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CARE OF CELLAR AND STORE
ROOM
When laying out your place pay particular atten
tion to the arrangement of your cellar, because that
is an important place. The beers, ales and porters
should be most convenient, and wbile other brands
should be kept in a borizontal position, Bass Ale
should be kept standing. It should be looked after
carefully, as well, because wbere tbere is the slight
est shaking, it will become upset, and will not settle
for from two to ten days. It, however, together with
the other malt licpiors, should be drawn through
pipes of the very best material, and located near the
bar. Each pipe should be tagged in order to identify
the kind of ale which passes through it; mistakes
are often made in uncoupling, and this will serve
to prevent them. On a near-by shelf keep a mallet,
monkey-wrench, gimlet, candle, and any tools which
you are liable to want. The temperature for ales
must be rather warm and kept even through the
year. Pipes should be cleaned out from time to
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