1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

THE BARKEEPER’S MANUAL

By RAYMOND E. SULLIVAN

Second Edition 1910

RA YMOND E. SU L L I VAN .

THE BARKEEPER’S MANUAL

THE ART OF MIXING

COCKTAILS, PUNCHES, COOLERS, COBBLERS, JULEPS, SMASHES, FLIPS, TODDIES, SANGAREES, EGG-NOG AND THE FIZZ

IM PRO V ED REC I PES FO R PLAIN AND FANCY DRINKS

Second Edition, 1910

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BY RAYMOND E. SULLIVAN Baltimore Country Club, Roland Park, M d.

DEDICATION.

The sincere appreciation and thanks of the mem­ bers of the Balt imore Country Club, and my friends of other Clubs of high standard, compelled me to prepare this edition of the Barkeeper’s Manual, so t hey may know what is really good and where they can get it. I f they shall be benefited the w rit er will feel amply repaid for the time and trouble expended, and trust s it w ill be just as grat efully received as was the first edition, which far surpassed his expec­ tations.

C O C K T A IL S . MARTINI COCKTAIL.

One dash O r an ge Bi t t er s, O n e-t h ir d I t al i an Verm ou t h , Tw o -t h i r d s O ld T om Gin .

U se lar ge m i xi n g glass, h al f fu l l o f sh aved i ce; st r ai n in cock t ail gl ass and ser ve w it h O live. MANHATTAN COCKTAIL.

O ne dash A n gost u r a Bi t t er s, O n e-fi ft h I t al i an Verm ou t h , Fou r - fi ft h s W ilson W h i sk ey.

Ser ve sam e as t he above w it h t he excep t ion o f lin in g cock t ail gl ass w it h M ar asch in o and ser ve w it h Ch er r y. WHISKEY COCKTAIL. O ne dash A n gost u r a Bi t t er s, O ne bar spoon fu l o f Ro ck Can d y Syr u p , O ne j i gger o f W h isk ey. U se l ar ge m i xi n g glass, h al f fu l l o f sh aved i ce; 'st r ai n in cock t ail glass, and squeeze a piece o f lemon peel on top. TIP TOP COCKTAIL. O n e-h al f Fr en ch Verm ou t h , O n e-h alf Bened ict ine. Fr ap p e and ser ve.

BRONXCOCKTAIL.

O n e-t h ir d Fr en ch Verm ou t h , O n e-t h ir d I t al i an Verm ou t h , O n e-t h ir d D r y Gin , O ne dash O r an ge Ju i ce. Fr ap p e well and ser ve in cock t ail glass. LONE TREE COCKTAIL. O n e-t h ir d Fr en ch V erm ou t h , O n e-t h ir d I t al i an Verm ou t h , O n e-t h ir d El - Bar t Gin . Fr ap p e and ser ve w it h or an ge peel. GINCOCKTAIL. O ne dash O r an ge Bit t er s, T h r ee dashes O r an ge Cu r acao, O ne j i gger O ld T om Gin . Fr ap p e, squeeze a piece o f lemon peel and ser ve. STAR COCKTAIL. U se a l ar ge glass, Pu t in one lum p o f ice,

O n e-t h ir d Fr en ch Verm ou t h , Tw o -t h i r d s A pp l e Br an d y, O ne split o f Cham pagne. St i r well. Rem ove the ice and serve.' FRICK COCKTAIL.

O ne-t h ir d Fr en ch V erm ou t h , Tw o -t h i r d s Gor don D r y Gin . Fr ap p e well and ser ve.

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SLOE GIN COCKTAIL. T ak e t w o ji gger s o f Sloe Gin , A d d a lit t le Gum Syr u p t o t ast e, One dash O r an ge Bi t t er s. St r ai n t h r ough ice and ser ve. T h i s cock t ail is v er y appet izing. HISS COCKTAIL. O n e-t h ir d Fr en ch V erm ou t h , Tw o -t h i r d s Gor don D r y Gin . Fr ap p e well w it h or an ge peel and ser ve. BRAWNER COCKTAIL. O n e-h al f I t al i an V erm ou t h , O n e-h al f Boot h ’s O ld T om Gin. Fr ap p e and ser ve. ABSINTHE COCKTAIL. O ne dash A n gost u r a Bit t er s,

Th r ee dashes An iset t e, O ne ji gger o f Absin t he. Fr ap p e and ser ve. Squeeze a piece o f lemon peel on top. DU BONNETT COCKTAIL. O ne pon y Gin , One dash lemon, O ne dash O r an ge Bi t t er s, Th r ee dashes O r an ge Cu r acao, O ne and on e-h alf j i gger s D u Bonnet t . St r ai n t h r ough fine ice and ser ve w it h Ch er r y.

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ZEBESTYET COCKTAIL.

U se l ar ge bar glass, O n e-h al f bar spoon Gr an u lat ed Su gar , D issol ve in a lit t le w at er , Fo u r d rops Zebest yet Bi t t er s, O ne ji gger o f Sh er w ood W h isk ey. St r ai n t h r ough ice and squeeze a piece o f lem on on top. ( T h i s cock t ail can on ly be m ade b y t hose h av­ in g Zebest yet Bi t t er s.) B. AND O. COCKTAIL. U se l ar ge m i xi n g glass. Pu t a Y2 lemon in the bott om , Squeeze the ju i ce and oil fr om it , and aft er t his is done let it rem ain in the glass, A d d sm all t easpoon fu l sugar , O ne t easpoon fu l Gr en ad in e Syr u p , One d r in k o f O ld T om Gin , A lit t le fine ice. Sh ak e up w ell and st r ai n in cock t ail glass. COFFEE COCKTAIL. U se l ar ge m i xi n g glass. Pu t in one r aw egg, O ne t easpoon fu l o f sugar , T w o t easpoon fu ls Cr em e de Cocoa, O ne ji gger Po r t W in e. Sh ak e well in ice. St r ai n in stem gl ass and ser ve w it h nutmeg. 6

ROB ROY COCKTAIL.

One dash A n gost u r a Bi t t er s, O n e-t h ir d I t al i an Verm ou t h , Tw o-t h i r d s Scot ch W h isk ey. Fr ap p e w it h or an ge peel and ser ve. BALDWIN COCKTAIL. U se l ar ge m i xi n g glass. O n e-h al f I t al i an Verm ou t h , O n e-h al f O ld T om Gin . Fr ap p e, st r ai n in cock t ail gl ass and ser ve. SAZARAC COCKTAIL. U se m i xi n g glass. O ne t easpoon fu l Absin t h e, One t easpoon fu l A n iset t e, One w in e gl ass fu l l o f Br an d y. Fr ap p e, st r ai n and ser ve. WEST COCKTAIL. U se m i xi n g glass. Th r ee d rops A n gost u r a Bi t t er s, O n e-h al f t easpoon fu l Ro ck Can d y Syr u p , Fou r -fi ft h s Sh er w ood W h i sk ey, O n e-fi ft h I t al i an V erm ou t h , Sm al l port ion fine ice, St i r well. St r ai n in cock t ail glass. Ser ve w it h Ch er r y.

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CLO VER CLU B COCK TAI L .

U se sm all m i xi n g glass. T ak e ju i ce h alf lemon, Th e wh it e o f one egg, O ne pon y St r aw b er r y Br an d y, One j i gger E l - Bar t Gin . Fr ap p e, st r ai n in cock t ail glass. Sp r i g o f m int 011 the top. Ser ve. OLD FASHION COCKTAIL. U se sm all t h ick bot t om gl ass or (m in t sm ash gl ass.) O ne lum p sugar , d issolve in a lit t le w at er , A dash A n gost u r a Bi t t er s, One sm all piece lemon peel, O ne lum p o f ice, O ne j i gger Sh er w ood W h i sk ey, add lit t le w at er , st i r t oget h er and ser ve. CHAMPAGNE COCKTAIL. U se cham pagne glass. Soak f o u r d rops o f A n gost u r a Bi t t er s on a lum p o f sugar , Squeeze sm all piece o f lemon peel,

One sm all lum p o f ice, One split o f Cham pagne. St i r well. Ser ve. S

M AL LO RY COCK TAI L .

