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

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How to tend Bar

9

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2. Rules m Reference to a Gigger

10 10 11 11 12 12 12 13 13 14 14 14 14 15 15 16

3. Hints from the Author

4. Rules and Regulations about opening Champagne

5. Rules about serving Drinks at the table

6. Rules about cleaning Silverware

7. Rules about handling Liquors, Ales, &c

8. Rules about Ales &c. in casks

9. Rules about handling Champagnes &c 10. Rules about handling Mineral Water 11. Rules about Cordials, Syrups, Bitters &c 12* Rules about handling Claret Wines, &c 13. Rules about handling Egg, Fruit and Milk 11. Rules about drawing Ales and Porter

15. Rules about Lagerbeer

16. Rules about drawing Lagerbeer

17. Rules about Bottle Beer

18. Rules in regard to opening Barrooms 19. Rules in regard serving Drinks 20. Rules about keeping Glaswaare 21. Rules about cooling Punches in bowls 21. Rules about handing out Bar Spoons 23. Rules about finding out the desire of drinks 24. Rules about the style of strained glasses

16

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17 l£ 18 19 19 19

25. Rules about handling Ice

26. Rules in regard to dressing drinks with Fruits 19 27. Rules to Bartenders in regards to coming and going off duty 20 28. Hints by Author 20 29. Rules how to keep Syrups, &c 20 30. List of Liquors required in Saloons 21 31. List of Barrooms Utensils, &c 22 32. Champagne Cocktail 21 33. Morning glory Fizz 21 34. Egg Nogg 25 35. Champagne Sour 25 36. Milk Punch 25 37. Curacao Punch 26 38. Brandy Punch 26 89. Port Wine Punch 26 40. General Harrison Egg Nogg 27 41. St. Croix Rum Punch 27 42. Medford Rum Sour 27 43. Champagne Cobbler 28 44. St. Charles Punch 28