1934 Harry Johnson's new and improved Bartenders' Manual

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58. LIST OP GLASSWARE Recfuired in a Bar Room or Cafe. Goblets for Champagne and special glasses for the following drinks: Finger Bowls (for placing your Bar Spoons and Strainers),

Burgundy Wine, Bordeaux Wine, Champagne Cocktail, Champagne, John and Tom Collins, Julep or Cobbler, Claret Wine, Ehine Wine, Port Wine, Sherry Wine, Mineral Water, Hot Water, Fancy Glass Pitchers for the different kinds of Cups, as Champagne and Claret Cups, etc.,

Absinthe Strainer,, Cocktail and Sour, Whiskey, Pony Brandy, Co.rdial, \M Jl'i'PT* Hot Apple Toddy, Ale, Porter and Beer, Pony Beer, Stanga (shell) Beer Glass, Stine Mugs, Ale Mugs, Fizz Glass, Glass Jars for Julep Straws.

Tom and Jerry Mugs, In buying glassware match them as near as possible, and have them all the same style.

59. LIST OP DIPPERENT LIQUORS That are required in a Bar Room. Brandy (different brands if required). Bourbon Whiskey, Scotch Whiskey, Old Tom Gin, St. Croix Rum, Blackberry Brandy, Spirits, Rye Whiskey, Irish Whiskey,