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HIiVTS AND RULES FOR BARTENDERS.
wine or spirits, very gradually, and continually beating
the mixture in order
tc
mix the ingredients thoroughly.
10. When preparing cold Punch, the bowl should be
placed in a ti n or me tal vessel about the same depth
as the height of the bowl, the space between the bowl
a nd the vessel being packed w i t h i ce , and a l i t t l e
r ock-salt sprinkled over the su r f ace, which has t he
efFect of producing a f r eezing mi x t u re, much colder
than the plain ice.
Towels may be pinned around the
exterior of the vessel, and the exposed surface of t he
ice trimmed with fruit or leaves, giving the whole an
attractive appearance.
ll. I n case brandy, whiskey, or other liquors are to
be Jrawn f o r use d i r ect f r on i t h e w o od , t h e cask
should be placed upon a skid, a substantial stand made
expressly for the purpose, and kept in a p l ace where
the temperature is moderote and uniform.
12. Bottles containing liquor shoulg be kept lying
down, in order to keep the corks moist, and prevent
the strength 4eing lost by evaporation.
18. Casks containg Ale or Porter should be tapped
before placing thein on t h e s k i d , and t hen a l l owed
sufficient time for the contente-I to settle and become
clear before using.
14. Champagne requires careful t r eatnient.
It is
not advisable to place more at a t ime on ice t han i s
likely to be used, because if removed from the ice and
again a owed to get wa rmer, a second icing i n j u r es
both tiavor and strength.
15. When champagne has been well iced,it requires
a good deal of care in handling the bottles; cold ren–
ders the glass brittle, and less able to w i t hstand t he
expansive pressure of the contents.
16. Bottles containing champagne, or any other brisk
wmes, must be kept l ay ing down ; i f i n a n u p r i g h t
H a v e l o c k T o b a c c o a '
Finest Quality.