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mouths and fingers, brushing their mustaches, and
otherwise performing a half-toilet.
It is really a blessing where the proprietor can
avoid giving the free lunch. The advantages of a
place, where it is not offered to the public, can not be
overestimated, for there is then a better class of cus
tomers, and the set, who are onlv in search of a "free
meal," do not trouble the establishment with their
presenee. If obliged to have the free "set-out," the
proprietor should suit the style of lunch to the pa
trons, whether they are Germans, Amerieans, or Irish,
and while the first-named may be pleased with
"sauer-kraut" and bologna, it is probable, the other
classes will not care for that speeial menu.
The place where the lunch is kept should be scrup
ulously clean, and no remnants of lunch allowed to
he strewn on the floor. If this is neglected, it will
result in keeping away from your place of business
some of your best patrons who will naturally be dis
gusted at the lack of cleanliness.
49. HOW TO HANDLE ALE AND
PORTER IN CASKS.
In laying in your stock of ale and porter, it is best
to have a regular department where nothing but ales
and porters are placed, in order to avoid any mixing
or confusion with the other kind of casks or barrels.
Whenever these liquors are drawn through pipes, the
ale department—as it is generally called—should be
as near the bar as possible, for the shorter the distance
of the ale pipes the more benefit the malt liquors will
receive; while the longer the distance the more detri
mental they are, because they are liable to give the
liquor a bad odor and render it stale. It is especially
important to see that the pipes are kept in condition.