1895 American Bar-Tender by R. C. Miller

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246. Ginger Wine. Put twelve pounds of loaf sugar and six ounces of powdered ginger into six gallons of water; let it boil for an hour, then beat up the whites of a half dozen eggs with a whisk, and mix them well with the liquor. When quite cold put it into a barrel, with six lemons cut into slices, and a cupful of yeast; let it work for three days, then put in the bung. In a week's time you may bottle it, and it will be ready for immediate use. 247. Milk and Seltzer. Use a medium sized bar glass. Half fill the glass with seltzer and the rest with milk, if done otherwise you will have nothing but foam in your glass which will cause delay. (Use bar glass.) Fill glass Yi with fine ice to which add juice of lemon. I table-spoonful sugar. ' 1 wine-glass whiskey. Mi.x well with a spoon and strain into straight- champagne glass and add small piece of pine-apple. ■Squirt of Seltzer. To this is sometimes added a float of port wine. 248. Whiskey Sour.

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