1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

COlSTTEnSTTS-

Ale— Pale, 61— Beer from Potatoes, 61. Bitters— Brandf, 53

— Stoughton, 54

— Essence of, 53 -Rum, 53

— Wine, 53. Bottling— Corks,, 56

— Hints on Bottling Malt Liquors, 55— State

— Wine, 58.

— Wax, 56 — Ginger, 37

of Liquor at the Time of Bottling, 55 Brandies — Blackberry, 34— Cherry, 25

— Lavendar,

— Lemon, 36

— Peach, 35

— Pineapple, 36

— Orange, 36

— Rasp-

37

berry, 34. Brandies (Imitations) Cognac, 50— Common, 50 Good, 51. Casks for Wine and Beer (Management of, 58. Ciders— Cheap Cider from Raisins, 47

— French, 50

— Prepared Cider for Im-

— The Best Way to Manage, 46— To Keep

itation AVines, 47

Cider Good for Years, 47. Cobblers— California Wine, 12— Catawba, 12— Champagne 11— Claret, 12— Rhine Wine, 11— Sherry, 11— Whiskey, 12. Cocktails— Absinthe, 4— Brandy, 3— Brandy (Fancy), 3 -Bot- tle, 5 — Chami3agne, 4— Gin, 3 — Gin (Fancy), 4 — Japanese, 4 Jersey, 4 — Soda, 4— Whiskey, 3. Coloring— Sugar, 51. Cordials — Anniseed, 42— Cinnamon, 42 - Citron, 42 — Clove, 42 —Orange, 43 — Peppermint. 43 — Rose, 43 — Rules, 41 — Straw- berry, 42- Wintergreen, 43. Decanters— How to Cleanse Them, 60— How to Loosen Tight Stoppers, 60. 62