1934 Harry Johnson's new and improved Bartenders' Manual

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Then he ean gladly, at any time, take the publie, his friends—ladies and gentlemen—on a tour of inspec tion of it. There should be also a department with shelves for empty bottles and wherever placed (sometimes they have been taken outside and then returned), should be thoroughly cleanedwith hot water and soda. The drops spilled from the otherwise empty bottles will soon produce a very sour smell if not quickly washed away. Empty bottles should be kept separate, according to their special brand, the champagne in one place, the claret in another, etc. A barrel for waste matter and rubbish should be conveniently placed in some part of the cellar. The main door should have a patent bell attached to it, to notify the cellar people that some one is entering. Having all that has been mentioned in a proper style for inspection, you will be gratified to display to vis itors the excellence of your management. I am sorry to state, however, that some persons have only re garded the cellar as a dumping ground for all odds and ends, and that iswhere they have made a grievous mistake. It is to be remembered tbat stock should be taken about once a month, to ascertain the amount of wines, liquors, etc., on hand. 40. HOW TO CLEAN BRASS AND OTHER METALS. Most people take pride in having brass and other metal-work look as inviting as possible. This feature rnay be overdone, however, and altogether too much time expended in polishing the metals. If there is too much metal work, it will destroy the effect of the handsome cabinet and woodwork of the establishment.