176 / 184
176
OLD WALDORF-ASTORIA BAR BOOK
distilleries throughout the South; "Scotch," named for
the country of its origin and popularly supposed to be
made of oatmeal, the national dish, turned into spirits
by the aid of peat fires, but more probably of barley or
other grain, and "Irish," made in Ireland.
WINE-The juice of grapes, fermented by nature, in
course of time. Varieties named in the compendium in–
clude Claret, the ordinary red wine of certain districts in
France (voltage, 13.3); Burgundy, the heavy red wine
of Bourgogne, France (voltage, 13.6); Madeira, the
wine of the Portuguese Island of that name; Port, a
wine whose name came from the Portuguese city of
Oporto, whence it was exported; Rhine, meaning a wine
made of grapes grown in the Rhine valley; Beaune,
wines both red and white, made in the vicinity of
Beaune, France, and about the same voltage as Bur–
gundy; Bordeaux, made of grapes grown in the terri–
tory contiguous to the city of Bordeaux, France (voltage,
l
1.5); Champagne, an effervescent wine made before
the war in the Marne region of France, particularly at
Rheims (voltage,
l 2.2).
BAR GLASSES-Among the glasses mentioned as proper
for the service of the fancy potations, the name "star"
appears frequently. According to surviving authorities
on bar-containers of the period, a "star" was synonymous
with a.
SOVR
gl~s.
The
SOUR
glass, so called because it was used for
"sours" of various kinds, held from five and a half to
six ounces. The
LEMONADE
was originally a thick goblet,
but
in
time it'became a thin, straight-sided glass, holding
from six to eight ounces. The latter was originally the
same as a
FIZZ
or a
HIGH-BALL
glass. The
COLLINS