Absinthe, mixed with Orgeat and seltzer-water, 50
Bitter, " " Curacao " " " 50
Vermouth, " " Cassis " " " 40
   " " " Curacao " " " 40
   " " " Bitter " " " 40
   " " " Gomme " " " 40
Amer Picon, " " Curacao " " " 50
   " " " " Grenadine” " " 60
   " " " " Sirop ordinaire " 50
Madeira, Malaga, Frontignan, Byrrh, Quina or
    Ratafia, unmixed 60

[29] A centime is one-fifth of a cent.

After meal-time come the digestifs: 

         &nb
sp;                                     Price. 
Curacao Fokyn, unmixed, 60
Maraschino, " 60
Kuemmel, " 30
Kirschwasser, " 50
Chartreuse, " (yellow or green,) 60 or 80
Anisette, with seltzer, 80
Menthe, (Peppermint,) unmixed, or with seltzer, 50
Mazagran, or goblet of black coffee, with water, 40
Cafe noir, or small cup of black coffee, 35
  " " with Cognac, 50
Limonade gazeuse, 40
Biere, bock or ordinaire, 30

Later in the evening, the ices come into play; returning from concert or promenade, one can choose from the following to recruit the wasted frame: 

Price. 
Sorbet au Kirsch,                                 80
"     " Rhum,                                   80
"     " Maraschino,                             80
Bavaroise au lait,                                60
"      a la vanille,                           70
"      au chocolat,                            70
Glace vanille or other flavors,               50 and 75
Cafe glace,                                       50
Grock or Punsch,                                  60

And last, the inevitable

Eau sucree, with orange-flower, 35

The above sketchy division may perhaps add to the visitor’s alien interest in Continental cafe-life, showing something of its system and rationale.  These elaborate and varied concoctions, noxious and innoxious, are not, it must be understood, tossed off in the frenzied instantaneity of the American mode; before a tiny glassful of Curacao or sugar and water, the Gallic “knight of the round table” will sit for hours in utter content, reading the papers, talking, smoking, or clicking the inoffensive domino.  Intoxication is almost unknown in the better cafes; their patrons may sear their oesophagi with hot Chartreuse, derange the nerves with Absinthe, stimulate themselves hourly with their little cups of black coffee and brandy; but they never get drunk.  Frenchmen are temperate, even in their intemperance.  An English gin-mill and probably an American bar causes more besotment than a dozen French cafes.