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INTRODUCTORY.
This is an age of progress. New ideas and new
appliances follow each other in rapid succes
sion to meet the ever-increasing demand for novel
ties, which administer to creature comforts and
gratification to fastidious tastes. "The Mixicolo-
gist" is intended to meet this demand.
It is with feelings of modesty and diffidence that
I approach so important a subject, but my long
experience, and my hearty desire to produce what I
hope will become a standard, 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 filling up glasses thoughtlessly,
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 useless to write
on the subject. But I place it among the more
elegant employments of life, and to be a successful
bartender requires 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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