The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1919-08-22
Twenty Years a Bartender


, N''D tsA@CAOA WIN O1OAS eSAAb
flaVors 50 that men could more read
H. accept IT, Also different drinks
provided men with different quaint,
les OF alcohol, as they wanted 1t
was for the alcohol alone, whaj It
cid 10 them, that mvn drank
About inducing the stomach to &C
cept drink Rare indeed is the man
whose first drink was strong in al
cohOl. The average person taking
whiskey for the first time gagged.
His body resented it. More easy was
il TO down the first time, beer OF wine
or a cocktail, with the alcohol taste
carefully camouflaged by fruit. I
have seen these first drinkers. Most
Of them began or beer and then came
a day when they wanted more alc2nol
and they went to Ehiskey. to distilled
spirits. gin or run. with their higher
percentages of alcohol. But they be
can on beer Their body would not
stand for them beginning on whiskey
Nature had to be "eased in" First,
lit accepted drink with about five
per cent alcohol, then il wanted thir
~ per cent.
OF course, you know What alcohc
is. made it my business to find out
about everything IN the booze game.
Alcohol is a liquid without color,
sharp and repellent to- taste, and
quite suave to odor Before telling
YOU what it did TO meR-as l have
watched it from behind the bari
shall tell you what We did TO alcoh j
so il would please men. After W
colored and perfumed alcohol, T re
minded me sometimes OF a woman d
the night. adorned to attract.
shall begin with a dynamite
drink" You know brandy. cognac?
They made it by distiping wine
When distilled it was colorless and
had about fifty per cent alcohol Thea
it was put in a cask from the woou
of which it took an amber or bfcWn
color In the cask il lost some If
the alcohol, and when il game to US
at bar in bottles il had 6bout tort,
per cent alcohol. hare served
brandy, however that wasEas high IS
fifty-two per cent alcohol. Whsk1y
was not quite as strong, almost.
though. Distilled from barley, rye.
maize or other grains, it ran from
thirty-five per cent 10 as high as forty
six per cent in some Of tap jmnorte"
ScOtches. Rum you Know, was maize
CT distilled inOlasses and the by-pr2c-
acts of cane sugar factories. Not ac
strong as whiskey. it vas stronger
than gin, which latter had about thir
~ per cent alcohol. Gin was distilled
from unmalted gram and favored
With juniper berries. Those were
The common drinks end the j5se
Ingredients for the mixed drinks
Wine, made from tns 1ermented
juice OF the grape ran from ten per
cent to twenty-five oer cent alcotol
Rec, supposed TO be made from fer
mented malt Favored with hops
but which il rarely vas in America
contained, before the war measures
from three 20 nine psr cent alcohol
Ale was about the same. Of course
the beer Of today has only PTS aloo-
hol. bu, alcohol there j. and men
drink il tor The alcohol alone. 5,
may intedest 70 no know that before
the war when beer Ia Europe was
condemned a. being bad, We imro-t
ed il along with good beer; for unlike
European countries, we had no in
spection Of beer
So much FOR good" booze. Now
Iu ten you something about bad
booze, lei you in 90 some secrets o.
the game, which sooner or later. /
knew, were bound to bring prohibi-
tiOn. IN America we adulterated aid
falsified booze. l meyer would stand
for serving customers that kline If
stun. ] left two jobs because Of the
bad booze they sold. To whi5.ley
some distilIers added chemicals 10
give it desired age" When Scotch
is genuinely made. the 2seosqte in
it comes from the peat in the max
ing; in very good Scotch this is elm
finated for it is not good for the stom-
ach. The average bar Scotch was
not imported. II was made in Ameri-
ca. Also il held creosote Gnjurious)
artidcially added so it would taste
smoky" Ike some real Scotch from
which he cPeosote is not removed.