Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1884-09-01
THE BARKEEpER's ART.
How il is Prnctlced in Different
Countries.

NNNhAAH''
London Telegraph.
In the art of decOcting cooling
drinka, as in other departments OF
human ingenuity, there are pretenders
IA we'll as experts. No summer picnic
party is complete without comic
man. a man who prides himself on
his knowledge of how to mix salad
and the inevitable peripatetic recipe for
a Gun Of some kind or other. Often the
okes of the picnic Jester are stale, and
unavoidable, and the assumed skill OF
the salad dresser but q delusion and n
snare. Mark how such one pats with
a napkin each separate lettuce leaf
treating il as old Isaac Walton would
have the worm treated AS If Piscator
must needs love the ugly little bait
With what flourish he brings down
the fork that IL TO smooth out the
golden glory of the heart of the hard
boiled egg, How sagaciOusly he pOurs
in mustard oil and vinegar! With how
much nicely he shakes out pepper and
salt, like to an ncient medicine-man
trying his hand at toe elixir Vita! All
the same, the salad sometimes proves
unworthy of so much ostentatiOus
IdlllHs NUS ~ - VIII llGhNhNNl
making up an empirical prescription
for cooling drink. No mere book
knowledge of cups will suffice unless
the dispenser possesses genius for the
craft. He must have the touch, the
atllatus for the art, or the work
had best he left To the butler. Who
first invented cooling drinks?
Did Adam secrete gourd of
-
leaves in Il running brook of Eden?
Wine in snow is rs old as the city of
the seven Hills. Horace, si"ging to
the honor Of Murena the Augur, called
for the conventional classic three cups.
brimful TO the new moon, brimful for
the midnight, brimful to the health
The Augustan Romans understood
drinking as fine arr. The
Dutch are world-renowned MS
potent in pOtting. The English
have always been celebrated for a
fine manly thirst, but for notions and
sensations the Americans. aS they
would phrase it, whip creation Their
cHuntrymen down South created mint
julep, whence that delicious compound
was imported into this country by
Capt. Marryat "Dhere are,n says the
best of nautical n0yelists, "many va;i,
cites. | learned how TO make them,
and succeeded pretty well. Put into a
tumbler about dozen of the tender
shoots of mint; upon them put "a
spoonful of white sugar and equal pre-
portions of peach and common
brandy, so as TO fill up one-third, or
perhaps little less. Then take rasped
or pounded ice, and fill up the tumber
IA MI 4, 80 A..
with piece Of fresh pineapple, and
the lumber itself is often encrusted
u 'tside with stalactites OF ice. AS the
Ice melts, you drink The modern
mixers, be IL said, lay two slices of
lemon upright on top of the julep, and
deposit strawberry in between when
that fruit 10 in season. From the At
lantic to the Pacific, all the summer
long, Brother Jonathan INDUCES in
cooling drinks in endless variety, in
doors, helping, we fear, to ruin
/ his digestion with copious
draughts of spirits, aerated water
and crushed ice The barroom coun-
| ter is laid out with more ingredients
than go TO make up the toilet OF a wo-
man OF fas' ion. Rows of bottles con.
tanning wines, cOrdials and other
"NA'NARN fR1'o iNaA WI lAluk HHIlHA Ol
fresh mint, plates ofstrawberries, pine.
apples, oranges, and thin slices of lem.
ON are all around. Syphons of soda.
water, cases OF broken lee, glasses full
] OF straws are spread in order. There
Is place for every thing aud every.
thing In its place, including trays OF
roasted. coffee berries and whole cloves
10 be taken after inhibition
to perfume the breath. The
bartender r. requires TO be possessed
OF the knowledge of dispensing
chemist aud the sleight of hand of
eonjuror. He passes his time in per
forming liquid trajectures between tht
silver and glass tumblers wherein h,
mixes the drinks. He has his etiauettl
of Sensations for all hours of In
day-bilter before meals, acid after
ward. A vermouth cocktail with
dash of brandy In il is de rigeur, b,
his code, just before lunch, as I'M
mediately that meal Is over brand,
or whisky sour Is the correct thin
TO take His decOctlons range from
the simplicity Of a "John Collins,
compound of gin, soda, 10
and q squeeze OF lemon, TO th
mos. elaborate OF long and shoI
drinks, AS ''noggsN aud "eobblersn Z
all kinds ,susiainer,n "stone-fence
"kniekebein, n"square meal, corps,
revlver,n "brandy-smash,p bosom
earesser,n flash OF lightning.n or M
suggestively impossible bulls milk
IL Is all the same TO the bartende
whether the customer calls for 81,
dies blush or "fairies kiss, n"gin an
tansy,n or "filp-iiap,n His ingred
ents are within reach, and with a fe,