U se m i xi n g glass. O n e-t h ir d I t al i an Verm ou t h , Tw o -t h i r d s Gordon D r y Gin . Fr ap p e w it h or an ge peel. Ser ve. RED STAR COCKTAIL. Ju i ce j/2 lemon,

O n e-t h ir d Fr en ch Verm ou t h , O n e-t h ir d Fr en ch Br an d y, O n e-h al f H ollan d Gin . Fr ap p e w ell and st r ain . L i n e cock t ail glass w it h A p r i co t Br an d y. CHANDELER COCKTAIL. U se m i xi n g glass. Th r ee-qu ar t er s Gor don D r y Gin , O n e-qu ar t er I t al i an Verm ou t h . Fr ap p e w it h lem on peel and ser ve. PEERLESS COCKTAIL. U se sm all m i xi n g glass. Th r ee d rops A n gost u r a Bi t t er s, O n e-h al f b ar spoon fu l Ro ck Can d y Syr u p , O ne j i gger Sh er w ood W h isk ey. St r ai n t h r ough fine ice. Ser ve in cock t ail gl ass w it h sm all piece o f lemon peel. 9

PUNCHES .

CONFEDERATE PUNCH. ( Tw en t y-fi ve Cover s.)

U se t h r ee-gallon punch bow l. O ne pound b r ow n sugar , O ne quar t d ist illed wat er ,

Ju i ce fou r or anges, Ju i ce t w o lem ons, O ne and a h al f gi lls M ar asch in o, O ne and a h al f gi lls O r an ge Cu r acao, T h r ee quar t s San t a Cr u z Rum . St i r t oget h er well. A d d fine ice, fr u i t s in season . Ser ve in punch glasses.

CHAMPAGNE PUNCH. ( Tw en t y-fi ve Cover s.)

U se t h r ee-gallon bow l. O n e-h alf pound w h it e sugar , Ju i ce ten lemons, O ne gi ll M ar asch in o, O n e-h al f gi ll Bened ict ine, O n e-h alf gi ll Br an d y,

Ju i ce t w o or anges, T w o quar t s syphon, , T h r ee qu ar t s Cham pagne.

Fi l l balan ce o f bow l w it h fine ice. St i r t oget h er w ell. Sli ced fr u i t s, ch er ries. Ser ve in sm all punch glasses. 10

SAU TERN E PUNCH .

( 25 or 30 Cover s.)

U se t h r ee-gallon punch bow l. One and t h r ee-quar t er pounds sugar ,

T w o qu ar t s A pol l i n ar i s, Ju i ce eigh t een lemons, O n e-h al f gi ll M ar asch in o, O n e-h al f gi ll Br an d y, O n e-h al f gi ll Yel l ow Ch ar t r euse, Fo u r quar t s Sau t er n e. St i r t oget her well. Fi l l r est o f bow l w it h fine ice. Sli ced fr u i t s in season . Ser ve in small punch glasses. CLARET PUNCH. ( 25 or 30 Cover s.) U se t h r ee-gallon punch bow l. Pu t in O ne and t h r ee-quar t er pounds sugar, One bot t le V i ch y, Ju i ce fi ft een lemons, O n e-h al f gi ll O r an ge Cu r acao, O n e-h al f gill Benedict ine, O n e-h al f gi ll Br an d y, Fo u r qu ar t s Clar et . Fi l l balan ce o f bow l w it h fine ice. A d d sliced fr u i t s and ser ve in punch glasses. 11

RH I NE W I N E PUNCH .

U se l ar ge glass. Ju i ce o f on e-h alf lemon, O ne and on e-h al f t easpoon fu ls o f sugar , A w in e gl ass fu ll o f Rh i n e W in e. Fi l l the gl ass w it h ice and shak e up well, add fr u i t and ser ve.

TEA PUNCH. ( Par t y o f T en .)

U se punch bow l. O ne pound o f sugar , Ju i ce o f f ou r lemons, O n e-h alf pin t Cu r acao, Th r ee p i n t s Jam ai ca Rum ,

T h r ee quar t s st r on g m ade T ea. A d d fine ice and f r u i t and serve. SCOTCH PUNCH. U se lar ge glass.

One dash or an ge ju ice, Ju i ce on e-h alf lemon, O ne lar ge spoon fu l sugar, O ne and on e-h alf j i gger Scot ch W h isk ey. Fi l l w it h ice and shak e well. Ser ve w it h fr u i t . LIME GIN PUNCH. Ju i ce o f on e-h alf lime, O ne lar ge spoon fu l sugar , One and on e-h alf ji gger O ld D r y Gin . M i x w ell and fill t he gl ass w it h sh aved ice and ser ve w it h fr u i t .

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W H I SK EY PUNCH .

U se l ar ge glass. Ju i ce o f one sm all lemon, Ju i ce o f on e-h alf or ange, One l ar ge spoon fu l o f sugar , O ne and on e-h al f j i gger W i l son W h isk ey. Fi l l the gl ass w it h ice and ser ve w it h fr u i t in season . BRIGHTON PUNCH. Ju i ce o f on e-h alf lime, Ju i ce o f on e-t h ir d or an ge, O ne l ar ge spoon fu l sugar , O ne and on e-h alf ji gger W h isk ey. T h r ee dashes Jam ai ca Rum . Sh ak e well. Ser ve w it h fr u i t . CLARET PUNCH. U se lar ge glass. O ne lar ge spoon fu l o f sugar , Ju i ce o f on e-h alf lemon, O ne spoon fu l or an ge ju ice, O ne w in e glass fu l l o f Clar et . Fi l l the gl ass w it h ice, shak e well and ser ve w it h fr u it . BARNYARD MILK PUNCH. U se l ar ge glass. One and on e-h alf spoon fu ls o f sugar , T w o j i gger s o f Br an d y, Th r ee eggs, r aw , O n e-h al f pint rich cream . Sh ak e well and gr at e nut m eg on top.

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SAU TERN E PUNCH .

U se lar ge glass. O ne and on e-h alf spoon fu ls o f sugar, Ju i ce o f on e-h alf lemon, One spoon fu l o f or an ge ju ice, O ne and on e-h al f w in e gl ass Sau t ern e. Fi l l gl ass w it h sh aved ice, sh ak e well and ser ve w it h fr u it . KENTUCKY PUNCH. O ne and on e-h alf t ab lespoon fu ls sugar , O n e-h alf w in e gl ass fu l l Bou r bon W h i sk ey. Fi l l t um bler w it h cr ack ed ice, shak e well, ser ve w it h st r aw , or nam en t w it h fr u it . CHAMPAGNE PUNCH. ( Par t y T w el ve Per son s.) U se punch bow l. Pu t in t w o quar t s W in e, O n e-qu ar t er pound sugar , Ju i ce o f f ou r lemons, Ji gger Br an d y, T w o ji gger s Cu r acao. A d d fine ice and sliced fr u i t . Ser ve in punch glasses. 14 T h r ee dashes Pi n e A pp l e Syr u p , T h r ee dashes Jam ai ca Rum ,

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K I RSCH W ASSER PUNCH .

U se lar ge glass. O ne t ablespoon fu l o f sugar , Ju i ce on e-h alf sm all lemon, O ne and on e-h alf w in e gl asses o f K i r sch - w asser . Fi l l w it h cr ack ed ice. Sh ak e well. O r n a­ m ent w it h fr u i t in season . Ser ve w it h st r aw s. IRISH WHISKEY PUNCH. U se l ar ge glass. T w o lum ps o f sugar , Ju i ce o f on e-h alf lemon, O ne w in e gl ass o f I r i sh W h isk ey. A d d cr ush ed ice, shak e well and ser ve w it h f r u i t in season . HOT IRISH WHISKEY PUNCH. Sam e as above, on ly add hot w at er ,, and put in a slice o f lemon in st ead o f ot her fr u i t s. PORT WINE PUNCH. U se l ar ge glass. O ne t easpoon fu l o f sugar , T h r ee dashes o f Pi n e A pp l e Syr u p , Ju i ce o f on e-h alf lemon, O ne w in e gl ass fu l l Po r t W in e. Fi l l t he gl ass w it h fine ice, shak e w ell, or n a­ m ent w it h fr u i t in season , ser ve w it h st r aw .

