1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

35

130.— STONE FENCE

Bourbon whisky ; This is a western drink. Crab apple cider is frequently used in preference to ordi- nary cider. sweet cider.

131. — RHINE WINE AND SELTZER WATER.

This is a mixture of Rhine wine with the German seltzer. Place a lump of ice in the glass ; fill half with Rhine wine and the balance with " carbonic." — ABSINTHE. Fill a small bar glass one sixth part with absinthe, and drop the water slowly upon it until the tumbler is three quarters full and the mixture assumes an opalline tint. In most well regulated bars a contrivance for mixing absinthe is always at hand. It consists of a glass, in the bottom of which is a small hole through which the water escapes into the one below in which is the absinthe. 133.— BRANDY AND GUM. 132

gum syrup into a glass containing a lump Hacd it to your customer with the brandy bottle.

Dash a little

of ice.

He will

Stir with a spoon when he has helped himself.

add water to his taste.

— HALF AND HALF.

134.

In England this drink is half porter and half ale, in America old and new ale in equal parts. It is usual to ask English half and half when porter and ale mixed are what is wanted.

— TOM AND JERRY.

135.

Beat the whites of a dozen eggs to a froth and the yolks until they are quite thin ; mix the two together, and add a half tumbler of Jamaica rum j one and a half teaspoonfuls