1934 Harry Johnson's new and improved Bartenders' Manual

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in which every item, such as bottled goods, wines, elarets, champagnes, cordials, fancy beverages, in i^ore or less quantities, quarts, half quarts, etc., should be distinctly specified. These lists will be found very advantageous, and will help to avoid many mistakes, especially in the sale of bottled goods, or when the barkeeper is a stranger behind the bar and not thor oughly informed inregard to the general prices. With out them the bartender finds it impossible to aet justly toward both his employer and the customer or party to whom he sells. 15. TO KEEP ANTS AND OTHER IN SECTS OUT OF MIXING BOTTLES. Some bartenders find it difficult to keep insects oirt of the mixing bottles, although it is an easy matter if they take a small china or glass dish, pour some water into it, and place the bottle containing the syrup, cordial, etc., in the eentre of it, which thus prevents the insects from getting to the bottle. When the bottles are left standing over night, or even during the day-time, for some hours, without using, put a little wooden plug into the mouth of the squirt or take the squirt stopper out and replace it by an ordi nary cork until you use the bottles again. Of course, it is understood that placing the bottle in a little dish of water, is only necessary at night, on Sundays and on holidays, or, whenever the plaee is closed to business. In the day-time, as the bottles are in constantuse, they do not require such attention, and keeping them in water would not only be a nuisance, by the dripping upon floor and counter, but also create too much moisture. It is wise not to pur chase too much of the mixtures as gum, etc., because