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INTRODUCTORY.
T
HIS is an age of progress. New ideas and new
appliances follow each other in rapid succes–
s1011 to ·meet the ever-increasing demand for novel–
ties, which administer to creature comforts and
gratification to fas tidi ous tastes. " The Mixicolo–
g ist" is intended to meet this demand.
It
is with fe elings of modesty and diffidence that
I approach so important a subj ect , but my long
experience, and my hearty desire to produce what I
hope will become a s tandard, and thus to help my
fellow workers, and also to elevate the tone of our
profession, prompts the undertaking.
These, I trust, are sufficient reasons for my at–
tempting to write the following.
If
to " tend bar"
consisted only in fillin g up g lasses thoug htlessly,
and pushing them out to customers carelessly, it
would not be proper to speak of it as a polite voca–
tion and a fine art, and it would be u seless to write
on the subj ect. But I place it among the more
elegant employments of life, and to be a successfu l
bartender r equires the exercise of those finer facul–
ties that distinguish the cultured artist from the
inexperienced, and which are so much appreciated
by gentlemen customers.
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