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and other attachments to it, which should he kept
perfectly clean. This will be easy to accomplish in
the following manner: If a barrel of beer or ale is
emptied, and it is found necessary to cleanse the pipes,
take a pail or two of hot water and stir into it about
half a pound of washing soda. Put this fluid into the
empty barrel, attach the vent and put on the pressure.
Then turn on the faucet and let it take its own course
the same as beer, and it will be forced through the
pipes. When it is seen that the barrel is emptied, take
out the vent and pour in a few pailfuls of clean water-
then close the vent and again put on the pressure to
force the clean water through the pipes. In this way
all the pipes and connections can easily and perfectly
be cleaned, will have a fresh smell, and you are certain
of having good beer. A necessary cleaning should be
made once or twice a week according to the amount of
business done.
35. RELATING TO PUNCH BOWLS.
It is of importance to know how to properly cool
punches. To do it correctly, take a metal dish of suffi
cient size to hold the bowl containing the punch, put
the bowl inside of this and completely fill the space
between the bowl and dish with finely shaved ice on
which a little rock salt is sprinkled to prevent it from
melting quickly. In letting the ice reach over the rim
of the bowl and having a few leaves spread over it or
otherwise ornamented, the bartender can produce a
fine effect and always have made a cool and refreshing
punch. Decorating the outside of the dish by having
abright colored napkin or towel around it, place punch
glasses around the bowl, and the whole arrangement
will look especially inviting.