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Serving free lunch
Care of cellar and storeroom
Drawing boors, ales and porter
Concerning case goods
Handling mineral waters
lOo
107
Handling claret wines
1on
How to serve champagne
112
The ice hex
118
To keep ants and insecls out
Keeping silver and brassware clean
1
Brief hints to bartenders
-
Utensils and tools for a bar
1,11
Gla.ssware list
List of liquors and cordials
1-'-
Ill
Wine list
; 1.11
List of
Ill
List of Bitters
nr.
List of Incidentals
8 .