1884 How to mix drinks. Bar keepers' handbook (1884)

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STOCK REQUIRED IN SALOON.

LIQUORS.

Brandy of and Scotch Whiskey, Holland and Old Tom Gin, St. Croix and Jamaica Rum, Apple Jack, Blackberry, Alcohol and Arrac. several grades, Rye, Bourbon, Irish

WINES.

Champagne, -Claret, Rhine and Moselle, Madeira, Sail, terne, Sherry, Burgundy, Port (red and white), Bordeaux- California, Catawba, Tokay, Spanish, Hungarian Wines (red and white). ALES, PORTER AND BEER. Scotch, Stock, New and Old Ales, Porter, Lager Beer. BITTERS. Orinoco, Peruvian, Angostura, Hostetter's, Stoughton, Boonecamp, Sherry Wine Bitters and Boker's Bitters. MINERAL WATERS. Ginger Ale (Belfast and Domestic), Kissingen, Apollin- aris, Vichy, Seltzer and Soda Waters, Sarsaparilla and Cider. SYRUPS, MIXTURES, ETC. White Gum, Raspberry, Pineapple, Strawberry, Orange and Rock Candy Syrups, Honey, Tansy, Black Molasses, Jamaica Ginger, Peppermint, Red and Black Pepper, Eggs, Milk, Sugar (lumps and pulverized), Mint, Nutmeg, Cloves, Coffee, Cinnamon. CORDIALS.

Absinthe, Benedictine, Kimmel, Berlin Gil-

Chartreuse,