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HAYWOOD'S
MIXOLOGY.
47
filled
with
ice
broken
small.
When
the
bottle
is
entirely
sur-
rounded
by
ice,
the
liability
of
cracking
from
unequal
contrac-
tion
does
not
exist.
When
champagne
is
in
occasional
use,
being
served
by
the
glass
or
for
mixing
beverages,
it
is
a
good
plan
to
place
the
bottle
on
a
rack,
the
neck
sloping
downwards,
and
insert
through
the
cork
a
corkscrew
syphon
provided
with
a
cut-off
or
faucet,
by
the
use
of
which
a
small
portion
may
be
drawn
off
at
a
time
without
allowing
any
escape
of
the
gas.
Mineral
waters
contained
in
syphons
should
be
cooled
grad-
ually
and
not
allowed
to
stand
in
contact
with
the
ice.
Al-
though
the
syphons
are
constructed
of
very
thick
glass, this
very
thickness,
while
affording
complete
resistance
to
the ex-
pansion
of
the
gas
contained,
is
the
more
liable
to
crack
from
unequal
contractions,
when
only
one
portion
of
the
syphon
is
touching
the
ice.
Cordials,
bitters
and
syrups
should
be cooled
gradually,
and
not
laid
upon
ice.
A
moderate
degree
of
coolness
is
sufficient
for
these
preparations,
as
they
are
only used
in
small
portions
for
mixing
and
flavoring.
THE
HABIT
OF
DRINKING.
It
is
true
that
the
gentlemen
of
to-day
are
addicted
to
the
habit
of
drinking,
some
to
excess
but
the
greater
number
only
in
a
moderate
degree.
The
majority
of
them
imbibe
with
friends
for
sociability's
sake,
some
use
liquors
as
a
stimulant,
and
others
to
drive
dull
care
away.
But
whatever
the
reason,
your
customer
is
particular
about
two
things:
first,
good
liq-
uor,
and
second,
clean,
polite
and
quick
service.
No
one,
no
matter
who
he
is,
cares
to
partake
of his
favorite
beverage
in
a
dark,
dreary
or
untidy
place,
as
such
surroundings
rob
the
drink
of
half
its
pleasure.
The
glassware
must
sparkle,
dust
never allowed
to
accumulate.
The
bartender
should
be
attired
in
spotless
white,
from
necktie
to
apron,
and
feel
it
his
duty
to
make
friends
to
every
one.
To
do
this,
he
must
be
polite
and
gentlemanly,
and
yet
be
reserved,
even
with
his
personal
friends.
He
should
mix
all
drinks
neatly,
quickly
and
in
full
view
of
his
customer,
as
many
patrons
like
to
see
how
it
is
done
themselves.
A
new
beverage
is
a
bartender's
pride,
and
its
adoption
and
appreciation
his
crowning
success.
Always
try to
please
your
patrons
in
all
you
do,
paying
particular
at-
tention
to
meet
their
individual
wishes,
remembering
the
tastes