A good brewer, cellarman, etc, will take delight in a well ordered cellar, attention must be paid to cleanliness, both in his person and business; everything in the cellar should be kept in due order. The brewer or cellarman to the gentleman who keeps a large establishment should occupy himself every morning in the cellars, the following duties are incumbent: During the summer months have the beer cellar and steps clean washed weekly, and particularly under the casks, empty the top casks daily into a cask kept for the purpose of holding the slops and grounds, for the cellar should on opening it smell pure and sweet; by attention to these offices the cellar is not only pleasant to enter, but the beer is kept fine and cool during the summer months, whereas by inattention a dirty cellar will cause the beer to turn sour; during the winter months, scraping and sweeping the cellar once a week will be sufficient, observe all cellars in the winter cannot be kept too warm and close, for without attention on this point the liquors cannot thrive. The following articles should be provided to a cellar in a large establishment: those families who brew on a smaller scale will apply these uses according to their proportionate convenience.

Proper shot and lead canisters with holes in bottoms, and. two cloths to wash bottles, to be kept in the bottle rack. Two tubs to wash bottles in, and a form for them to stand on. Six strain cocks, bungs, corks, rent pegs, and a mallet, a pair of pliers to draw pegs, and cork drawer. A leather boot to buckle on the knee to contain the bottles when corking them, for if the bottle breaks the boot saves the liquor. A strong heavy mahogany cork driver. Six strong prickles to be kept in a dry place. Coarse linen to put under the bungs, the old hop sacks will serve. Six tin spouts the size of a beer cock made at the lower end as broad as the banker's shovel at the bottom for the beer to work through from the top cork hole, with brown paper round the top. A strong iron skewer to raise bungs with. A middle sized coopers' gimblet, the size of the small spigots and faucets. A quire of strong brown paper to put round taps, and another to make hop bags with. Two large sponges to clean the outsides of the casks. A pair of slings to grapple the casks with, to take into the cellars, for rolling them will cause dirt to hang about them. A pair of strong folding steps.

Half a dozen mahogany spigots and faucets about the size of the little finger to be had at the best turner's, being much better than pegs, which are wasteful, to try all liquors whether they are fine. A strong hammer and iron driver such as the coopers use to drive down the hoops which have loosened from tubs and casks. Two split sticks for cellar candlesticks. Six iron bound tap tubs and a brush to clean them with. A whisk for the yeast wine finings. A six gallon tub for the yeast, and pour the beer from it daily, then whisk the yeast up in the tub and it will be fit for use. Delf labels to hang on the tops of the liquor bins, as claret, champaigne, sherry, calcavella, porter, cider, perry, port, rhenish, etc. A pewter crane and valench. Four or six ice pails for wines, in summer. A wine basket made to hold the bottles that are crusted on their sides, to bring from the cellar in that position. A raising jack to raise wines in casks upon their stands. A pulley and ropes to let wines and liquor down into the cellar. A wine bit of various sizes to bore the casks with. A flogger to beat up the wine bungs with. Two strong pails. A Gunter's gauge rule. A stamped bushel measure to measure the malt with. A strike. A small copper adze. A pair of stilyards or scales to weigh the hops with.

Stamped lead or iron weights to be kept dry. Two tin funnels to put into bottles when bottling off, A large wood ditto for all beers. Two low stools to sit on. A leather apron with a pocket before for pegs, and bib to button up on the waistcoat. A flannel bag with hoop on top made as a jelly bag to run the lees of all wines through. A common cork screw. An iron-bound wine-can for fining wines in. A hoe. A spade. Six stiff birch brooms, and the same number of strong rag mops. The use of the iron skewer is to raise up the bung by degrees first giving it vent.

Have a large cupboard made and fixed in the cellar or near it, in a dry spot, to hold most of the small tools, so that everything may be at hand when wanted.