1872 The Gentleman's Table Guide (2nd edition)

PEEFACE.

to see to tlieir own wines,cups,and liqueurs. There are experienced butlers who, like all butlers firom the time ofPliaraob,have occa- sionallj been in difficulties in compoimding seasonable drinks; and upper servants are frequently uncertain as to the exact order of serving the wines with the proper dishes. For all these, as well as for hotel and tavern proprietors and their attendants, this bock is intended. The recipes (many of them entirely original) have already been adopted with acclamation by a number of connoisseurs whose reputation entitles them to be re garded as a committee oftaste. All the recipes have been subjected to repeated experiments, and have been col lected during visits to France and Russia. The art of mixing American drinks, which is a special feature of this volume, was acquired in the United States of America, imder the instruction of a celebrated pro fessor, whose unsurpassed manipulation was