Haneys Steward Barkeeper S Manual a Complete and Practical Guide For

Home , Rectified spirit

H A N E Y ’ S STEWARD BARKEEPERs

M A N U A L

A C O MP L E T E A N D P R A C T I C A L G U I D E

FOR P RE P A RING A LL K IND S OF PLAINAND FANCYMI"ED DRINKS

P P LA O U R B E V E RA GE S.

B E ING THE

MOSTAPPROVED FORMULASKNOWNINTHEPROFESSION,

D E SI GNE D FOR

I H OT E LS , ST E A M E RS , C LU B H O US E S , & C ., & c .

T O WHICH I S A P P END E D RE CIP E S FOB

L UE UR RD L S B i T T E Rs S RUP S IQ S, CO IA , , Y ,

e t c . , e t c .

" ﬁl m iﬂlnrk

' E Y o P UB LISH ERS JE SSE H A N c . ,

“ R E T 1 1 9 NASSAU ST E . HANE Y ’S T RAD E MAN AL U S.

T o e m race al l im ortant tra d es an d rofe ssi ons wil l bedssu ed s f b p p , a a st as can th ey ‘ can be fai thfu l l and r o erl r e ar ed a t a s l o w a ri ce s th o t n y p p y p p , p a e c s a d d em an d l W i l w a rr an t . T o be r el i a l e racti c l n com b , p a a d a ct iv i n m u ch i n l ittl e a n d e m p , g g , ra ci n t he l a test and be st d i scov eries a n d m eth o d s i n e a ch a n ch T h m a b g b . e y y ord ere d th rou h a n ooksel l er or wi l l be se nt b mail ost aid on r ecei t of r i ce g y b , y , p p , p p . ’ ’ — W a t ch m a k er s "a n d Jew el er s M u a l i vi n the l ate st an . G g a n d m ost a r ov e d se cr ets of th e tra d e e mbra ci n wa tch d c l o k l ean i n a pp , g an c c g nd r epa i r i n te m eri n i n a l l i ts ra d e s ma ki n to ol s com ound in metal s sol d eri n g , p g g , g , p g , g , l ti n a & c . i l tr u , w th a in i ns cti on s for e inn ers & c . 2 5 cts . p g , p b g , ’ — P a i n t er s Ma n u a 1 i vi n be st methods and l ate st i m r ove . G g p m en ts i n h ou se a in ti n si n ai ntin rai ni n va r ni shi n ol ishi n stai n i n p g , g p g , g g , g , g , g , i l d in l a zi n si l v eri n G reci an oi l - ai n tin Chin ese int n ri n ta l a i ntin g g , g g , g , p g , pa i g , O e p g , & c . A l so ri n c i l es of l ass sta i ni n h a rm on an d co ntra st of col ors wi th hil oso p p g g , y , p h th e ori es a nd rac i ce f l 8 t s o co or A e 5 0 . c s . p y, , p t , g , 5 0

’ H o r s e Sh o er s M an u a l — i vi n l ai n r a cti cal di r ecti ons with . G g p , p m r t n u e ou s il l u s r ati v e e n ra v in s. n cl ud es r e ara ti on o f foot ch oi ce of sh oes a n d g g I p p , th e ir re a ra ti on fitti n l i n nail s a n d n ail i n sh o ein with l e a th e r c tti n p p , g , ﬁ g , g , g , u g , ’ ’ m o i n l e v n &.c . c u d e s Y ou tt s T r ea ti se on D i se a ses of t e H or se o t ts r g , I a h s F o . 2 5 c .

’ S a e r s l —~A r acti cal i n str ct or i n the m anu o p Mak Ma n u a . p u fa ctur e of l a i n a n d fan c soa s h ar d and soft soa s w shi n ﬂ u i d s m ed i cin a l soa s p y p , p , a g , p , th i n l i n n u f u e x r m a act r r s . H a e f th e a d l & c . fo e u d a ce of fa mi e s a d s o r es o u t , g p su er ' ‘ a ti o n s ra cti ced an d i l l ustra ti ons of most a r ov ed ma chi n e r for th ose d esi rin to p , pp y g ma n u fa cture on a v e r l a r e scal e . Ha s th e est E n l is h F r en ch G erm a n an d y g b g , , i n f l m r ca orm u a s . A e 2 5 cts .

’ w r d B r e e er s M a n u a l — A com l ete ui e to St e a an d. a k p p g d the pr epa ra ti on of al l ki n d s of m ixed d rinks a n d popu l a r bev erag es" T h e form u l a s r e iv e n i n ful l a n d a r e th e m ost a r ov ed i ncl u d i n th e v ar i a ti on s to su it differ en a g pp , g t tastes a n d th e m ost o u l a r r e ara tio ns of a l l l ocal iti e s to whi ch i s ad d ed , p p p p ;

Li ueurs Cordial s oot B eers & c . 2 5 cts. R ead i n Se tem er 1 869. q , , R , y p b ,

E nter e a cor i n to A ct of on r e s i n the e a r 1 869 b d, c d g C g s, y , y

' ’ s fﬁce of the D i st i ct our t of the Unite States for I n the Cl erk O r C d , r the Southern D i st i ct of New York. I N D E " .

O? The Figur es i n the f ol l owi ng Ta ble of Conten ts r ef er to the

N umber s o the Reci es whi ch a r e n mber c ns ’ t l n f p , u ed o ecwir e y, a d n ot

Cl ar et P un ch Cu r agoa P un ch Che r r y Shr ub C ur ra nt C ata w ba C obbl er Cl ar e t C hampagne C ocktail Ar chbishop Champagne C ocktail Bimbo P un ch C al ifo rni a W i n e Bitte r C o ck Bi i d of F i e e dom P un ch ta il

B i a n dy P un ch (col d) . C ri me an Cup (hot) C a rdi nal

B ar ba doe s P un ch . C l ar et Cu p . C ha mpagne Cup E me r a l d Isl e P un ch J ul ep E ngl i sh Mil k Sma sh Sou r Bour bon B randy Fix Sl ing Sanga ree C ocktail

an d Soda .

St raight . P ony

Bl a ck Stripe . . B randy and Gu m Burne d

(P i ote stant ) C an adia n P un ch Conti ne nta 25 7 nd u . i a T a a n l P n h . 2 C hi c go a d B uffa o c G n n sy . Cha mpagne P unch 1 1 Gi nger Lemonade IND E".

Hock C obbl er Raspb e r ry P unch H ot R um R oman H al f a nd Hal f R um I ri sh W hisky P unch R uby I tali an L e mona de R uin Fl ip J a pa ne se P unch Shr ub Jnl e ps Ra spbe r ry Shr ub Ja pa ne se C ocktail Rhi ne Wi ne a nd Seltze r K ni ck rbo r e cke r P unch Sa ute ne P unch . Light Gu a r d P unch Ska de va L em o She r ry L e monade Soda Negu s L e mo n C re am Ne ctar She r ry Cobbl er Ma nhattan I sl a nd P u nch Sauter ne Me tr opol itan P unch Santa C r uz Sour 88 She r ry San ga r ee 1 02 Mother P ea rl P unch Soda C ocktail 1 1 6 Mi nt Jul e p Spi ced R u m (hot) 1 1 9 Mul l e d C l a r e t She r ry a nd E gg 1 21 Ne cta r P un c h She r ry a nd B itter s 1 22 O cea n P e a r l P un ch Stone Fe n ce 1 3 0 ’ l d Ma u m an d e r r 1 3 5 O id s P n ch . T o J y ran e ni tate s er vi ce unch 45 O g P un ch . . U ted S S P O rgeat Ve r mo nt C o cktail O ra ngea de W e st I ndi a P un ch un River P unch P ch . W ester n P i ne Appl e P unch W hi sky P u nch (col d) 4‘ u P unch a l a Romai ne P o 1 t W i ne Negu s ESco tch) Sanga i e e P orte1 " Sangai e e P e a ch a nd Hon ey P ost C afe ( 6 Ct

Yal e C oll ege Rocky Mounta i n P unch

W I N E S .

Bl ack C ur r ant W i ne 1 60 Gr ape W i ne Che r ry W i ne 1 57 L e mon W i ne i ne s C u r ra nt (r e d ) Wi ne 1 58 Mixe d F ru it W u r ra nt W i ne 1 59 Me thegl in 1 6 1 r a n e W i n E l de r W i ne " O g 1 62 P a r snip W i ne 1 63 Rai si n W i ne IND E".

C O R D I A L S .

- o c o o o o o c o o n o o n o o o o - 9

Ginger B r andy

L I Q U E U R S .

A ni sette 1 89 E au de P ol ogne Aqua B ianca 1 9 0 E a u de T e mpl i e 1 s C o 1 d1 al e de Cal adon 1 91 E a u de V i e de D antzi c Cit ron - 1 92

Cit 1 on ette - 1 93 C itr onel l e 1 94 Chr i stophel et 1 95 Ja smi n Cu r ago a 1 96 Li queu r de Menthe ’ ’ E a u D A bsi nthe 1 97 D O r ange ’ E au D A bsi nthe (Fr ench) de Ro se E a u C el este 1 99 L u ft W a sser 200 E a u de C o r di al e . Mar a chi no ’ £ 4 E a u D A mi s 201 E a u d e B a tave (D utch W a Monpon te r) Noyea u E a u d e Cl aret P ar fait Amour E au de D idon P e r si cot ’ E au D Or P e r si co t (D utch) ’ E au D Or (Ger man) Re sol i s ’ E au D A rgent (Ge r m an (F r ench ’ E a u D A rge nt (D utch) E au des P ri ncesse s (D e T urin ) E au de Geni evre Usquebaugh E au de Na p (Na pol e on) Ve spe tr o H E au d e Nobl e s

E au Nupti al e .

B T T E I R S .

Absinthe or W ormw ood B it O r ange Bitter s 39 P i - ni e-u i te r . 2 ck p B tters An gustu ra Bitte1 s 240 Q uinine Bi tte 1 s B i an dyB itter s W i ne D utch IND E"

A E R A T E D W A T E R S

a s er Ae r ated Gi nge rbeer . 250 R pb rya de S a rkl i n Ne cta r L emonade . p g 249 Sparkl ing Cider

C O N C E N T R A T E D F R U I T S Y R U P S .

Cl ove Syr up Simpl e Sy1 up a b l ' J a i gonel l e Sy1 up 258 Str w e 1 y Syr up . L emon 259 Sy1 up of Ne ctar O1 a nge 260 Gi nge 1 P i ne Appl e P ea ch K er nel Ra spber ry

A r tiﬁcial Champagne 269 Acidifyi ng Sol uti on A cidul ate d L emona de 264 Ra spbe rry Vi negar ’ Acidul ated - 267 Str awb erry P R E F A T O R Y

' T HE obj ect of this work is to aﬁord simple as well as u a directl ons the u n m e dr n pop l r for prod ctio of ix d i ks . D r n i n the er but m e a u a in A meri a i k g, world ov , or p rtic l rly c , — is a ﬁxed and r ecognized social cu stom a social cu stom in i e E n ha e e u a in n as n . e a d by ts lf v t t p rp ndic l r dr ki g , it is e rme h h o a un amon us her e the e em n t d, w ic s bo ds g , w c r o y a ne h u h h wi h the h our is r pidly go t ro g wit , is , t growt of

u a on t ea on the n ea e . T he e enue de pop l ti , s dily i cr s r v s rived from the bars of many of our hotels and lea din g res taur ants uf en a al the e en e ea n the is s fici t to p y l xp s s, l vi g a n A profits from other sources clear nd u tou ched . t very many of our watering places the b ars are leased or r ented the e or the h e at a han me ur e of propri t s of ot ls dso fig , by p ersons altogether disconnected with the other departments the es hmen and e n e e ea e on the of tablis t, a larg i t r st r liz d m n invest e t . Numerou s and varied as is the list of our mixe d or fan cy dr in as he are me me a e w not e a r ks, t y so ti s c ll d, e do d sp i of n r a n in he e a e al l and e en m e han h i corpo ti g t s p g s , v or t t ose mm n the ni e S a e as ena e an e n co o to U t d t t s, so to bl y p rso , e a e and a en n our re e t with a littl pr ctic strict tt tio to cip s, o become in a short time thoroughly cm fl at in their produc tion . I n addition to the benefit to be derived from a p erusal of our work by those who pr opose making bar tending a u ne the au h has ne in m n h e h b si ss , t or bor i d t os w ose a e ma n ne hem n a and h ur t st s y i cli t to co vivi lity , for t is p pose incorporated a number of recipes derived from a multiplicity of sources for the concoction of many delicious a e in a i t i bever g s qu ntit es suited to he occas on . They are e h and al l hem e i a e e e and l be un f ac of t r l bl r cip s, wil fo d, on a be i n e e ar u ha he a ea in n tri l, to v ry p tic lar w t t y pp r pri t . A t the ea a e o n the A mer an bar as on gr t P ris xp sitio , ic w e of the n ovelties and attr action s ; and cocktails in the morn in e e in eman am n the e e e er n a i na g w r d d o g p opl of v y t o lity . To the extensive formula s for A merican bev er ages we ha e a e or a L ueur e and he e e v dd d C di ls, iq s, Bitt rs, ot r r cip s h h e h n add ma a to the a w ic will , w t i k, teri lly v l ue of our M anual . Whi le it is not designed to advoca te or commend P RE F T RY A O .

he use and h e e u u en ua e al l m t ir , w il w wo ld rg tl y diss d fro he u e h e an n a a al and re a e u e t ir ab s , to t os w ti g pr ctic li bl g id ' to the prep aration of any of these articl es we believe this n e a i f volume wil l be fou d ev ry w y sat s actory . T he most unpleasant duties of the b artender are i n the m n n hen the e and e an te e u e the or i g, w bottl s d c rs, r d c d by drau ghts of the day and night p1 ev1 ous have to be reﬁlled the um e u e u e u n a he and t bl rs, s d j st pr vio s to closi g, w s d ; ’ 1 eve1 yth ng put in order for the day s operations . Behind e e u a e h e e h se our a e h e all w ll r g l t d bars , ow v r , t o of l rg r ot ls

for" n tan e a se1 vant 1 s u ua e a e - f01 h u but i s c , s lly d t il d t is d ty i n b ar s where the receipts are more limited it devolves always on the bartender whose duty it is to make his app earance ﬁ st l th m w in 1 n e o g . A tem 1 s in se eh n al l a va1 in th the ca sys u b i d b rs , y g wi e of th e ha n ha1 e e u n the n the pric os vi g c g , r g lati g positio s of ffe en e and e ante1 so ha the han ma ea di r t bottl s d c s, t t d y r dily h hem hen 1 e ui1 ed A em h k n lay old of t w q . syst of t is i d , e u l a he1 ed t o 1 events the oom en e m e car f l y d , p r r c of istak s, and econ oml zes much time ; each bottle being always found

in its pl ace . A long white apron i s almost an indispensable requisite behind a bar ; and in summer time a white l i nen co at pre en a a ea n e the ame m e n m a s ts tidy pp ra c , at s ti e b i g co fort ble . A h e h ut in hem cut pair of old boots or s o s wit slits o t , or a a e he m the n e an a the are aw y ltog t r fro i st ps d b ll of foot, and n t e h b r e e u e as ea o h e e e e . q it sy , w ol to pr f r d to slipp rs A well ordered bar sho uld be su pplied each day With a num e ean to l s hun n en en on the out b r of cl , soft w , g co v i tly

side of the bar for the use of customers . A nu mber of glasses occupying trays should be placed at convenient an e ha ma ha e no u e in he n dist c s, so t t visitors y v tro bl lpi g themselves to iced water from the pitchers stationed beside hem t . There shoul d be no econ omy of glasses or decanter ' — enough of eve1 y kin d for u se always being kept on hand as they lend a partic ulary handsome appearance to a bar when r n e ehin it Well ar a g d b d . STEWARD AND B ARKEEPER’S

M A N U A L .

MI "E D D R I N K S A N D H OW T O MA K E T H E M.

— 1 . P UNCH .

I b th l a l ma TH S we believe to e e o dest of l de drinks . Of n are u na e an i a i its origi we bl to give y rel ble test mony. H o man a e n en e ni h and how man an w y bl ssi g spok ov r g t, y n a hema en in the morn n ha e a en u n the hea a t spok i g, v f ll po d of the uncon sciou s in dividual who ﬁr st br ewed this in sidi ous and seductive pr omoter of conviviality in mankind ? So many ar e the different methods employed i n mixing un h ha no m e a e u e can be i en e en affe n p c , t t i p r tiv r l s g v v cti g the s eetness or a i t the m ure as a e ffe w c di y of ixt , t st s di r

ma er a in al l hin . In ma n hot un h con t i lly t gs ki g p c , it is ceded that it is better to put in the liquor befor e addi ng the n n h vi B a water ; and i cold p u c ce ver sa . ut re lly we do not ee h a n n h u be ma e e een th s w y disti ctio s o ld d b tw e two . T he precise proportion of spirit and water is like the amount u a u u e a ma e e eren e e er mine of s g r or syr p s d, tt r of pr f c d t d A u es u un h i s h r e al l the in r by the p alate . s cc sf l p c w e g e di ents ar e so amal gama ted that n o single one i s more per n r hi - an ai ceptibl e than a othe . T s is what bon viv ts cl m to n h- r A m n in o be the secret of pu c b ewing . syste lo g v gue is wher e t he lumps of s ugar are rubb ed up on the rin d of the emon e a its a or here au i n the es e l to xtr ct ﬂ v , t by c s g v s ls ha n a n the e en e e me r o en and the con t t co t i ss c to b co b k , h en a e . B ut ro es l a u and e m t ts bsorb d t is p c s is borio s, s ldo e the e un h m e a e hen a follow d by b st p c ix rs, s v w goodly b u e number are to e s ppli d .

— T 2 . SCO CH WHISK Y P UNCH .

