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APPENDIX
The
Management
of
the
Beer
Cellar.
The
principal
point
in
the
management
of
the
beer
cellar
is
to
ensure
the
beer
being
bright.
It
should
always
be
kept
in
a
cool
place.
A
cask
of
beer
should
always
be
ordered
in
a
fortnight
before
it
is
required,
to
give
the
beer
time
to
settle,
and
it
is
a
good
plan
to
have
always
two
casks
in
at
a
time
so
as
to
have
one
cask
under
the
other.
The
vent-
peg
should
always
be
kept
in,
as
if
not
the
beer
is
apt
to
get
flat
and
dead.
The
beer
should
never
be
drawn
off
till
the
last
drop
runs
level
before
tilting
the
cask,
as
it
is
liable
to
cloud
the
remainder
;
the
tilting
beer-
stands
should
always
be
used,
as
the
beer
does
not
get
so
shaken.
Bottled
beer
should
be
laid
on
its
side
if
had
in
in
any
quantity
until
a
week
before
it
is
required
;
then
it
should
be
kept
upright
a
short
time
before
it
is
opened.
If
bottled
ale
is
kept
too
warm
it
is
too frothy
and
seldom
bright.
If
too
cold^
it
is
sure
to
be
thick
and
muddled.
In
bottling
beer
the
bottles
should
be
very
dry
and
clean,
and
the
corks
should
be
especially
dry
;