1882 Harry Johnson's new and improved bartender's manual (1882)

— 21 — 30. LIST OF LIQUORS 3

ETC., REQUIRED

IN SALOONS, The annexed list of liquors will be found to be com- plete in the different brands as well, as a thorough and perfect list of wines, mineral waters, syrups, cordials, mixtures, bitters, ales, porters, sundries, fruits* eta, and great care and attention has been paid to give them in a precise and plain manner. LIQUORS. Brandy, different brands if required, Rye Whiskey, Bourbon Whiskey, Irish Whiskey, Scotch Whiskey, Holland Gin, Old Tom Gin, Jamaica Rum, St. Croix Rum, Medford Rum, Apple Jack or Brandy, Black Berry, Arrac, Alcohol. WINES. Champagne, Claret Wines, Rhine and Moselle Wines, Madeira, Hungarian Wines (red and white), Sauterne, Sherry, Burgundy, Port Wines (red and white), Bor- deaux Wines, California Wines, Catawba Wines, Tokay Wines, Spanish Wines. ALES AST) PORTERS. Imported Bass' Ales in casks and bottles, Imp. Guin- nesses extra, Stout in cases and bottles, Muir