T he sugar should ﬁrst be thoroughly dissolved in the 2 TE RD AND B R EEP ER’ M N L 1 S WA A K S A UA .

te of T he h u h be th n hot st water . w isky o g t to of e ﬁ est s n n a ua e e e e e e . a e q lity, I lay b i g g r lly pr f rr d If for a l rg a cut the em n eel h n and ee it i n the u e p rty, “ l o p t i , st p p r iri r ub u n the ee the um u a e re sp ts, or po p l l ps of s g r b fo dis solving by either of these mean s the ﬂavo r i s su ccessfully a I n mak n un h ehin th ba extr cted . i g a p c b d e r time is not i h h A allowed for e t er of t ese processes . s we have before em e the n are mu h m er a h r ark d, proportio s so c a att of t ste t at um a n it would be pres ptuou s to l y down a y imperative rule .

3 — H H . OT A D BR N Y P UNC .

Use the e n n ein e e e he e to b st Cog ac bra dy, it b g pr f rabl r W he n . h e a u a for e en n all ot r ki ds it lo f s g r sw et i g , di ssolved — — in boiling water j u st enough for the purpose this to be d n e th r e e e S ar u e . hen u o ﬁrst of all , b for pi its e s d T po r

. the an n the a and the a e h . br dy i to gl ss, add w t r, wit a slice

m nd . d nk of. e n a e e S r i n of nutme l o , , if d sir , a p li g gn

4 - COLD BRAND Y P UNCH

Fill a large bar glass with chopped or shaved ice ; two teaspoonfuls of white sugar ; add a tablespoonful of rasp berry syrup ; two wine glasses of bran dy ; one w me gl ass of water ; one lime ; a slice of pine apple ; two slices of

r n e e e . T he h e be sha en and r an o a g ; b rri s w ol to k , d k

h u h a . a h ai t i t e d h n , h e . t ro g str w, or wit of stra er For a party of ﬁfteen use gallon of wat er 2 5 qu arts of brandy ; ' .

u 2 3 an . 1 5 lbs . of s gar ; or or ges cut in slices ; 1 sliced 1 pine apple ; 2; pint of Jamal ca ‘ rum ; j uice of 4 lemons 1 5

ra b he u i l i . gills of sp e rry or ot r syr p ; ce . Stir we l n a large un h- p c bowl .

R M P U UNCH .

- A ne l am l rum a wi g ass of J a ea 2 wine, gl sses of boiling water 2 lumps of sugar well dissolved in a wine glass of

a e . P ut h a n the um e the rum and w t r t is l st i to t bl r ; add , e a the em n e the in h n s n aft rw rd r ai d r of water. D rop a t i ki ‘ D A nAaa r En’ M L STEWAR ND s ANUA . 1 3

-H SK P " 6 . OT W HI Y UNCH

h u se n r e en i n same r n hot For t is, i g di ts p oportio as for

m un h and e a e i t a te the ame fashl on . ru p c , pr p r f r s

— N 7 IRISH W HISK Y P U CH .

a h a in th T he same method is applic ble ere s e above . If i s e r e uee e me the ui e of the emon acidity d si d, sq z so of j c l h h u in T h into t he glass b efore t e w isky is po red . e spirits u e h u a ha e a e as h h hen ne s d s o ld alw ys v g , Iris w isky, w w, n i s by no means ﬁt to dri k .

— 8 . COLD W HISK Y P UNCH .

h e m l e a . e l hou T is is s ldo cal d for at bar Prop r y, it s ld ﬁ t be mi e hot and e n e rs x d allow d to cool, givi g at l ast a day to it when made for a large p arty

- . I 9 G N P UNCH .

Use a large bar glass ﬁlled with shaved ice ; 2 table spoonfuls of white sugar ; 1 tablespoon ful of ras erry syrup ; 1 5 wine glasses of gin ; 1 wine glass of water ; 1 lime ou t i nto halves ; 1 slice of orange ; 1 piece of pine

’ h e h and e e are in ea on n amen e . S appl ak t is , if b rri s s s , or t h r u h h A ra ma b u e h . e with t em . st w y e s d to sip t o g T re is another recipe for gin punch as follows " 7} pint of gm; 1 ma a h n 2 em n the u e a e e the gill of r sc i o ; l o s, j ic of ; pi c of

n of u 1 t t i . ri d ; 4 oz . syr p quart bot le of Sel zer water ; ce

— 0. 1 C LARE T P UNCH .

Large bar glass of chopped or shaved i ce 2 tablespoon u e m n h fuls of s gar ; 1 slic of le on ; 1 slice of ora ge . T is to b h n nd he e e s ake a garnis d with berri s .

- . E 1 1 CHAMP AGN P UNCH .

h e e is a a u the are T is r cip for p rty of fo r ; or , if party to 1 TE RD AND Anxn n ’ 4 S WA n nr u s MANUAL.

su e en m e if e 1 n gar, or v or call d for ; wi e glass of straw

e u a n nea e e 1 e em n b rry syr p ; portio of pi ppl , slic d ; } slic d l o ; e n 1 slic d ora ge.

— T 2 . S E NE 1 AU R P UNCH .

h ma e in e e me e un h sub T is is d pr cis ly sa way as clar t p c , tit tin u e for th s u e n e he ne . Use g sa t r ot r wi large bar glass .

— 3 . D E P 1 SCA VA UNCH .

Fill a large bar glass with shaved i ce ; 1 tablespoonful of sugar ; 1 wine gla ss of br andy ; 2 slices of lemon a few h a Sha m d n e e . e h h rops of va illa or ot r xtr ct k t e well . T is nk e m e and n n n dri is s ldo call d for at a bar, is k ow o ly to a

- few prominent bar tenders .

- 1 . E AP LE 4 P IN P P UNCH .

Pineapple punch is made by adding sliced pineapple to an un h I n e n ut the n br dy p c . pr pari g for a party, p pi e and u e he in a and l et hem n apple s gar tog t r bowl, t sta d be A fore adding the other ingredients . large block of i ce sh u be u e and f u ener u l . o ld s d, r its g o s y

— M LK P . 1 5 . I UNCH

Use a tablespoonful of pulverized sugar ; 1 5wine glasses i t of h e i ce not shaved h m and spirits ; c opp d , ; ﬁll wit ilk, met me the in e n stir slowly with spoon . So i s gr die ts are h el h en and nu me n e u n t e u a e . h w l s ak , t g spri kl d po s rf c T is drink is very nourishing and popular for convalescents

U se a e bar as . un h among the fac ulty . a l rg gl s Milk p c is

h hot m no i ce e n u e . sometimes made wit ilk, b i g s d

— MA P UN H 6 . R N 1 O C .

a x a e n u A popular drink among the f ir se . 1 t bl spoo f l of

" t e r a e i s d rank dir ectl fromth e tu m l er wi th ou t th e aid of a straw A s hi s b v e g y b , , cho d i e refera l e to shav en the l atter bein a t to i nsinuate itsel f n ext the ppe c is p b , g p ’ TE RD AND B R EEP ER S M N L S WA A K A UA . 1 5

ﬁne white sugar ; 1 tablespoonful of raspberry or straw b erry syrup ; wine glasses Ja mai ca r um ; 1 slice of e emon 1 as n u of r n A l or ange ; 1 slic of l ; te poo f l po t wi e . l hi in a bar a h e i ce to be e ha en and t s gl ss of c opp d , w ll s k , imbibed through a straw .

— 7 A- E E . P P 1 JA N S UNCH .

T he j uice of one l emon a piece of the rind ; 1 table spoonful of Sugar ; 1 slice of pineapple ; 1 5» wine glasses of brandy ; 1 teaspoonful of arr ack ; some groun d cinna bar a e h h e i mon . e a ar e c Us l g gl ss ﬁll d wit c opp d e .

— 1 8. AL B ANY P UNCH .

e u e um u ar add me em n u e M lt a co pl of l ps of s g ; so l o j ic , A d a n a and strain into a glass . d wi e glass nd a half of m im th a S n a r u . en the r e h em n a t Croix Moist of gl ss wit l o .

— f K E B E P N 1 9 . K NIC R OCK R U CH

h m e Rh ne wmo and en a ea a ne a T is is ad of i r g , wi gl ss of the latter to a large bar gl a ss of the former ; a teaspoonful of Madeira wine ; two slices of orange ; a few raisin s ; a a a dash of syrup nd arr ck .

— E 20. RASP B RRY P UNCH .

One and a hal f teaspoonsful of raspb erry vi negar ; a few pieces of lump sugar ; boili ng water ; 1 teasp oonful of n oya u; n a i a s um hi h 1 wine glass cog c ; 1 w ne gl s r . T s is c ieﬂy a

h me dr nk ma e in a e uan e and l e . o i , d l rg r q titi s bott d

- E 21 . W STE RN RIVE R P UNCH .

Use large bar glass of shaved i ce ; 1 tablespoonful of u a 1 n a s an ne ne s g r ; po y gl s br dy ; 1 wi glass of port wi , em n u e 2 e n be h en we and l o j ic ; slic s of ora ge. To s ak ll, s h u ipped t ro gh straw. TE R A D B R EEP E R’ M S WA D N A K S ANUAL .

- ME L D LE 2 . E R S P 2 A I UNCH .

Two wine glasses Irish whisky l ‘é' teaspoon sful of sugar ' m n 2 ne a e hot a 1 slice of le o ; wi gl ss s of w ter .

— 3 . M P 2 AR ORY UNCH .

U se l arge bar glass ﬁlled with i ce ; 1 tablespoonful of sugar ; 1 wine glass of brandy ; 1 pony glass of mar as ' n Sh chino ; 1 wine glass of Catawba wi e . ake the m1 xture l wel .

— 24. FRUIT P UNCH.

1 e - n u u U se large bar glass . tabl spoo f l of s gar ; d z} wmo glasses of cogn ac ; 1 wine gl ass of Jamaica m m; 1 glass of n oyan ; j uice of hal f a lemon ; 2 slices of orange ; ha l l raisins ; berries ; 1 lime . S ke we v

— — 0 T 1 NE NTAL P UN H F or two . 2 5 . 0 N C ( )

' 1 pint bottle of champ agne 1 wine glass of brandy ; 3

i 1 e nea P ut th u t n sl ices of orange ; slic of pi pple . e fr i i to th es u e hem the n hen add the ha m e glass , po r ov r t bra dy , t c a p agne which should be taken invari bly from the cooler .

This is a superb punch.

— M RD RE E D P UN . 26 . BI OF F O CH

u he e be s e in l i e Two lumps of s gar, t s to dis olv d a ttl n n h a es n u boiling water ; 1 17 tumbler of Mo o ga ela ; 2 t bl poo sf l

m n . e of New E ngland ru . Boili g wat r

— AND U L P UN . 27 . CHICAGO B FFA O CH

a n and a e 1 E qual parts of Catawb , (sparkli g) Is b lla ; ne a m ino U se f uit wineglass of sauterne wi gl ss arash . r ,

n . i Mix i n e bar . berries a d ce . larg glass ’ STEW RD AND B ARK EE Pnu s M N 1 A A UAL. 7

— 28 . E P E RL P OC AN A UNCH .

One bottle of claret ; 1 bottle of soda water 5» po und of ‘ ice ; 4 tablespoon sful of powdered sugar ; 1 teaspoonful of un nnam n 1 i ueur a a a u gro d ci o ; l q gl ss of cur qo . P t these n a an i to bowl d stir until well mixed .

— ’ t . A LE H 29 N G R S P UNC .

One quart of brandy ; one qu art of Jamal ea rum ; fo ur sliced lemons ; poun d of white sugar ; 1 quart of wa ‘ t er in h em n ; 5 p t of boilin g milk . Steep t e l o s in the br andy and rum ﬁve six h u the he n re ien for or o rs ; add ot r i g d ts ,

- and ra n . h un h u a am n nic ar e st i T is p c is pop l r o g pic p ti s, and am n h i e e e . e o g tourists . It s rv s w ll to bottle T is r c pe a a e n is for p rty of ﬁft e .

3 0 - LIGHT - GUARD P UNCH

Two bottles of champ agne ; 1 pint of sherry ; 1 pint of nd 1 n h te ne i nea e e 2 bra y ; pi t of w i wi ; p ppl , slic d ; an e 3 em n the u e u ar s ee en e or g s ; l o s , j ic of ; s g to w t prop rly ; hi e for a een T he un h i ce. T s recip is a p rty of ﬁft . p c is to be mixed in a bowl .

1 — ME T P L T P 3 RO O I AN UNCH .

h un h m e l a e ne a a e an T is p c is co pos d of c r t wi , sod w t r, br an r A dd he e l m n u e u ar and cut d d he . e y s r y to t s o j ic , s g n T he on s are six e r e and pi eapple . proporti to bottl s of cla t a a er u se one ea h an and he six of sod w t , c of br dy s rry T his punch improves by b eing kept for a few weeks after bottling .

— K M T P . 32 . ROC Y OUN AIN UNCH

Fo ur bottles of champ agne ; 1 pint of Jamaica rum ; g '

Mix in ar e. n m a a h n 4 em n i e u a . pi t of r sc i o l o s , sl c d ; s g r l g a e in en e a a e i ce punch bowl . Pl c c tr of bowl l rg block of , o namen e h a su ck an e n e and r t d wit lo f gar, ro c dy, slic d ora g s 1 8 STEW RD AND B R EEP E R’ L A A K S MANUA .

e h a bunch of white grap s . T is recipe is for a party of n ﬁftee .

— 3 3 . D P CANA IAN UNCH .

One quart of rye whisky ; 5 pint of Jamal ea rum ; g nea e e 4 em n e 2 u e pi ppl , slic d ; l o s, slic d ; q arts of wat r ; i and u ce s gar .

— 3 4. LE LLE E P YA CO G UNCH .

One quart bottle of brandy ; 1 pint bottle of champagne two bottles of soda water ; 4 tablespoonsful of powdered a e u m u 2 e ne c t u . Use ha a n s gar ; slic s of pi ppl , p c p g e gob l et Six Y a e u ent et h the a . l st d s will g away wit bove very cleverl y .

-Z . B M 3 5 I B O PUNCH .

Steep in one qu art of Cognac brandy six lemons cut in

l e ﬁve h u . Rem e the em n . D e s ic s, for or six o rs ov l o s issolv un a u a in a uar ot a e and add h s a po d of lo f s g r q t of h w t r, t i A l the m u the an . e e e n to br dy l ow ixt r to cool b for bottli g, and use as a liqu eu r.

- 3 6 . RR K P UN . A _ AC CH

T he substitution of arrack for brandy in the above re cei t h ne e a the u n e p , is all t at is c ss ry for prod ctio of a d licate and deliciou s liqueur ; but to make more properly arrack

- ha a un h use two h rum . n e p c , t irds to t t of rrack Co sid r h e ee n e u e . Use t e u e em n abl sw ti g is r q ir d j ic of two l o s, an d add six wine glasses of water .

— E ST D P . 37 . W IN IA UNCH

Two qu art bottles Santa Cruz rum ; 1 quart bottle or

m a rum 5 u a a e 6 em n e . Su a Ja aic ; q rts w t r ; l o s, slic d g r n at discretion with some of the syrup of preserved gi ger .

— LE 43 . P P P A UNCH .

e m hin un h l a e n e h e Plac a C a p c bow lt r at ly, wit powd red u e een e h l a ei e e and em n th s gar b tw ac y , slic s of appl l o , e

e o f the e e n em e . I ce he e we and u cor appl b i g r ov d t s ll, po r e the ru e h e ne cl a1 t ov r f it a bottl of w it wi or et . Fill he

glasses from a ladle .

— E P R . 44. O ANG UNCH

T he j uice of three or four oranges ; the p eel of one or two oranges ; g pound of lump sugar 3 5 pints of boiling an h ur a n water . Infuse fOl about half o str i ; add half a n n r r um and an h n e n ea . A pi t of Lo do po t r ; br dy , pi t c a an th ueu m be e a n a e u gl ss of y of e liq rs ay add d dva t g o sly .

— E D E E P 45 UNIT S RVIC UNCH .

’ h n e n h t ui T is is co coct d of arrack, say a pi t, wit he j ce of e h em n a de n s hot tea t six or ig t l o s d d to two pi t of , wi h three quarters of a pound of loaf sugar dissolved in it ; having previou sly rubbed together a portion of the sugar and the ee the em e the of the n p l of l ons to xtract ﬂavor ri d .

— E M T E P RL P U . 46 . O H R OF A NCH

T wo gallons of Brandy ; 1 gal lon of water ; 5 gallon of

' tea ; 1 pint Jamaica rum ; 5 pint Chartreu se ; j uice of eight u Mix l em ns 1 un h e . n t o ; 5;po ds of w it s gar , strai , bot le and — e keep on ice the longer the bett r .

— M L E L S K P . 47 . NG I H I UNCH

One quart of old Jamaica rum and 2 quarts of French an m e 1 u m h 2 a e a de br dy , ix d ; q art of ilk, wit of w t r d d . m h A d o u the n the n e n e. d P r spirits i to milk, stirri g a w il a couple of cups of strong green tea a few cloves ; the rind A h ee em n ne ne e ee and e . of t r l o s ; o pi appl , p led slic d llow h n thi s to stand for an hour ; ﬁlter and bottl e. W e used et t b i l i e with ce. “ STEWARD AND B ARK EE P ER’S MANUAL; 21

— 48. ORGE AT P UNCH .

This is composed of equal p arts of orgeat syrup and h U se and t e a n a i e em n u e . br y, with dditio of l ttl l o j ic for the purpose a large bar glass ﬁlled with chopped or shaved A f i ce . ew e e a n men an d a h ne b rri s dds or a t, das of port wi a n a dditio al ﬂ vor.

— H 49 . P CURACOA UNC .

Fill a large bar glass with sha ved i ce ; 1 tablespoonful of sugar ; 1 wine glass of bran dy ; 5 wine glass Jama1 ca r um 1 n a u a a the u a em n Sha e po y gl ss of c r co ; j ice of l o . k h e and namen th u e s e mea l e t is w ll, or t wi a co pl of lic s of p pp , and e e i in a n b rri s f se so .

- 0 E . 5 . SH RRY P UNCH

Two wine glasses sherry ; 1 tabl espoonful of sugar ; n e and em n e e h U se e a ora g l o , two slic s ac . larg gl ss ﬁlled

h h e i ce h e el and e in . wit s av d ; s ak w l , plac straw glass

— E . L 51 MON P UNCH .

