11. HOW LAGER BEER SHOULD BE DRAWN AND SERVED.

The proper way to draw lager beer, is directly from the keg, not using the first one or two glasses drawn, until the beer runs freely; then the vent must be knocked into the bung. If lager beer is drawn through pipes, these must be made of the very best material, which in this case would be English block tin, and be kept perfectly clean and in good order. It is customary to have an air or water pressure constantly acting upon the beer, when it is drawn through pipes, to prevent it from getting flat or stale, and impart a fresh and pleasant taste to the beer. But proper attention must be given to keeping the boiler containing the air in a very clean condition, and if the boiler should stand in a place where the air is impure, it is advisable to connect the boiler and pump by means of a pipe with a place where perfectly pure and fresh air is obtainable, as foul air would give the beer a bad taste and is liable to sicken the people drinking it. The beer remaining in the pipes over night should not be used. Attention must be given, that the pressure on the beer is not too high, as this would prevent it from running freely through the pipes, and by turning it into froth or cream, make it unhandy for the bartender to draw; there is also danger of an explosion, if the pressure gets very high, and this might destroy the beer kegs, pipes or the rubber hose connections with the boiler; an explosion is more likely to occur at night than during the day. Before drawing lager beer, the bartender must see to it, that the glasses are perfectly clean after filling the glasses, remove the superfluous froth with a little ruler; by doing this you will prevent a great deal of moisture from spreading over the counter and floor, besides the foam in the glass will remain firm longer, and so prevent the beer from

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are

getting flat as quickly; by not removing the loose froth with a ruler, the air bubbles on top will sink through the froth and dissolve it. When a customer orders a second glass of beer, the same glass should be filled out of which he drank before, without previous rinsing, because the beer will thus taste and look better, and your customer will be more satisfied. If a party of two or more standing up to the bar, and a second round is called for, it is proper to take the same glasses, one by one, and fill them, not taking two or three glasses at a time, as a great many bartenders do, for they as well as the customers are liable to mix the glasses, which is not very pleasant to the customers. Handling the glasses carefully is pleasing to the customers and should be done, if the bartender has sufficient time to do it, but in case of a rush, put the glasses used in the first round aside and let the customer see that you take fresh glasses for each round. The same is to be observed in serving customers sitting around a table. These rules are of importance in drawing and serving lager beer, and will please the customers if properly carried out. See to it that your beer is always cold enough in summer, and has the right temperature in winter. During the very hot season the temperature of the beer should be between 40 and 45 degrees.

12. ABOUT BOTTLED LAGER BEER.

(Imported as well as Domestic.)

With bottled lager beer this is altogether different. It must not be kept on ice, but in a very cool place in the ice box, in a standing position to allow the sediment to settle. In pouring the beer from the bottles, it is the bartenders duty to select a proper and clean glass. These rules should be observed with imported as well as with domestic beer.

13. ABOUT CLEANING BEER AND ALE

PIPES.

At present nearly every saloon having either lagerbeer, ale, or porter, so called malt liquors on tap, is supplied with an apparatus, and the boiler, pipes, rubber hose and other attachments to it must be kept perfectly clean. This will be easy to accomplish in the following manner: If a barrel of beer or ale is emptied and it is found necessary to cleanse the pipes, take a pail or two of hot water, and stir into it about 1/2 pound of washing soda, put this fluid into the empty barrel, attach the vent and put on the pressure, then turn on the faucet and let it take its own course, the same as beer, and it will be forced through the pipes. When you notice that the barrel is emptied, take out the vent and pour in a few pailfuls of clean water; then close the vent and again put on the pressure to force the clean water trough the pipes. You will find that in this way all the pipes and connections can be easely and perfectly cleaned, and will smell fresh, and you are sure of having good beer. More or less time may elapse before a cleaning becomes necessary, but it is generally safe to have it performed once or twice a week, according to the amount of business done.

14. HOW TO IMPROVE THE APPEARANCE OF BAR AND TOILET ROOMS.

It is the duty of a bartender to keep everything connected with the barroom in the cleanest possible manner, so that it will attract the attention and admiration of customers and visitors. This will also aid in preserving the pictures and other ornaments. Have the fixtures, oiled up occasionally, using good and clean linseed oil, and not to much of it; woodwork should be thoroughly cleaned before putting on the oil. I have often been in places where they lavish all their attention on one particular thing, to

the detriment of all others, and especially the toilet room, which in my opinion is one of the most important things to be looked after. My advise to any one keeping a public place, is to see to it that the toilet rooms are comfortably heated in winter, to prevent the water pipes from freezing, which is not only very annoying, but also expensive for the necessary repairs. In summer the toilet rooms should be well lighted and ventilated, and have a supply of pure air at all times. These rules should be strictly observed in every barroom. Where ample space can be devoted to the toilet rooms, and it is very important that it should, a washstand, mirror, towel, brush, comb and cuspidores, as well as plenty of toilet paper will add to the comfort of those using them.

15. HOW TO HANDLE LIQUORS IN CASKS OR BOTTLES PROPERLY.

In handling liquors, such as Brandies, Whiskies, Gin, etc., in casks it is well to have them placed on skids, in a place where the temparature is warm, as that will gradually improve the quality of the liquors. Bottled liquors are best placed in a lying position not standing, so that the corks are kept moist at all times, otherwise the strength of the liquor will evaporate. In drawing liquors from a cask, care must be taken to replace the bung; if this is neglected the flavor and strength of the liquor will escape and insects or other things are liable to drop into the liquor.

16. TO KNOW HOW A CUSTOMER DESIRES

HIS DRINK TO BE MIXED.

The greatest accomplishment of a bartender lies in exactly suiting his customer. This is done by inquiring what kind of a drink he wishes to have and how he desires to have it mixed; this is especially necessary with cocktails, sours, punches, etc.; the

bartender must also inquire, whether the customer desires his drink stiff, strong or medium, and then he must use his own judgment in preparing it, but at all times he must make it a special point to study the tastes of his customers and strictly obey them, and mix all drinks according to their taste. In following this rule, the barkeeper will soon gain the esteem and respect of his patrons.

17. RELATING TO PUNCH BOWLS.

It is of importance to know how to properly cool punches. To do it in the right way, take a metal dish of sufficient size to hold the bowl containing the punch, put the bowl inside of this and completely fill the space between the bowl and the dish with finely shaved ice, on which a little rock salt is sprinkled to prevent it from melting quickly; in letting the ice reach over the rim of the bowl and spreading a few leaves over it, or otherwise ornamenting it, the bartender can produce a nice effect, and will always have a cool and refreshing punch. Decorate. the outside of the dish by laying a bright colored napkin or towel around it, then place your punch glasses around the bowl, and the whole arrangement will look pretty and inviting.

18. HOW DRINKS SHOULD BE SERVED AT TABLES.

When the bartender receives an order for drinks to be served at tables, he should send the bottles and ice-water along with the glasses on a tray, so that the parties can help themselves; if there is a check system, the check should be sent along at the same time; if not, it is the bartenders duty to mark down the amount at once to avoid confusion afterwards. Even if there is a check system it is advisable for the barkeeper to put the amount of the check sent on a slate or piece of paper, especially if the bartender does not know the character of the customers.