1934 Harry Johnson's new and improved Bartenders' Manual

— 135 —

the trade of several days. As it is replenished, day by day, the new bottles can be placed in the rear to allow time for settling. It should be every man's pride to not only keep the best of wines, but, also, to keep them in the best of condition. 47. TREATMENT OP MINERAL WATERS. It is absolutely necessary to keep mineral waters in a cool place, so that they will be sufficiently cold without the use of ice when being served to custom ers. Siphons of seltzers or vichy should not be placed directly on ice or in ice water, as there is great danger that they may explode when com ing in direct contact with the ice. These waters all contain more or less gas and acid, and should not be subjected to sudden changes of tem perature, but, instead, placed in an ice-box,, and al lowed to cool off, gradually. The proper temperature for mineral waters is from 35 to 50 degrees. This rule applies also to imported goods. 48. IN REFERENCE TO FREE LUNCH. As it is now the general custom to serve more or less free lunch to patrons, it is of the utmost import ance to see that everything you furnish is properly served, and is clean and fit to eat. It is much wiser and better, when circumstances force you to furnish a free lunch, to give not so much in quantity, but of a good quality. When one can do sufficient business without being obliged to set out the lunch, he is for tunate, as it not only saves expense, but avoids con siderable trouble. Cheese and crackers, however, are