T he juice of four lemons ; the p eel of one lemon ; one pound lump sugar ; 3 5 pints boiling water 2 pints r um or an n e 1 u u a u For br dy 5 pi t of port r ; liq e r gl ss of c racoa .

n n ru n s 44. additio al i st ctio ee recipe No .

— 52 . E T N C AR P UNCH .

Throw the pool of ten lemons into a pint of rum ; l et it tand for a couple of days add a pint and a quart of cold a e h and ha m e n rum and the u e w t r, wit two a lf or pi ts of j ic the em n h ua and n n k and of l o s, wit a q rt a pi t of boili g mil m m . A da e e a e nu e h an a e . so gr t d t g llow t is to st d for y, cov r d A dd a couple of pounds loaf sugar ; strain and bottle for use. 22 STEW RD AND B RK EEP ER‘S M N L A A A UA .

— A M 53 . P A L UNCH RO AINE .

Beat an egg with the j ul ce of a lemon ; add a tablespoon ful of S371 up a wine glass of the ﬁnest Cognac ; one of old ma a a ueu a in Ja ic ; liq r glass of m rasch o . Use la1 ge bar glass ﬁlled with shaved ice

- 54. E A D L GG NOG N F IP .

n e h u e the u e un he e n Havi g x a st d s bj ct of p c s, w will ow consider i n order the other drinks which are more commonly in deman d at b ars than many of those we have given re i No s an l a o ce ts . E d re n be ea p for gg g F ips w to tr ted . E No we e e e na an A mer an n u n gg g, b li v , is origi lly ic i stit tio , o ul a1 h at the N r th and at the S u h but mol e p p bot o o t , pa1 tl cul a1 l y l n the southern states du1 mg the holiday sea s 1 s th mi un h o ul a1 am n t on . he u It , wi lk p c , p p o g fac lty o a m t n n a n f r the encou1 ge en a d aid of co v lesce ts .

— 55 . E GG NOG

One tablespoonful of fine white sugar ; one tablespoonful of cold water and one egg ; one and half wine gla sses of n Let the l be e one u r e ha h bra dy . g ass fill d q a t r or lf wit A th u a a en h e i ce . e e e e and brok or s av d ft r s g r, gg, w t r t ar e l a in the um e u h m an Spiri s p ced t bl r, fill p wit ilk d an a u ama a rum ma be u e in shake well . S t Cr z or J ic y s d ead of b n or an an d rum m ne a in one st ra dy, br dy co bi d, llow g h m na e h s n ma b or the other slig tly to predo i t . T i dri k y e h i ma de hot by using boiling milk without t e ce .

- — » F or a art of twent . 56 . GG NOG E_ ( p y y )

Half dozen eggs ; 1 quart br andy 5 pint Santa Cruz rum 1 gall on of milk 5} pounds white sugar" B eat separ

l / all the ate y the whites and the yolks of the eggs . Mix in re en e e the h e h h h u be ea en un il g di ts xc pt w it s , W ic s o ld b t t ’ “ he h e a h h n i unish hen t y av lig t frot y appeara ce, n a. p bowl, t l et the t whites ﬂ oa on top. ’ E R AND R EE P ER S M N AL 2 3 ST WA D B A K A U .

— 57 . E GG NOG .

H e an he me ho for a a of en he e er is ot r t d, p rty tw ty or t r a u t " 1 8 or 2 0 e s the e o 1 5 e o n u bo gg , y ll w of tabl sp o f ls of u e i e u ar ea hese e l o ether and ra e n p lv r z d s g ; b t t w l t g , g t i to 1 in of ran or Jamai a r um this one nutmeg . A dd p t b dy c ; H e on h n an d boat n a 3 or 4 a es sherr . a a gl ss of y v d, i to o h the hi e of the e hen ea al l t e her an d fr t , w t s ggs ; t b t og t , mi a dd t o and a ha uar s h . h e w lf q t of ric lk T is is a pl asant, mild and nutritious d rink .

Sherry wmo 1 s not unfrequently u sed as a substitute for P t int o ar e um e uar e h on r u . u t e str ge liq ors a l g t bl r, q t r ul of roken i ce a e o n u hi e u a r ea an f l b , a t bl sp o f l of w t s g r ; b k egg on the rim of the glas s and turn in the yolk ﬁll it up i h m ha e e ra e on a l ittl e ‘ nutme and w t ilk ; s k w ll g t top g, drink to the health of your family .

— E L P . 59 . GG F I

a u ur e add ha a d en um u ar and Be t p fo ggs lf oz l ps of s g , r u n in n a e un the t he i s hree sti , po ri g boili g w t r til pi c r t uar er u hen add thr ee um e na or q t s f ll, t t bl rs of Cog c , two of Cognac and one of Jamaica rum or u se rum alone if brandy be not at han d .

— E L P . 60. GG F I

This b everage is more commonly made with al e boiled B a u the hi e an e in a sau cepan ; say a pint . e t p w t of gg ; add a u a e n u u ar n ffee u a co ple of t bl spoo f ls of s g , brow co s g r b eing as good as any ; p our the al e on slowly and keep h n e e s an her i r i . an m o e st r n g Pour b ack d for t fro v s l to ot , i h i s me continuing this for two or thr ee m nutes . T is so i times called A l e Fl p .

- L P . 61 . RUM F I

h n in the e e e n ee the Follow t e directio s abov r c ipt, o ly k p 2 4 TEW RD AND B AB K EEP ER’ M S A S ANUAL .

al e e e un me to mix hen u s parat til ti , w po r into the vessel

n n n the e u a & c . co tai i g ggs, s g r, , a glass of old Jamaica ; then a e h h n the al e and n nue u n m t k t at oldi g , co ti po ri g fro , he pitcher to pitc r .

— 6 . D L 2 BRAN Y F IP .

ne l es nfu of u a one me l a n O tab poo l s g r ; w g ss of bra dy . A dd to this enough of boiling water ; s tir ; throw in a e e h e e nu me pi c of ard, dry toast, or toast d crack r ; add t g and spice .

— E 63 . N GUS SHRUB .

Ne u not un e uen ma e an the h nes g s is fr q tly d of y of lig t Wi , t u u as h t ee e an m u bu s ally of port t a is sw t r d ore fr ity .

— T E 64. P CR WIN NE Gns .

h e m and e a e in the me as T is is v ry si ple, pr p r d . sa way

n h u the ub u in n . bra dy ﬂip , wit o t toast, s stit t g port for Cog ac One teaspoonful of sugar one wine gl ass of port wine one tumbler third full of hot water grate nutmeg on top .

ea n and e e h n n Us n A very pl sa t r fr s i g dri k . e a pi t of port wine six or eight lumps of sugar a few cloves some grated nutmeg or ground cinn amon . Warm this in a sau ce an u hen e n u her and u n m p , po r it t c i to a j g or pitc , t r a bot tl e of soda water;

— D 66 . BRAN Y SHRUB .

’ To the j ui ce of half a doz en l emons add the rind of two em n and n for u e of l o s . Cover this allow it to sta d a co pl a A dd ua e h n t un s of d ys . a q rt bottl of s erry a d wo po d n an l oaf sugar. Strai d bottle it . T RD AN D B R EEP ER' M L S EWA A K S ANUA . 25

— 67 . R S UM HRUB .

Su s u e ran n ea rum in the a e e ei b tit t b dy i st d of bov r c pt .

Sometimes or ange j uice i s u sed instead of lemon . Consid erabl me h u be a h n a e n e ti s o ld llowed for t is to sta d ft r corki g .

— E RR B . 68 . CH Y SHRU

Thi is m d th u he a r ha n P ut s a e of e so r c rry fte it s ripe ed . hem n o a an d a e h in an he r n n a n t i t pot , pl c t is ot r of i o , co t i ing water hang thi s over a ﬁr e to extr act the j uice fr om the i r a n a u a W hen ea for n fru t ; st i and dd s g r . r dy bottli g add iri ei her ran or h k the e M n n sp ts, t b dy w is y . Of latt r o o ah e l a h e e e a e n . g la is pr f rabl , gi l to c pi t

69 — A . R T CU R N SHRUB .

Boil the curarnts and add the syrup of a pound of su w i n A d gar to a pint of the j u ce after it has bee strained . d i u before cool ng two gills of Spirits to a qua rt of the shr b .

— 70. R SP E RR S RU A B Y H B .

To one quart of raspberry syrup add a thir d of vin egar ; an n a n d to every pi t of the shrub pu t a wine gl ss of bra dy .

— 7 1 . JULE P S .

al l the n th u e hou Of produ ctio s of the bar e j l p is, wit t ’ ue n the che d aeu or e I t e en ia an d r ina q stio , f . is ss t lly o ig lly A me an and is ma e rf in the S u her n S a e ric , d to pe ection o t t t s he e un er a u a T he ar e i e ar e nume w r it is iv s lly pop l r . v i t s r ous ; but the mint j ulep is deservedly the most celebrated

— 72 . MINT JULE P .

Fill a large bar glass with thinly shaven i ce ; pl ace on top a few Sp rigs of fr esh mint and a tablesp oonful of white sugar pour in a wine glass and a half of the ﬁnest C ognac ; Sha e add a few berries and a couple of sli ces of orange . k t S n e hi s wel l dash with port wine or Jamaica rum . pri kl STEW RD AND B R EEP E R’S M N L A A K A UA .

me hi e u on to and n m n a n i s so w t s gar p, if or a e t tio desired add few m01 e ber1 ies an d a e h e the an a fr s slic of or ge, with m a n m n n so e dditio al i t i the center . Imbibe through a

straw.

3 — R D LE 7 . B AN Y JU P .

T he n u e m e the me the m nt u e bra dy j l p is ad sa as i j l p, h u the m n the Wit o t i t . It is like lay of Hamlet with the “ , n e e t out pri c l f .

— 1 74. GIN JULE P .

T he in u e 1 s m e the ame the m n u e substi g j l p ad s as i t j l p, u n in fol n and m n the m n t ti g g bra dy, o itti g i t .

— K E P 75 . W HIS Y JUL

T h h u e m e the m n u e m t n e w isky j l p is ad like i t j l p , o it i g al l n n th m n fa cy ﬁxi gs save e i t .

- E LE 76 . T H COBB R .

A e u umme r n the l e e n h me d licio s s r d i k is cobb r, b i g wit so h u had n in th n a favorite over t e j lep . It its origi e U ited

‘

S a e and he , m e i n n u n h n th t t s, is rat r si pl r its co str ctio t a e u mint j lep .

— 77 SHE RRY COB BLE R .

T wo - wme glasses of sherry ; one tablespoonful of s ugar; i a1 two sh oes of mange Proceed n this way . Fill a l ge bar glass with b1 oken i ce ; put the sugar on top of this ; p our in the wine in se1 t the sl ices of or ange in the we or l a h m on to thl o n me e e i n e n and y t e p w i so b rri s if s aso ,

h al t a e a t a i n the a . s ake l toge her . Pl c s r w gl ss

- C T W B LE R . 78 . A A BA COB

One tablespoonful of sugar two wme gl asses of Catawba ; the s me ; me h as two or three slices of orange . Follow a t od

" ’ $ RK E ER 28 STEWARD AND B A EP S MANUAL.

fe er um or of ice and u f w drops of wat ; a l p so , a co ple o

sprigs of mint .

— R D M 86 . B AN Y S ASH .

One wine gl ass of brandy ; two teaspoonful s of sugar ; ' half wmo gl ass of water ; some broken i ce ; a co uple of

r of m n . A dd s e of n e and e e s p igs i t a lic or two ora g , b rri s if in s eason

- ND R 87 . BRA Y SOU

‘ One wine gl ass of brandy hal f wine glass of water ; one n l u a tablespoo ful of s ugar ; half of a emon . Sq eez e por on of tho u1 o of i he l em n nt the tum e h h h u d ti j c o i o bl r, w ic s o l be one u rter u i ce and rub the em n on the run q a f ll of , l o of i t a t th . he gl s s. S r wi a spoon

‘ — 88 . S NT ca oz R A A SOU .

h er o u a d nk i th umm r ea on an T is is a v y p p l r ri n e s e s s , d re on of the mo t al tab and h n ha m ally e s p a l e refres i g t t co es . ' It i s made in e ise the a me wa as the a substi pr c ly s y bove, t ut n St r i or S anta u m m f n or d . i g . C o x Cr z bra y

SOUR .

l l h am m h h N 7 e e e e e as e in o . 8 u n Fo ow t s t od r advis d , si g the n ed ents in the ame o r n u u n in for i gr i s pr po tio , s bstit ti g g

brandy.

— 90. BOURBON SOUR

One and a half win e gl asses of bourbon whisky ; one wine gl ass of water ; one t a bl es poonful of s ugar ; hal f of a lemo n" Squeeze into the tumbler a portion of the j uice of the em n an t e im o A d a s e of d r ub h r f t . d l o , he glass lic fre h em n th m x u s l o to e i t re. ’ M L STEWARD ANs B ARxEEr ER s ANUA . 2 9

— I F I". 91 . G N

One wine glass of gin ; half wine glass of water ; one l m i t tabl espoonful of sugar ; j uice of ha f a le on ; ce . S ir n and a a e n e nea e with a spoo dd slic or two of ora g , pi ppl or i n e n berries if s aso .

— R ND FI". 92 . B A Y

m n dien as m the brana u th th Use the sa e i gre ts y so r, wi e I n th man u a u of addition of fruit s and b erries . e f ct re ﬁxes and ur sma bar a or d nar u mb e i s em ed so s a ll gl ss or i y t l r ploy , t l a dr n u A and a strainer placed in he g ss to i k thro gh. small piece of the p eel of the lemon adds a ﬂavor to both r n d i ks .

— Gil BRAND Y T OD D Y .

One win e glass of bran dy ; half wine gl ass of water ; one th teaspoonful of s ugar ; one small l ump of ice . Stir wi a

s n hot an use n a e . poo . For br dy toddy boili g w t r

— 4 \V HISK Y T D D . 9 . O Y

One and a half wine gl asses o f whisky ; one wine glass a er on a n u su ne ma um i of w t ; e te spoo f l of gar ; o s ll l p of ce.

Stir with a spoon .

- 95. IN T G OD D Y .

One wme gl ass of gin ; one wine gl ass of water ; one eas n u u one m ic h t poo f l of s gar ; s all lu mp of e. Stir wit a n spoo .

— 96 . P “A P LE T OD D Y . ” Two wme glasses of A ppl e Jack one tablespoonful of h te u ar hal of a a A dd n a and w i s g ; f b ked apple . boili g w ter n utme his r n g . T d i k ought never to be m ade with a suspi "

on of ea kne s . on r an in o eather an d ci w s It is ly d k c ld w , ’ L STEWARD A ND B ARKEEP E R S MANUA .

— GIN L N . 97 . S I G

One wme glass of gin ; one wine gl a ss of wa ter ; one a e n teaspoonful of sugar ; one small piece of ice . Gr t ut me g on top .

- L . 98 . BRAND Y S ING

One wine gl ass of brandy ; one wine glass of water one ea n u u n 1 e i e nu me t spoo f l of s gar ; o e small p ce of ce . Grat t g on top .

— 99 . L WHISK Y S ING.

One wine gl ass of whisky one wine gl ass of water ;- one ea n l a ma ic N m u su n e . o nu e t spoo f of g r ; o e s ll pi ece of t g . Use for each of these a small bar gl ass and if a hot sl ing

a e use n e in ieu the ice . is c ll d for, boili g wat r l of

— 00 P T E RE E . 1 . OR W IN SANGA

“ Two wine gl asses of port wmo one large tea spoonful of u a me ha i e Shake s r e i h n s g r so s ved c . or ti w ll w t a spoo nd e n m n U se an or inar um a u e o e . grat t g top . d y t bl r

— E , 1 01 . BRAND Y SANGAR E

One wine gl ass of brandy half wine gl ass of water ; one

’ e n ul u a r on ma l um i t aspoo f of s g ; e s ll p of ce. Stir with a n an n m t n spoo d dash o so e por wi e .

— 0 I E . 1 2 . G N SANGAR E

One wmo glass of gin ; half wine glass of water ; one

a nf u on v mal l i h te spoo ul of s gar ; e s lu mp of ce . Stir wit a

n and add a h ne. spoo , das of port wi

0 — E E E R . 1 3 . SH RRY WINE SANGA

Two wine gl asses of sherry ; one l arge teaspoonful of

" “ “ ~ F l m ne- third q f h e ice e a sugar . il tu bler o o s av d ; grat E RD AND B R EEP ER ’S MAN L ST WA A K UA .

r i r a l ittle nutmeg . This beve age s ve y pleas nt when made

’ i dr in s use the smal l t e f re o n k ass . hot . For h o g g l g

— 0 . A 1 4 P ORTE R S NGARE E .

S e en h a te nfu u a a a of the ma w et wit aspoo l of s g r gl ss lt, nd a e nu me on T he u be i a gr t t g top. s gar may d ssolved

ﬁrst in a little water .

— A 0 L R E . 1 5 . A E S NGA E

m e the ame e n e s This is ad s as port r sa gar e. For both u e a large half pint glass .

— H 1 08 . T E K T L COC AI .

“ ” T he a e en in but has a Cockt il is of r c t orig , r pidly i i mo re uen l a e for in risen n favor. It s st f q t y c ll d the morn l n in i ng and about ha f a ho ur b efor e d ner . I t i s sometimes a i s a m m taken as an ppetizer . It welco e co p anion on ﬁ hin e ur ions and a e er en s g xc s , tr v l s oft go provided with it on railroad journeys .

D T L . 1 07 . BRAN Y COCK AI

h ee a he um ru one two ashe of Two or, t r d s s of g sy p or d s bitters ; one wme glass of b randy one small lump of ice S ith a n m ee . o one small piece of le on p l tir w sp o .

— B D K T L . 1 08 . RAN Y COC AI

Two or thr ee dashes of syrup on e or two dashes o f bit er s on e ine ass of ran one ash a n h t w gl b dy ; d of bsi t e .

i ll - t i tir r i S s n n . F tumbler one h r d full of i ce . t a i to a fancy

i ne l ass r s s uee e a e e the em n ee o er w g ; ﬁ t q z pi c of l o p l v , hen r o it n he i en th rim t d p i to t cocktail . Mo st e of the gl ass th wi lemon .

