Frederick the Great was a lover of good eating and his chef took pride in providing new and rare dishes for his delectation. But it frequently occurred that the great ruler permitted his appetite to overcome his judgment, and he would eat so heartily of the food first set before him that when later and more delicious dishes came to the table he was unable to do them justice. To obviate this he ordered his chef to prepare each day a list of what was to be served, and to show their rotation during the meal, and in compliance with this order the first menu card was written. To Frederick the Great is also attributed the naming of the German bread now called pumpernickel. According to one of our Italian friends the story runs this way: Frederick wished some bread and his chef sent him in a loaf that was of unusual color and flavor. It did not please the king and he was not slow to express his disapproval. He owned a horse named Nicholas but commonly called "Nicho!" and when the chef appeared before him to receive his censure for sending in distasteful bread, Frederick threw the loaf at his head, exclaiming, "Bon pour Nichol." From this it received its name which has become corrupted to "pumpernickel." After the doors are open to you, you will find not only many new stories, but you will learn of customs unusual and discover their origin dating back to the days whose history remains only in Folk Lore. You will be let into family secrets of the alien quarters, and will learn of hopes, aspirations, and desires, that will startle you with their strangeness. You will find artists, sculptors, and writers of verse in embryo, and if you remain long enough in the atmosphere you may see, as we have, some of these embryonic thinkers achieve fame that becomes nation wide. It is said of the Islands of the South Seas that when one eats of certain fruit it creates such a longing that the mind is never content until another visit is made. San Francisco's Bohemia lays no claim to persuasive fruit, but it is true that when one breathes in the atmosphere of this mythical world it leaves an unrest that is only appeased by a return to where the whispering winds tell of Enchanted Land where "you get the best there is to eat, served in a manner that enhances its flavor and establishes it forever in your memory." Appendix How to Serve Wines A few hints regarding the proper serving of wines may not be amiss, and we give you here the consensus op opinion of the most noted gourmets who have made a study of the best results from combinations. Never drink any hard liquors, such as whisky, brandy, gin, or cocktails, with oysters or clams, as it is liable to upset you for the rest of the evening. With hor d'ourves serve vermouth, sherry, marsala or madeira wine. With soup and fish serve white wines, such as Rhein wine, sauterne or white burgundy. With entrees serve clarets or other red wines, such as Swiss, Bordeaux, Hungarian or Italian wines.