The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1919-08-19
TOPEKA STATE JOURNAL
INFORMATIO
BUREAU
FREDERIC J. HA6KInI, DarSeGse,
wAaHtngtan. y. q
EyADING THE DROUTH.

New York. N. Y, Aug. 16.-NeW
York is dry. but it has its GASES. Five
weeks OF prohibition have failed to
stop the flow of light wines, more than
AIS per cent beer, and even of gin
and whisky. OF course. in order to
procure the latter you have to belong
to the band of the faithful. but in
many places your word Is accepted as
guarantee. Bartenders are appar-
entity gifted with some peculiar psy-
chic sense which enables them to de-
termine the innocent from those who
wear stars beneath their coats, for
very few mistakes are made.
1t Is impossible to obtain whisky in
New York only II you lack money.
Drinks are just about three times as
expensive as they were before July 1,
and they have also changed their
names. sherry" is now the principal
password for whisky. but ginger ale"
"carbonic." and Rhine wine and
misunderstood. One French table
d'hote in the Forties is brazenly serv-
ing a very wet connection which 1t has
appropriately named the I'm spite of
all cocktail
While most of the hotels are sup
posed to be unquestionably dry, most
of them are usually well acquainted
with certain nearby bars, where
thirsty guests are served. These bars
are doing such tremendous business
that the owners feel they can afford to
take the risk. Il do not acknowledge
the right of any government to stop
me selling hard stuff" declared one
proprietor of prosperous bar the
other day. II intend to go right on
doing 1t, until they come and get me-"
Another explained that he would also
continue to run his business until rev.
enue agents interfered. Then I'll pay
my fines" he said, "and move to Eu-
rope"
Even some of the hotels are not
absolutely strict in their obedience of
the law. The other night party of
moving picture people went to an up
town hotel for dinner. They were com.
mentlng upon the cruelties of a dry
summer when one of the young worm
en- suddenly had an inspiration. She
summoned a waiter. II have a per-
fectIy dreadful cold" she told him
with tears in her eyes, land l won
der IL I couldn't get some brandy.
The waiter nodded appreciatiyely, and
said that he thought possibly she
could. A few minutes later, he re-
turned with a coffee-pot and a cup
for each member of the party. "Cof-
fee," he explained significantly, but
the aroma escaping from the coffee
pot was anything but coffee-like, and
the size of the bill was surprising.
On the other hand, there Is a large
number of hotels and restaurants
which have ceased selling anything
containing more than AIS per cent
even at a great loss of profit. Some
of these are going out OF existence
rather than break the law. 1T is all
right for the smaller fellows" said
the proprietor of a large restaurant
which did a huge busiess in alcohol
before July 1, "bnt it's different with
u.s. Our place is very old, and it's
known from coast to coast. We can't
afford to take the chance. Our res
taurant has always been run more as
a sideune than anything else. We
were able to sell food practically al
cost because we made as much as so
per cent on our bar. Now that the
bar Is gone the restaurant cannot sur
vive. Were losing between $500 and
$500 a day."
Another very ancient restaurant
down on Fourteenth street, which
was formerly famous for its high
grade beer and other drinks, Is also
losing business. In the past 1t was
able to serve delicious food at COM
paratively low price because 1t made
so much profit on its bar: It IS sun
selling light wines and 2.75 beer, but
the management feels in honor bound
to inform its guests that neither Is
very good. "Are you sure you could
mt slip us over a little something ??
the proprietor was asked the other
he replied. but we can't take the
risk. I can give you cocktail, such
as those people have at the next table
but 1t hasn't anything stronger than
cherry in It,"
Another proprietor Of a downtown
restaurant is trying to please his
guests. and at the same time keep
within the law, by serving an amazing
cocktail of his own invention.
simply dilute a little tobasco sauce"
he explained naively, add some sugar
and a couple of cherries. Fortunate
ly, most people eat the cherries first,
and after that they can't taste any
thing. It's a great successfully
think they are getting the real thing"
Perhaps the wettest section of the
city is Greenwich Village. The cafes
in this section are still serving red
ink" 1t is supposed to be diluted to
ATS per cent, but it is to be feared that
someone is very neglectful in the
kitchen. The saloons Whereabouts are
also doing a rushing business in
Scotch and rye. keeping open way
after the usual closing hours. In some
of them the dispensing of these drinks
is carried on in a frank and straight
forward manner. altho the bartenders
give each newcomer a careful sizing
up before serving him. In others
sherry is obtaInable only by speak
ing the proper password, which has
to be the name of an influential
friend.
A bartender had just finished serv-
Ing a young man a glass of Scotch in
one of these bars the other evening.
when an older man came in. Can
get one of those ?" asked the
stranger as the first man departed
thru the swinging door. Sorry" said
the bartender. but that young man
was drinking his own stuff. He
brought a large supply over a month
ago and left 1t with us, to be served
to him whenever he wanted it"
Il see. II I leave some whisky
here will you serve Il to mel"
Il did not say that what I served
the young man was whisky" quickly
interposed the bartender 81 don't
know what 1t is-it is simply some
thing he left with u.s."
As soon as the stranger departed, !
the bartender turned excitedly to his