— 1 09 B R ND K T L . . A Y COC AI

T w0 ~ dashes of bitters one liqueur glass of Curagoa 3 2 STEW RD AND B R EEP ER’S M N L A A K A UA . one wn o gl ass of brandy one small l ump of ice ; one piece m n e S t r i th o n e . of le o p l . i w a sp o

- 1 1 0. R ND Y K T L B A COC AI .

T hree or four da shes of gum syrup two dashes of bit tel s one wmo gl ass of brandy ; one dash of absinthe ﬁll

l l one - thifd u i ce tir M t t umb e f ll of ; s . oisten he l im of a an mo a i h l emon and di it in u ri h f cy w gl ss w t , p p lve zed w ite s u ar t am the o k a n i t and di o m m e e g s r c c t il i to , p a s all pi c of l e mo n peel .

1 1 - K 1 . W HIS Y COCK T AIL.

Three or four dashes of gum syrup two dashes of bit ters ; one wine gl ass of whis ky one smal l l ump of ice one

' l S i m n . r t r e piecc of le o pee ti w h a spoon . If equ sted to m trai n use fa n red w o s . is a matter re s , a cy gla s It of p ference with many to drink the cocktail from the glass m which it is made .

— GIN COCK T AIL

Two 01 three dashes of gum syrup ; two da shes of bit tel s ; one wme gl ass of gin ; a dash of C uracoa ; a small it e S r h a s oon . A p i ece of lemo n pe l . ti w p cocktail sho uld n never be shake .

1 1 3 - "GI CK T L N CO A I .

h1 ee da he um u two a he Two or t s s of g syr p , d s s of bit s in ters ; one wine gla s of g ; a dash of a bsinthe ; i ce . tir n the 1 1 11 1 a ne a h em n and t n it moiste of wi gl ss wit l o , s rai . hr m a i m n e ta . e e e e into the cock il T ow p c of l o p l .

- 1 1 4 CHAMP AGNE CO CK T AIL .

One teaspoonful of sugar ; two dashes of bitters ; one

n e a1 e ba1 . ne uar te1 u l pi ece of lemo p e l . Fill l g gla s o q f l ﬁl l t th n of broken 1 08 up wi h wine ; agitate well wi a spoo . ’ E RD EEP E R S M N AL ST WA AND B ARK A U . 3 3

One quart b ottl e of wme will make a little over four l arge ail cockt s .

— 1 P E K T L . 1 5 . JA ANE S COC AI

One l iqueur glass of C uracoa or maraschin o ; hal f a t ea spoonful of bitter s ; one Wi ne glass of b randy or gin ; one o f m one um i ce St th r two pieces o le on p eel l p of . ir wi a s n poo .

— O T 1 1 6 S D A CO CK AIL .

n ash r One teaspoo ful of s ugar ; two d es of bitte s . Fill a a a ith n glass with sod w ter nd stir w spoo . Use large a gl ss .

— B I TE T EL 7 L W E T O . 1 1 . CA IFORNIA IN R C CK A

T wo 01 th1 ee dashes of gum sy1 up ; one wine gl ass of Cal ifom i a wine bitte1 s ; one lump of i ce ; one small piece

of lemon p eel .

- 8 . E M T K T L 1 1 V R U H COC AI .

One wine gl ass of vermuth one very small piece of i ce m n r 1 11 i one s all piece of le mo pe g l . Se ve a th n stemmed wine glass with curved lip .

— E M . D 1 1 9 H OT SP IC RU .

One t ablespoonful of sugar one and a hal f win e gl asses of Jama ica rum one teaspoonful of allspice and cloves ; one m " e bu e . l u e h e ua ful h t a piec of tt r Fil t bl r t re q ters l of o w ter.

— IQOr HOT RUM.

h m e i h u t i a d u e T is is ad w t o t he sp ce n b tt r .

— 1 21 SHE RRY A ND E GG .

e n One gg ; o e wme glass of sherry . Use small bar glass. 3 4 TEW RD AND B R EEP ERS’ M ‘ S A A K ANUAL .

— S E RR AND T T E H Y BI RS.

n d h bi e one ne a h r O e as of tt rs ; wi gl ss of s er y .

3 — A D A . D D 1 2 BR N Y N SO A .

Set before yo ur customer a l arge bar glass one third full of en i c and l e t him u f m the t e mu brok e, po r ro bo tl as ch

nd he e u e . hen ﬁll u h a n a bra y as r q ir s T p wit pl i sod .

— 1 24. P ONY BRAND Y .

F n h e t sasarac m s r n ill a po y glass wit b s or a ba sado bra dy .

— 1 25 R ND ST R T . . B A Y AIGH

e in tum e e e i ce and set on th a Plac a bl r a pi c of , it e b r with the brandy bottle for the thirsty soul to partake of; u d n al l me This is a good sq are ri k for ti s .

— 6 . 1 2 GIN STRAIGHT .

Ser e hi in e e the ame wa the b n n v t s pr cis ly s y as ra dy, o ly make no mistake in the bottles .

— I D A Y . 1 27 . G N AN T N S

One third tansy to two thirds gm . Serve from decanter into a wme glass

— L T P . 1 28 . B ACK S RI E

z m one ta l e n u m Santa Cru ru ; b spoo f l of olasses . I s a e nu m on made both hot and cold . Gr t a little t eg top in h a eit er c se.

— E A D E . 1 29 . P N N ACH .HO Y

h ne Peach b randy one tabl espoonful of o y . Stir with a

3 6 STEW RD AND B RK E EP ER’S M L A A ANUA . of ground cinnamon ; quarter teaspoonful of cl oves ; quarter ll i S ee en h teaspoonful of a sp ce . w t wit about fi ve po unds of “ u ar and in s e1 vin

— I Y 1 6 . H K K 3 VV S S IN.

One and a hal f wine glass es of Scotch or I rish whisky n n l th o e thi piece of lemon peel . Fil e tumbler half full of lll n e boi g wat r.

- 1 37 . L T E MA I LE F U G N Y .

One small gl ass of cider ; hal f bottle of s oda water ; one g ass of sherry ; one pony gl as s of brandy ; one piece of m u a and u me U 1 e on ee r n . se e bar a hi l p l , s g t g la g gl ss . T s is a somewhat sing ul ar name conferred upon a refreshing and ea n e e a e not ene n n pl sa t b v r g g rally k ow .

— 1 38 . RNT ND BU BRA Y .

This drink is sometimes called for at b ars d uring the h r t en n a oe T h warm weat er to co rec a t de cy to di rrh a . e b randy u e n a au e a l um or u a e in the en er is po r d i to s c r, p s g r plac d c t , ﬁre and the spirit set to .

— A E . 1 3 9 . P OST C F

h om n n n and en h d n n T is c bi atio of Lati Fr c wor s , sig ifyi g, l ite1 al l alter ffee l e e a n m n t n y, co , is app i d to c rt i co bi a io s of cor ia ueur and s 1 1 1 ve1 ma l u n t e u ua d ls , liq s spirit , y s l q a ti i s , s lly nd me m t a fa t ar ta en o f a te r d nne a o e e e . p k f i r, s ti s af r br k s t T he recrpes fo1 those are nei her many nor vario us . W e f l subjoin a ew be ow.

—I’ T E OS CAF .

il ine a one hi d ar ea h w h n e s h F l w gl ss t r p t c it Cog ac, K r c STEW RD A ND B R EEP ER’S M NU 7 A A K A AL. 3

— 1 41 . T E P OS CAF .

i ne a one th r a ea h h n M F ll wi gl ss i d p rt c wit Cog ac, aras d ra a Us m i h n an Cu o . e a i c i o g s ll p ece of ce .

— 1 42 . P OST CAFE .

Fill wine gl ass one fifth part with nraraschino ; two -fifths a -fif h K r eh as r s i ra e U e m c . Cu go two t s e s w s . s all piece of e

— 43 . T 1 P OS CAFE .

Fill a small wrne glas s half with mar aschino ; one-fourth

- th ha t eu e and one u th b and . Us ma wi c r r s , fo r r y e s ll piece of i c

- 1 44. BISHOP .

h e e a e ma e either h a e n T is b v r g is d wit c r t or port wi e . R a n rn r T he me h rs th . a u be d un ran t od is o st of goo , so d o ges till they are of a b rownish 1 01 01 l ay them in a tureen or a ma un h ] and ur er hem en u h un s ll p c bow , po ov t o g of po ded u a sa un ei ht of the ran e an d six l as s g r, y a po d to g o g s, g ses i ar D o th er n ht . o e r t he o a l of cl et . s ov ig C v b wl nd et it t n i a W hen r ad s t it in a a f il a ne d . e e n o o in s d t ll xt y y , p b g wa ter ; p res s the j uice from the oranges and str ain it ; be s t what remains of the claret ; add it to t he strained . T he l a ran out h u b t m g sses d k of s o ld e sligh ly war ed .

— ME . 1 45 . CRI AN CUP

Peel the thin rind of hal f a l emon an d pl aCe it in a b owl

' with a tablespoonful of sugar ; maoerate well wit h a l adle l squeeze upon t his the j uice of a l emon add ha f a W i ne glass Jama a ha a ine a o f r an one ne la s of ic lf w gl ss b dy, wi g s of ti ma a h n and ha a ne l as Cur a oa . S r e r sc i o , lf wi g s of g w ll i i t i u n th m n ro e i h t he l ad e . u n t on n e w t l Po r , s ll c i g ixi g p c ss it h the a e ot t es of o a at er and on e of h m w l dl , two b l s d w c a ne al un of i ce is s nec ss r pag . H f a po d al o e a y. ’ 3 8 STEWARD AND B ARKEEP ER S MAN UAL.

— hi d CARD INAL .

h m de the me as i h u s u n ham n T is is a sa b s op, s b tit ti g c pag e r f o port . — TA T 7 P P T E . 1 4 . BISHO ( RO S N )

h ha dl m han a r um un h T is is r y ore t p c . Mix an ordinary

h . i am a nd add un St a e . p c of Cro x or J aic , clar t

— B P . 1 48. ARCH ISHO

T h m sh u u n e f e sa e as bi op s bstit ti g clar t or port .

- 1 49 . CLARE T CUP

One bottle of claret ; one pint of col d water ; one tea s n u of un nnam n and e one l em n the poo f l gro d ci o clov s ; o , r n I el . i d of. ce w l

- M 1 50. ULLE D L RE T C A .

One l em n the eel ﬁve a l es n ul h o , p of or six t b poo f s of w ite u a un e one l as herr ne one loaf s g r, po d d ; g s of s y wi ; bottle a one t l e o a a e M u a of cl ret ; bo t of s d w t r . ore s g r if neces a d s e t n e e hot h e n u m . ary . H a it, s rv wit grat d t eg

1 — M 51 . P E P CHA AGN CU .

D s l e s me u in n e h l e em n is o v o s gar boili g wat r, wit a ittl l o

fe u m the u a Let it - an p eel ; only a w l ps of s g r . st d for a h e and ur i n uart b t e ham ne wrth a r w il , po a q ot l of c pag sp ig

f r n as she and um e a t . o ve be a. a gl s of rry two t bl rs of w er

Mix strarn and i ce e . , w ll

— E D E . 1 52 . ORANG A

Half an orange ; one tabl espoonful of sugar ; two slices i l th of orange ; one tabl espoonful of r aspberry syrup . F l e tumbler with shave d i ce ; add water ; shake well and dash n m n s r e bar e . n U e with port wi Or a e t with hom es . la g l g ass. STEWARD A ND B ARKE EP ER’S MANUAL

— 3 LE M N D E . 1 5 . O A

One em n the u ce a l e n u u ar l o , j i of ; two t b spoo f ls of s g ; r l two sli ces of o ange ; one tab espoonfu l r aspber ry syru p. Fil l l arge bar gl ass with br oken i ce ; add water ; shake l l an d rnamen h rries an o t o a a h we o t wit be . M y bj ect d s of or re errin the a of the em n it se a o the p t, p f g ﬂ vor l o by lf, ls he e ma b us n t a i i r syr up. T s y e ed or o ccord ng to the d sc e i n n n t o of the p e rso mixi g .

— 54. T L LE M 1 I A IAN ONAD E .

are a o en em n e the ui e on the eel and P d z l o s ; pr ss J c p , l et it s an hr u h the ni ht add a un l eaf su ar a t d t o g g ; po d of g , in of herr and ar a a ha i p t s y a q u t n d lf of boil ng water . Mix he e ad in n mi k s r a n t se w ll d a p t of boili g l and t i .

] 55 - E LE M D E R N . . GING O A

Boil six pounds of lump sugar in ﬁve gallons of water a e a uar er a un oun n er oi ith the i u rs t k q t of po d gr d gi g , b l w l q o , d ur it u on ha a en ar m n When o an po p lf doz p ed l e o s . c ld ut it in a a s ith a a l es oon ul of east ha i n l e p c k w t b p f y , v g s ic d the l emon add ha an un e of i sin a ss l o e u the s ; lf o c gl . C s p n t da i i a i cask the ex y ; t w ll be r e dy n a week or so .

— . E M E M T 1 56 L ON CR A NE C AR .

One em n the u e one a l e nfu u . l o , j ic of t b spoo l of s gar il the l r th ho e ice ur i n the so a wate F l tumb e wi c pp d po d r , as mu ch as the tu mbler will hold ; stir well and drink while ’ l h r an d er e r esh ﬁ r v c U se ar e bar as . e e c es in g . g gl s Ot v y r f i n m r n rin s ma be ma e i h r a err s r aw g te p e a ce d k y d w t spb y , t i l a e um er ith er r urran or or an e s ru . a b y , c t g y ps F ll rg t bl w a l an one the u br oken i ce ; add two t blespoonfu s of y of syr ps, a n S r and a s mu ch plain soda as the gl ass will cont i . ti r b iskly and drink at once. TEW RD AND R EEP ER’ N L S B S M U . . A A K A A

1 57 — E R W CH R Y INE .

— - N 1 . s d an e o . Cl1 errie un d thir five un , so rip , ty po ds n u ar five u nd a er uffi en uan i t ma brow s g , po s ; w t s ci t q t ty o ke ei h al on e t r en h rand one an ha n g t g l s ; b s F c b y , d a lf pi ts . A d i d ea and set as e erment . y st, d to f N 2 — he h r un m s o . . e u a five un C rri s , t i ty po ds ; oist g r , po ds ; e uffi en u n a en a n s f r wat r, s ci t q a tity to fill sev g llo ca k ; e men t.

1 58— R T RE D W NE CUR AN ( ) I .

- N . R d u an r1 e a d und h n o . 1 e e u ds c rr ts, p n so , ig ty po ; n u ur teen und a e ma e s n brow s gar fo po s w t r , to k ixtee gal ha a m n en h n n e en . lo s ; Fr c bra dy, lf g llo f r t

- N . 2 Red u an ui e and es ed e en o c rr ts , br s d pr s , s v ty un r n u a1 ten un a e uffi en uan po ds ; b ow s g , po ds ; w t r , s ci t q m n u a. een l n a e e t . h ie d a. tity to ﬁll p ﬁft g a lo c sk , f r T is y l s n t 1 rt ea 1 cd ne 1 a he but ee e . pl sa t wi , ta , k ps w ll

l — mi CURRANT WINE .

W h e u n h - five und red u r n t s h it c rra ts , t irty po s ; c r a , t irty fiv und a n ater to ma e ft een a n u ar e po s ; r i w , k fi g llo s ; s g , ten un ren h 1 an th1 ee in e s e h po ds ; F c b dy , p ts ; pr s , to ac gal lon of j uice add three gallons water ; to ten gallons

uo add h r u nd su a and ermen . When ou liq r t i ty po s of g r, f t y un i t u add n un ea h ten a n b g p, bra dy two po ds to c g llo s

of wine .

— IGO BLACK CURRANT WINE .

— N . l a an e h un r n su ar o 1 . u B ck c rr ts , ig t po ds ; b ow g , fou1 tcen und ra n a e1 to ma e een a n en h po s ; i w t , k ﬁft g llo s ; Fr c

1 and ha a n er men t . b y , lf g llo , f N 2 - a t en und 1 and tw o o . . u1 ant e Bl ck c r , w ty po s ; b y , un a e1 we e 01 fou1 teen a n ea a sufﬁ po ds ; w t , t lv g llo s ; y st, 1 en hos m fei e h da hen o ed and c c . e er en ed y T f t ig t ys, t b ttl W e l or ed ie a l ea an t rat he i nou o l in u o l c k , y ld p s , r v s , c o g liq r of a u l e he ma be m e n o ne e the p rp color, or t y y ad i t wi lik STE W RD A ND B AR EEP ER ’S M N L A K A UA .

common curre nts ; by the ﬁ rst proce ss the wine is dark pur l a h r thi b t e r t e u ood . p , ck, g

1 61 — E LD E R W INE .

— No 1 . E er err e a l n n a er our ld b i s, six g l o s ; boili g w t , f a on r n su a en oun s e two un es g ll s ; b ow g r, tw ty p d ; clov s, o c ; n er rui ed un e r en h an one uar gi g , b s , six o c s F c br dy , q t. — No . 2 . Jui e the e r e ei h al ons ater wel e c of b r i s , g t g l ; w , t v a on i r n u ar un s . D sso e i in g ll s ; b ow s g , sixty po d lv by bo l g ; add ea t and ermen hen add - r an our o un s a y s f t ; t b dy , f p d nd un it u f D s or hree m nth . a reea e hen but b g p t o s i g bl w cold, mul e i th a s i e and an wa m in nter ime if l d w ll p c dr k r wi t , it m a u e u m an for s s f l sti ul t .

— E 1 62 GING R W INE .

