1934 Harry Johnson's new and improved Bartenders' Manual

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oranges, pineapple, and berries in a tasteful manner; serve with a straw. HOT IRISH WHISKEY PUNCH. (Use a hot water glass.) 1 or 2 lumps of loaf sugar; 1 squirt of leinon juice, dissolve in a little hot water; 1 wine glass of Irish whiskey; Fill the glass with hot water, stir up well, put a slice.of lemon into it, grate a little nutmeg on top, and serve.

STONE WALL. (Use a large bar glass.)

^ tahlespoonful of sugar; 3 or 4 lumps of ice; 1 wine glass of whiskey; 1 bottle of plain soda water;

Stir up well with a spoon, remove the ice, and serve. This is a very cooling drink, and generally called for in the warm season.

STONE PENCE. (Use a whiskey glass.)

1 wine glass of whiskey; 2 or 3 lumps of broken ice;

Fill the glass with cider, stir up well, and serve; as a rule it is left for the customer to help himself to the whiskey if he so desires. SHERRY WINE SANGAREE. (Use a whiskey glass.) 1 teaspoonful of sugar, dissolve well with alittlewater; 1 or 2 lumps of broken ice; 1 wine glass of sherry wine; Stir up well with a spoon, remove the ice, grate a little nutmeg on top, and serve.