1931 Old Waldorf Bar Days by Albert Stevens Crockett

PART VIII Glossa:ry

F OR THE benefit of antiquarians and serious students of American mores to whom the names of once fa– miliar spirits may appear as words of a, forgotten tongue, the author has deemed it expedient to append a brief glossary, which may serve as a key to parts of the fore– going compendium. It is to be assumed that most readers of this volume enjoy at least a passing acquairrtance with certain in– gredients once employed in the composition of what were commonly called fancy drinks~ but by connoisseurs were often acclaimed as symphonies. For example, there was water, which as every student of chemistry should know is simply H 20-not to be confounded with H2SQ4, a fluid of the same transparent quality, but of slightly different properties. Then there was ice, or H20 solidi– fied by the application of extreme cold. There was sugar -to the laboratory-wise identified as C12H22011-and salt, recognized without difficulty as NaCl2. "Berries," as used in the text, it should be empha- [ 229]