N — ama a n er hal un r ain at o . 1 . e e B st J ic gi g , f po d ; w r, d en a n efine u ar ent ou n . o the sev g llo s ; r d s g , tw y p s B il se u ha an h ur oo n 72 0 a h e her for a . tog t bo t lf o ; c l dow to F r , and a dd fr h l em n ee ha oun ea a uffi en es o p l , lf p d ; y st, s ci cy . Set a a ou our een a and ha in ad e a ua side for b t f t d ys , v g d d q rt e o f ren h an n . F c br dy , fill i to bottl s N - rui in er e e u n s a er ten a o . 2 . B se l d g g , tw lv po d ; w t , g n i f r ha an h ur add u ar t ent - ei ht unds lo s . Bo l o lf o ; s g , w y g po oi i e hen o and ut the i uo a n wit h b l till d ssolv d , t co l p l q r lo g our een m ns s i e and three un ran a dd a f t l e o l c d, po ds of b dy ; little yeast an d fermen t bung it up for thr ee months and hen t t bottle i .

— 1 63 GOOSE B E RRY W INE .

N - B n u a n un s e e ri es o . 1 . e e t row s g r, s v po d ; goos b r , for y un a n a e to ma e t en a on ran one po ds ; r i w t r, k g ll s ; b dy, r m n qua t ; fer e t . “ — i er t a n a e h r l N . 2 . R e en a o e on . } b ri s , g llo s w t r , t i ty g l s So ak twenty - four hours strain ; to each gall on add Lisbon m n s u ar o un s and er e . g , two p d , f t - ries ht un s e ten No . 3 . B rnised e e b r , ig y po d ; wat r, gal STEW RD AND B RK EEP E R’ A A S MANUAL.

n . S a da i n e h n f u r lo s oak for y stra ; to ac gallo add loa s ga ,

six un and erment . po ds, f

1 64— R P E W G A INE .

G1 a e un re ne u a e en und p s, forty po ds ; ﬁ d s g r s v po s , rain e m e ten a n ren h b1 n one u r wat r, to ak g llo s ; F c a dy , q a t

65— LE M 1 ON W INE .

u em n e r n u und Fo r l o s , slic d , b ow s gar , two po s rain wa ter t o n a n un e men , w gallo s ; r isi s , two po ds f r t .

— R 1 66 O ANGE W INE .

No 1 - u u zen Se e n . e e h ee . J ic of fo r do vill ora g s ; fres p l n e e ne u a ten un e ﬁve l n of ora g s ; r ﬁ d s g r, po ds wat r, gal o s ;

e en h and on e in . b st Fr c br y , p t — ~ h No . 2 Su ar wen ee un a e ten n g , t ty t r po ds ; w t r, gallo s boil ; clarify with the white of s1 x eggs ; pour the boiling u u n the a n one hun re o an e add the liq or po p ri gs of d d r g s , ra ne u e he e an e and ea t un e l t st i d j ic of t s or g s, y s , six o c s ; e r h ee u r a hen t a n i t n a a it wo k for t r or fo d ys, t s r i i to b rrel un u el i n a m n h add u un nd b g it p loos y o t fo r po ds of bra y, i t b n and in three months will e ﬁt to dri k .

— E 1 67 RAISIN WIN .

— No 1 . Ma a n en un e . l ga raisi s, tw ty po ds ; wat r, two gal n B h e e he an d r ee as r e e lo s . oil t es tog t r p oc d di ct d N 2 -Ra in on hun re un a t r e o . . e e en is s, d d po ds ; w , sixt al n k n h rr n e er da re g lo s . Soa for a fort ig t, sti i g v y y p ss ; put the liquor m a cask with the b ung l oose till it has done hi i n hen b an d u r un and hu n u o e ss g , t add r y , fo po ds , g p cl s some use little more than half or two thir ds of this qu antity a n of r isi s . W n e ma a s be ma e bl ackberrres and her ru i s y l o d of ot f its, u on the a m rr i l e T he a o e are the metho p s e p n c p s . b v ds enera em e but m er n ha e ecu ia wa g lly ploy d, ost p so s v p l r ys of ee in h h ma n eed be ar e - nﬁn and proc d g, w ic y i d . v i d to i ity,

STEW RD AND B RK E EP ER’ M N A A S A UAL.

made 1 11 the p rincipal establishments of gentl emen who have two or hree r B t b a nch sheps . y t he following receipts any uant t of or ia can be made m a er h t me i h q i y c d l v y s or ti , w t t o u res e a he a u . p s s, v ts, or ot r pparat s

— l 72 ANISE E D .

il f n d i 6 o ee a t . O u er un e S ne 0 . a is , q rt o c ; piri of w ( O P ﬁve i n c al t i l t ru l v n n t . r h p ts ; ordi sy p , e e e pi s Fi s d sso ve e oil in the h kin b h e e he i n the ar spirit by s a g ot w ll tog t r j , an d h n d t h e a d he r u a a n a t a n b . S u d t sy p , g i gi ti g riskly o l the m ture be a ll u ﬁne h um and t ix at clo dy , wit al sal s of t rta a r .

— 1 73 CARRAWAY.

E n l h a a u e un e r ne g is oil of c rraw y , q art r o c , spi it of wi 60 hree and a hal t in o ia s ru h een ( O . t p ts c rd l y p, t irt D is v t t a o add th n . e he in he s t as e e u pi ts sol oil piri b v , syr p , an a r a d if necess ry ﬁne with al um and ta t r.

1 74— CLOVE S

E n h e ua e un e e e r glis oil of clov s, q rt r o c ; r ctifi d spi it GO five n o or n a sufii ci enc o d a ru ( pi ts ; c l i g, y; c r i l sy p , n D i s he i l an t h i as f r add e e e nt . e t o e e e l v pi s s olv spir t b o , th e u ha e a ll o e he a nd not r h in fe syr p , s k t g t r, if b ig t a w

h u ﬁne h a um and ta t r . o rs, wit l r a

1 75 CINNAMON .

nnam n u a e un e e t e 6 0 . Oil of ci o , q rt r o c ; r c ifi d spirit ( O fi n o d a r u e e en in i n a e ve - pi ts ; c r i l sy p , l v p ts ; bo li g w t r, i T h il and or n u th urn u a . e o fo r p nts . Color wi b t s g r col i g ma ter h u d b sha i h a ma uan i i t s o l e well ken w t s ll q tity of sp r t, l a i ta ted r is l then added to th e remainder and t he who c g b k y . ' A dd the bo n a e the s ru and ha in mi ed t he m ili g w t r to y p, v g x i ri neces l et the m be added to t he jar containing t he sp t . If o I ar fi d n l m d th t he thers . n s ne h a u c . as y , ow wit , wi o making the above a considerable saving may be effected by ER’ N AL ST EWARD AND B ARKEEP S MA U . 45

u sin oil a ia t he r ue i nnam n ﬂ a i s of ur e g of c ss ; t c o vor , co s , ’ anti n but is el l re resen te hat of oil of as ia w g, so w p d by t c s that none but the most experi enced can detect the differ

8 11 06 .

— 1 76 CAP ILLAIRE .

e um su a en un a er ten n a e B st l p g r, tw ty po ds , w t , pi ts , c tic th u ar the a e ti l a tr n one ra hm . B e in r cid, s o g, d c oil s g w t l it is al l dissolved ; add the acetic acid and allow it to re uraim ten o r ﬁfteen minu tes on the ﬁre ; remove and all ow i t n a it a n o a l e ar to cool ; the dec nt ; cle r i t bott or j .

— 1 77 LE MON.

E en a of emon hree l emon u e h e ss ti l oil l , t drops ; j ic , t r e

nt em n eel res h s ix u nces re ne su ar six pi s ; l o p , f , o ; ﬁ d g , i i i in A d h il t un re e t two t . d t e o o the po ds ; ct ﬁ d sp r , p s u e and in it the eel h h hou be ou t er sma j ic , boil p , w ic s ld v y ll ; strain add to the str ained liquor the s ugar ; dissolve by aid en e hea and hen o mix in the r t s of g tl t, w co l, spi i by bri k a n agit tio .

— E 1 78 GING R .

Bruise half a pound of the best new Jamaica gi nger in an ir n m r a and ut in o a bo e ontaini n one in o o t r, p it t ttl c g p t i of ir w ne 6 0 . a nd one int of wa ter a sp it of ( O p , llow it ma era e for ten or t e l e a s sha ki n i t e u ea h to c t w v d y , g w ll p c mor n n A e the e th da tr ans e it w e unne con i g . ft r tw lf y f r f l a n n a a e l e hen a l l the i ui has r un t hrou h t i i g p p r ﬁ t r ; w l q d g , a sh r i l a n i il s n e e t and s . o e n p s two pi ts of r y ov r , tly p t of bo i n a h i i h ha l g w ter . T is w ll y eld rather b etter t an f a gallon of ui W h n al l m m e i in t hi on . e e s e e un e liq d ix d , d solv s o c urn u ar and ha n a e e e rnts oi r u of b t s g , vi g dd d tw lv p sy p , sh e the ho e e U and ﬁne h a um ak w l w ll p, wit l ,

— I ? 9 GINGE R GIN .

e of e Jm n e u e m l h f Tak b st a aica gi g r, br is d s a l, al a. TEW RD AND B R EEP ER’S M N S A A K A UAL.

un in one a n e a a po d ; boil it g llo of wat r , nd str in thro ugh m s h s s e ten o un r ﬁne u lin . In t i dis olv p ds of eﬁne d sugar by

means of a gentle heat . Over the bruised ginger which r e mains in the muslin strainer pass one gallon unmixed gin h u . . mix h and t e s of n e eth r dd ﬁn (O P t is yr p gi g r tog e , a

n an s t e r. i gs , d e aside to cl a

1 80— N E D GI G R BRAN Y .

This may be made by following the same directions as ivenv for n e in the fol l o rn wrl l be un m g gi g r g , or w g fo d ore e n m al h u h a i n n e me t o e re S ee co o ic t o g t k g a lo g r ti pr pa . t p hal f a pound of well b ruised Jamaica ginger i n one gallon b a f f u e n a h in n n or r e u e ea e . of stro bg r dy o t d ys , s ak g it p r p t dly Let thi r i n hr u h m l n h s be st a ed t o g u s i . T row the ginger fr om the mu slin into a gallon of boiling water and allow i t mm ﬁr n m e e l ow e e rnutes and t a n . to si r ov r a for tw ty , s r i h en n ne u r To t is add t pou ds of reﬁ d s ga .

8 — 1 1 P E P P ERMINT .

M h m e e m n one hm e ﬁe r itc a oil of p pp r i t, drac ; r cti d spi it 0 h n 6 . th ee in r u ee n . ( O . P r p ts ; co dial syr p, t irt pi ts Pro coed a s in the foregoing

— 1 82 LOVAGE .

E en l nu me one d a hm " crnn amon ss tia oil of t gs, r c oil of , one hm r a a o e e r drac oil of car w y, forty dr ps ; r ctiﬁ d spi it 0 h r t r u hi een n S ir 6 . ee n s ( O t r p ; co dial syr p , t rt pi ts ; p it D i l al l the o he in the n un e . sso e e colori g, two o c s y oils t g t r S i ne add the r n ma t er and a ml x l n the p rit ; xt colo i g t ; l stly,

u u t me ha n e et een ea h a n . syr p a q ar at a ti , s ki g w ll b w c dditio

F or ﬁn n use um and r in the u u wa . i g, al ta tar s al y

— P B E . 1 83 . RAS RRY

E en e r a er e h un e s r ne 53 . ss c of spb ry, ig t o c s ; pi it of wi ( O and a ha in ia u h r een n . t o P ) w lf p ts ; cord l syr p , t i t pi ts ; h b t n u e of u e n un e . Let al l e e e i ct r c db ar, stro g, two o c s t s E EP ER’ M N L 7 sr nwAnD AND B ARK S A UA . 4

ha en e u o ethe in a ar u i n no ﬁmn s for the s k w ll p t g r j , s g g , if ma rial ar e enuine the or a i be ri ht and r ea te s g , c di l w ll b g dy i m for use the day it s ixe d .

—‘ Y 1 84 ST RAWB E RR .

E en e r er un e e e S t 60 ss c of st awb ry, six o c s ; r ctiﬁ d piri ( h nt in t u e cudbear two un e . ee O t r pi s ; t c r of L o c s ; cor di a u hi een n . ee as h a e l syr p, t rt pi ts Proc d wit r spb rry

— 1 85 NOYE AU .

e a m n one ra hm ; nn am n Bitt r oil of l o ds, d c ; oil of ci o , en e e S ir t hree in r a u tw ty drops ; r ctiﬁ d p i , t p ts ; co di l syr p, hi een int s n tu e u ear en u h to i e a S h t rt p ti c r of c db , o g g v lig t in n D o the as u a add the u an e . e u d p k ti g iss lv oil s l , syr p, ‘ m if necessar ﬁne h a u & e . y wit l ,

— 1 86 USQUE B AUGH .

n ee one r a hm of e one ra hm Oil of a is d, d c ; oil clov s , d c ; e ent a n u me s one ra hm of nn am n ss i l oil of t g , d c ; oil ci o , n n r thi t Mi al l h we u e r . x t e t ty drops ; oil of j ip , r y d ops l o e he Sha n e asi on al for a da or oi s t g t r, ki g w ll occ ly y so ; i i n ri 6 0 one n then d ssolve them rectiﬁed Spi t ( O . pi t ; o e wi th urn u ar one un e and add of ea h u c lor d b t s g , o c ; c , syr p n Mix l l h h r u h a d n ate e e in . a e e boili g w r, tw lv p ts tog t r t o o g ly d ﬁn h m & an e u c. wit al ,

— 1 87 CORD IAL SYRUP .

Reﬁne um u h t oun n a e hr ee d l p s gar, t ir y p ds ; boili g w t r, t

a on . D e the u in t he a er and a n thr u h g ll s issolv s gar w t , str i o g ann ﬂ el .

— 1 88 RUM SHRUB .

t e an e u e ha l l n e ne su ar e h Bi t r or g j ic , lf ga o r ﬁ d g , ig t u m n r u du e 0 . P on a e 4 . e and a ha on . po ds ; , r c d to U , lf g ll s D ss e the su r 1 n the u e aid o f ent e heat mix i olv ga - j ic by a g l r STE W RD AND B RK EEP E R’S M N L A A A UA . th and the rum et he ha e e u a is togb r , s k w ll p nd set aside t o c e r if not bri ht in f n h ﬁne n h n l a g a ort ig t dow wit isi glass .

L I Q U E U R S .

— 1 89 ANI SE TE E .

e e n ee n ne un e ere oummin eed Powd r d a is d, i o c s , powd d s , one un e owde1 ed o i one un e em n ee o c ; p rr s root, o c , l o p l ,

h1 ee o unc 3 0 . two a n a ire t ( U P ), g llo s ; c pilla , rat d rs and l in three pints . ce e the pow e p ee the Spirits for a b u m nth hen ter and the ca il l arr o t a o , t ﬁl add p e .

0— A 1 9 AQU BIANCA .

E s en e of em n u e un e e en e n u a t s c l o , q art r o c ; ss c of citro , q r er un e e en e am e ua te unce e en e e o c ; ss c of b r, q r r o ; ss c of p p e m n u rt e r un e e en e e am uar e o un e p r i t, q a o c ; ss c of b rg ot, q t r c ; e en e of r e ua e un e of i a o s ss c os , q rt r o c ; proof spir t , two g ll n ; fiv n t eth h a i re e . e e e uen c pilla , pi s Mix all tog r ; s ak fr q tly, i n m n h u h nn and n o e o t filter thro g fla el .

— RD LE D E ALAD N 1 91 CO IA C O .

em n ee out ma l h un ennel eed in L o p l, s l , alf a po d ; f s , e e h l an un e r m m ua te u n e coars powd r, a f o c ca da o s, q r r o c ; eed one hm es one d hm S 1 rrt two anis , drac clov , rac ; proof p ,

l ns ca il l arre u n ; e e the ee and the gal o ; p , fo r pi ts Mac rat p l

‘ powders in the spirit for fourteen days ; then press and

and add the ea ill arre . ﬁl ter, p

— T 1 92 CI RON 1

m n ee we ve un e e en e aff n one Le o p l , t l o c s ; ss c of s ro ;

r f s ri o a s l arre f , ounce ; p oo pi t, tw g llon capi l , hal gallon ST EW RD A ND B R EEP ER’S M NU L A A K A A . 49

Ma e a e the eel in the r for u een da hen a d c r t p spi it fo rt ys, t d s the essence of affron and capil laire ,

1 93 — CITRIONE T TE

S r a n an e e e u a e Proof pi it, two g llo s ; or g ﬂow r wat r , q rt r l n u ha f a on em n eel ten un es en e ga lo syr p, l g ll ; l o p , o ces ; s c aff n one an d a ha un e e sen e am e uar er of s ro , lf o c s ; s c of b r, q t

un e es en e ran e uar er un e e e n f r a o c ; s c of o g , q t o c ss ce o be g r t m a th and i n n o one ra h . e e n o e m n h r , d c Mix ltog r, o t p ess T ea l m e a r. h and ﬁlte is is gr t y i prov d by ge .

9 — T E LE 1 4 CI RON L .

n r t 1 4 . all ns ves one ra hm Plai spi i ( U two g o clo , d c nu me s one ra hm u two i n s l em n e t n t g , d c ; syr p , p t ; o p el . e c ffr n t o un Ma r un e e en e a w . oe a te t o c s ss of s o . o ces he solids in the ri one m n h e te and the es n spi t for o t pr ss, ﬁl r, add se ce of saffro n and syrup.

