The American bar-keeper is quite an institution of himself. He is a superior class of man to those engaged in a similar capacity in this country, and has no counterpart here. In fact, bar-keeping is a profession, in which individuals rise to eminence, and become celebrated for their cocktails, and for their address in serving customers. The rapidity and dexterity with which they mix half-a-dozen different kinds of drinks all at once is perfectly wonderful; one sees nothing but a confusion of bottles and tumblers and cascades of fluids as he pours them from glass to glass at arm’s length for the better amalgamation of the ingredients; and in the time it would take an ordinary man to pour out a glass of wine, the mixtures are ready, each prepared as accurately as an apothecary makes up a prescription. The bar-keepers in San Francisco exercised their ingenuity in devising new drinks to suit the popular taste. The most simple and the best that I know of is a champagne cocktail, which is very easily made by putting a few drops of bitters in a tumbler and filling it up with champagne. The immigration of Frenchmen had been so large that some parts of the city were completely French in appearance; the shops, restaurants, and estaminets, being painted according to French taste, and exhibiting French signs, the very letters of which had a French look about them. The names of some of the restaurants were rather ambitious--as the Trois Frères, the Café de Paris, and suchlike; but these were second and third-rate places; those which courted the patronage of the upper classes of all nations, assumed names more calculated to tickle the American ear,--such as the Jackson House and the Lafayette. They were presided over by elegantly dressed _dames du comptoir_, and all the arrangements were in Parisian style. The principal American houses were equally good; and there was also an abundance of places where those who delighted in corn-bread, buckwheat cakes, pickles, grease, molasses, apple-sauce, and pumpkin pie, could gratify their taste to the fullest extent. There was nothing particularly English about any of the eating-houses; but there were numbers of second-rate English drinking-shops, where John Bull could smoke his pipe and swig his ale coolly and calmly, without having to gulp it down and move off to make way for others, as at the bars of the American saloons. The Germans too had their lager-beer cellars, but the noise and smoke which came up from them was enough to deter any one but a German from venturing in. There was also a Mexican quarter of the town, where there were greasy-looking Mexican _fondas_, and crowds of lazy Mexicans lying about, wrapped up in their blankets, smoking cigaritas.