The excellent lunch that the illustrious Crispi used to serve at Delmonico’s at five o’clock in the afternoon.... The incomparable orange blossom cocktails at Sherry’s, and the plates of salted nuts.... The tavern cocktails at the Beaux Arts, each with its dash of absinthe.... The Franziskaner Mai-Bock at Lüchow’s.... Dear old Sieg’s noble Rhine wines at the Kaiserhof.... The long-tailed clams and Spring onions at Rogers’, with Pilsner to wash them down.... The amazingly good American quasi-Pilsner, made by Herr Abner, on the Raleigh roof in Washington.... The Castel del Remy at the Brevoort, cheap but perfect.... The very dark Kulmbacher at the Pabst place in 125th street in the last days of civilization.... The burgundy from the Cresta Blanca vineyards in California.... Michelob on warm Summer evenings, with the crowd singing “Throw Out the Lifeline!”... The old-time Florestan cocktails--50 per cent. London gin, 25 per cent. French vermouth and 25 per cent. Martini-Rossi, with a dash of Angostura bitters--drink half, then drink a glass of beer, and then drink the other half.... That Hoboken red wine, so strangely smooth and lovely.... The bad red wine (but capital cooking) at the Frenchman’s in Lexington avenue.... Del Pezzo’s superb Chianti.... The ale at Keen’s.... Obst’s herrings, with Löwenbraü to slack them.... The astounding cocktail made by the head waiter at Henri’s.... Drinking Faust all night in St. Louis in 1904.... The musty ale at Losekam’s in Washington.... The draft _Helles_ at Krüger’s in Philadelphia.... A Pilsner luncheon at the old Grand Union, from one to six.... A stray bottle of perfect sauterne found in Rahway, New Jersey.... A wild night drinking Swedish punch and hot water.... Two or three hot Scotch nights.... Twenty or thirty Bass’ ale nights.... Five or six hundred Pilsner nights.... 4 _The High Seas_