women, on the same principle as the public house—free admission to all, a cordial welcome, and no more restraint than is required for the orderly conducting of the house.
"2. It is desirable to have the ground floor open on the street level, not up several steps; and in the front shop space for a bar, conveniently placed for customers, within which the manager and attendants are to be found. On the counter will stand the large tins, holding from six to ten gallons, and kept hot by gas ring-burners underneath. Behind the bar there should be a sideboard with shelves for the cups, mugs, and other utensils, and also for the rolls, cakes, etc. Here also will be found convenient hot-water troughs for washing the crockery immediately after being used.
"3. The other parts of the room should be furnished with benches and tables, according to the available space; the benches are found most convenient 7 feet in length with backs, the tables, when of strong plain deal, 6 feet long by 15 inches wide; when marble top, 4 feet by 22 inches.
"4. If there are other rooms to be furnished, tables of the same kind are recommended, but in some cases strong Windsor chairs are found more convenient than benches.
"The premises ought, as far as possible, to be taken in a locality convenient to the largest number of workpeople. Attention should be paid to the thoroughfare, and the facility of access. Back streets or quiet neighborhoods, even where rents may be cheaper, will not answer the purpose.
"6. The houses should be as nice as possible—cheerful in appearance, clean, airy, and with sufficient space for customers to approach the bar, and to sit down to eat and drink at the narrow tables.
"7. The manager should be one who has the work at heart—to throw some spirit into it, and aim at success. He should be willing to take any trouble, and do what he can to please his customers. He should be bright, pleasant, friendly, not easily provoked, but able to take chaff from rough customers without offense. Withal he must be reliable for integrity, and must try to make his influence felt by force of example rather than by law.
"8. The other attendants are embryo managers, and should be trained to the same qualities. If female attendants are employed, they must be especially discreet, as no familiarity should be allowed; they should also be clean and tidy in their person. Proper attention should be paid to the hours of service, so that no undue strain be put upon willing workers. The plan of relays of servants meets the case of early and late hours.
"9. As the cocoa-room movement is an effort to counteract the evil of drunkenness and the baneful influence of the public house, it is essential that those in the employ be bona fide 'abstainers.' No spirits or alcoholic drinks of any kind are allowed to be sold or consumed on the premises.It may be added that the rooms are open to all at five in the morning, so that men may call on their way to work, as the early morning cup of hot cocoa, coffee, or tea, is found to be of immense advantage. It is said that many by this means have been saved entirely from the use of other stimulants. The cocoa, coffee, and tea are of good quality, and are furnished hot at the following prices: two cents per large mug and one cent per small mug of cocoa and coffee; tea, two cents per cup. The large mug contains a pint, the small mug and the cup contain each a gill. Newspapers are provided for reading, smoking is allowed for those who wish to indulge in it, and separate rooms for women are said to have been much appreciated. All the arrangements have been placed on a business footing, and with an eye to profit.
There is an association in London for the promotion of a similar object, and in their circular, entitled "The Coffee Public-house: how to establish and manage it," they say:
"The rooms should be airy and pleasant, full of light and color. It is better to avoid