— 1 95 CHRIST OP IIE LE T .

de e rr one o un e de e ani ee one Pow r d o is root , c ; pow r d s d , un e e e nnamon hal an ou n e ere r o c ; powd r d ci , f c ; powd d co i nder ha an un e w er e ar am m uar er oun e a , lf o c ; po d d c d o s, q t c ; ere al en a uar er un e sa e the re h herb powd d g g , q t o c ; g , f s , ha an un e affr n one u n e ne B ur un lf o c s o , o c ; wi , g dy or Bor l i 1 on and a hal deau ha a n re i e s r t 1 . e x, lf g l o ; ct ﬁ d p i ( O P ), f a ll h s id 1 11 a on a a e ha a n . a er a e t e g ll s ; c pill ir , lf g llo M c t ol s the S it for a bout one m n h hen e and ter and pir s o t ; t pr ss ﬁl , n and a re add t he wi e capill i ,

— 1 96 CURACAO .

an e eel out mal l Six un e nnam n one Or g p , s , o c s ; ci o a hm ma e rui ed hal d a hm affron one rachm dr c c , b s , f r c s , d S r i on e an d a ua e a ons ca il pi it of w n e (1 4 U . q rt r g ll ; p i en l a . t in a er a e al l e her n a ou ire wo p ts . M c t tog t ; b t tw ty T EW RD AND B RKEEPER’ N L S A A S MA UA .

the resid ue so as to recover any of the liquor it may have

ne mix h l u and ﬁ e h u h nne . retai d ; bot iq ors, lt r t ro g ﬂa l

1 97— E A D ’AB I T U S N HE .

em n ee out m l ha und m out L o p l, s a l, lf po ; wor wood, m o un e ﬁe S t d a s ne 1 1 . . one an h all, po d ; r cti d piri ( O P alf l r M a n ca il a re ha a n . a e a th rm g llo s ; p , lf g llo c r te e wo wood and the peel in the spirit for about a month then press and m ﬁ and the e . S e h e n e e . lt r, add capillair o color t is gr

’ 1 8— E A D AB I THE r n h 9 U S N (F e c ) .

W m d h r - h1 ee un e r e ne u en or woo , t i ty t o c s ; ﬁ d s gar, tw ty f ur un e un er er e u un e an e a t o o c s ; j ip b ri s , fo r o c s , g lic roo , ua e un e inn m n al one u n e r an e e q rt r o c ; c a o b k, o c , o g ﬂow r w a er ur un e S ne 1 1 . and w t , fo o c s ; pirit of i ( U two a h u i t e e m & c . h n . u e e n alf gallo s Br is s gar, b rri s, wor wood, , an iron mortar or other convenient utensil and place them

in e m u he a r hen add the an e e and S . a wid o t d j , t or g wat r pirit S hem el l u e e da m n h hen e and tir t w p v ry y for a o t , t pr ss

ﬁlter .

9 —E E L T 1 9 AU C E S E .

E en e of l e hm e en e enne one ss c c ov s, two drac s ; ss c of f l, hm e en e em n one un e e en e ani seed drac ss c of l o , o c ; ss c of ,

' one hm es en e of u mm n one ra hm e en e drac ; s c c i , d c ; ss c of nn am n a hm e en e l et e rs hal ci o , two dr c s ; ss c of vio ﬂow , f

an un e t t o a on a i a re ha a n . o c proof spiri , w g ll s c p ll i , lf g llo Mix al l the essences together and add them to the Spirits hen d h t a i a ma be u e n e ad he e . h t t em to c p ll ir T is y s d at o c , r e i n but it improves g eatly by ke p g.

' —' 200 E AU D E CORD IALE .

emon ee out m l en un e nnam n a L p l, s a l, tw ty o c s ; ci o b rk, u sed u oun e alm the re h he two un e br i , fo r c s ; b , f s rb , o c s ; e e rian e un e dere ani ee powd r d co d r o c s pow d s d,

‘ ‘ ‘ two ounces ; one o unce powdered nut

“ RD A D B R E EP ER’ L 52 STEWA N A K S MANUA .

04— E A D E D D 2 U I ON.

em n ee out m l Six un e u e srx oun L o p l, s al , o c s figs, br is d, ces a m h ee un e ere a n ara e one b l , t r o c s powd d gr i s of p dis , un e camomil e fl owers un e e e nn am n o c ; , two o c s powd r d ci o , ha an un e e e an ee ha a n un e e e lf o c ; powd r d is d, lf o c ; powd r d n u me uar e an un e e en e of e e t gs, q t r of o c ss c viol t flow rs , two un e o r a n a a e ha a a n o c s ; pro f spi it, two g llo s c pill ir , lf g llo . Let all the above be mixed thoroughly together Shake up a n h h n an d e e d e e e . v ry y for a fort ig t, t pr ss filt r

— ’ 205 E AU D OR .

n e ee srx un es em n ee h ee un e un Ora g p l, o c l o p l, t r o c s ; j i er e e ha an un e em r ea e h an oun e p b rri s, lf o c ros a y l v s, alf c e e nn am n ha an un e e e an ee ha f powd r d ci o , lf o c powd r d is d, l an un e e e u r e an un e n ut o c ; powd r d orris root, q a t r of o c ; me ua e an un e e one a hm a r a gs, q rt r of o c ; clov s, dr c c d m m one hm n a e o s, drac ; proof spirit, two gallo s ; c pillair , half a gall on ; gold foil a few leaves

206— E AU D ’OR

em n ee u un e nn am n h ee d a hm L o p l, fo r o c s ; ci o , t r r c s ; M e one a hm i an e one a hm ac , dr c ; cor d r, dr c ; proof spirit ,

n e ha a n few e e . two gallo s ; capillair , lf g llo ; gold foil , a l av s

’ — m n 207 E AU D ARGE NT (Ger a ) .

em n ee un e al m one un e nn m n L o p l, two o c s ; b , o c ci a o , a t e an un e e h an un e an e a ee qu r r of o c clov s, alf o c ; g lic s d, ne an d a ha hm an ee one an d a h r a hm o lf drac s is d, alf d c s ; one and a ha a hm ir n orris root, lf dr c s proof sp it, two gallo s ;

S l e a fe e e . e h n . w capillair , alf a gallo i v r foil , l av s

208— E AU D ’ARGE NT

ﬂ e h ee un e e m n un e Lily ow rs, t r o c s bitt r al o ds, two o c s ; e e nn am n one un e e e e e m n h l f powd r d ci o , o c powd r d p pp r i t , a an n e e nu me h an oun e e e ou ce ; powd r d t gs, alf c ; powd r d TE RD A B E P ER’ M N L S WA ND ARK E S A UA . 53

an ee ha an un e e an e a ua t e an is d, lf o c ; powder d g lic , q r r of un e e one a hm i t wo n ca o c ; clov s, dr c ; p roof spir t, gallo s ;

il l aire ha a n e few e es . p , lf g llo silv r foil, a l av

209—E A D E E U S P RINC SSE S.

— a m n a n No . 1 . e ee a a e e o e B l , ﬁgs, ora g p l, c ssi , l v d r ﬂ w rs ,

‘ ea h one un e am mi e e s er a m n e of c , o c ; c o l flow r , bitt l o ds, ros ma ea e ea h one r a hm e e e ry l v s, of c , d c ; powd r d clov s, forty r ain e en e am er e e ro o S ir g s ; ss c of b , tw lv d ps ; pr of p it, two a n a a f g llo s c pillaire half g llon ; gold foil a ew leaves . — , , No . 2 . r a n a en e er u Proof spi it, two g llo s l v d r flow s, fo r un e nn m n an ee and em n ee ea h one un e o c s ; ci a o , is d l o p l , c , o c m m e er ha an un e e en e em n one ca o il flow s, lf o c ; ss c of l o , hm e en e m e one a hm a a re five drac ss c of a b r, dr c ; c pill i ,

pints . I n ma in an the s Six m un m e a e the k g y of la t co po ds , ac r t solids for twenty -one days in the spirit ; then press and er add one ha the a i a e and in ma ea filt ; lf of c p ll ir , fill to s ll cl r a m in h n a m u h a e e n e . e e gl ss bottl s, l vi g roo ac I to wid o t d bottle put the rest of the capillaire an d the Silver or gold f and h an e i h ea u the en oil, wit gg sw tc b t p till foil is brok n n ha a i h a W h h u i to grains ot larger t n p n e d . it t is fill p t he bottles .

— 21 0 E AU D E GE NIE V RE .

e h un e e e ha un n u a Fr s j ip r b rri s , lf a po d ; brow s g r, six the e e n t 3 0 a n . u e pou ds ; spiri ( U . two g llo s Br is b rri s with a portion of the sugar then add al l together Shake n n for n a every mor i g a mo th then press nd ﬁlter.

— l e n 21 1 E AU D E NAP (Napo o . )

n fl e er n e e m n e one Ora ge ow r wat , two pi ts ; p pp r i t wat r, n o e a er n o e e nu me ha un e pi t ; r s w t , two pi ts ; p wd r d t gs, lf o c e e nnam n six a hm e e e six powd r d ci o , dr c s ; powd r d clov s, hm e en e an a h e en e et drac s ; ss c v ill , t irty drops ; ss c viol fl e u te un e em n ee out ma and ow rs, q ar r o c ; l o p l , s ll , two a ha un e m n e e h un e e lf o c s ; jas i flow rs, fr s , two o c s ; capillair , R’ M STE WARD AND B ARK EEP E S AN UAL. M ua n . i half gallon ; rectified Spirit (6 0 O . q rter gallo x al l e he and a t er h n the m u e e l u e e tog t r, f s aki g ixt r w l p v ry

for a m n h t e . day o t , ﬁl r

1 — E A E LE 2 2 U D NOB S.

R e e e u un e an e eel out m h ee os l av s, fo r o c s , or g p , s all, t r d ere nnam n h an un e e n oun ces ; pow d ci o , alf o c powd red ut me one d a hm ere e r a hm o f gs , r c ; powd d clov s , two d c s ; pr o n a a ﬁ n M a al l th S r e ve . e e pi it, two gallo s ; c pill ir , pi ts ac r t e n r n e he on m n h hen e and ; i g edie ts tog t r for e o t , t pr ss ﬁlter h e en e h nea and en Color wit ss c of coc i l , add tw ty drops of e n n sse ce of va illa .

1 — E A LE 2 3 U NUP T IA .

e ee u e one n a ha f un e a ee Parsl y s d , br is d , a d l o c s ; c rrot s d, one an d a ua1 e u n e n see ha un e r r q t r o c s ; a i d , lf o c ; o ris oot , ha un e safiron h ee ra hm er e ma e h ee lf o c , , t r d c s powd d c , t r l r e 1 . a n a drachms ; r ectified Spirit ( 1 O P . ) two g l o s ; os w M ter uar a l n a a e ha a n . a e e , q ter g l o ; c pill ir , lf g llo c rat for h n l on m n h ha n e uen e e . e o t , s ki g fr q tly , t fi t r

— 21 4 E AU D E P OLOGNE .

al en al m am o emar l e a m n ani G g , arjor , r s y , c ov s , c ssia , i t , see enne ea h ua e un e r arsrns u a e un d , f l , of c , q rt r o c ; , q rt r po d ;

e e S r 6 0 . . one a n r e a e on e al r ctiﬁ d pi it ( O P ) g llo ; os w t r , g Mi l on a a e hree n . x eth Sha e c pill ir , t pi ts all tog er k every h hen lt morning for a mont ; t ﬁ er.

— E A D E T E M 21 5 U P LIE RS.

n e ee out ma 2 un e ema Ora g p l , s ll . o c s ; ros ry leaves , half an un e aure e r e ha un e e e i nnam n o c ; l l b r i s , lf o c ; powd r d c o , u er' un e de e ani seed u arte1 un e n q art o c ; pow r d , q o c ; esse ce n a h dr e en e em n en r of va ill , t irty ops ss c of l o , tw ty d ops ;

' r e a e one n ran e fl o er ater on n e os w t r , pi t o g w w , e pi t ; r cti 6 fi e n a n fied S s 0 . v a re pirit ( O P ), pi ts ; c pill i , two pi ts ;

e one un e . ee as E au de ne . violet ﬂow rs , o c Proc d for Polog ’ STEW RD AND B R E EP ER S MA AL A A K NN . 55

1 6 -E AU D E IE D E D A T Z 2 V N IO.

m n ee ou t sma ou un e an e e Le o p l , ll , f r o c s ; or g flow rs , four e i e a mon s ru e ur oun e r se ea e ounc s ; b tt r l d , b is d , fo c s ; o l v s , i h un es um ma i ha an un e r e e i ri e g t o c ; g st c, lf o c ; ctifi d sp ts t o a l n a air e ha a n 1 . . a er (1 O w g l o s ; c pill , lf g llo M c ate for five six eek Sha n the m x u e e e a or w s, ki g i t r ach s cond d y, h t en filter .

1 7— E AU D E IE D E D TZ 2 V AN IG.

e er ee ui e one un e arr a a ee u ed C l y s d , br s d , o c ; c w y s d, br is , one un e ani ee ui e one un e r an e e o o c ; s d , br s d, o c ; o g p e l , ut s ma one un e r ir one an d ha a n ca i ll , o c p oof sp it , a lf g llo s ; p l

a e h n . ee as a e . l ir , alf gallo Proc d bov

— 21 8 E SCUB A C.

Ra n and a e ea h u un e un e e isi s d t s , c , fo r o c s ; j ip r b rries ’ f u un e saﬁr on one un e r on n o r o c s ; , o c ; p oof spirit, e a d a ua a n ea th r u i h a q rter g llo s . B t e f it w t its pips nd kernels ' i n a m h a e mix and the saﬁr on h the r to s oot p st , it wit spi it and ma era e ur een a s r e and add " e e c t for fo t d y ; p ss, ss nce an er one un e e en e ma e one un e e en of cori d , o c ; ss c of c , o c ; ss ce e on e un e e n e of ani see one un e n of clov s , o c ; sse c d , o c esse ce nn m n un a i a re one a n of ci a o , two o ces ; c p ll i , g llo . Shake

e u e e m n n a m n h hen e . w ll p v ry or i g for o t , t ﬁlt r

21 9— E SCUB A C

’ Ra n and a e ea h ur un e saﬁron un e isi s d t s , c , fo o c s ; , two o c s ; er innamon ei h rain o er e ani ee powd e d c , g ty g s p wd d s d , i se nt ra n e re ri an er ei h r a r o ve y g s powd d co d , g ty g ins p o f s i ri two a on a i air e ha al n . B ea u al l the p t , g ll s ; c p ll , lf g lo t p s i h i e a i aire un i a m o h a e ta ne ol ds wit a l ttl c p ll t l s o t p st is ob i d, mix thi s and the spu rt together and shake up every morning for m n h hen the re and er . a o t , t add capillai ﬁlt STE RD AND R EEP ER’ M WA B A K S ANUAL.

0— M 22 JAS IN.

f t ten n l i e ﬁve n e Proo spiri , pi ts ; capi la r , pi ts ; ssence of m n u h ﬂ a mix n e . jas i , o g to vor ;

221 — L UE UR D E ME NT E IQ H .

e m nt e e one un e P pper i l av s, po d ; powd red aniseed one un e a re ha l n n o c ; c pillai , lf ga lo ; proof spirit, two gallo s . M e e fo one m n h hen e s and ac rat r o t , t pr s ﬁlter .

222~ L E R ’ R IQU U D O ANGE .

O n e ee e h ei h un e n e ﬂ e ra g p l , fr s , g t o c s ; ora g ow r water, u e a n a e h a n S one and q art r g llo ; capill ir , alf g llo proof pirit,

- n ee . three quarter gallo s . Proc d as above

3 — L E D E E 22 IQU UR ROS .

Red r e e ve one un nn m n six hm os l a s , po d ci a o bark, drac s en e ee hm i e h l n S f n l s ds, two drac s ; capilla r , a f gallo ; pirit and u n e . (1 1 U . two a q art r gallo s Proceed as for ’ ’ n l iqueur d ora ge.

— E 224 LUFT WASS R .

nn m n umm n ee eet fenne en e Ci a o bark, c i s ds, sw l, lav d r fl e m m e e e e rr and e ow rs, ca o il flow rs, powd r d o is root, ros e e e h one un e a a and a e mary l av s, of ac , o c ; s ssafr s s g , of ea h u e un e e h un e a e e en n c , q art r o c figs, ig t o c s ; w t r, s v pi ts ;

a e ha n e e 6 3 . one and capill ir , lf gallo ; r ctiﬁ d spirits ( O P) ,

u e a l n . a e a e the e e ee & c . in the a q art r g l o s M c r t l av s, s ds , , en - one Sh k n f e uen hen a n Spirits for tw ty days , a i g r q tly ; t dr i e th ofl the liqu or into a bottle . Ov r e residue from which S has een h n u the e ha e u e l the pirit b wit draw po r wat r, s k p w l h en a hen e and e m rn n e e . every o i g for ot r s v d ys, t pr ss filt r o mix e he the u and the i e and if N w tog t r two liq ors cap llair , h m n not bright filter throug a little ag esia . E RD AND K E EP E R’ L ST WA B AR S MA NUA . 57

— I 225 MAR ACH NO .

a herr e un a e e th ee un s Bl ck c i s, two po ds ; r spb rri s , r po d ; o n e er one un r o ir a n ca ra g ﬂow s , po d ; p o f sp it , two g llo s ;

- B th ru n il l air e hr ee u ar er a n . r ea e h p , t q t g llo k f it dow wit the han in a i l e the S iri r em e the her s nes d l tt of p ts ; ov c ry to , an d beat them up i n a mor tar then mi x al l the in gredients an h a together and macerate for a month . D ec t t e cle r

‘ u r es out ha hi h r ema ns i n he ru and v liq or ; p s t t w c i t f it, ha i n d e h e he ﬁl er . g a d d bot tog t r, t

— QQG MARA CHINO .

ne dr e un e hr ee un e e two Fi st i d pr s, t po ds ; raspb rri s, un he l ea e e h un e e e ri po ds ; c rry v s , ig t o c s ; powd r d or s root, one un e e en e al monds one a hm r o c ss c of , dr c proof spi its, two ha n and a ha a n a a e . e a a s e s e . lf g llo c pill ir , lf gallo Proc d bov

— 227 MONP ON.

E en e e e m n e an ee nn m n an d ss c of p pp r i t, clov s, is d, ci a o , n a ea h h r dr r e el er e an d dis va ill , of c , t i ty ops ; os , d flow r e a e ea h n a a e hr ee- u a e till d w t r, of c , two pi ts ; c pill ir , t q rt r a n i 6 0 one and h e - u ar e g llo ; rectified spir t ( O . t r e q t r a ns. Mix all the e en e e her an d add hem g llo ss c s tog t , t to h th a h an d add h m t th t e Spirits . Mix e w ter s toget er t e o e a l a r e a uall add the a e m ur e the me c pil i ; gr d y l tt r ixt s to for r , sha n a n in a or ki g up well durin g the op er tio . If week two Sh u not be h en u h for use fil e h u h a it o ld brig t o g , t r it t ro g p aper filter containi ng three oun ces or so of carbo nate of m ne ag sia .

