1892 The flowing bowl when and what to drink (1892, c1891)

INTRODUCTION TO MIXED DRINKS.

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in their respective glasses only; never doit in whiskey tumblers. For shaking drinks with the shaker, use only a mix- ing-tumbler; by using goblets you will soil your clothes, and the goblets might break. Shake your drink well; without that you never will get a first-class drink. This has special reference to such drinks as fizzes, milk punches, egg-noggs, frappes, and similar drinks, con- taining sugar. Good mixing is a hard work; but with- out good mixing you spoil the best liquor. In serving your guest, be pleasant, but quiet. Never commence to converse, only answer questions. Never listen to conversation held between your guests, nor hold any conversation behind the bar with your co- workers. In receiving money, avoid mistakes; in re- turning change, be careful. Observe who orders drinks, and, if you give a check, hand it to the right person; mistakes in this respect will often lead to disputes. Treat every one respectfully, but do not lose your dig- nity in the proper place. You can do this only by using good and selected language, and be conservative in your actions. As we mention syrup or gum so often, we think it a necessity to call your attention to the way of making and using it. Take an enameled pot, of about half a gallon; put in this one and a half quarts of water and two pounds of loaf-sugar; let this boil over a slow fire; stir now and then, and skim well; if too thick, add a little boiling