The herald., 1896-07-05

DIV. 'IneTe Is as IIluCl III tiiS SUI
cessful disposition of a good drink as
there is in it's preparation. Now, see
here, you fellows. Drinks. whether con-
tanning liquors or of the temperance va
riety. are made to be enjoyed. This is
especially the case with those construct
ed for the tired, hot, worn-out man in
the dog days. Never tell me that raw
liquor is an enjoyable potation at any
stage. If a mans stomach is so far
gone as to demand this kind of stimula-
ton he needs the gold cure or something
of that kind. His capacity to enjoy the
exhilaration of a mild and palatable
drink is gone, and he is out of it so far
as artistic drinking is concerned. sum-
mer drinks should be slipped slowly, in
order that the cooling process may ad-
vance slowly while the palate is tickled
and the subject becomes reconciled to
the world and is friendly with every
body. I don't mean that he is to be-
come intoxicated. because the purpose
of the drinks l have spoken of is not
intoXcation, but recuperation.
'Who ever saw a man dash a full
glass of lemonade, claret crowned or
not, into his throat at one gulp? He
could not do it, because it would make
his head ache. Then, again, the intro
duction of such large quantity of cold
fluid into his stomach chillS 1T for an
instant. and then the stomach comes
to bat and works with greater vigor
than ever, the net result being increased
heat and discomfort, instead of the re-
lief sought. If you visit any of the cit
les of the country where the business
men take time enough to live-I mean
live. for there is much difference be-
tween existence at high pressure and the
sensible enjoyment of life as it passes
you will find that the method of drink
ing changes with the seasons. Taking
it straight is not the only way these men
consume the fluids usually on sale. They
know how to get the reinVigpratfon
from a good liquor without the scalding
of the stomach and the sudden flush,
followed by a depression as sudden. This
kind of tippling is what makes the inc
briate.
MAKING MINT JULEPS
Another thing l never see here is a
taken, but I'll wager farm that not two
bars in Chicago will turn out a genuine
mint julep The first thing the average
barkeeper does here on receiving an or
der for a mint julep is to take a small
whisky glass. place a sprig of mint in
the bottom and grind it into bits under
a lemon pestle. Then he puts in a lump
or sugar SoakS 1t with water and
smashes it into the mint. Then he pass
es this disgusting mixture across the
bar and places bottle of whisky be-
fore his guest with a smile, indicating
that he is satisfied that he has performed
his whole duty. Nine cases out of ten
the victim downs the mess and fondly
believes that he has got next to Ken
tucky's popular beverage. Well, he has
done no such thing"
why not?"
Because if he had served such a
drink to a Kentucky colonel as a mint
Julep he would probably have the glass
fired at his head. This is no mint iulep.
The name is misleading, as a matter Of
fact, for the genuine julep is really a
long toddy.' The mint enters very
slightly into the composition of the bev-
erage. The drink, properly prepared,
consists of sugar, whisky, and a little
lemon, in large glass filled with ice.
1t should be shaken thoroughly, in order
that the mixture should be perfect and
the whole drink properly chilled. Some
barboys add piece of fruit-orange or
pineapple-and a. strawberry. if in sea
son, as a garnishment. This is a good
idea always, but the real garnishment,
which gives its name is a sprig of
mint twisted in the fingers and
thrust into the ice. The drink should
never be strained and the mint should
never be crushed. The aroma of the mint
is what the man is after, and not the Sc
dative power of the herb taken into the
stomach. 1t enters very little into the
taste of the compound. The drink should
be sippad through straws, like an 1ln-
strained lemonade. ."-Chcago Chroni
Gle.