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A bar was not like the present day soda fountain; don't talk too
much, but when you do, say something that will be interesting;
don't be tiresome; men often go in a bar room to be entertained,
not bored; rather a good listener. Put your energy in your
mixing and don't try to bull your customers.
The old time bartender should not be confused with the present
day soda fountain clerk; they were older men and of wider ex
perience; talked less to the customers and spoke only when spoken
to; they made a study of nature, sports, music, art and litera
ture; many, many famous people were frequently seen holding in
tensive conversation with the man behind the bar; by all means
do not confuse the barrel—house barkeeper with the better class
barman.
Always have on hand, whole and sliced lemon, orange and lime; and
strips of lemon peel, maraschino cherries, stuffed olives, small
pickled onions, cube sugar, powdered sugar, a bunch of fresh
mint, the meat of hazel nuts and ground nutmeg, cinnamon and all
spices, fresh eggs, fresh cream, fresh milk, buttermilk, salt and
pepper.
The assortment of glasses varies, but the general line used in
first class bars were as follows: Whiskey, Old Fashion Cocktail,
Sour or Star, sometimes called Snit, Footed Hi—Ball, Pony or
Cordial, Pousse Cafe, Port, Sherry, Rhine. Burgundy, Champagne
(Hollow stem and Cup), Punch, Goblet, Split (6 oz.) or Beer,
(sometimes called Small Bar) Fizz (tall 10 oz.), tall Punch (12
oz.) and Collins (tall 16 oz.). Pint and Quart Decanters-
Cordial Decanters—Bitter shakers (glass). Always use white
glasses. Colored glasses hide a pretty drink, which is often
half of the drink. A hot water urn is also a necessity.
On the work board, under the bar,^ a sugar container with a cover
on it, mixing glasses, several sizes, shakers, jigger, muddler,
strainer, lemon knife, ice pick, ice tongs, forks (2 prongs) for
handling fruits, spoon holder, sugar spoon (desert size) absinthe
drip bowl, bowls for fruit, plate for sliced lemon, lemon peel
and sliced oranges. Split beet glasses are those used when two
people split a pint of beer or ale. The sour or snit glass is
used for sours, flips, mineral water or Rhine wine and seltzer.
This is the set up as far as I can remember.
For the Morning after—
If necessary, the following are good next morning receipes:
Seltzer and lemon juice.
Bromo seltser.
Absinthe frappe.
A long glass of real hot water.
A cup of good black coffee.
A long walk.
A dip in the ocean.
A Red Raven Split.
A bottle of beer that had been uncorked the night before (No kid)
An Amonia oocktail.