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

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302. Chapped Hands. Many bar-beepers are afflicted with chapped or cracked hands, from constant association with water and liquids. The following recipe will be found valuable, and was furnished me by Dr. A. Morel, the celebrated physician of Milwaukee : One-half ounce Tannin, one-half ounce Glycerine, ten drops Carb. Acid, four ounces Rose Water ; mix together. Rub hands with this at pleasure. 303. May Wine. This drink is of German origin, and is very popular in Germany, particularly in the Rhine Valley during the spring months. This receipt was furnished me by Mr. Lieders, proprietor of the Hotel Brunswick. Take a large punah-bowl, place a half pound of sugar in, moisten with a quart of water, some sprigs of Waldneister, pour over this two quarts of Moselle Wine and a pint of Champagne or a gil] of Brandy, add a small block of ice ; stir well with a punch ladle. Serve in punch glasses. 304. Glee Wine. Place in a large sauce pan a quarter of a pound of loaf sugar, mois- ten with a few drops of boiling water, add some whole cinnamon and cloves and a quart bottle of Claret. Put this on the tire and let it cook until it boils up, then take it off and serve in tea cups. 305. Japanese Cocktail. Fill large bar glass one third full of cracked ice, two or three dashes of Angostura Bitters, one pony wine-glass of Maraschino or Curacoa, one pony wine-glass of Brandy or Gin ; stir with a spoon, strain in a Hock glass. 306. Japanese Punch. Fill large bar glass with shaved ice, one tablespoon of bar sugar, moisten with a few drops of water, the juice of a whole lemon, and the peel of one, a half wine-glass of Brandy, one bar spoon of Arrack; shake well and garnish with sliced pineapple. Sip through a straw.