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and that the "packing" of the coupling is in perfect
order. These conditions are absolutely essential to
give satisfaction to the customer by furnishing him
with a fresh beverage, and to prevent a loss that might
easily occur by leakage.
Again, the proprietor should own his own faucets
(brass, etc.), as he is then free froni any obligation to
the brewers who have made him a gift of faucets,
which he would naturally prefer to return if he
changes his line of goods. Then, every brewer has a
different patented faucet, and the varying use of them
is a source of manifold annoyance to the proprietor.
It is also advisable after the close of the winter
season to be especially careful in ordering a supply of
malt liquors. As I have recommended, sufficient stock
should'be on hand during the cold weather, but or
dinarily it should later be considerably reduced in
amount, for the simple reason that lager beer largely
takes its place in consumption, and only half or even
quarter-barrels should be purchased.
Bass's ale requires from one to six weeks to get per
fectly clear and fit to draw; stock or old ale some
weeks, while new ale requires less time.
All malt
liquors should be tapped as soon as placed on the
skids.
50. CORDIALS, BITTERS AND
SYRUPS.
Cordials, hitters, and syrups should not be placed
on ice, but be kept in a moderate temperature. Those
cordials that are used frequently for mixing drinks
must be placed in small mixing bottles (see illustra
tion, plate No. 2) behind the bar, and proper care
taken to prevent insects from entering them and thus
spoiling the contents. In using these mixing bottles,
it is advisable to keep one finger on the stopper or