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they can always be obtained on very short notice, and
a large quantity on hand is likely
to.beinjured by in
sects and from other causes long before use.
16. HANDLING OF CHAMPAGNES
AND OTHER WINES.
Champagne baskets or cases should be opened care
fully and the bottles placed on the shelves in a hori
zontal position to avoid breakage. Not more than is
needed for immediate use should be placed on ice, but
if more has been put on ice than- should be called for
it should not be removed, as it will lose strength and
flavor, if allowed to get warm and then be returned
to the ice. If left there, it should be kept at a tem
perature close to the freezing point, and the bottles
placed so that the labels are not spoiled by ice or water.
The bartender must handle champagne carefully, for
on account of the gas contained in this wine the bottles
break easily. Champagne as well as other wines—
Rhine, Moselle, Sherry, Port, Claret, etc.—should be
laid down when storing away. Every brand should be
stored separately in the department to which it be
longs.
17. CLEANING SILVERWARE, MIR
RORS, ETC.
It will be found a simple matter to clean silverware
by observing the following suggestions: Take a metal
dish of lukewarm water, add a little soap, then put
in your silverware, clean off all the foreign substance
and then dry with a towel. Next, take No. 2 whiten
ing, dissolve it thoroughly in water or spirits, apply