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EGG M I LK PUNCH .

U se l ar ge glass. O n e-h alf pon y Br an d y,

T h r ee dashes Cr em e de V an i l la, O n e-h alf pon y San t a Cr u z Rum , O ne w in e gl ass fu l l o f Sh er w ood W h i sk ey, O ne r aw egg, A d d a lit t le fine ice, O ne and on e-h alf t easpoon fu ls sugar . Fi l l gl ass w it h m ilk and sh ak e t oget her. Gr at e a lit t le n u t m eg on top. MILK PUNCH. U se l ar ge m i xi n g glass. A d d fine ice. Fi l l the gl ass w it h M i l k and shak e t oget her. Gr at e a lit t le nut m eg on top. HOT MILK PUNCH. T h e same, w ay as a M i l k Pun ch , w it h t he ex ­ cept ion o f u sin g hot m ilk . St i r t oget h er w it h spoon. 16 Pu t in on e-h alf pon y Br an d y, T h r ee dashes Cr em e de V an i l la, O ne and on e-h al f spoon fu ls o f sugar , T w o ji gger s W ilson W h i sk ey, O n e-h alf pon y San t a Cr u z Rum .

BOW L OF EGG-NOG.

U se lar ge bow l. T ak e 18 eggs, separ at e the w h it es fr om the yellow , beat t he yel l ow to a t h ick bat t er, pu t in i l/2 pounds sugar , m i x t h is w ell w it h t he bat t er, on e-h alf pin t O r an ge Cu r acao, one qu ar t Br an d y, one pin t Rum , keep st i r r i n g all the time so as not to let them curdle, add t w o quar t s cr eam and one quar t m ilk , st i r r ed w ell t oget her, t ak e the wh it es and beat them to a t h ick fr ot h and put it on the t op. Si f t n u t m eg on top and it is r ead y t o be ser ved. EGG-NOG. T o each egg one t ablespoon (not h eap in g) gr an u lat ed sugar , one sh er r y gl ass French br an dy, on e-h alf sh er r y glass. Jam ai ca Rum , a dash o f Cu r acao, one sh er r y gl ass o f cream . Eggs should be t h or ough ly beat en , w h it es and yolk s separ at ely. St i r su gar int o yolk s, add h al f o f wh it es, pou r liquor very sl ow l y st i r r i n g all the wh ile, then cream and balan ce o f wh it es.

T O D D I E S . BRANDY TODDY. Pr ep ar e in the same m an n er as W h i sk ey Todd y, u si n g Br an d y in st ead o f W h isk ey.

WHISKEY TODDY.

U se small glass. One and on e-h alf t easpoon fu ls su gar d issolved in a lit t le wat er , O ne ji gger H igh sp i r e W h isk ey. St i r w ell, add sm all lum p o f ice. Gr at e a lit t le nut m eg on top. GIN TODDY. U se sm all glass. O ne t easpoon fu l su gar d issolved in a lit t le w at er , i One ji gger o f E l - Bar t Gin , L um p o f ice. St i r w it h spoon and ser ve. IRISH WHISKEY TODDY. M ak e in the same w ay as a W h i sk ey T od d y, u sin g I r i sh W h i sk ey inst ead, APPLE TODDY. ( T h r ee Po r t i on s.) U se l ar ge glass. Pu t in one bak ed apple, Gr u sh t he apple ver y fine, A d d on e-h alf t easpoon fu l sugar , T h r ee dashes O r an ge Cu r acao, O n e-h al f ji gger Rum , T w o ji gger s H i gh sp i r e W h isk ey, O ne ji gger A pp l e Br an d y, O ne quar t Cider, O ne dozen o f Cloves. One quar t H ot W at er . M i x well and ser ve. 18

H O T DR I NK S . HOT SCOTCH.

U se sm all ear t hen mug'. One lump sugar , One piece o f lemon peel, T h r ee or fou r cloves, One j i gger Scot ch W h isk ey. Fi l l w it h boilin g w at er . St i r w it h spoon and ser ve in sm all st em glass. HOT IRISH. Th e sam e as H ot Scot ch , subst i t u t in g I r i sh W h i sk ey inst ead o f Scot ch . HOT RYE WHISKEY. M ak e sam e w ay, u sin g Rye W h i sk ey in st ead o f Scot ch . HOT RUM PUNCH. U se sm all glass. Ju i ce on e-h alf lemon, One and on e-h alf t easpoon fu ls sugar , One and on e-h alf ji gger s Jam ai ca Rum . Fi l l w it h hot w at er . St i r and ser ve. HOT BRANDY PUNCH. Th e sam e as a Rum Pun ch , u si n g Br an d y in ­ st ead o f Rum .

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HOT TOM AND JERRY.

U se t all glass. Pu t one r aw egg, Beat it un t il it becom es st iff, O ne t ab lespoon fu l O r an ge Cu r acao, O n e-h al f j i gger Rum , O n e-h al f j i gger Br an d y. Fi l l w it h hot w at er . St i r well. Gr at e a lit t le n ut m eg on t op and ser ve. BLUE BLAZES. U se t w o l ar ge glasses. O ne w in e gl ass o f Scot ch W h i sk ey, O ne w in e gl ass o f hot wat er . M i x w it h spoon, t hen set it on fi r e and pou r t h r ee or f ou r t im es fr om one gl ass t o the o t h er w h ile blazing, add one t ablespoon fu l o f sugar , gr at e a lit t le n u t m eg over the d r in k and ser ve in a sm all glass. F I Z Z E S . BALTIMORE COUNTRY CLUB FIZZ. U se l ar ge t um bler. Pu t in ju i ce one lim e, One t easpoon fu l or an ge ju ice,

One and on e-h alf t easpoon fu ls sugar , One w in e gl ass fu l l Gor don D r y Gin , W h it e o f one egg, O n e-h al f ji gger M ar asch in o.

Fi l l t he gl ass w it h crush ed ice, add a lit t le cream , shak e w ell, st r ai n in a sm all t um bler and t op o ff w it h syphon wat er . 20

NEW ORLEANS FIZZ.

U se l ar ge glass. Ju i ce on e-h alf lemon,

T w o dashes O r an ge Fl ow er W at er , One and on e-h alf t easpoon fu ls sugar , W h it e o f one egg, T easp oon fu l M ar asch in o, O ne and on e-h alf ji gger s O ld Tom Gin , O ne dash O r an ge Bi t t er s, O n e-h al f gi ll ri ch Cr eam . Sh ak e w ell in ice and st r ain in sm all t um bler, add a lit t le selt zer wat er . WHISKEY FIZZ. T h e sam e as a Si l ver Fi zz, u si n g W h i sk ey in ­ st ead o f Gin . BRANDY FIZZ. T h e sam e as W h i sk ey Fi zz, u si n g Br an d y in ­ st ead o f W h isk ey. PLAIN GIN FIZZ. U se lar ge m i xi n g glass. O ne and on e-h alf spoons sugar , Ju i ce on e-h alf lemon, O ne and on e-h al f ji gger s O ld T om Gin . Sh ak e w ell in ice. St r ai n and fill w it h Selt zer . GOLDEN FIZZ. T h e sam e as Si l v er Fi zz, u sin g whole egg in­ st ead o f t he W h it e. 21

SI L V ER FI ZZ.

U se l ar ge glass. Ju i ce on e-h alf a lemon, One and on e-h alf t easpoon fu ls sugar , W h it e o f one egg, T w o j i gger s E l - Bar t Gin . A d d sm all port ion crush ed ice. Sh ak e well, st r ai n off, and fill w it h Selt zer . SLOE GIN FIZZ.