1 — e h m No . . a and u e ne ea h P ac , pricot, pl k r ls, of c , two and a ha un e n u a un an e o e lf o c s ; brow s g r, two po ds or g ﬂ w r

a e ha a n S i 1 6 . one a n B ea the w t r , lf pi t p rit ( U g llo . t ern e n a m h a e a in a t e h hl r e e k ls i to s oot p st , dd g lit l ig y ctiﬁ d ur n the e mix al l e he an d Shake u spirits d i g proc ss ; tog t r, p m n n e e n a m n h he e . v ry or i g for o t , t ﬁlt r 5 8 TE RD AND B R EEP ER’ M L S WA A K S ANUA .

—A t and e h e nel No . 2 h f u . e un e prico p ac k r s, of ac , o r o c s ;

a a e two int s one a n . ee as c pill ir , p ; proof spirit, g llo Proc d above .

— T M 229 P ARFAI A OUR .

— n t m ua e n N . e ou o 1 . e e u e e e Ora g p l, s all, q rt r o c ; powd r d e ua t e u n e n u a ten un i l e clov s, q r r o c ; brow s g r, po ds ; d sti l d

e one a n r two a on . D e the wat r, g llo proof spi it, g ll s issolv sugar i n the water by the aid of a gentle heat ; macerate the peel and cloves in two pints of the Spirit for three or dd al l th f u r ee t hen e and a e u e he . o w ks, filt r liq ids tog t r — N . s r a n a i a a n o . 2 i e ha Proof pi it, two g llo s ; c p ll r , lf g llo e n ee out m e h u e nn am n bark one l mo p l , s all, ig t o nc s ; ci o , an d ha f un es an e er one un e ema a l o c ; or g flow s, o c ; ros ry e e h un e e e e ha un e e e l av s, alf o c powd r d clov s, lf o c powd r d am m ha un e e e ma e u r e un card o s, lf o c ; powd r d c , q a t r o ce ; s ff n one un e . e a e the in on l n the a ro , o c Mac r t solids e gal o of S m n h ha n the mi u hen pirit for a o t , s ki g xt re frequently ; t l e and th u e h fi t r add all e liq ids t og t er .

SO— P E Q RSICOT .

e m n un e nn m n one- e h h Bitt r al o ds , six o c s ; ci a o bark, ig t f an un e e en e of hine u a e un e f o o c ; ss c coc al, q rt r o c ; proo

S t one an d h f a n a l air e two n s . piri , a al g llo s ; c pil , pi t Ma h cerate ten days ; then ﬁlter . T is is sometimes made with t n m n or the e en e h ne ou the cin a o ss c of coc i al .

23 1 — P E RS T D utch ICO ( ) .

B e m n u e one un nnam n ar h f itt r al o ds , br is d, po d ci o b k , al un e em n ee cu t ma tw un e e e l e o c ; l o p l, s ll , o o c s powd r d c ov s,

’ one- eighth of an ounce ; powder e d nutmegs ; one- eighth of an un e ff n S r n f r and o c sa ro , ixty g ai s ; proo spi it, two

- - h ee u e a l n a a re h ee uar te l n . t r q art r g lo s ; c pill i , t r q rs of a gal o

M e h ee ee hen e s and e . ac rate t r w ks, t pr s ﬁlt r

T E RD AND B R EEP ER’ S WA A K S MANUAL .

f m l one un e e e e h un e o ro sta k, o c powd r d clov s, alf o c ; p w e e n ee ha un e e e nutme ha un e d r d a is d, lf o c ; powd r d gs , lf o c ; s ff n h a un e h e a am m u e un e a ro , lf o c w ol c rd o s, q art r o c i one n e ha a n S ee t he proof sp rit, gallo capillair , lf g llo . t p s in the u teen e and e hen olids spirit fo r days ; pr ss ﬁlt r, t add th e capillaire .

— 237 V E SP E TRO.

e e fenne ee ha un e e e n Powd r d l s ds, lf o c ; powd r d coria der see h un e e e a ee h un e ds, alf o c ; powd r d carraw y s ds, alf o c e e n e a ee h o un e e en n h powd r d a g lic s ds, alf c ; ss ce of ora ge; alf oun e e en e h nea u r e un e n u c ; ss c of coc i l, q a t r o c ; brow s gar,

ﬁve un s 3 0 . one and h n po ds ; spirit ( U a alf gallo s . M e e for m n h hen e an e ac rat a o t , t d c t or ﬁlt r ,

— E E r e h 238 V SP T RO (F nc ).

One em n and one r n e e n e see l o o a g , slic d ; coria d r ds, h e h un e n e ee u e h un e fen w ol , alf o c ; a g lica s ds, br is d, alf o c ; nel ee one- e h h an unce n ee one- e hth an s ds, ig t of o ; a is d, ig of un e S r one and u e n ca il l arre one o c proof pi it, a q art r gallo s p ,

e . pint . Proceed as abov

B I T T E R S .

T he triﬂing cost and little trouble attached to the manu f u e e s n u e u s i ve ea e e of act r of bitt r , i d c s to g a gr t r vari ty receipts for their productionJhan can probably be fo und in W e e h e n n the e any other collection . tak t is st p k owi g v ry ff the e not n great convenience they will a ord propri tor, o ly in regulating his stock to the tastes and requirements of his u me but in n him e a ua n c sto rs, also givi g a pow r of gr d ti g ’ STEWARD AND B ARKEEP ER S MANUAL .

re S m u n a h he e t at adily by i ply si g ig r or low r proof of spiri ,

the o utset .

— 239 ABSINT HE OR W ORMWOOD B IT T E RS.

il em n a a a and Oil a n he e h O of l o , oil of c rr w y , of bsi t , of ac , e a i u r e un e e ra ca two drops xtr ct of l q o ic , two o c s ; xt ct of

momil e ha un e e i e S i t 6 0 . . hree n , lf o c ; r ct ﬁ d p ri , ( O P ) t pi ts ; ma a n u h ee n a er en u h e . syr p , t r pi ts ; w t , o g to k two g llo s D the i s in the r and the e t r a in a e a dd issolve o l spi it, x cts w t r, h e he at n e ha e i o en me m nu e bot tog t r o c , s k v l tly for so i t s ; ne add h ru and the r ema n e t he a e and xt t e sy p i d r of w t r, a a n l u Let an a e me the a e e . g i sh k w l p it st d sid so days,

n e the e e hen e h u h a e . lo g r b tt r, t ﬁlt r t ro g p p r

— 240 ANGUST URA BITTE RS.

A n u u u un e am m e e one g st ra bark, fo r o c s c o il ﬂow rs , un e a am m ee u a e un e nnam n r o c c rd o s ds, q rt r o c ci o ba k , uar te un e an e ee one un e a n one un q r o c or g p l, o c ; r isi s, po d ;

r two and ha a n . e a e a m n h p oof spirits, a lf g llo s Mac r t for o t , hen e an t pr ss d ﬁlter .

— 241 BRAND Y BIT T E RS.

Gen an u un an e ee u un ti root, fo r po ds ; or g p l, fo r . po ds ; am m see un nnam n ar one un card o ds, two po ds ; ci o b k, po d ; h nea a n hir et a rui u r e u c un . e al l coc i l, q t r po d , two po ds B s these together to the siz e of barley corn s then add two a n an f r a h n . a er a e o u a mon h e r e g llo s of br dy M c t bo t t , t p ss out al l the liquid ; to the residue add one gallon mor e an me u se a n S r and a ter ha n a o e it br dy (so pl i pi it). f vi g ll w d an one da r e as e e the u an to st d y, p ss b for add two liq ids d h n be ea e e u se . ﬁlt r, w it will r dy for

242— D T T TE U CH BI RS.

W o m un e am m e e one un e r wood, two o c s ; c o il ﬂow rs, o c ; en an one un e an e ee un e g ti root, o c ; or g p l, two o c s ; pow ere cl oves one-e h h an un e a eed u d d , i t of o c carraw y s s, q ar _ g _ 62 STE RD AND B R EEP ER’ M N L WA A K S A UA .

ter un e e h n i n o c capillair , alf gallo ; proof spir t, two gallo s . M e e for a mon th hen es and e ac rat , t pr s ﬁlt r .

243 - R E T TE O ANG BI RS.

e e hl dr e n e ee one un an Tak fr s y i d ora g p l, po d ; cori der see one un e a ra a ee one a hm a am m ds, o c ; c r w y s ds, dr c ; c rd o m r t 0 see one ra h e e 6 . five n ds , d c ; c ifi d spirits ( O pi ts ; u n u un e s ru n a er uf en b r t s gar, two o c s ; y p , six pi ts ; w t , s fici t s t o m e u al n . S ee the eed and ee m the ak p to two g lo s t p s , p l for u en en a h n mu b n spirit fo rte or tw ty d ys , w e it st e drai ed off and replaced by water which after two days drain off and e n uan t a Let the h t n replace by a s co d q ity of w ter . t ree i c u e hu a ne be m e e he an d the r n t r s t s obt i d ix d tog t r, first colo i g a h a m and hen the u be dded . e to e ain a , t syr p \ T is, if llow d r sh me un u r e e me br h an e ort ti dist b d, will b co ig t ; or if w t d for ma e fil e h u h n n n imme e use b e e e . diat , y t r d t ro g fi li

244 P K -ME -UP TTE RS IC BI ,

A n u u one unce an e eel one un e g st ra bark, o ; or g p , o c ; ‘ l em n e one un e h e ha un e am m e o p e l , o c ; c ir tta , lf o c ; c o il

' ﬂ e h lf un e cardamonr ee s ua e un e cin ow rs, a o c ; s d , q rt r o c ; n m n r ua e un e a rawa ee uar er un e a o ba k, q rt r o c c r y s ds, q t o c ; d a ns f u un 1 1 . one an h al r isi , o r po ds ; spirits ( U a alf g m n h hen an l n M e e for e d e . o s . ac rat a o t , t pr ss ﬁlt r

— E T E 245 QUININ BI T RS.

u h e u n ne one hun e an d n an e S lp at of q i i , dr d sixty grai s ; or g e out m one un a e ne a n r pe l, s all, po d ; c p wi , two g llo s ; p oof

S one in . D e the u nine in the aid pirit, p t issolv q i spirit by

- h A en e he and u e t e n e ee . e of a g tl at, po r it ov r ora g p l ft r it as een e em n un u e in e e e h b allow d to , r ai dist rb d a clos v ss l for a a dd the ne a nd u e e e da two d ys, wi , stir p w ll v ry y for

a. n h hen e and te . fort ig t, t pr ss ﬁl r

— E 246 QUININ W INE .

ul h e of u n ne one un e r d one and a S p at q i i , o c ; cit ic aci , ’ STEW RD A ND B R E EP ER S M N L A A K A UA . 6 3

oran e ne hree a n D a un e . h lf o c ; g wi , t g llo s issolve ﬁrst the a i and hen the u n ne in the ine a the c d, t q i i , w llow solution emain for se en a in a se e el Sha n a to r v d ys clo v ss , ki g occ h n er A ma n sional l y t e ﬁlt . s ll wi e glass of this forms an m h excellent sto ac ic .

P O P U L A R A E R A T E D W A T E R S .

— E 247 L MONAD E .

This is generally prep ared by putting into each bottle ne un e s u em n and hen in h m u o o c of yr p of l o s , t ﬁll g t e p with a h a erated water from t he m c ine .

— 248 RASP B E RRYAD E .

h ma e in the ame wa as the a e me e sub T is is d s y bov , r ly stituting the syr up of ra spb erry for that of lemon . M any attempts have b een made to imp ar t to this pr ep aration a red or ha il be ermanen but n o e e a e r ed col t t w l p t , v g t bl will h an the a n a and all m n a n wit st d ctio of cids , i er l colori gs are e an u more or l ss d gero s .

— 249 ORANGE AD E .

I n mak n h add each e one un e u of i g t is, to bottl o c of syr p nd e as m n n e a e e a e . ora g , proc d for l o d

O— E T E QS A RA D GINGE RB E E R .

A very gr eat varie ty of methods ar e adopted i n making but o in t he rea diﬂi cul t e n a e this , w g to g t y of g tti g perf ctly — — bright article one entirely free fr om milkiness it will be safer for the b eginn er to follow the old and simple plan of n m the m h ne n e e n ott e drawi g fro ac i plai a rated wat r i to b l s, 64 ST EW RD AND B R EEP E R’ M A A K S ANUAL. in each of which one ounce of syr up of ginger has been placed . Receipts for this and other syrups have been given n h i another part of t is work .

251 — SP RK L G E T A IN N C AR .

This i s simply highly ae rated water drawn from the ma chine n e n a n n u n i to bottl s co t i i g syr p of ectar .

252— SP RK L D E A ING CI R.

h and num e m n med T is, a b r of si ilar a beverages (su ch as h m a ne e are me e e a e c a p g cid r, r ly a r t d water ﬂavored b / the n ne e ne e the u y additio of pi appl , Jargo ll , or o r syr p .

C O N C E N T R A T E D F R U I T S Y R U P S

T he strength of all the following syrups has been cal cu l e e h a e the n en en e h e ee e at d sol ly wit vi w to co v i c of ot l k p rs, u an & c he e n e ffe en m e p blic s, . T y b i g v ry di r t fro articl s sold un e m a n me we e e h e a e h d r si il r a s , advis ac party to pr p r t em for themselves and this can be done with little or n o trou bl e m n hr ee a n the m e u , by aki g two or t g llo s of si pl syr p as r m h h n can be a en at an me a stock, f o w ic a pi t or two t k y ti , n h an th u n a d ﬂavored wit y of e fr it esse ces as required . I n ummer one un e a e e e a e a e s , o c dd d to a bottl of a r t d w t r or er u e a n ea e em na e soda wat , will prod c glass of ora g d , l o d , ne a e u h e e a e ma be e u r ed hus ct r, or oth r s c b v r g as y r q i , t obviating the necessity of keeping a stock of each of these

e , ma n a u a in bottle . I n winter th y y be u sed i ste d of s g r for ee en n hot n u h as in rum & c h h he sw t i g dri ks, s c g , , to w ic t y, impart the agreeable ﬂavor of the fruit whose name they a he ar the u acidu be r . T y e also u sed as a base for vario s e umme e e a e e e e n h h we lat d s r b v r g s, r c ipts for pr pari g w ic n u h have give f rt er on . D AND AE xE Er En’ M N L STE WAR B s A UA . 6 5

— 253 SIMP LE SYRUP .

u a e en un e e hr ee n Reﬁned s g r, s v po ds distill d wat r, t pi ts .

D issolve the sugar in the water over a gentle ﬁr e .

— 254 CLOVE SYRUP .

‘ u n e en e e h S m e u one Q i t ss c of clov s, t irty drops ; i pl syr p, un Mix h n e u e he in a e po d. by s aki g w ll p tog t r bottl .

— E 255 RASP B RRY SYRUP .

E en e e e hm m e u ss c of raspb rri s, two drac s ; si pl syr p , one Mix n . pi t .

— E 256 ST RAWB RRY SYRUP .

E en e e r e one hm S m e u one ss c of strawb r i s, drac i pl syr p , pound . Mix .

— E LE 257 P IN AP P SYRUP .

E en e nea e en srm l e u one ss c of pi ppl , tw ty drops ; p syr p , Mix p ound . .

— 258 JAR GONE LLE SYRUP .

E en e a ne e e ent m e u ss c of j rgo ll p ars , tw y drops si pl syr p, one pound . Mix .

— 259 LE MON SYRUP .

n u e em n ee un e m e u on Ti ct r of l o p l , two o c s ; si pl syr p, e

ix. pound . M

0— 26 ORANGE SYRUP .

n tu e n e ee un e S m e u one Ti c r of ora g p l, two o c s ; i pl syr p, M n ix. pou d. E D AND B R EE ’ M N L 6 6 ST WAR A K P ER S A UA .

261 — SYRUP OF NE CTAR

E sen e ne h S m e u one s c of ctar, t irty drops ; i pl syr p , pound .

Mix.

6 R P F E 2 2 SY U O GING R .

E en of rn er one un e S m e u one un ss ce g g , o c ; i pl syr p, po d . Mix .

— 263 SYRUP OF P E ACH K E RNE L .

E essen ce e h e ne h m e u of p ac k r l, t irty drops si pl syr p, i M . one poun d . x Sa e m n r ataﬁa no eau an an he u g , i t, , y , v illa , or y ot r syr p “ may be made in like manner with the above ; that neces sary strength being arrived at by adding the essen ce gr adu “ the i m e u the e e ne . ally to s pl syr p , till d sir d ﬂavor is obtai d

A c i d u l a t e d S u m m e r B e v e r a g e s .

One or two ounces (a small wrne glass full) of any of the f n u a e a e a turnbl er u e ollowi g acid l t d syrups , dd d to f ll of ic d or spri ng water forms a most del icrous and refreshing u h l n a m ea her or hen the a e has e me dra g t w r w t , w p lat b co vitiated and the stomach heated by the too frequent use of h alco olics .

— 264 ACID ULAT E D LE MONAD E .

S u e n one ru n u n one yr p of l mo s, p t ; acidifyi g sol tio ,

oun . ce Mix .

— ace RASP BE RRY VINE GAR .

A n u n one un e e s u one cidifyi g sol tio , o c raspb rry yr p,

n . M pi t ix.

