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THE MIXICOLOGISX.
SALOON-KEEPING.
• It is rarely that a saloon-keeper succeeds who is in
different to the quality of the whiskeysold to customers.
No article sold in a saloon is subjected to so much criti
cism as the whiskey. If the quality is good the custo
mer is sure to be pleased, and a continual patronage is
bound to follow. A young, unripe whiskey, no matter
what make or brand, is alv ays ruinous to the business
of a saloon. Failures are nearly always due to grasp
ing for ttss mnch profit on the whiskey served over the
bar at ten or twelve and one-half cents a drink, and on
which three to six hundred percent profit is wanted.
With each succeeding purchase goods are bought
cheaper by the thoughtless saloon-keeper,and with each
cheapness the grade deteriorates, patronage grows less
and less, and it ends with Mr. Saloon-keeper going out
of business a failure.
Bourbon whiskey is ripe between the ages of eight
and ten years and continues to improve until much
older. Rye whiskey ripens between six and eight
years; its taste and flavor is most perfect at these ages;
further age is of no benefit to rye whiskey.