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Then he ean gladly, at any time, take the publie, his
friends—ladies and gentlemen—on a tour of inspec
tion of it.
There should be also a department with shelves for
empty bottles and wherever placed (sometimes they
have been taken outside and then returned), should
be thoroughly cleanedwith hot water and soda. The
drops spilled from the otherwise empty bottles will
soon produce a very sour smell if not quickly washed
away.
Empty bottles should be kept separate, according
to their special brand, the champagne in one place, the
claret in another, etc.
A barrel for waste matter and rubbish should be
conveniently placed in some part of the cellar. The
main door should have a patent bell attached to it,
to notify the cellar people that some one is entering.
Having all that has been mentioned in a proper style
for inspection, you will be gratified to display to vis
itors the excellence of your management. I am sorry
to state, however, that some persons have only re
garded the cellar as a dumping ground for all odds
and ends, and that iswhere they have made a grievous
mistake. It is to be remembered tbat stock should
be taken about once a month, to ascertain the amount
of wines, liquors, etc., on hand.
40. HOW TO CLEAN BRASS AND
OTHER METALS.
Most people take pride in having brass and other
metal-work look as inviting as possible. This feature
rnay be overdone, however, and altogether too much
time expended in polishing the metals. If there is
too much metal work, it will destroy the effect of the
handsome cabinet and woodwork of the establishment.