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time, and when ales will not readily* settle, vent
them by boring a hole with a small gimlet, and place
a loose plug in the aperture.
Have a department for the imported goods, and
don't have the shelves too near the wall, as in win
ter the walls become very cold, and it is liable to
damage the goods. Separate case and bottle goods,
and keep each in their own department, and each
hi and by itself. Tag or label the shelves plainly,
so you will know at a glance just where any particu
lar brand is and also know just how the stock stands.
The compartment where wines are kept should
never he allowed to become too cold, because they
may he spoiled, and wine once frozen or chilled can
never he restored to its former condition. Both ale
and wine departments should he separate and apart
from the rest of the cellar and should he kept locked.
Another compartment should he devoted to domes
tic goods, with skids for those in hulk. In a con
venient place in one of the compartments should he
a table for the purpose of bottling, labelling and
wrapping up goods, and here also have all of the
measures and tools for opening cases, etc.
Only one man should have charge of the cellar,
and he responsible for the condition of its contents.
He should know all about liquors, ales, etc., and
keep the stock books, as well as he responsible for
the stock. The delivery of goods behind the bar
must he receipted for, so that the stock book will
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