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VI. GLOSSARIAL
SOME THINGS MOST PEOPLE DON'T
KNOW ABOUT LIQUORS
F
OR the benefit of antiquarians and serious students of
American
mores-as
well as for the information of
those who like to know what's in a name or two, when ap–
plied to liquor-the author has deemed it expedient to
append a brief Glossary, which may serve to uncork certain
useful and perhaps entertaining particulars concerning spirits
and other things mentioned in the Formulary portion of
this book.
To begin with, take "Berries." As used in the text, ''Ber–
ries," it should be emphasized, does not mean dollars–
simply small fruit usually growing on vines or diminutive
plants. "Mug,'' as employed, does not signify a face, or
"to photograph," as commonly applied these days; but a
container made of glass, crockery, or stone, with a handle,
and used for dispensing ale, cider, or, infrequently, beer.
A "lemon" is a small yellow fruit; and "lemon peel," of
course, is the rind.
~ The
word "Egg,'' as frequently used, should be taken in
a literal and primitive sense. In the days when recipes were
written down in the Old Bar Book, the term "Pittsburgh
Steel 1\1glionaire" had not yet been synonymously super–
seded in Manhattanese by "Big Butter and Egg Man,''
and at the Old WaldorfBar "Good Egg" was synchronous
and synonymous with "Fresh Egg." Whatever metaphori-
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