1931 Ol Waldorf-Astoria Bar Days by Albert Stevens Crockett

PART VIII

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

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]