53 / 102
T
he
Glass
for
the
Beverage
BY
JOS.
MESS
MER
Secy.
Ferd.
Messmer
Mfg.
Co.
St.
Louis,
Mo.
®The
sélection
of
a
proper
glassware
equipinent
for
a
modem
club,
hôtel
or
saloon
bar
is
an
art
ac-
quired
only
through
wide
expérience
in
and
long
association
with
the
dispensing
business.
The
glassware
and
supply
salesman
should,
himself,
be
so
thoroughly
posted
and
well
informed
in
this
capacity
that
his
advice
will
be a
valuable
aid
in
the
sélection
of
a
fitting
equipinent.
In
the
past,
location
had
con-
sidérable
influence
as
to
the
quality
of
glass selected
for
service,
and,
while
no
longer
so
gênerai,
it
is
still
apparent
to
the
trav-
eler
that
in
the
North
and
West
the
présence
of
cut-glass
service
ware
on
the
bar
is
much
more
prévalent
than
elsewhere,
plain
light
ware
being
still
the
custom.
It
is
difiicult
to
find
a
reason
for
this
condition,
if
indeed
there
is
one,
but
it
is
equally
cer-
tain
that
the
condition
is
changing.
New
equipments
are
almost
invariably
selected
from
Portieux,
France,
and
Val.
St.
Lam-
bert
lines
of
cut-glass
stemware,
and
from
the
American
lines
of
cut-glass
tumblers.
Thèse
lines
comprise
an
amazing
variety
of
shapes
and
sizes,
supplying
a
distinct
glass
for
every
natural
or
prepared
beverage.
The
constant
trend
towards
better
glassware
service,
the
deinand
for
wider
varieties
and
distinctive
patterns,
has
so
specialized
the
glassware
business
that
the
old
queensware
house
is
no
longer
the
source
of
supply,
but
is
supplanted
by
the
bar
supply
house,
whose
entire
energy
and
capital
is
devoted
to
the
interest
of
the
club,
cafe
and
bar
trade.
This
brings
the
trades'
wants
directly
to
the
manufacturer^
plant,
and
results
in
producing
new
shapes,
adéquate
sizes
and
broader
and
more
extensive
varieties.
When
the
cooling
highball
became
a
popular
drink
it
was
difficult
to
find
two
bars
that
used
the
same
kind
of
glass in
serving
it.
Anything
from
a small
taper
seltzer
glass
up
to
a
beer
goblet
was
used
to
serve
this
drink,
with
the
resuit
that
little
or
no
individuality
was
given
to
it.
In
the
better
class
of
cafés,
hoAvever,
the
careful
dispenser
soon
discovered
the
need
of
a
low,
wide
glass,
that
would
accommodate
a
large-size
lump
of
ice
and
sufficient
seltzer
to
niake
the
drink
palatable,
with
the
resuit
that
the
highball
now
enjoys
the
same,
if
not
greater
popularity,
than
the
Americau
cocktail.
It
is
this
close
atten-