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in a cool cellar, not on ice, until ready
to serve.
ly. When serving champagne, place the
bottle in a cooler filled with shaved ice,
adding a little rock salt. To cool quickly
twirl bottle until it is frosted on the
outside. When ready to serve, place a
linen napkin around the bottle and pour
into champagne or sour glasses.
16. Beer pipes should be washed out once
a week. To do this, heat ten gallons
of water in which five pounds of com
mon salt have been thoroughly dis-
' solved. Drain this through the beer
pipes. Fill barrel with cold water, and
wash pipes again.
17. When drawing beer, especially when it
n
is too heavily charged, watch the beer
comb. Always keep it in a glass of
clean water. Never let it lie on top of
the perforated cooler.
Strict adherence to these rules will add
much to the ,success of your business.
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