U se l ar ge m i xi n g glass. O ne t easpoon fu l sugar , Ju i ce on e-h alf lemon, O ne and on e-h alf j i gger s Sloe Gin , Sm al l port ion crush ed ice, Sh ak e well. St r ai n in t all glass. Fi l l up w it h syphon V i ch y.

COBB L ER S . SHERRY COBBLER.

U se l ar ge glass. O n e-h al f t easpoon fu l sugar .

Fi l l the gl ass fu l l o f ice. Po u r the Sh er r y over the ice un t il the gl ass is fu l l. St i r well, and ser ve w it h fr u i t and st r aw s. CATAWBA COBBLER. T h i s d r in k is m ade the sam e as Sh er r y Cob­ bler, u sin g Cat aw ba W in e inst ead. 22

CH AM PAGNE COBBLER.

U se a t all glass. O n e-h al f t easpoon fu l sugar .

Fi l l the gl ass fu ll o f fine ice. Po u r Ch am­ pagne over the ice. St i r well and or nam en t w it h ber r i es, etc., in season . Ser ve w it h st r aw s. CLARET COBBLER. T h i s d r in k is m ade the sam e as Sh er r y Cob­ bler, u sin g Cl ar et inst ead. WHISKEY COBBLER. U se a l ar ge glass. D issol ve i 1/? t easpoon fu ls su gar in a lit t le •wat er , One t easpoon fu l Pin eapp le Syr u p , O n e-h alf w in e gl ass fu l l o f W ilson W h i sk ey. Sh ak e well, and ser ve w it h fr u i t and st r aw s. RHINEWINE COBBLER. U se l ar ge glass. O ne and on e-h al f t easpoon fu ls sugar , Th r ee dashes Cu r acao, Fi l l gl ass w it h ice. Po u r in Rh i n e W i n e un t il gl ass is fu l l. St i r well, and ser ve w it h fr u i t in season and st r aw .

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JU L E P S . MINT JULEP.

U se a sm all glass. Pu t in t h r ee sp r igs o f M in t , Fi l l t he gl ass w it h v er y fine ice, One and on e-h alf ji gger s o f H igh sp i r e W h i s ­ k ey, Si f t ip2 t easpoon fu ls su gar on top. T h en in ser t fou r or five fr esh sp r i gs o f M in t in the ice w it h st em s dow nw ar d . Ser ve w it h st r aw . GINGER ALE JULEP. T h e same as a M in t Ju l ep , w it h t he except ion o f l eavi n g out t he su gar , u si n g Gi n ger A l e in ­ st ead o f W h isk ey. TOM GIN JULEP. T h e sam e as a M i n t Ju l ep , u sin g O ld T om Gin inst ead o f W h isk ey. BRANDY JULEP. T h i s d r in k is m ade t he sam e as t he M in t Ju l ep , u sin g Br an d y in st ead o f W h isk ey. RUM JULEP. M ak e in the same w ay as a M i n t Ju l ep , u sin g St . Cr o i x or San t a Cr u z Rum inst ead. SM A S H E S . BRANDY SMASH. I s m ade lik e W h i sk ey Sm ash , u sin g Br an d y in­ st ead o f W h isk ey. 24

MINT SMASH.

U se a sm all t umbler. Pu t in f o u r sp r i gs o f M in t . 'Br u i se the M i n t well, One and on e-h al f j i gger s Green Sp r i n g V al l ey W h isk ey, Fi l l the glass w it h ice. Si f t iR> t easpoon fu ls su gar on top. D r ess the t op w it h M in t as in M in t Ju l ep and ser ve w it h sm all st r aw s. GIN SMASH. T h i s d r i n k is m ade t he sam e as a W h i sk ey Sm ash , u sin g O ld T om Gin in st ead o f W h isk ey. MEDFORD RUM SMASH. U se sm all t um bler. M ade lik e a W h i sk ey Sm ash , u sin g M ed fo r d Rum in st ead o f W h i sk ey.

SOURS . WHISKEY SOUR.

U se l ar ge glass. Ju i ce on e-h al f lemon, One t easpoon fu l sugar , O ne w in e gl ass fu l l o f W ilson W h isk ey, O ne squ i r t o f Selt zer . Fi l l the gl ass w it h ice and shak e w el l st r ain in stem glass. 25

GIN SOUR. Th e Gin Sou r is m ade w it h the sam e i n gr ed i ­ en t s as the W h i sk ey Sou r , u sin g Gin inst ead o f W h isk ey. BRANDY SOUR. M ak e in the same m an ner as W h i sk ey Sou r , u sin g Br an d y in st ead o f H i gh sp i r e W h i sk ey. FR O Z E N L IQUORS . O r igin at ed b y the Gallat in V al l ey Club, Bozem an , M on t ana. ROCKYMOUNTAINGOAT’SMILK. O ne spoon fu l sugar ,- O ne dash A n gost u r a Bit t er s, T h r ee dashes Cu r acao, O ne t easpoon fu l lemon, O ne j i gger Gin . T op o ff w it h Sel t zer— Fr u i t . FROZEN GIN. T h e same as Fr ozen Rye, u sin g Gin in st ead o f W h isk ey. FROZEN RYE. U se l ar ge glass. Pu t in t h r ee dashes lemon ju ice, T w o dashes Pin eapp le Syr u p , One and on e-h al f t easpoon fu ls sugar , One ji gger Sh er w ood W h i sk ey. Ser ve in cham pagne gl ass w it h cr ack ed ice and fr u it . 26

FROZEN SCOTCH. M ak e in the sam e w ay as a Fr ozen Rye, u sin g Scot ch W h i sk ey in st ead o f Ry e W h i sk ey. FA N C Y DR I NK S . ROOSTER’S FEATHER. U se sm all m i xi n g glass. O ne and a h al f spoon fu ls o f sugar , O ne r aw egg, O ne w in e glass Sh er r y, O n e-h al f gi ll ri ch cream , Sm al l port ion crush ed ice. Sh ak e well. St r ai n , ser ve w it h nutmeg. HORSE’S COLLAR. T h e same as a H o r se’s N eck . A d d one d r in k o f W ilson W h i sk ey. Ser ve. “OYOUKID.” U se m i xi n g glass.

O n e-h al f t easpoon fu l lemon, O ne t easpoon fu l Gr en ad in e,

T w o t easpoon fu ls Rasp b er r y Syr u p , One sh er r y gl ass o f O ld T om Gin . Fi l l sm all st ein w it h ice and pou r over .

JIM MADDOX. “ V i r gi n i a Cock t ai l .”

O n e-t h ir d Sloe Gin , O n e-t h ir d Boo t h ’s O ld Tom Gin , O n e-t h ir d Cognac. Ru n t h r ough ice. St r ai n and ser ve. 27

SCHANDE GOFF.

U se sm all gl ass pit cher. O ne l ar ge lump o f ice, O ne bot t le Gi n ger A l e, O ne bot t le Beer . St i r well and ser ve.

SCHANDE GOFF No. 2.

U se l ar ge glass. Fi l l h al f o f the gl ass w it h I m por t ed Gi n ger A l e and balan ce w it h Bass A l e, i f t he ales ar e not cool, add one sm all lum p o f ice. SHERRY AND EGG. U se w in e glass. One egg, fill w it h Sh er r y W in e. SHERRY AND BITTERS. U se w in e glass. T w o dashes o f O r an ge Bi t t er s. Fi l l w it h Sh er r y W in e. WHISKEY AND GINGER ALE. U se t all glass. One lum p o f ice, One w in e glass o f W ilson W h isk ey, Fi l l w it h Gi n ger A l e. St i r w it h spoon and ser ve. 28

APRICOT DAISY.

