1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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THE AMEBICAJJ BAE-TEHDEK;

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FEEEZING IIIXTUEES

Are thus made ; No. 1.—Muriate of ammonia,1 lb.—saltpetre, crushed, lib. —common soda, 2 lbs.—well pound together, dry. Put the bottles into a vessel, add the mixture. Agitate well, and cover with a wetcloth. In half an hour the wine or drink is ready. No.2.—2lbs. snow or pounded ice—3 lbs. crystalized chlor ide ofcalcium. -This salt oflime jiroduces intense cold. No. 3.—4lbs. sulphate of soda,(Glauber's salts)—2 1-2 lbs. hydrochloric acid (muriatic acid.) No.4.—1 lb. nitrate of ammonia(this salt can be used again if evaporated till dr}'-)—1 lb. carbonate of soda—1 pint of water. No. 5—10 oz. sal ammonia—10oz. saltpetre—16 oz. Glaub er's salts—2 pints of water.

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feengh wines Wine, that glorious juice of the grape, elegantly designated by an ancient poet as a recompense given for the miseries in curred by mankind through the Deluge, has puzzled poets and 'lorians in all ages to account.satisfactorily for its discovery, he vine, which is a native of the middle regions ofthe tem perate zone, has been an object of culture from the earliest ages.