CHAPTER
XVII
There
are
many
occasions
upon
which
one
does
not
wish
to
offer
alcoholic
drinks,
out
of
respect
to
guests
who
do
not
indulge
in
them
or
possibly
because
the
host
may
him-
self
abstain
from
their
use.
There
are
many
substitutes
from
which
delicious
drinks
may
be
mixed,
such
as
ginger
ales,
mineral
waters
of
various
sorts,
grape
juices,
and
con-
centrated
fruit
syrups.
One
may
soon
become
as
expert
in
concocting
palata-
ble
drinks
from
various
combinations
as
the
white-coated
lad
behind
the
soda-fountain.
A
quarter
or
a
shin-
ing
half
dollar
slipped
in
his
hand
will
often
bring
suggestions
for
*'
parlor
mixtures
"
that
will
aid
the
novice
considerably
in
preparing
his
menu.
Besides
mineral
waters,
carbonated
177