U se cham pagne glass. Fi l l w it h fine ice, Po u r in t w o-t h ir d s M ar asch in o, O n e-t h ir d A p r i co t Br an d y. A d d t h r ee dashes A n gost u r a Bi t t er s. Ser ve. ANGEL WING. U se sm all cor d i al glass. Fi l l t w o-t h ir d s o f Cr em e de Cocoa, O n e-t h ir d wh ipped cream . Ser ve. TOM COLLINS. U se t all t um bler. Ju i ce on e-h alf lemon or lime, T w o t easpoon fu ls sugar , T w o j i gger s o f D r y El - Bar t Gin , Sm all port ion cr ush ed ice, O ne bot t le Club Soda. St i r w ell and ser ve. ANGEL BREATH.

U se sm all cor d i al glass. O n e-t h ir d M ar asch in o,

O n e-t h ir d Cr em e de V yet t e, O n e-t h ir d W h ipped Cr eam . Ser ve.

WIDOW’S KISS.

U se sm all cor d i al glass. Tw o -t h i r d s Ben ed ict in e, O n e-t h ir d Ri ch Cr eam . Ser ve. 29

ANGEL BREAST.

U se sm all cor d i al glass. O n e-t h i r d -For b i d d en Fr u i t , O ne-t h ir d Cr em e de V i ol et s, O n e-t h ir d W h ipped Cr eam . Fl o at one ch er r y on top. “PINKUM.” U se l ar ge m i xi n g glass.- Pu t in ju i ce on e-h alf lemon, One pon y Syr u p o f Gren ad in e, One t easpoon fu l sugar , O ne d r in k o f O ld T om Gin .

Sm al l port ion cr ush ed ice. Sh ak e w ell, st r ai n off in sm all glass. Fi l l w it h syphon . Ser ve. CURACAO AND BRANDY. Th e sam e w ay as Ben ed ict in e and Br an d y. Su bst it u t i n g liquor s. D o not allow the liquor s t o run t oget her. APRICOT BRANDY AND CREAM. U se sm all cor d i al glass. Fi l l t w o-t h ir d s A p r i co t Br an d y, Bal an ce plain cream , do not m i x. Ser ve. YELLOW CHARTREUSE AND BRANDY. U se sm all cor d i al glass. Po u r t w o-t h ir d s fu l l w it h Yel l ow Ch ar t r euse, O n e-t h ir d Br an d y. D o not let them run t oget her. 3°

“MAMIE TAYLOR.”

U se l ar ge glass. Ju i ce on e-h alf lemon, One w in e gl ass fu l l o f Scot ch W h isk ey, O ne lum p o f ice, One bot t le Gi n ger A l e. St i r well and ser ve. HORSE’S NECK. U se t all glass. Pu t in the peel o f a whole lemon, T w o lum ps o f ice, T h r ee dashes A n gost u r a Bi t t er s,

One bot t le Gi n ger A l e. St i r t oget h er and ser ve.

LONG GREEN. T h e sam e as a W h it e W ax , u si n g Green M en t h e in st ead o f W h it e M en t he. “PUSSE CAFE.” U se t all pon y glass. O n e-sixt h M ar asch in o, O n e-si xt h Cr em e de Voillet t es, O n e-si xt h O r an ge Cu r acao, O n e-si xt h Ben ed ict in e, O n e-si xt h Gr een Ch ar t r euse, O n e-si xt h Cognac. T h i s d r in k m ust be m ade ver y car efu l l y so as not to m i x the ot her s added to it. Each l iqu or m ust lie in the gl ass by i t sel f. 3 i

BENEDICTINE AND BRANDY. U se cor d i al glass. Pu t in t w o-t h ir d s Ben ed ict in e, Fl o at on e-t h ir d Br an d y on t op car efu l l y so as not to m i x t hem . Ser ve. WHITE MENTHE AND BRANDY. U se st em w in e glass. Fi l l w it h cr ush ed ice, Pou r t w o-t h ir d s o f W h it e M en t he, O n e-t h ir d Br an d y. Ser ve w it h sm all st r aw s. ABSINTHE FRAPPE. U se l ar ge m i xi n g glass. O n e-t h ir d A n iset t e, Tw o -t h i r d s Absin t he, Fr ap p e well in ice. St r ai n in sm all glass, top o ff w it h selt zer. SWISS ESS. U se l ar ge m i xi n g glass. O ne t easpoon fu l A n iset t e, W h it e o f one egg, One t easpoon fu l sugar , Ju i ce on e-h al f lim e or lemon, O ne and on e-h alf ji gger s o f Absin t he. A d d fine ice. Fr ap p e w it h lemon peel. St r ai n and ser ve. 32

THE BALTIMORE COUNTRY CLUB— ORGANIZED MAY, 1898.

1

BRANDY FLOAT. Pou r a sm all pon y gl ass fu l l o f Br an d y, place a w h i sk ey gl ass over it w it h the up side down , t u rn the Br an d y over , hold it firm ly so as not t o lose an y o f t he Br an d y fr om the sm aller glass, t hen squ i r t a dash o f selt zer in t he w h i sk ey glass, sl ow l y pull the pon y gl ass out and the Br an d y w ill float on the selt zer. Ser ve. FORBIDDEN FRUIT. U se sm all cor d i al glass. Fi l l t w o-t h ir d s fu l l w it h For b i dd en Fr u i t , Balan ce on e-t h ir d r ich cream . D o not let them r un t oget her. Ser ve. MILK SHAKE. U se t all glass. Pu t in t ab lespoon fu ls o f sugar , O n e-h al f w in e gl ass fu l l o f Cr em e de V an i l la, Sm al l port ion crush ed ice. Fi l l w it h m ilk . Sh ak e w ell and ser ve. WHITE WAX.

U se sm all t um bler. O ne lum p o f ice, O ne w in e gl ass o f W h i t e M en t he, Fi l l t he gl ass w it h syphon , St i r w ell and ser ve. 33

SOFT DRINKS. Water and Sprinkler Wagons BELDENETTE.

O n e-h al f j i gger Rasp b er r y Syr u p , O n e-h alf j i gger Pin eapp le Syr u p , Ju i ce on e-h alf lemon, Pu t in t all shell glass, Sm al l port ion crushed ice. Fi l l up w it h syphon . St i r and ser ve. Fr u i t s in season .

P L A I N DR I NKS . BRANDY STRAIGHT.

U se sm all w h i sk ey glass. Set t he bot t le on the bar, r i gh t hand side o f the guest , al l ow him to help h im self. Ser ve sm all gl ass o f w at er f o r chaser. WHISKEY STRAIGHT. Sam e as Br an d y st r ai gh t , subst i t u t in g W h i sk ey f o r Br an d y. SCOTCH STRAIGHT. Sam e as W h i sk ey st r ai gh t , u sin g Scot ch W h i sk ey in st ead o f Ry e W h isk ey. PORT WINE PLAIN. Th e sam e as Sh er r y plain , u sin g Po r t W i n e in st ead o f Sh er r y. 34

SH ERRY PLA I N .

U se w in e glass. T w o lum ps o f ice. Fi l l w it h Sh er r y.

CATAWBA PLAIN. Th e sam e as Sh er r y plain , u sin g Cat aw ba W in e inst ead o f Sh er r y. GRAPE JUICE. U se sm all t um bler. T w o t easpoon fu ls syrup, O ne w in e gl ass Gr ape Ju i ce, Sm al l port ion sh aved ice. Fi l l balan ce w it h Sel t zer and ser ve. BRUNSWICK COOLER. U se l ar ge glass.

Ju i ce on e-h alf lemon, One t easpoon fu l sugar ,

Sm al l port ion crush ed ice. Fi l l gl ass w it h Gi n ger A l e. St i r well. Ser ve w it h fr u it .

BRANDY AND SODA.

U se t all glass. Pu t in one lum p o f ice, One w in e gl ass o f Br an d y, One bot t le-Club Soda. St i r well and ser ve. 35

L E M O N A D E S . CLARET LEMONADE.

M ak e the sam e w ay as a p lain Lem on ade. Fl o at a w in e glass o f Cl ar et on top. Ser ve w it h f r u i t in season . PLAIN LEMONADE.

