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It is also proper to have a tag placed or tied to each
and every one of the pipes, to identify the kind of
ale that is used. Just as soon as the pipes are removed
from the coupling,, a mistake is liable to be made in
changing the pipes. There must be sufficient accom
modation in tbe ale department for shelves, etc., in
order to keep tools, such as a mallet, a monkey-wrench,
a gimlet, candle and candle dish with the gas fixtures;
and a rather warm temperature throughout the year.
The pipes must also be cleaned out from time to time,
when necessary, and if it is found difficult to have the
ales settle, it is advisable to bore a hole with a small-
sized gimlet in order to vent the ale, which after this
will settle much quicker. A small plug should be
placed in the hole, not tighter than to allow the en
trance of air, which helps to settle the ale.
There should then be a department for the im
ported goods, gins, rums, brandies and wines. All the
import^ liquors in casks should be placed on a skid
where the temperature is of medium warmth. If there
is room enough, have the shelves placed so they will
not be too near the wall, as in the winter time the
brick wall of the cellar is liable to be very cold, and
the bottled wine would naturally be seriously damaged.
All the bottles, as well as other case goods placed oif
your shelves, must be separated from one another
and each have their special department, such as claret,
each brand separate on its shelf, and the same with
Ehine and kloselle. A plain tag, with name and brand,
should be tacked on the separate shelves to prevent
any delay in obtaining the bottle desired. In the de
partment of wines, it is often necessary to have a little
gas stove that, in case of extreme cold weather, may
be lighted to secure the proper temperature, when
by neglect or absence of means to heat the place the
wines could be spoiled. When a wine is once frozen
or chilled it can never be restored to its former con-