1888 Harry Johnson's new and improved bartender's manual (1888)

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Cordial, Water, Hot Apple-toddy, Ale, P or ter and Beer, P ony Beer, Ale Mugs, ~ Tom and J erry Cups,

Jul ep or Cobbler, Claret Wine, Rhine Wine, Port Wine, Sherry Wine, Mineral Water, Hot Water, Absinthe and Strainer, Cocktail and Sour, Whiskey, Pony Brandy,

Finger Bowls, (for plac- ing your Bar-spoons and Strainers, Glass Jar for Julep Straws I n buying Glassware, match them as near as pos– sible, and have them all the same style.

46. LIST OF LIQUORS that are required in a barroom :

Rye Whiskey, Irish Whiskey, Holland Gin, Jamaica Rum, Apple J ack or Brandy, Arrack, Medford Rum,

Brandy, (differ ent brands if required,) Bombon Whiskey, Scotch Whiskey,

Old Tom Gin, St. Croix Rum, Blackberry-Brandy, Spirits,

47. LIST OF WINES.

Champagne, Sattterne Wines, Rhine andMoselleWines, Bordeaux Wines, Catawba Wines, Spanish Wines, Port, (red and white) Wines,

Claret Wines, MaQ.eira Wines, Hungarian, (r ed & white) Wmes, California Wines,

Tokay Wines, Sherry Wines, Blll'gundy Wines,