1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

TIPS.

A man with money don't like to patronize a house where he is sure to meel ** a lot ofspongers. Perry and dried apples are much used in the adulteration of champagne. " The Chinese have a barley beer which is sweet and drunk warm. Spruce beer is made by boiling the shoots , bark and cones of the fir. A barkeeper with dirty fingernails is a thing of horror. The Saxons made beer from beets, turnips and the common heather. Persimmon beer was the favorite drink of the North American Indians. Palm wine is the favorite beverage in all countries where the palm is a native. Indians made beerfrom maizein South America before the time ofColumbus. Syrup of rose is any white wine sweetened and flavored with rose essence. The loss of champagne by bursting bottles sometimes amounts to twenty- five per cent. The smoky flavor of Scotch whiskey is due to the use of peat in the man ufacture. Make every effort to become familiar with the pecularities of each custome^^ Vermouth iscomposed of white wine,angelica, absinthe and aromatic herbs. The South Sea Islanders make an intoxicating drink from corn and decayed fish. Kirschwasser is a product of the Black Forest and is distilled from cherries. Beers made from maise or barley are manufactured by almost every native African people. The peculiar flavor of Bavarian beer is due to the use of pine tops in the manufacture. Effervescing waters were firstmade on alarge sealery J.SchweepeofGenera in 17S9- The natives of Siberia prepare a singulary intoxicating beverage from the common mushroom. The wine list of Sardanapolis has been found on a terra cotta tablet and contains ten kinds. Wine was first cultivated in America in 1561 by natives of Mexico. The wine of Sheraz in Persia is said to be equal to the best burgundy and champ^S^®' The modern health-drinking arosefrom the ancient custom of dedicating cups of wine to divinities. '*