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cabinet-maker, whether he wants the box to contain
eight, ten or twelve bottles. The ice-box containing
the broken or shaved ice should also have an extra
bottom made of wood, in order that neither the true
bottom nor the ice-piek should be injured by contact
with one another. The wood bottom should be per
forated, so that the drainage and lees may run off
readily. All the bottles in use should always be kept
closed with good corks, and covered with nickel or
sliver-platedmountings. The face of the bench should
be decorated with good cabinet-work, in order to cover
the rough material which is generally used, and, fur-
'thermore, the legs or supports should be "turned,"
instead of the wide boards generally seen, for the rea
son that more room is obtained, cleaning is easier and
the effect is naturally more pleasing to both the eyes
of proprietor and customer. The floor underneath
the working bench should be kept scrupulously clean,
nothing being placed there except a fancy waste pail
for each station. A handsome box of the same ma
terial as the cabinet work, lined with copper or other
proper metal, is to be placed on the floor underneath
the bench, for the purpose of placing empty bottles
in it. The box-lining will save much labor and pre
vent accumulations of "leavings." Additionally,
every bar systematically arranged should have a couple
of boxes made of the same material as the cabinet work,
to be placed on the floor under the bench as a receptacle
for the corks. Every bench should have the tubes in
the liquor box, and exact measurements should be
taken, allowing for the width of the bottles as well
as the space occupied by each tube. For instance, if
the liquor box is to contain ten bottles of four inches
diameter each, the box must necessarily be more than
forty inches in length. Formerly, the tubes were made
of wood which, continually damp, would, in the course
of time, give out a bad odor. I have, therefore, in-