U se l ar ge glass. Ju i ce one lemon, T w o t ablespoon fu ls sugar .

Fi l l t he gl ass t w o-t h ir d s fu l l o f w at er and the balance w it h cr ack ed ice. Sh ak e well and ser ve w it h fr u i t in season . LIMEADE.

U se t all t um bler. Ju i ce t w o limes,

T w o t ablespoon fu l s sugar , Sm al l port ion cr ack ed ice. Fi l l the gl ass fu l l o f w at er . Sh ak e well. Ser ve w it h fr u i t . HOT LEMONADE. U se t all glass. T w o t easpoon fu ls sugar , Ju i ce o f one lemon, Fi l l the gl ass w it h hot wat er . St i r w ell w it h spoon and ser ve.

“STICK LEMONADE.” T h e sam e as a p lai n Lem on ade, and float iJ-2 ji gger s o f H i gh sp i r e W h i sk ey on top. Ser ve w it h fr u i t and st r aw s.

36

EGG LEMONADE. U se sam e in gr edien t s as p lain Lem on ade, add one r aw egg and sh ak e well. Ser ve w it h fr u i t and st r aw s. T h i s d r in k is ver y palat able. PORT WINE LEMONADE. M ade t he sam e w ay as a plain Lem on ade. Fl o at a w in e gl ass o f Po r t W in e on top, and ser ve w it h f r u i t and st r aw s. SELTZER LEMONADE. U se lar ge glass. F i l l the gl ass t w o-t h ir d s fu l l o f Selt zer . St i r well. Fi l l balan ce o f gl ass w it h ice. Ser ve w it h f r u i t and st r aw s. ORANGEADE. U se lar ge glass. Ju i ce on e-h alf or an ge, One t ablespoon fu l M ar asch in o, Sm al l port ion cr ush ed ice. Fi l l balan ce o f gl ass w it h w at er . Sh ak e w ell. Ser ve w it h fr u i t in season and st r aw s. FL IPS . WHISKEY FLIP. M ak e in t he sam e w ay as a Sh er r y Fl i p , u sin g W h i sk ey in st ead o f Sh er r y. 37 Pu t in ju i ce o f one lemon, T w o t easpoon fu ls sugar .

SHERRY FLIP.

U se l ar ge m i xi n g glass. Pu t in one r aw egg, One and on e-h al f t easpoon fu ls sugar , O ne w in e gl ass Sh er r y, Sm al l port ion crushed ice, One gi ll o f cream . Sh ak e w ell and st r ai n in sm all goblet . Gr at e n u t m eg on top. Ser ve. BRANDY FLIP. U se l ar ge glass. M ak e in t he sam e w ay as a Sh er r y Fl i p , u sin g Br an d y in st ead o f Sh er r y W in e. U se lar ge glass. One t easpoon fu l su gar , . Ju i ce on e-h alf lemon, A few cloves, a lit t le gr oun d cinnam on. Fi l l up the gl ass w it h Clar et , t hen pou r it int o a pan and keep it on the fire un t il it boils, t hen pou r it t h r ough a st r ai n er int o a glass. Gr at e nut m eg on top and ser ve. MULLED PORT. U se l ar ge glass. T h i s d r in k is m ade in the sam e w ay as M u lled Clar et , u sin g Po r t W in e inst ead. 38 M U L L E D W I N E S . MULLED CLARET.

MULLED SHERRY.

U se l ar ge glass. T h i s d r in k is m ade in the sam e w ay as M u lled Cl ar et , u sin g Sh er r y W in e in st ead o f Clar et . MULLED CLARET WITH EGGS. U se l ar ge glass. O n e and on e-h alf spoon fu ls o f sugar , T h e ju i ce o f sm all lemon, A few cloves, O n e-h al f t easpoon fu l o f cinnam on, T w o w in e gl asses o f Clar et . Po u r int o a pan and keep it over t he fi r e un t il it boils, beat t o a bat t er the yel l ow o f t w o eggs, pu t t hem in a gl ass and pou r the hot w in e over them . St i r w ell. Gr at e a lit t le nut m eg over the d r i n k and ser ve. U se l ar ge glass. O ne lum p o f ice, Ju i ce on e-h al f lim e, r in d included, O n e bot t le Sar sap ar i l l a. St i r well and ser ve. GINGER ALE RICKEY. U se sam e ser vice, u sin g Gi n ger A l e in st ead o f Sar sap ar i l l a. 39 R I CKE YS . SARSAPARILLA RICKEY.

GIN RICKEY.

U se sm all glass. One lum p ice, Ju i ce on e-h alf lim e, r in d included, One d r in k o f El - Bar t D r y Gin . ' F i l l the syphon . St i r w ell and ser ve. WHISKEY RICKEY. M ak e in t he sam e w ay as Gin Ri ck ey, u sin g W h i sk ey inst ead. SLOE GIN RICKEY. U se t all glass.

Pu t in one lum p ice, T w o ji gger s Sloe Gin , Ju i ce on e-h alf lime. Fi l l w it h selt zer and ser ve.

SANGAREE S . PORTER SANGAREE.

U se t all glass. One t easpoon fu l o f sugar , Fi l l the gl ass fu l l o f crushed ice, Pou r in one split o f Por t er . St i r w ell w it h spoon. Si f t nut m eg on top, add fr u i t and st r aw s. Ser ve. WHISKEY SANGAREE. M ak e in the sam e w ay, u sin g W h i sk ey inst ead o f Por t er . 40

SHERRY SANGAREE. U se sam e ingredien t s, excep t use Sh er r y in ­ st ead o f W h i sk ey. ALE SANGAREE. M ak e in t he sam e w ay as Po r t er San gar ee, u sin g A l e inst ead o f Por t er . PORT WINE SANGAREE. U se l ar ge glas§. One t easpoon fu l o f Cr em e de Cocoa, O ne t easpoon fu l o f sugar , , Fi l l gl ass w it h fine ice, O ne w in e gl ass fu l l Po r t W in e. St i r t oget her, add f r u i t and si f t n u t m eg on top. Ser ve.

CUPS . SAUTERNE CUP. ( 12 or 14 Cover s.)

U se t w o h alf-gall on pit chers. Pu t in each pit ch er T w o spoon fu ls o f sugar , O ne sm all gl ass selt zer to d issolve the sugar , O ne j i gger Bened ict ine, O ne j i gger Br an d y, One bot t le Sau t er n e, A d d f r u i t .an d sm all piece o f cucum ber rind, fine ice. Ser ve.

41

CLARET CUP. ( 4 or 6 Cover s.)

U se h alf-gall on pit cher. T w o t ab lespoon fu ls sugar , One ji gger M ar asch in o, O ne j i gger Yel l ow Ch ar t r eu se, M i x t oget h er w it h sm all gl ass o f Selt zer , One bot t le Sau t er n e. St i r t oget her w it h spoon , add one l ar ge lump o f ice, slide slices o f fr u i t aroun d t he sides o f the ice, then t ak e sm all bunch o f m in t cover ed w it h pow der ed sugar , in ser t on t op w it h st em s dow n w ar d , pu t about a dozen o f ch er r ies or st r aw ber r i es over the m int . Ser ve in sm all stem glasses. CHAMPAGNE CUP. . . ( Fo r Fo u r .) U se a h alf-gall on gl ass pit cher. T w o spoon fu ls o f sugar , One sm all gl ass selt zer t o d issolve the sugar , One j i gger Ben ed ict in e, One j i gger Br an d y, O n e-h al f ji gger Yel l ow Ch ar t r euse, One quar t Cham pagne. St i r well w it h spoon, add one lar ge lum p o f ice, slide slices o f fr u i t aroun d the sides o f the ice, t hen t ak e a sm all bunch o f m in t cover ed w it h powdered sugar , in ser t on t op w it h st em s dow n­ w ar d , put abou t a dozen o f ch er r ies over the m int . Ser ve in sm all st em gl asses.' 42

RHINE WINE CUP. ( Fo r Fo u r .)

