1934 Harry Johnson's new and improved Bartenders' Manual

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the brandy thoroughly; let jt stand in a corked bottle for a few Ihours, shaking it occasionally. Then add the lemon juice, pineapple juice and wine; filter through a flannel, and finally add the syrup. In dishing out, fill the glasses full of punch, place the different fruits in season into it, and serve.

PORTER CUP PGR A PARTY. (Use a fancy glass pjtcher.)

1 bottle of porter; 1 bottle of Bass' ale;

1 pony glass of brandy (Martell); ^ tablespoonful of syrup of ginger; 5 or -6 small lumps of crystal ice; 1 teaspoonful of carbonated soda;

Stir up well, and grate a little nutmeg on top. Mix the porter and ale in a covered jug; add the brandy, syrup of ginger, and nutmeg; cover it, then expose it to the cold for half an hour. When serving, put in the carbonate of soda.

SHERRY COCKTAIL. (Use a large bar glass.)

2 glassful of shaved ice ; 2 or 3 dashes of hitters (Boker's genuine only); 1 dash of maraschino; 1 wine glass of sherry wine; Stir up well with a spoon; strain into a cocktail glass, put a cherry into it, squeeze a piece of lemon peel on top, and serve.

CHAMPAGNE PUNCH. (Use a punch bowl for mixing.)

3 or 4 lumps of loaf sugar; 1 orange, cut in slices; 5 or 6 drops of lemon juice;