1911 Beverages de luxe

tion to the détails and fine points of the dispensing business that niakes onr bars and cafés so popular with the public. Shakespeare said, "The rose by any other name would sniell as sweet;" but wotild the cocktail smell as sweet or taste as good ont of a tin cnp? It is, indeed, donbtfnl if onr drinking places would enjoy the popularity they now do, were it not for the individuality given to each kind of drink when properly served. I strongly advise against the nse of decorated glassware for pnblic service, either etched, engraved or ware decorated in any other nianner, save the polished cuttings which onr Amer- ican mannfactnrers put on the tnniblers, and the cnt and pol- ished steniware, both American and import. If a bar niakes any pretense at first-class service, it should have no nse or room for the common pressed or molded glassware. At its very best, this ware lacks the crystal clearness of the lead-blown goods, and the trifling différence in cost certainly does not justify the sacrifice of the high tone which the clear ware gives to the service. Let me repeat, qnality inclnded, "service" gives onr pnblic drinking places their immense popnlaritv. Usage and cnstom have fixed the popnlar priées for onr American drinks, bnt location and license fees regnlate the size of the glasses nsed. Aside from this, the followiûg are the glasses used almost nniversally in first-class places : For whisky, a clear lead-blown tumbler, preferably heavy bottom, with cnttings that do not obscure the color and sparkle of the liqnor. Side tnmblers for water of the same pattern, but large enough to admit of a gen- erous pièce of ice. The old-fashioned punch or toddy glass should be in the same shape and style, but of generous capacity, fully seven ounces, preferably nine ounces. The same pattern should be strictly adhered to in ail the tnmblers, as uniformity is a prime requisite in fitting up the back bar, as well as the service. The seltzer glass should be a long taper tumbler, with heavy bottom. For ginger aies, split beers, the différent styles of fizzes, strained lemonade, milk punch and Tom Collins, straight tumblers in their j>roportionate sizes should be used, the bot- toms of which are not quite so heavy as on the whiskies, water and seltzer tumblers, but should be what is technically known among the glassware men as "half shani.'- The highball glass, which has met with the most universal favor, is a low, wide tumbler, with full heavy bottom, almost identical with the water tumbler for table use, but lead-blown glass, with a thin edge. The stemware line niust necessarily be of a différent pat- tern in the cutting, but should be uniform throughout. The shapes should be identical for the following liquors, differing only in the size, but not one can be omitted if a strictly first-