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CHOICE R£CIPES
115
set a hot drink on the poli shetl counter
, without placing something und er th e
glass,
i.
e., a saucer, napkin, etc. Th e
heat from t he bottom of th e glass
wi ll
disfigure th e bar.
The jigger is til e proper impl ement to
use in mixing drinks.
It
has the same
capacity as a sherry glass (2 oz.) a ucl
is considered the standard measure of
au aver age drink of any spiritu ous
liquor-whisk ey, bran<ly, rum, etc.
When drawing a cork from bottles
of effervescent liquids, hold the bottle
in an oblique position and after the
cork is removed continue to hold in that
way for a few moments and then set it
upright.
Keep th e floor and walking board
behind the bar always dry, a nd have
the bar-room floor looked after from
time to time during the day, if need ed.
L ook well after the front of your
establishment. Have the surface of
windows, f an, lights, etc., well dusted
and then washed off with a towel
dipped
in
plain water. After the wood–
work
is
all cleaned proceed with t he
windowglass.
In cleaning chandeliers, globes, brass
ancl met al work, etc., see that great
care is usecl to prevent breakage and
wear.
All this work should b e done early in
the morning.
STOCK OF GOODS REQUIRED IN A
FIRST-CLASS BAR.
Bitters.
Angostura.
Baker's.
Hostetter 's.
Orange.
Pepsin.
Peyschaud.