1934 Harry Johnson's new and improved Bartenders' Manual

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lt is also wise to put a little tag inscribed with the name of the goods on each separate barrel, that you may readily know which liquors you desire may be found. It is furthermore advisable, in drawing liquor from the barrel or cask, not to loosen the bung, but to bore a small hole on top with a gimlet to give suffi cient vent for the liquor to run freely out of the faucet. After having finished filling the bottles, place a little plug in the small hole made by the gimlet. In handling domestic goods, such as American whiskies, etc., place them on a separate skid in the storeroom or cellar, after the faucet has been put in position. Give the liquor plenty of time to rest and settle before you start to draw vent. The same rule applies to the imported goods. The temperature of the store-room (for both domes tic and imported liquors) should never be less than from 60 to 65 degrees. In handling "case goods" or bottled liquors (which are how in the fashion, I am sorry to say), you can either have your bottles standing up or lying down on your shelves, as it does not matter materially. I pre fer the standing-up method, because it makes a better show, and you can more easily see whether there is any thing missing or lacking. Try to have all your differ ent brands—no matter what number—in separate places so that it will be convenient for you to find them instantly, at a moment's notice. 22. A PEW REMARKS ABOUT CASE GOODS. Of late years it has become quite the fUshion to sell over the different bars all the various brands of liquors or case goods. No one is to blame for this more than the proprietors or saloon-keepers, because every one of