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that you have taken fresh glasses. The same rule
Bhould be observed in serving customers sitting at a
table. All these suggestions are of importance. Re
member to have your beer always cold enough in
summer and of the right temperature in winter.
Don't use air pressure if it can possibly be helped,
as the beer will always have a bad after-taste, and it
always loses a part of the real flavor. In using the
carbonated pressure, it is more expensive, but it is
best not to avoid this item of e.xpense, for the beer
is kept fresher, the foam is always bubbling, and the
customers are therefore fully satisfied. If your cylin
der as well as the pipes is in good condition, as they
both ought to be, one cylinder will be enough to
force from twentj' to thirty half-barrels of beer. The
cylinder is usually sold at a verj' reasonable price.
Bottled beer must not be kept directly on the ice,
but in a cool place in the ice box, in an upright posi
tion, so as to allow the sediment to settle. Don't
stock up too heavily on bottled beer, however, be
cause the older it gets the less flavor it has, unless
it is the special brewed beer bottled for export.
A short pipe should connect the ale barrel with
the tap or faucet,.because long pipes are liable to give
the liquor a bad, stale odor. It is of the utmost im
portance to see that the pipes are kept clean. Bear
in mind that Bass' ale requires from one to six
weeks to get perfectly clear and fit to draw; stock,
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