1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

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279. Silver Sour. Fill large bar glass one-third full of cracked ice, one table-spoon of powdered sugar, one-half wine-glass of water, five or six dashes of lime or lemon juice, the white of an egg, one wine-glass of Gin : shake, and strain in small bar glass. 28G. Canada Cocktail. Fill large bar glass one-third full of cracked ice, two or three dashes of Angostura Bitters, four or five of gum syrup, one pony-wine-glass of Rye Whiskey ; stir with bar spoon ; strain in cocktail glass, and dash with Port Wine. 281. How to make Gum Syrup. Take two pounds of granulated sugar and place it in a pan ; add a quart of boiling water, stir well, place it on a stove and let it cook for a few minutes, then put two table-spoons of vinegar in to clear it strain through a piece of flannel ; let it cool and it is ready for use. 282. How to wash your Bar Glasses. Take a pail of hot water, place a few lumps of sal soda in and let it dissolve ; take your glass-brush and rub them well in the sal soda water, then rinse them in cold water and they will have a fresh ap- pearance. 283. How to Clear Koiley Wine. Take the bung out of the barrel and pour in a large glass of milk ; put the bung back and let it stand for two days, and it will be ready for use.

FRUIT SYRUPS AND HOW TO MAKE THEM. 284. Simple Syrup.

Granulated sugar, ten pounds ;

distilled water, two quarts ;

dissolve

the sugar in the water over a slow fire.

.

.

285. Strawberry Syrup. Essence of strawberry, two drachms; simple syrup, two pounds; mix.