ling aslant the dewy slopes of the Cumberland
Mountains.

To believe that a red-blooded man, and a true Colonel at that, ever
stopped with just a part of one of those refreshments which have
made St. Louis hospitality proverbial and become one of our most
distinctive genre institutions, is to strain credulity too far. Are
the Colonel's powers of self restraint altogether transcendent? Have
we found the living superman at last?

When the Colonel says that he consumed just a part of one he
doubtless meant that he did not swallow the Mint itself, munch the
ice and devour the very cup.

INTRODUCTION

I have known the author of "The Ideal Bartender" for many years, and it
is a genuine privilege to be permitted to testify to his qualifications
for such a work.

To his many friends in St. Louis, Louisville, Cincinnati, Chicago and
elsewhere, my word will be superfluous, but to those who do not know
him, and who are to be the gainers by following his advices, it may
prove at the very beginning a stimulus to know something of his record
of achievement.

For the past quarter of a century he has refreshed and delighted the
members and their friends of the Pendennis Club of Louisville and the
St. Louis Country Club of St. Louis. In all that time I doubt if he has
erred in even one of his concoctions. Thus if there is "many a slip
twixt the cup and the lip" it has been none of his doing, but rather the
fault of those who have appreciated his art too highly. But why go on!
His work is before you. It is the best to be had. Follow on, and as you
sip the nectar of his schemings tell your friends, to the end that both
they and he may be benefitted.

G. H. WALKER.

ABRICONTINE POUSSE CAFE

Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino,
Curacoa, Chartreuse and Brandy in equal proportions until the glass is
filled. The ingredients should be poured in one after the other from a
small Wine glass, with great care, to prevent the colors from blending.
Ignite the Brandy on top, and after it has blazed for a few seconds
extinguishing it by placing a saucer or the bottom of another glass over
the blazing fluid. Then serve.

ABSINTHE

(When the customer asks for Absinthe without specifying any particular
style of service).

Pour one pony of Absinthe into large Bar glass and let ice cold water
drip from the Absinthe glass into Bar glass until full. T