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— Gi
lt is also wise to put a little tag inscribed with the
name of the goods on each separate barrel, that you
may readily know which liquors you desire may be
found. It is furthermore advisable, in drawing liquor
from the barrel or cask, not to loosen the bung, but
to bore a small hole on top with a gimlet to give suffi
cient vent for the liquor to run freely out of the faucet.
After having finished filling the bottles, place a little
plug in the small hole made by the gimlet.
In handling domestic goods, such as American
whiskies, etc., place them on a separate skid in the
storeroom or cellar, after the faucet has been put in
position. Give the liquor plenty of time to rest and
settle before you start to draw vent. The same rule
applies to the imported goods.
The temperature of the store-room (for both domes
tic and imported liquors) should never be less than
from 60 to 65 degrees.
In handling "case goods" or bottled liquors (which
are how in the fashion, I am sorry to say), you can
either have your bottles standing up or lying down on
your shelves, as it does not matter materially. I pre
fer the standing-up method, because it makes a better
show, and you can more easily see whether there is any
thing missing or lacking. Try to have all your differ
ent brands—no matter what number—in separate
places so that it will be convenient for you to find them
instantly, at a moment's notice.
22. A PEW REMARKS ABOUT CASE
GOODS.
Of late years it has become quite the fUshion to sell
over the different bars all the various brands of liquors
or case goods. No one is to blame for this more than
the proprietors or saloon-keepers, because every one of