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A few enlarged photographs of first-class bar-rooms, showing the rows of well-fed, well-dressed bibuli happily moored to the brass rails, their noses in fragrant mint and hops and their hands reaching out for free rations of olives, pretzels, cloves, pumpernickle, Bismarck herring, anchovies, schwartenmagen, wieners, Smithfield ham and dill pickles such a gallery of contentment would probably do far more execution among the dismal shudra than all the current portraits of drunkards' livers.
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