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ing ice-water to drop on the pipes constantly. If
pouring out Bass's or Scotch ale for one customer, a
glass should be selected large enough to hold all that
the bottle contains, as otherwise the portion poured
out last will not look as clear as it should. If two or
three glasses are to be filled, the bartender, may take
them in his left hand, and carefully pour in the ale
by gently tilting the bottle. The liquor will then
look perfectly clear and bright, and give entire satis
faction to the customers.
52. DECORATING DRINKS WITH
FRUIT.
It is customary to ornament mixed drinks with dif
ferent kinds of fruit. "When drinks are strained, after
being mixed, the fruit is placed in the glass, into
which the drink is strained; but when straining is not
necessary, the fruit is placed on top of the drink, in a
tasteful manner. The fruit should be handled with
a handsome fruit fork, and not with the fingers,
though, in case of a rush, "the. bartender must do the
best he can. It is to be understood that all fruit must
be kept very cool and placed where it is not likely to
be bothered with fiies or other insects. It is to be
remarked, also, that where fruit is served with the
drink, the bartender should furnish a small bar-spoon
to the customer, to enable him to help himself to the
fruit in the glass, if he so desires.
53. HOW TO HANDLE FRUITS, EGGS
AND MILK.
Eggs, milk, and fruit must always be kept in a cool,
well-cleaned place, or in an ice-box, to preserve them
fresh and pure. Fruit cut in slices, left over from the
day previous, should not be used, as it will taste stale