1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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THE AMERICAN BAR-TENDER;

The finest vintages from the best vineyards of Portngnl, Spain and Madeira are to be procured only from n limited number of wine merchants. The house of Wellington, Kid- DEu & Co.,74 Broad street, have the sola coufrol of the en tire crop of Wines from B. Reig, for 1374 and 1875. They al ways have on hand the largest quantity of superior wines in this market.

ALCOHOLIC LIQUORS.

ALCOHOL, Which is the living principle of spirits, beer, and all intox- ioftting liquor.s, is produced from numerous sources—all vege tables contaiuing farina or saccharine matter can be employed to obtain alcohoL ABSOLUTE, OB PURE, ALCOHOL, Is a limpid, colorle.is fluid, of agreeable smell ; it readily ab sorbs water, and unless it be carefully protected, soon loses its purity—pure alcohol never freezes. PROOF SPIRIT Is a term used when spirit is proved of the proper strength; thatis when itis found to contain two pints of rectified spirits of wine with one of distiUed water. Rectified Spirit and Spirits of Wine are synonymous terms. BEANDY, Derivedfrom the German word BraniweCn,i. e. wine that has undergone the action of fire, is an ardentspiritin very general use. Thedepartment of Charente produces the most famous brandies,known by the name of Cognac,Jemac,&c.;the best is madefrom the grape named *folia blanche.' CIDER BE.4.NDY Is made firom the lesiduum of apples and psfutsi after the cider or perry has been drawn off

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