135 / 274
— 135 —
the trade of several days. As it is replenished, day by
day, the new bottles can be placed in the rear to allow
time for settling. It should be every man's pride to
not only keep the best of wines, but, also, to keep
them in the best of condition.
47. TREATMENT OP MINERAL
WATERS.
It is absolutely necessary to keep mineral waters
in a cool place, so that they will be sufficiently cold
without the use of ice when being served to custom
ers. Siphons of seltzers or vichy should not be placed
directly on ice or in ice water, as there is
great danger that they may explode when com
ing in direct contact with the ice. These waters
all contain more or less gas and acid, and
should not be subjected to sudden changes of tem
perature, but, instead, placed in an ice-box,, and al
lowed to cool off, gradually. The proper temperature
for mineral waters is from 35 to 50 degrees. This
rule applies also to imported goods.
48. IN REFERENCE TO FREE LUNCH.
As it is now the general custom to serve more or
less free lunch to patrons, it is of the utmost import
ance to see that everything you furnish is properly
served, and is clean and fit to eat. It is much wiser
and better, when circumstances force you to furnish
a free lunch, to give not so much in quantity, but of a
good quality. When one can do sufficient business
without being obliged to set out the lunch, he is for
tunate, as it not only saves expense, but avoids con
siderable trouble. Cheese and crackers, however, are