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GLOSSARIAL
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started out by being an eight-ounce glass, but a demand
for a longer drink led to the adoption of a twelve- or
even a sixteen-ounce glass-one that, besides the gin and
the ice, would hold a "split" of soda. The CHAMPAGNE
was usually a wide-bowled, thin-stemmed goblet; often,
however, a thin four-ounce tumbler, was also used, the
same being also called an APOLLINARIS glass.
A
SHERRY
.glass was a small glass with a sharp, conical bowl, hold–
ing from three-quarters of an ounce to about an ounce
and a third.
A
PONY was identical with a small liqueur
glass, and held a scant ounce.
A·
PoussE CAFE glass was
an elongated pony, holdin? abOut an ounce and a half.
A
WHISKEY was a thin, low, straight-sided vessel hold–
ing about four ounces. The CLARET, a thin goblet, held
from three and a half to four ounces.
The J IGGER was a conical metal container, holding
about two ounces.
In
many establishments its use was
abandoned in favor of the barman's eye. He was sup–
posed
to
be able
to
gauge a jiggerful when pouring
from a bottle in composing mixed drinks.
In
first class
establishments, the customer was usually permitted to
measure his own whiskey when he took it "neat,'' or in a
high-ball.
I