U se sam e ser vice fo r Rh in e W in e Cup as Cham pagne Cup, u sin g Rh i n e W in e in st ead o f Cham pagne. CLARET CUP. M ak e in sam e w ay as Rh i n e W in e Cup, usin g Cl ar et in st ead o f Rh i n e W i n e- S YRU PS . SIMPLE SYRUP. * T ak e 2 pounds o f l oaf su gar to 1 pint o f w at er , d issolve i t over t he fire, rem ove the scum t hat ar ises, a s .soon as it comm ences t o boil, rem ove it fr om the fire, st r ai n it w h ile hot. RASPBERRY SYRUP. T ak e 1 pin t o f filt ered r asp b er r y ju i ce, m ash the r aspber r ies in a pan and let t hem st and 2 or 3 days un t il ferm en t at ion has comm enced, filt er the ju i ce t h r ough blot t ing paper, and add 2 pounds o f fine sugar . Pl ace the syr u p on the fire and as it heat s, sk im car efu l l y, but do not al­ low it t o boil, when it becom es o f a p r oper con­ sist en cy, rem ove it and allow it t o cool, then bot t le it. GUM SYRUP. D i ssol ve 2 pounds o f l oaf su gar and 1 pound o f wh it e gum ar ab ic in 1 quar t o f hot w at er , boil over the fir e f o r 2 m inut es.

43

LEMON SYRUP. One pin t o f l em o n ju i ce, d issolve 5 pounds o f su gar in the lemon ju ice, add the rin ds o f 5 lemons, boil fo r 2 m inut es, skim , t hen st r ain . STRAWBERRY SYRUP. T ak e 4 quar t s o f st r aw ber r ies, .exp r ess, the ju i ce and st r ain , add w at er un t il it m easu r es 4 pin t s, add 8 pounds o f powdered sugar , keep it on the fire un t il it boils, then .st rain , allow it to cool, and bott le. B I T T E R S . EFFERVESCENT DRAUGHT. Car bon at e o f pot ash , 80 gr ai n s, pu lver ized cit r ic acid, 17 gr ai n s. K eep separat e. W h en requ ir ed f o r use, add 1 drop essence o f lemon. D issol ve in separ at e t um blers, m i x, and d r in k wh ile effer vescin g. BRANDY BITTERS. O r an ge peel, 16 ounces, cardam om s, 2 ounces, cinnam on , 2 ounces, essence o f coch ineal, 4 drops, gen t ian root , 12 ounces, br an dy, 2 gallon s. I n fu se f o r one m ont h, t hen st r ai n and filt er. ESSENCE OF BITTERS. O n e-t h ir d pound d r ied or an ge peel, pound or an ge-app les, J4 pound gen t ian root , pound lem on peel, gr oun d to powder. M acer at e f o r ten d ays. A d d 1 gallon o f pu r e spi r it s. St r ai n and add 1 quar t o f soft , pu re w at er . 44

WINE BITTERS. T ak e the t hin peel o f 1 lemon, 1 b it t er or ange. A d d 3 ounces o f sh er r y w in e, 2 ,ounces o f w at er — in fu se. RUM BITTERS. Rai si n s, 2 pounds, b r u ised cinnam on , 6 ounces, sn ak e-r oot , 2 ounces, 20 cloves. A d d the ju i ce o f 2 lem ons and 2 or an ges, digest in rum f o r t w o mont hs, t hen st r ain and filt er. PORTABLE LEMONADE. T ak e o f wh it e su gar , 4 pounds, t ar t ar i c acid, 2 ounces, essence o f lemon, ounce. Pow d er t hese in gr edien t s and keep in a d r y bot t le fo r use. One t ablespoon fu l w ill m ak e a glass o f lem onade, when m i xed w it h w at er . STOUGHTON BITTERS. M i x t oget h er the fol l ow i n g in gredien t s, and let st and fo r five week s. Gen t ian , 4 ounces, or an ge peel, 4 ounces, Colum bo, 4 ounces, cam o­ m ile flow er s, 4 ounces, quassia, 4 ounces, bu r n t sugar , 1 pound, w h isk ey, 2 j 4 gallon s. Bot t le the clear liquor . FORMULAE—BEST YET BITTERS. 2 ozs. Rom an Cam om ile Fl o w er s...N o. 30 2 “ Gen t ian Ro o t .................................................N o. 30 2 “ Sw eet O r an ge Peel .................................... N o. 30 1 oz. H u l l ed Car dam om Seed N o. 30 1 “ Sai gon Cinnam on B ar k N o. 30 M i x t oget her t hese in gredien t s in h alf-gall on j ar , pou r in one quar t Ry e W h i sk ey, in fu se fo r t w o week s, filt er and bot t le. 45

SODA W A T E R SYRUPS . LEMON SYRUP FOR SODA WATER. T ak e 8 pounds o f wh it e su gar and one gallon o f pu re, soft w at er , 2 . ounces o f gum arabic. Bo i l in a b r ass o r copper k et t le un t il the gum is t h or ough ly d issolved , then sk im and st r ain t h r ough wh it e flannel, ad d i n g t ar t ar i c acid, ounces, and flavor t o t ast e w it h ext r act o f lemon. Bot t le. STRAWBERRY SYRUP FOR SODA WATER. M ak e in the sam e w ay as Lem on Syr u p , u sin g St r aw b er r y ext r act in st ead o f lemon. PINEAPPLE SYRUP FOR SODA„ WATER. M ak e in the sam e m an ner as Lem on Syr u p , u sin g Pin eapp le ext r act inst ead o f lemon. VANILLA SYRUP FOR SODAWATER. M ak e in t he sam e m an n er as Lem on Syr u p , u sin g V an i l l a ext r act in st ead o f lemon. OTHER SYRUPS. A l l ot her syr u p s can be m ade in t he same, m an­ ner, u sin g the ext r act o f the fr u i t t o t ast e. Th ese m ak e a ver y r efr esh i n g summ er d rin k , by addin g t w o t ablespoon fu ls o f the syr up to a glass o f w at er and on e-t h ir d t easpoon fu l o f super ­ carbonat e o f so d a; d r in k wh ile foam i n g. 46

HOWTO MAKE SODAWATER WITHOUT AMACHINE. I n each gallon o f w at er to be used, d issolve y 2 pound o f fine w h it e su gar , and 1 ounce o f super­ carbon at e o f soda. Fi l l pin t bot t les w it h t h is m i xt u r e, h ave you r cor k s r eady. N ow d rop int o each bot t le p2 d rachm o f cit r ic acid in cr yst als, and im m ed iat ely cor k and t ie down . H an d le the bot t le car efu l l y, and keep cool un t il needed.

H I N T S ON B O T T L I NG . MALT LIQUORS.

T h er e can be no doubt t hat all ferm en t ed m alt liquor s, as well as w in e, ar e im pr oved by bot­ t ling, when t he w or k is per form ed w it h sufficien t car e and sk i l l ; bu t t h ere ar e sever al con si der a­ t ions requ isit e t o success wh ich we sh all now br i n g un der the not ice o f ou r reader s. THE STATE OF LIQUORAT THE TIME OF BOTTLING. T h e ferm en t at ion o f the liquor should be n ear l y com p let ed ; i f not, t h ere w i l l be a r i sk o f bu r st in g the bot t les, in consequence o f t he gen ­ erat ion o f t oo l ar ge a quan t it y o f air . O n the ot her hand, i f the ferm en t at ion be over , and the liquor be flat , the beer w i l l becom e m ore or less sour. T h e mode o f ju d gi n g as to the fit ness o f the liquor f o r bot t ling, is to ascer t ain it s con d i­

