111 / 308
HINTS
AND
GENERAL
REMARKS.
Ill
It
must
be
borne
in
mind:
Drinking
is
an
art,
and
it
requires
practice
to
know
how
to
drink,
what
to
drink,
and
when
to
drink.
Drinking
is
like
eating.
Who
but
a cannibal
would
not
prefer
his
viands
prepared
in
a
palatable
form
?
That
fancy
cooking
is
not
injurious,
we
have
full
proof
of;
we
know
of
aged
people
of
the
past
and
of
the
present
who
spent
a
little
fortune
in
having
their
dishes
made
to
suit
their
taste.
As
good
eating
depends
on
the
cook,
so
good
drinking
on
the
expert
barkeeper.
A
distinguished
Englishman,
Mr.
T.,
one
day
told
me:
"
We
do
not
have
much
mixed
drinks
in
our
coun-
try."
Whereupon
I
asked
him:
"
Why
do
your
coun-
trymen
mix
ale
with
porter,
or
Bass
ale
with
ginger
ale
?
"
"
Well,
it
makes
the
drink
more
pleasant
to
the
taste."
I
needed
no
more
answer.
A
man
gets
tired
of
good
company,
of
good
friends,
or
even
of
his
best
girl
why
should
we
wonder
at
see-
ing
him
getting
tired
of
mixed
drinks
?
I
cannot
help
stating
the
fact
that
our
drinking
capacity
is
increas-
ing,
compared
with
former
times.
Not
everybody
is
capable
of
criticising
and
appreciating
a
good
drink,
more
so
a
mixed
one.
Never
smoke
when
you
want
to
enjoy
a
fine
drink,
nor
chew;
never
drink
anything
mixed
when
you
do
not
feel
well.
For
medical
pur-
poses,
plain
drinks
are
preferable.
When
I
began
my
business
as
bartender,
I
was
only
a
boy
and
hardly
able
to
keep
up
with
the
demands
of
my
employer;
I
remembered
this
often
enough
after-