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balance. The stock man or cellar man, as he is
really known, mast see that he has always on hand
a sufficient amount of quart, pint and half-pint bot
tles, corks, labels, paper boxes, wrappers, sealing
wax, bottle caps, etc., together with a price list.
The cellar must be well ventilated, and painted
kalsomined in a light color, woodwork and all.
White is the best color. There should be a good
dry floor, with a good drainage. In cleaning or
sweeping, care should be taken that no dust is raised,
and for that reason it is best to scatter freely damp
sawdust before sweeping.
A good cellar goes a long ways towards making
a good bar room, and the man who keeps a filthy
cellar under his place makes a great mistake, for
if he is careless in one thing he will be careless in
another.
Don't get it into your head that your cellar is a
good dumping ground.
It is advisable after the close of the winter season
not to order too large a supply of malt liquors;
keep a good stock on hand during the cold weather,
but reduce your orders materially as the warm
weather approaches, when beer takes the place of
ales.
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