place, or that Henry E. Dixie, a well-known performer of the day, was then only a few tables off. At Rector’s he
could always obtain this satisfaction, for there one could encounter politicians, brokers, actors, some rich young “rounders” of the town, all eating and drinking amid a buzz of popular commonplace conversation. This was the first restaurant that introduced Chicago to oysters and to be seen eating them meant you were loaded. I would never be caught dead eating seafood, but you humans seem to know no bounds when it comes to being disgusting, so carry on.
“That’s So-and-so over there,” was a common remark of these gentlemen among themselves, particularly among those who had not yet reached, but hoped to do so, the dazzling height which money to dine here lavishly represented.
“You don’t say so,” would be the reply.
“Why, yes, didn’t you know that? Why, he’s manager of the Grand Opera House.”
When these things would fall upon Drouet’s ears, he would straighten himself a little more stiffly and eat with solid comfort. If he had any vanity, this augmented it, and if he had any ambition, this stirred it. He would be able to flash a roll of greenbacks too some day. Again with the greenbacks. Truly, this book is a Lil Wayne video. When the strippers come out, I’m calling it a night. As it was, he could eat where THEY did.
His preference for Fitzgerald and Moy’s Adams Street place was another yard off the same cloth. This was really a gorgeous saloon from a Chicago standpoint. Like Rector’s, it was also ornamented with a blaze of incandescent lights, held in handsome chandeliers. The floors were of brightly colored tiles, the walls a composition of rich, dark, polished wood, which reflected the light, and colored stucco-work, which gave the place a very sumptuous appearance. The long bar was a blaze of lights, polished woodwork, colored and cut glassware, and many fancy bottles. It was a truly swell saloon, with rich screens, fancy wines, and a line of bar goods unsurpassed in the country. Enjoy it while it lasts, suckers. Prohibition is coming, and the Christian Temperance Union is after your asses.
At Rector’s, Drouet had met Mr. G. W. Hurstwood, manager of Fitzgerald and Moy’s. He had been pointed out as a very successful and well-known man about town. A fat man meant deep pockets. Though, that goes without saying with Mr. G. W. Hurstwood. Anyone who goes by their first two initials is a wealthy motherfucker. Hurstwood looked the part, for, besides being slightly under forty, he had a good, stout constitution, an active manner, and a solid, substantial air, which was composed in part of his fine clothes, his clean linen, his jewels, and, above all, his own sense of his importance. Drouet immediately conceived a notion of him as being someone worth knowing, and was glad not only to meet him, but to visit the Adams Street bar thereafter whenever he wanted a drink or a cigar.
Hurstwood was an interesting character after his kind. He was shrewd and clever in many little things, and capable of creating a good impression. His managerial position was fairly important—a kind of stewardship which was imposing, but lacked financial control. He had risen by perseverance and industry, through long years of service, from the position of barkeeper in a commonplace saloon to his present altitude. Anytime someone with a rags-to-riches story is introduced early during the story, he sure as shit is in for another downfall. Dreiser, don’t let me down. He had a little office in the place, set off in polished cherry and grill-work, where he kept, in a roll-top desk, the rather simple accounts of the place—supplies ordered and needed. The chief executive and financial functions devolved upon the owners—Messrs. Fitzgerald and Moy—and upon a cashier who looked after the money taken in.
For the most part he lounged about, dressed in excellent tailored suits of imported goods, a solitaire ring, a fine blue diamond in his tie, a striking vest of some new pattern, and a watch-chain of solid gold, which held a charm of rich design, and a watch of the latest make and engraving. Things went from Lil Wayne to Flava Flav. That’s just gaudy, you asshole. He knew by name, and could greet personally with a “Well, old fellow,” hundreds of actors, merchants, politicians, and the general run of successful characters about town, and it was part of his success to do so. I hate him already. Give me the stoic, poor Scandinavians any day over this mess. He had a finely graduated scale of informality and friendship, which improved from the “How do you do?” addressed to the fifteen-dollar-a-week clerks and office attaches, who, by long frequenting of the place, became aware of his position, to the “Why, old man, how are you?” which he addressed to those noted or rich individuals who knew him and were inclined to be friendly. There was a class, however, too rich, too famous, or too successful, with whom he could not attempt any familiarity of address, and with these he was professionally tactful, assuming a grave and dignified attitude, paying them the deference which would win their good feeling without in the least compromising his own bearing and opinions. There were, in the last place, a few good followers, neither rich nor poor, famous, nor yet remarkably successful, with whom he was friendly on the score of good-fellowship. These were the kind of men with whom he would converse longest and most seriously. He loved to go out and have a good time once in a while—to go to the races, the theatres, the sporting entertainments at some of the clubs. He kept a horse and neat trap, had his wife and two children, who were well established in a neat house on the North Side near Lincoln Park, and was altogether a very acceptable individual of our great American upper class—the first grade below the luxuriously rich. I haven’t seen a more obvious setup for a big downfall. Motherfucker owns a horse? Oh, it’s on. Dreiser is going to make you shit your pants in public.
Hurstwood liked Drouet. The latter’s genial nature and dressy appearance pleased him. He knew that Drouet was only a travelling salesman—and not one of many years at that—but the firm of Bartlett, Caryoe & Company was a large and prosperous house, and Drouet stood well. Hurstwood knew Caryoe quite well, having drunk a glass now and then with him, in company with several others, when the conversation was general. Drouet had what was a help in his business, a moderate sense of humor, and could tell a good story when the occasion required. He could talk races with Hurstwood, tell interesting incidents concerning himself and his experiences with women, and report the state of trade in the cities which he visited, and so managed to make himself almost invariably agreeable. Tonight he was particularly so, since his report to the company had been favorably commented upon, his new samples had been satisfactorily selected, and his trip marked out for the next six weeks.
“Why, hello, Charlie, old man,” said Hurstwood, as Drouet came in that evening about eight o’clock. “How goes it?” The room was crowded.
Drouet shook hands, beaming good nature, and they strolled towards the bar.
“Oh, all right.”
“I haven’t seen you in six weeks. When did you get in?”
“Friday,” said Drouet. “Had a fine trip.”
“Glad of it,” said Hurstwood, his black eyes lit with a warmth which half displaced the cold make-believe that usually dwelt in them. “What are you going to take?” he added, as the barkeeper, in snowy jacket and tie, leaned toward them from behind the bar.
“Old Pepper,” said Drouet. Old Pepper whiskey was a favorite of many presidents, including Ulysses S. Grant, Andrew Jackson, and William Henry Harrison. Abe Lincoln once tried to figure out the top secret distillation process and was brutally rebuffed. I don’t trust anything without an ingredients label, which is why I stick with Boone’s Farm.
“A little of the same for me,” put in Hurstwood.
“How long are you in town this time?” inquired Hurstwood.
“Only until Wednesday. I’m going up to St. Paul.”
“George Evans was in here Saturday and said he saw you in Milwaukee last week.”
“Yes, I saw George,” returned Drouet. “Great old boy, isn’t he? We had quite a time there together.”
The barkeeper was setting out the glasses and bottle before them, and they now poured out the draught as they talked, Drouet filling his to within a third of full, as was considered proper, and Hurstwood taking the barest suggestion of whiskey and modifying it with seltzer. Well,