1885 New Guide Hotel Bar Restaurant

BEER, WINES, SPIRITS & LIQUEURS, BY BACCHUS.

SYNOPSIS.

Part I.

I.— Public Brewery, Versus Home Brewing.— 9. II.— Cellarage, Storing, Racking, Management of Ales, Beers, and Porters.— 17. III. — The Wine Countries and their Products. Wine Merchants. Cleansing of Casks. Restoring and ''Toning-up" Wines.— 21. IV. — Cooking Wines. Receipts for making Mock Sherries, Ports, Champagnes, Clarets, also Sweet and Dry Red and White Wines.— 27. VI. — Spirits to Manufacture without Distillation. Simple methods of Distillation. Scotch and Irish "Mountain Dews," Plain" Spirits — THEIR Kinds, Adulterations and Values.— 41. VII. — Infusions and Decoctions, Tinctures, Spirit Essences, Syrups and Bitters.— 46. VIII. Liqueurs— their Manufacture and Production AT cheap rates.— 57. IX.— Home Made Wines and Ciders.— 75. X. — How TO make American Drinks, Including the Art of Manipulating Juleps, Cobblers, Smashes, Fixes, Cocktails, Punches, Shrubs, (fee, IN THE MOST APPROVED FASHION OF THE Leading American, Anglo-American Hotels AND Bars for Summer use.— 84— 129. XI. — American Drinks, Skins, Tipplers, &c. — 129. XII.— Temperance Drinks, Cups and Coolers, also THE New Fashionable Honey Drinks, intro- duced June 1885, including the Celebrated Nectar of the Peri, and Rose of the Valley Nectar, Together with Non - Intoxicating Beers and Beverages, Special Drinks for the Sick- Room and Invalids. Conclusion.— 173. N>B. For Special Index ^ see end of Book, V. Essences for Improving Wines. giving bouquet to cask or bottled goods. — 33. Methods for