1934 Harry Johnson's new and improved Bartenders' Manual

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they can always be obtained on very short notice, and a large quantity on hand is likely to.be injured by in sects and from other causes long before use.

16. HANDLING OF CHAMPAGNES AND OTHER WINES. Champagne baskets or cases should be opened care fully and the bottles placed on the shelves in a hori zontal position to avoid breakage. Not more than is needed for immediate use should be placed on ice, but if more has been put on ice than- should be called for it should not be removed, as it will lose strength and flavor, if allowed to get warm and then be returned to the ice. If left there, it should be kept at a tem perature close to the freezing point, and the bottles placed so that the labels are not spoiled by ice or water. The bartender must handle champagne carefully, for on account of the gas contained in this wine the bottles break easily. Champagne as well as other wines— Rhine, Moselle, Sherry, Port, Claret, etc.—should be laid down when storing away. Every brand should be stored separately in the department to which it be longs. 17. CLEANING SILVERWARE, MIR RORS, ETC. It will be found a simple matter to clean silverware by observing the following suggestions: Take a metal dish of lukewarm water, add a little soap, then put in your silverware, clean off all the foreign substance and then dry with a towel. Next, take No. 2 whiten ing, dissolve it thoroughly in water or spirits, apply