1862 Bar Tender's Guide price $1.50 by Jerry Thomas

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6AUTEEIITE COBBLEE.

99. Champagne Cobbler.

(One bottle of wine to fourlarge bar glasses.)

1 table-spoonful ofsugar. 1 piece each oforange and lemon peel.

Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with ber ries in season. This beverage should be sipped through a straw.

100. Catawba Cobbler.

(Use largo bar glass.)

1 teaspoonful of sugar dissolved in one table-spoonful of irater. 2 wineglasses of wine. Fill tumbler with shaved ice, and ornament with sliced orange and berries in season. Place a straw as described in the sherry cobbler.

101. Hock Cobbler.

(Use large bar glass.)

This drink is made the same way as the Catawhaxcob- bier, using Hock wine instead of Catawba.

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102. Claret Cobbler.

(Uselarge bar glass.)

This drink is made the same way as the Catawba cob bler, using claret wine instead of Catawba. 103. Sauteme Cobbler. (Use large bar glass.) The same as Catawba cobbler,using Sauteme instead of Catawba.