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squirt, to prevent it from dropping into the mixing
tumbler and thereby waste the material.
In the evening, when business closes, it is advisable
to place a small, pointed, wooden plug into the squirt,
especially in warm weather, to shut off the ,possible
entrance of flies, ants, and other insects at night.
Where there is a use of other cordials, such as are used
for pouring in for customersor to be sent to the tables,
great care must be taken to have them corked tight,
for they contain more or less sweetening substance
which attracts insects, flies, etc., necessarily a great
nuisance in summer.
51. HOW ALE AND PORTER SHOULD
BE DRAWN.
The proper way of drawing ale or porter is directly
from the cask or, as it is called, "from the wood." If
the necessary room and convenience is available, the
customer prefers this to any other method. If drawn
through pipes, it is necessary to, see that they are
made from the best material, such as English block
tin, and constantly kept clean, and that the portion re
maining in the pipes over night is not used. Other
wise the customer will not be able to obtain a fresh,
clear glass of malt liquor. Bottled ales should be
stored in a horizontal position, but in a business, where
there is a large demand for this beverage, you should
also put a large number of bottles in an upright posi
tion on your shelves in the ale department, before
placing them in the ice-box or refrigerator, as it is
necessary with some brands to do this, in order to
have them in proper condition. In pouring into
glasses, care should he taken not to shake the bottles.
In cold weather, it is not necessary to use ice with ale
or porter, drawn behind the bar, but if the weather is
warm, the temperature may be regulated by allow-