43. THE PURCHASE OF AN OLD PLACE.
44. THE OPENING OF MINERAL WATERS.
45. HOW DRINKS SHOULD BE SERVED AT TABLES.
46. HOW CLARET WINES SHOULD BE HANDLED.
47. TREATMENT OF MINERAL WATERS.
48. IN REFERENCE TO FREE LUNCH.
49. HOW TO HANDLE ALE AND PORTER IN CASKS.
50. CORDIALS, BITTERS AND SYRUPS.
51. HOW ALE AND PORTER SHOULD BE DRAWN.
52. DECORATING DRINKS WITH FRUIT.
53. HOW TO HANDLE FRUITS, EGGS AND MILK.
54. COVERING BAR FIXTURES WITH GAUZE IN THE SUMMER.
55. CIGARS SOLD AT THE BAR AND ELSEWHERE.
57. COMPLETE LIST OF UTENSILS, Etc. Used in a Bar Room.
58. LIST OF GLASSWARE Required in a Bar Room or Café.
59. LIST OF DIFFERENT LIQUORS That are required in a Bar Room.
61. LIST OF PRINCIPAL CORDIALS.
63. LIST OF THE PRINCIPAL MINERAL WATERS.
65. LIST OF PRINCIPAL BITTERS.
66. LIST OF THE PRINICPAL FRUITS Used in a Café.
67. LIST OF PRINCIPAL MIXTURES.
69. THE PRINCIPAL STOCK OF A RESTAURANT.