120 / 274
— 120 —
dition. This department must have a door that can
be closed and locked the same as the ale department.
Then there should be a department for domestic
goods, such as American whiskies and case goods. In
this department you must also have skids upon which
to place your bulk goods, such as whiskey barrels.
Above them, if it is convenient, put up a number of
shelves, which, as in the other departments, will have
arranged upon them each brand in its special separate
location. In one of the departments most convenient
to you place a table for the purpose of using it in
bottling, corking, labelling and wrapping up the goods.
Also have suffioient accessories, such as gallon, quart,
pint and half-pint measures, mallet, bung starter and
the necessary tools all in a tool box, if possible. Have
rubber hose for drawing liquors, hammer, hatchet
and cold chisel for opening cases; screws and nails
of different sizes, for which use will always be found.
Additionally, a writing desk and stock or cellar books
are needed. Most important of all is a good man, with
good habits, in charge of the cellar. I prefer a man
who has been brought up to take his daily beverage
in moderation and knows how to control himself. A
strict temperance man, holding the same position,
does not make, as a rule, a very good cellarman or
butler, for the reason that he is not acquainted with
the different brands of liquors, and, if at any time he
"falls from grace," hewould probably mix and destroy
considerable quantities of goods. If there is one or
more cellarmen, the chief onemust have entire charge
of both cellar and books, ^nd be responsible for the
entire stock; because every article removed from the
cellar must be noted in gallons and bottles, with prices
attached, virtually making a daily inventory of the
stock. The same form of bookkeeping must be done
and charged behind the bar where the goods are re
ceived, so that both accounts will agree or tally in