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in which every item, such as bottled goods, wines,
elarets, champagnes, cordials, fancy beverages, in i^ore
or less quantities, quarts, half quarts, etc., should be
distinctly specified. These lists will be found very
advantageous, and will help to avoid many mistakes,
especially in the sale of bottled goods, or when the
barkeeper is a stranger behind the bar and not thor
oughly informed inregard to the general prices. With
out them the bartender finds it impossible to aet justly
toward both his employer and the customer or party
to whom he sells.
15. TO KEEP ANTS AND OTHER IN
SECTS OUT OF MIXING BOTTLES.
Some bartenders find it difficult to keep insects oirt
of the mixing bottles, although it is an easy matter if
they take a small china or glass dish, pour some water
into it, and place the bottle containing the syrup,
cordial, etc., in the eentre of it, which thus prevents
the insects from getting to the bottle. When the
bottles are left standing over night, or even during
the day-time, for some hours, without using, put a
little wooden plug into the mouth of the squirt or
take the squirt stopper out and replace it by an ordi
nary cork until you use the bottles again.
Of course, it is understood that placing the bottle
in a little dish of water, is only necessary at night,
on Sundays and on holidays, or, whenever the plaee
is closed to business. In the day-time, as the bottles
are in constantuse, they do not require such attention,
and keeping them in water would not only be a
nuisance, by the dripping upon floor and counter, but
also create too much moisture. It is wise not to pur
chase too much of the mixtures as gum, etc., because