54 / 102
tion
to
the
détails
and
fine
points
of
the
dispensing
business
that
niakes
onr
bars
and
cafés
so
popular
with
the
public.
Shakespeare
said,
"The
rose
by
any
other
name
would
sniell
as
sweet;"
but
wotild
the
cocktail
smell
as
sweet
or
taste
as
good
ont
of
a
tin
cnp?
It
is,
indeed,
donbtfnl
if
onr
drinking
places
would
enjoy
the
popularity
they
now
do,
were
it
not
for
the
individuality
given
to
each
kind
of
drink
when
properly
served.
I
strongly
advise
against
the
nse
of
decorated
glassware
for
pnblic
service,
either
etched,
engraved
or
ware
decorated
in
any
other
nianner,
save
the
polished
cuttings
which
onr
Amer-
ican
mannfactnrers
put
on
the
tnniblers,
and
the cnt
and
pol-
ished
steniware,
both
American
and
import.
If
a
bar
niakes
any
pretense
at
first-class
service,
it
should
have
no
nse
or
room
for
the
common
pressed
or
molded
glassware.
At
its
very
best,
this
ware
lacks
the
crystal
clearness
of
the
lead-blown
goods,
and
the
trifling
différence
in
cost
certainly
does
not
justify
the
sacrifice
of
the
high
tone
which
the
clear
ware
gives
to
the
service.
Let
me
repeat,
qnality
inclnded,
"service"
gives
onr
pnblic
drinking
places
their
immense
popnlaritv.
Usage
and
cnstom
have
fixed
the
popnlar
priées
for
onr
American
drinks,
bnt
location
and
license
fees
regnlate
the
size
of
the
glasses
nsed.
Aside
from
this,
the
followiûg
are
the
glasses
used
almost
nniversally
in
first-class
places
:
For
whisky,
a
clear
lead-blown
tumbler,
preferably
heavy
bottom,
with
cnttings
that
do
not
obscure
the
color
and
sparkle
of
the
liqnor.
Side
tnmblers
for
water
of
the
same
pattern,
but
large
enough
to
admit
of
a
gen-
erous
pièce
of
ice.
The
old-fashioned
punch
or
toddy
glass
should
be
in
the
same
shape
and
style,
but
of
generous
capacity,
fully
seven
ounces,
preferably
nine
ounces.
The
same
pattern
should
be
strictly
adhered
to
in
ail
the
tnmblers,
as
uniformity
is
a
prime
requisite
in
fitting
up
the
back
bar,
as
well
as
the
service.
The
seltzer
glass
should
be
a
long
taper
tumbler,
with
heavy
bottom.
For
ginger
aies,
split
beers,
the
différent
styles
of
fizzes,
strained
lemonade,
milk
punch
and
Tom
Collins,
straight
tumblers
in
their
j>roportionate
sizes
should
be
used,
the
bot-
toms
of
which
are
not
quite
so
heavy
as
on
the
whiskies,
water
and
seltzer
tumblers,
but
should
be
what
is
technically
known
among
the
glassware
men
as
"half
shani.'-
The
highball
glass,
which
has
met
with
the
most
universal
favor,
is
a
low,
wide
tumbler,
with
full
heavy
bottom,
almost
identical
with
the
water
tumbler
for
table
use,
but
lead-blown
glass,
with
a
thin
edge.
The
stemware
line
niust
necessarily
be
of
a
différent
pat-
tern
in
the
cutting,
but
should
be
uniform
throughout.
The
shapes
should
be
identical
for
the
following
liquors,
differing
only
in
the
size,
but not
one
can
be
omitted
if
a
strictly
first-