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t ion in t he cask . I f , on d r aw i n g t he ven t -peg, the liquor spu r t s out w it h violen ce, it is cer t ain t hat the p rocess o f ferm en t at ion is st ill goin g o n ; on the ot her hand, i f it appear s tp be st ill, and on bein g t ast ed is in good condit ion and br i sk , it m ay be held t o be in a fit st at e fo r bot t ling. I f , h owever , it be t oo b r i sk and fr ot h y w h ile "bot­ t ling, the bot t les ough t to be l eft un cork ed f o r a few h ou r s, and filled out. T h ey should on ly be filled up w it h in t w o inches fr om the top, as the fr ot h w or k s w it h in an inch o f t he cor k . CORKS FOR BOTTLING. T h er e is indeed no econom y in bad cor k s. I f t hey ar e not sufficien t ly sound, and allow the ai r to escape, the liquor becom es flat , and con se­ quen t ly so u r ; and t he bot t les m igh t n ear l y as well be l eft open. T h e cor k s should be soak ed in the liquor befor e being put int o the bot t les, and i f the bot t les be t hen laid on t h eir sides, the cor k s w i l l sw ell so as to be p er fect l y t igh t . I t need h ar d l y be added t hat gr eat car e should be t ak en t hat the -bot tles h ave been t h or ough ly washed , and are p er fect l y clean. TO RIPEN ALE OR PORTER. I f not flat when bot t led, t here are sever al w ays, am ong wh ich the fol l ow i n g m ay be recom­ m en ded : W h en about to fill the bot t les, put int o each a t easpoon fu l o f br ow n sugar , or t wo t easpoon fu ls o f rice o r wheat , or si x r aisi n s. 48

BOTTLE WAX. T o m ak e good bot t le w ax, t ak e 1 pound o f rosin , 1 pound o f beesw ax and h al f a pound o f t allow . M i x t hese w it h red or yel l ow och re, soot or Span i sh w h it in g, accor d in g t o the color you r equ ire. M el t t he whole car efu l l y, st i r r i n g it all the time. I f it be l i k el y to boil over , st i r it w it h a candle end, w h ich w i l l al l ay the violen ce o f the ebullit ion . STANDS FOR CASKS. A l l cask s con t ain in g beer, ale, w in e or an y ot her liquor s, ough t to be placed on st r on g ele­ vat ed st ands o r t r est les. T h ey should be so sit uat ed as not to t ouch an y p ar t o f the w al l s o f the cellar o r st or e room in w h ich t h ey ar e placed. W h en t h ey ar e n ear t he w al l s t h ey ar e. liable t o be at t ack ed b y d r y-r ot , wh ich leads to the bu r st­ in g o f t he cask s and the loss o f t h eir cont ent s. T h e t r est les ough t t o be at such a dist an ce fr om the w all t hat one m ay be able to go r oun d them and exam in e t h eir con d i t i on ; when t h is, fr om the posit ion o f t he bar r el, is im possible, it w i l l be foun d a gr eat inconven ien ce, should an y leak age t ak e place. BEST MEANS OF CLEANING UTENSILS. A l w ay s keep you r glasses, decan t er s and bot­ t les w ell cleaned and pure. I m m ed iat ely aft er the cust om er has fin ished h is d r in k , w ash the

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gl ass well in w arm w at er , rin se well in pure, cold w at er , and t hen d r y t h or ough ly w it h a clot h. I n clean sin g u t en sils used fo r br ew i n g, etc., be car efu l not to use soap or an y gr easy m at er ial a good br u sh and scald in g w at er w i l l gen er ally t h or ough ly clean se t hem , bu t all the f u r on the sick s and bot t om m ust be rem oved. A f t er t his t hey should be w ell drained, and l eft in some ai r y sit uat ion t o sweet en. I f t h ey ar e st ill foun d to be t ain t ed, t ak e wood ashes and boil t hem t o a st r on g lye, w h ich spr ead over t he bot t om s o f the vessels scald in g h o t - t hen scrub w it h a bru sh or t h r ow some stone lim e int o the w at er in the vessel, and scrub over the bot t om and sides, r i n sin g w ell w it h clear w at er . I n some cases it is n ecessar y to w ash w it h oil o f vi t r i ol , dilut ed w it h eigh t t im es it s bu lk in w at er . MANAGEMENT OF CASKS FOR WINE AND BEER. N ew cask s, fr esh fr om the coopers should st and t w o or t h r ee d ays filled w it h clean wat er , and then be w ell scalded out befo r e using. O ld cask s, as soon as t he w in e or beer is d r aw n off, should eit her be bunged closely un t il t h ere is a con ven ien t oppor t un it y f o r w ash i n g t hem , or scalded out at once and laid by in a d r y place un t il t h ey ar e again wan t ed. Ju st b efo r e usin g t hey m ust be looked t o and scalded out again .

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I f the cask s ar e ver y m ust y, t h ey m ay be sweet ened by w ash i n g them out fir st w it h a lit t le su lph u r i c acid and then w it h clean w at er . A f t er t h is operat ion t h ey should be_ scalded sever al t im es w it h fr esh w at er . I f the cask s ar e ver y lar ge, t he expen se o f su lph u r i c acid m ay be avoided by unhead in g t hem and w h it ew ash in g t hem t h r ough ou t w it h quick -lim e, or t hey can be rendered p er fect l y sweet by bein g sm oked w it h su r ph u r m i xed w it h a lit t le n it r at e o f pot ash . I n all these cases, gr eat car e m ust be t aken t h at the cask s ar e well scalded w it h clean w at er . I t is a good plan to use a piece o f clean ir on chain to shak e about inside the cask wh ile w ash i n g it out. A METHOD OF BOTTLING WINE. H av i n g t h or ough ly w ashed and d ried the bot ­ t les, supposin g t h ey h ave been befor e used f o r the sam e k ind o f w ine, p r ovi d e cor k s, w h ich w ill be im pr oved b y bein g sligh t ly boiled, or at least t h ey should be soak ed in hot w at er , and a squeezer f o r t he cor k s. Bor e a hole in the low er par t o f the cask w it h a gim let , r ecei vi n g the liqu id st r eam wh ich fol l ow s in the bot t le and filt er er , wh ich is placed in a t ub or basin . T h i s operat ion is best p er fo rm ed by t w o per son s, one t o d r aw the w ine, t he ot h er to cor k t he bot t les. T h e d r aw er is to see t h at the bot t les ar e up to the m ar k , but not t oo fu l l, the bot t les being placed in a clean t ub t o p r even t wast e. T h e cor k i n g boot is to be buck led by a st r ap t o the 51

knee, the bot t le placed in it, and t he cor k , aft er being squeezed in the p r ess, d r iven in by a flat wooden m allet . A s the w in e d r aw s n ear to t he bot t om o f the cask , a t h ick piece o f m uslin m ust be placed in the st r ai n er t o preven t the vi scou s gr oun ds fr om passin g int o the bot t le. H av i n g coun t ed the bot t les, t hey should be st ored aw ay in t heir respect i ve bin s, a layer of sand or saw du st being placed under t he fir st t ier , and anot her over i t ; a second t i er l aid over t h is prot ect ed by a lat h , the head o f the second being laid to t he bot t om o f the f i r st ; over t h is anot her bed o f saw du st m ust be l ai d ,'n o t t oo t h i ck ; anot her lat h , and so on, t ill the bin is filled. W in e so laid in w i l l be r ead y f o r use accor d in g to it s qu ali t y and age, Po r t w in e old in t he wood, w i l l be r ead y to d r in k in five or si x m on t h s; but i f it is a f r u i t y w in e, it w i l l im pr ove ever y year . Sh er r y i f o f good quali t y, w i l l be fit t o d r in k as soon as the “ sick n ess” ( as it s fir st condit ion aft er bot t ling is cal led ) ceases, and w i l l also i m p r ove; but the cellar m ust be k ept at a p er fect l y st eady t em per at u r e, neit her t oo hot nor t oo cold, but about 55 or 60 degrees, and absolu t ely fr ee fr om d r augh t s o f cold air. HOW TO CLEAN DECANTERS. Ro l l up in sm all pieces some so f t b r ow n or b l ot t i n g-pap er ; w et t hem , and soap t hem well. Pu t them int o the decan t er s abou t on e-quart er

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