1934 Harry Johnson's new and improved Bartenders' Manual

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kept clean and the bottom perfectly dry, as this will result in maintaining a sweet odor, with your stock in proper condition. It is not to be forgotten that a good, reliable ther mometeris always to be plaeed in the ice box, that the right temperature may be secured.

21. HOW TO HANDLE PROPERLY LIQUORS IN CASKS OR BOTTLES. In laying in your imported liquors, I would not ad vise the purchasing of too great a quantity because, of late years, the consumption of imported liquors has decreased considerably, and by having too many pack ages on hand, ten per cent, or more of which will evaporate dicring the year, the original cost will be greatly increased. In a business where there is little demand for imported liquors, the wisest method is to buy in very small quantities or "case goods." As every one knows, in our line of business, imported liquors with the present high tariff are very costly, and the sensible man will only have a small stock on hand, being sure to purchase his goods from a reliable house —as otherwise he may get adulterated stock—and thus be certain tliat his customers are getting the best the market affords. But where there is sufficient business to justify the laying in of foreign liquors in bulk, they should be placed together on the skid in one particular section of the cellar or Avherever you may choose to keep them. Before they are jjlacedon the skid, the barrels should be stood up on end and a hole bored large enough for a faucet. Then have the barrels placed on the skid in such a manner that they cannot be shaken or jarred,