc., and the addresses of all wine and liquor dealers with whom he may have business. The cellar should be so built and arranged that it will be easy to ventilate at all seasons; the ceiling in good condition so that no dirt or dust can gather, and be^ painted or kalsomined in light color. Have also the entire woodwork in all the departments painted, white color being my preference. The iron work, hinges, locks, hasps, etc., should be of a dif ferent shade, a bladk or dark brown, a pretty con trast, and indicating their location. What is absolute ly necessary, is a solid, substantial, dry floor, if possi ble, cemented. If the cellar is built under your own supervision, see that the waste pipes are properly con nected with the sewer, a drainer placed over the waste pipe so that, when necessary to clean the floor, it will be convenient to wash it and let the melted ice- water be swept away. When cleaning off the cellar floor, it is wise to dry it with sawdust, to absorb the moisture and then sweep that away, that not a particle of wet or dirt may remain. The names of all the departments should be painted on the door of each one as a guide, and there should also be a general notice painted or printed" that no rubbish is to be thrown on the floor, with a caution against spitting except in a cuspidor. A man who runs a public place should, next to the devotion he gives his family, feel the greatest pride in the arrangement and beautifying of his cellar.