HUGHES AND ROGUERIES.

e ed and enl ar e e A new, r vis , g d diti on of this work has d i us t been i ssue incl u i n . i n a d ti on to its j d , d g former ex osures of fr aud and r ascal i t ull escri ti p y, f d p ons of al l h mb s and s n l es s t the new u ug wi d , o hat the work now ” incl u des al l the principal d odges by whi ch the thought ” l ess or unwar are vi ctimise . Ro ues a y d g nd Rogueri es , has been the means of putting thous ands upon their guar d ? a ainst the Shar ers who so skil l ful l set their ﬁ g p y snar es. an d who so ersistentl re u on the ubl i c ra p y p y p p . F u d often l urks un der the most i nn ocent gui se, and even the wisest and most cauti ous persons cannot al ways be certain that

e rau e . Rea this they wil l not. be d f d d d book before you r ne to a n unknown er n R sen d you mo y y p so . ead it b efore

ou embark in an scheme howe er l ausibl e i e y y , v p t may ap

ear . There wil l be no harm one and ou m a thereb d , y y, y, e omethin of whi ch ou were not a arn s g y war e, and be a e the morti ficati on and l oss ou mi ht oth r s v d y g e wise incur . Al l the tri cks and tra s of r eat citi es al l s i l es p g , w nd thr ough the mail s e el r and if t schemes etr ol eum an , j w y g , p d mining ” i dl es uack doctors l otteri es and ol i c s hem sw n , q , p y c es, ’ fortune-tel l ers ambl ers tri cks atent sa e o e m , g , p f d dg , a ni a a ertisements ocket-book dro in me l dv , p pp g, thi mbl e i in oncert sal oons l ove ow ers and an er us r gg g, c , p d d g o cos e i ati on a enci es sewin machin e s m ti cs, s tu g , g windl es, tr avel in swin l ers confidence o erators ro essi onal b e ars g d , p , p f gg , ounter eiters and man other cl asses of Shar ers too c f , y p - e n The . book nt ast numer ous to m nti o . is both i er i ng and e va l u abl e in a r are degre . sal wil l be att n ded not onl with l e Its peru e y p asure, but ” —Jerse Ci t fl mer i ca n Sta nda rd with profit. y y l a l and entertainin work on the tr i ks A va u b e g c , traps,

and t em tati ons of the reat metro ol is. dang ers, p g p i a i steri s of li fe i a l ar To the uni ni t ted n my e n ge city, the ” ” a Ro u eri es il l ro e o unfail in in e Rogues nd g w p v f g t rest.

Wa tchman , Monti cel l o, N . Y. New York and other citi es are ful l of traps for the ” ’uns and i t i s mu ch better to know al l a bout them gr een , than to incur the l i abil i ty of b uying the knowl edge by peri enee at a high ﬁgur e . We therefore comm book to the unini ti ated . Yankee B l ade.

Il l ustrated .

w -ﬁv P ri c e , onl y T enty e Cents . . HANEY ’ S JO URN F O R 1 8 7 0 .

n d s o m e 1 6 a e Il l u st r a t e d Monthl A . H a p g , y P a p er o f n e r e n a n d P r o ﬁt a b e M a tt e r for I t st i g l , i n o w n o r u n r E v e r ybo d y T Co t y .

’ HANE Y S JOURNAL occu i es a el d en ti r el i t s own com etes wi th n o oth r p ﬁ y , p e u l i cati n an d whi l e we advi se ou t o i ve u n o accu st om ed a er t o t ake p b o , y g p p p th i s we thi nk a l l can aﬁ or d th e sm al l outl a of 50 cen t s a ear an d we l n , y y , . " t en d t o make i t P AY ever r ead er — t o u t m on e i n h i s ocket as wel l as y p y p ,

i ntere st an d am u se hi m . N0 i m or tan t ch an e will be mad e i n f or m or ch ar p g _ r r n u m r u st a s o od a s o s bl a ct e bu t we sh al l aim t o m ake eve e w we , y b j g p m e, d o n ot kn ow th at we ca n m ake a better a er th an we h ave al r ead I f we CAN p p y, Am on a f ew of th e ar ti cl es whi ch wil l a ear i n t h e earl nu m we WILL . g pp y

ber s of 1 870, we m ay m en ti on N T H E L A N G U A G E O F A I M A L S, a cu r i ou s an d i n t er esti n i n u i r em od i n m an str an e f act s an d s om e n ovel th e ori e s l y, b y g y g , r n i rii u ch i n ci d en t al i n form ati on abou t B i r d s B e es e ti asts &c . wh i ch p g , , , Wi l l r ove hi hl i n ter e sti n a s w el l a s wel l wor th kn o i n wh atever m a b p g y g w g, y e ” ’ n th ou gh t of th e au th or s n oti o s .

M O N E Y MA K I N G embr aci n m an , g y thi n gs whi ch will ai d ” ou n m en an d oth er s i n th e attl e of l if e r esentin o y g b , p g peni ngs for en ter

r i se est a l i cati on of t al en t skill l a or ti c . p , b pp , , b ,

" P R O F E SSEO N A L "T E im r ovemen ts i n trad e r o M3 9 p p

cesse s n ew ar ts r eci es di scover i es &c . , , p , ,

T CR E T E H O L SE S . P r actical i n str u cti on s f or thi s u sefu l , ch eap an d su stan ti al m od e of u il n b b di , whi ch i s n ow attr acti n so m u ch at en i g g t t on . l l a ou t i t with en r avi n A b , g gs , &c .

) P U Z Z L E S an d i n ter estin m atter s for th e You n ’ , g g . We sh al l offer 1 00 cash f or Or i i n al $ g P u zzl es , i n or d er to obt ai n th e ver est f or ou r P u zzl e r ead er s y b .

M A G I C i n cl u di n , g s om e of th e m o st m ar vel ou s f acts of an ci en t an d m od er n u l er s an d m a i J gg g ci an s, star tli n n ovel ti e s a s wel l a g , s m or e si mpl er on e s f or am at eu r con u r i n f or h om e am u s j g , em ent . We sh al l h ave con tri bu t i n s fr o on e of th e m o t t “ m s al ented and cel ebr a ted pr ofe ssi on al r e sti d i i o ” p g t a ccu r s . B esi d es th ese th , er e wi l l be a vast am ou n t of i nt er estin Mi sc l l g e an y, i t em s or ar f F m er s , Mech ani cs St or eke e r s , p e , Man u factu r er s an d th e H ou seh ol d ’ , . H NE Y S JOURNA L i s n ot a stor a ” A y p p er . We bel i eve fa ct i s as i nt er e sti n g a s cti on an d i fi , n l i eu of th r ill i n or sen ti m en t al efi u si on s g , we sh al l gi ve cu r i ou s m atter s f r om ‘ th e vast stor e s of Natu r al Hi stor Natu r al P hi l s y, o oph y, Ch em s i tr , n ven i on an d T r avel h y I t , t e wh ol e i ll u str ated wi th fin e Wo od E n r avi n g gs . Th ou h n ot d esi fl g gn ed sp ci a l / for th e You n th er e i s m u ch o i n y g, t t er e st th em , an d m an par en ts t ake th e a er f or y p p th e expr es s ben efit of th ei r j u ven il es an d con si d er i t a o o d i nves m n I — g t e t . t i s a r ea t f avor i te with b o s an d i r l s o g y g t o . / We sh al l con ti n u e o u r ser i es cf B i ogr a h i e s of th e i ch Men of th e Wor l d ] p R , sh owi n h o g wth e ai n e d th ei r weal th an d fu r ni hi n y g , s g exampl e s an d keys t o su ccess whi c , h cannot fail o r ove u seful t o o un m e t p y g n . Ou r exp osu r es of H U MB U G S A N D s w i N n L E s, whi ch h ave al r ead p r oved s o o u l ar an d en e ci al wil l b k y p p b fi , e ept u p r egu l arl “ ” y, th e au th or of th e cel e r ated b b o ok Rogu e s an d Rogu er i es bei n g sp e ci al l y en gaged t o i nve sti at e th or ou hl an d ful l h g g y, y s ow u p al l HUMB UGS a s th e ar e u t i n r y p Op e at i on . u ack D o ct r s P a en Q o , t t Medi ci n e s , an d som e ran d sch e g mes of im osi ti on ar e n ow u n d er i nvesti ati on p g . We antici pate hi hl i n er es i n d l o m n t g y t t g eve p e t s . Ou r Noti ce s o Cor r esp on d ent s wil l gi ve a vast am u n t Of i n er e sti n m a r o t tte u st wh at eo l e wan t s ol . g , j p p , vi n g al ih oul ti e s a n d ai d i n ou r r ea d er s i n th ei r tr ou l es . Th e an swer s ar , g b e ca r ef u l ly pr e ar ed b com eten t er son s p y p p . ’ H N S U RN i s n ot a ch ea a e T h ou h fu rn i sh e d a A EY JO AL p p p r , g t a l ow r i ce i t i s a co stl a er t o m ake n o ai n s or e en se ei n s p , y p p , p xp b g par ed t o m ake i t as oo d a s o s si l e an d m er i t th e hi h f avor i t alr ead en o s Ou r g p b , g y j y . l ar ge ci r cu l ati on en abl e s u s to ive each r ead er at a sm all ri ce wh at co s s g , p , t u s ver y m u ch . Com eten t er son s ar e em l o e d u on each d e ar tm en t an d i n e p p p y p p , ver y r es - ” p ect th e J URN wil l be fir st cl as s , an d even i f o nl ft cen t s a ear O AL y fi y y , ” ” i t i s n o ax- ri n d er a d ver ti si n sh eet or tr ash sci s sor s -an d - a ste affa g g , y p i r . It i s n ot se cti on al or l ocal bu t d e si n ed f or en er al cir c a , g g ul ti on , an d we eu d eavor t o excl u d e m att er s of on l r e str i ct ed i n r y t e est . ’ ’ We d on t wan t an od t o take H N S URN ou t of ch ar it bu t i f ou yb y A EY JO AL y, y thi n k i t wil l a ou we sh oul d be m ost h a t o h a e p y y , ppy v you tr y i t by su b

s cri i n for 1 870. emem er b g R b , O N L Y 5 0 C E N T S A Y E A R .

’ W h a t R O B E R T B O N NE R t h i n k s o f H a n e y s J o u r n a l

T HE T OTT NG HO SE AND HOW T O T A N HIM i s th e titl e O R I R R I , f a ser i es of ver i n ter esti n an d i n str u cti ve ar ti cl es Joh n El d er ki n n ow i n y g , by , ’ cour se Of u li a AL T h ar p b c ti on i n HANEY S JOUNR . ey e al one wor th th e pr i ce — Of th e u l i cati on N ew Y ar k L ed er Oct. 1 6th. p b g , W h a t JA M E S P A R T O N t h i n k s o f H a n e y ’s J o u r n a l “ “ ” was on e of ou r i on eer su scr i er s an d wh en ear s a o sen t I y p b b , y g , I ’ th e m on m s s r i on r e i ct ed h e su cces s o H e f or u c ti d t f N S UR N . y y b p , I p A EY JO AL kn ew th e u li c wou l d a r eci at e a a er Of su ch r eal e xcell en ce an d am I p b pp p p , I l ea se d v r o on si d er h p t o kn ow I h ave pr o e d a tr u e p ph et . I c t e JOU R NAL of t o ” d a even etter th an i n th ose ear l d a s ood as el i eved i t th en . y b y y , g I b — We mi gh t a d d m an y comm en d ati on s fr om m an y sou r ce s fr om th o se wh o h a ve MAD E m on e fr om i t s i n f or m ati on fr om th ose wh o h ave SAV E D m on e y , y thr ou h i ts ex osu r e s of h u m u s an d fr om m an wh o h ave d er i ved l easur e g p b g , y p an d i n s r u c i o t t n fr om i ts p ages .

W E th er e i s a n ewsd eal er i n you r vi cinity we pr ef er you sh oul d get th e URN O m i i if r e u es ted t o even if h e d oes n o f hi . H e w l l et t for ou t JO AL g y q , kee a su l n T h r i e i s 5 cen t s a co . If an t r ou l e i s ex p pp y o h an d . e p c py y b ‘ eri en ced i n etti n th e URN of d e al er s th e su scr i ti on ri ce— 5 0 cen t s p g g JO AL , b p p m a be sen t u s n on ar I n a l l case s wh er e 8 96 02 y an d th e pap er wi l l be se t e ye . 1

m ans ar e d esi r n n o r atu i t ou s co i es . N O ed , th e pr i ce m u st be sen t . We se d g p ” r em -r ai r u bscr i p i u m l i st s an d bu t ver y sl i gh t i n d u cem en t s t o cl u b s e s . S p — ti on s m ay comm en ce with an y nu mber back n u mber s fr om Jan u ar y can be

su l i ed as we h ave com l et e el ectr ot e l ate s . pp , p yp p

JE SSE H A N E Y 82 CO . P u b l i sh e r s , ,

1 1 9 NASSAU ST E ET NEW YO K . R , R D eal er s su l i ed at r e ul ar tr ad e r i ces th e n ews com ani e s an d al l w pp g p , by p l h adil an d u it e l ar el i n m an 1 0 wh o esal e h ou ses . T e JOURNAL sell s ste y q g y y cal i ti es .

‘4 S a m p l e o f O p i n i o n s o f t h e P r e s s 3 ’ AL — h n al s ill u r su es th e e en t en or HANEY S JOURN . Thi s a d som e peri odi c t p v i s a r r r r f am ou n t of i n r e s i n an d of t w y, f u ni sh i n g i ts ead e s wi th a won d e ul te t g al u a l e att r a a on d erfu ll sm al l r i ce I t h as con cl u d ed th e i m or v b m e t w y p . p ” t an t seri es of a er s on Sl ow H or ses m ad e F ast an d con ti nu es i n th e NO p p , ” v ember n umber it s sket ch e s of Ri ch Men an d H ow th ey B ecam e so . A sl ee l e s s en t er r i se r an sacki n ever r e i on of l i t er atu r e ar t p p , g y g , an d s ci en ce f or n ovel ti e s i s th e se cr et of th e ver su cce ssful m an a em en t of , , y g ’ E n r avi n s of su er i or excell en ce ar e str ewn t r ou h i t s HANEY S JOUR NAL . g g p h g

i x fu n an f m on e of th e chi ef attr acti on s . F or s teen p age s i n l avi sh pr o si o , d or th e you n ger por ti on of i t s con sti t uen cv th er e i s a well -con d u cted pu z zl e d e - . l r v. 2d 1 869. partment and mi scel l any. N ewark, (N J.) D ai y A dverti se , N o , ANE Y’S GU D E T O AUTHORS IP I H , A v al u abl e aid to al l wh o d esi re to engage i n l ite rary i u rsuits of an kind for l ea sure or ro t . Con ta i n n p y , p p ﬁ g con ci se an d practi cal i n stru cti on i n th e v ari ous ki nd s of prose an d poeti c compositi on sensibl e advi ce on all points wh ere d ifﬁcu l ty i s u su al l y encou nter ed by i ne xperi en ced Wri ters ; hin ts for ov ercomi ng n atural d efects and a chi evi ng success ; i n short sou n d a nd u seful i nformati on on th e ari ous su ects ertai ni n to th e a rt of au th or hi T v bj p g s p. he ook al so contai ns ch a ters on roof readi n u n ctu ati on b p p g , p , e di ti n estimates of th e cost of ri ntin and u li shi n g , p g p b g ,

re aration val u e a nd di s osal _ of MS co ri hts a n d p p , , p , py g l al ri hts of a uthors nd u li h r n t eg g a p b s e s. a d o h er m atter

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MM SE SE K OK a r el iabl O ON N COO BO , e gu id e for th e pr eparati on of a wid e ran ge of di sh es l t n d l l urses n e d ecid ed attra cti on i suiti ng a l ta s es a a p . O s th e n u mber of d eli ci ou s but i n expen siv e preparati on s whi ch are i n cl u d ed i n th e w ork. It i s fr ee from th ose errors so common an d so a ggrav ati n g i n m an y e ven hi gh pr i ced books and th e ro ortion s of i n redi ents are careful l iv , p p g y g en a s wel l as th eir mani ul ati on a nd r o er ser vi n u . , p p p g p T h e book contai ns a v ery l arge am ount of m atter for th e ri ce an d ev en if ou al re a d ossess a oo d cook ook p , y y p g b , you can n ot fa il to ﬁnd man y thi ngs i n this one ampl y worth

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E — T AND B OOK OF D OMINO S. HOSE wh o h av e hith erto l ooked u po n D omi n oes a s a v ery tam e source of a m u sem en t wil l be surpri sed on r ea di n g thi s l ittl e ook to find h ow m an different am es m a be l a ed b , y g y p y a n d h ow m u ch r eal enjoym ent i s to be d erived from D omi n oes whi ch wh en ro erl u n d e rstood a d mi t of n earl a s , , p p y , y t d ard T h e H an dbook i s th e onl work m u ch v ari e y as o c s. y whi ch giv es d escriptions an d ful l di recti ons for pl ayi ng al l am es of D omi n oe s i n cl di n all th ose r ecentl i nvented g , g y , d n n 1 5 c an th e very popul ar E u ropea o es. ts JE S E Y P u l i sh er SE HA N CO. , b s, 1 1 9 u Nassa street, NewY ork; A c om l ete u i d e for am ateu r or r ofe ssi on al tr ai n er s ex l ai ni n th e m o p g p , p g st rove d m eth od s of t h e m o s t cel e ra te d a nd s u ccessf ul t ra i ner s t h or o app b , u ghl y i ti ati n t h e r ea d er i n to a ll t he s ecr e ts o f th e r ofessi on e osin r i i n g p , xp g v a o u s “ " o u s ch ar ms &c. s ol d t o th e cr ed ul ous a t h i h r i ces a nd t e l l i n b g , , g p , g , i n act e ver thi n c on n e cted wi th th e ar t o f r eaki n t ami n an r ai n i n f , y g b g, g, d t g al l a ki n d s o f a ni mal s. I t i n cl ud es n ew an d i mpr o ved m eth od o f h or s e a nd col t l c i on of h or s es m an a emen o f far b r e aki n g , se e t , g t m an imal s, watch an d s por t n a o m l ete s ste m o f teach i n al Ci i n d o s a d c l r cu s T r i cks. B e si d e s al l g g , p , y g th ese i t h as a cha ter o n Sn ake Ch ar mi n c ha ter s o n Si n i n T al ki n a n d , p g , p g g , g, P erfor m in B i rd s i n cl u di n i nfor mati on wh i ch i s al on e wor th th e r i ce of g , g p i w th e b o ok t o any b r d o ner . A n Id ea of t h e bo ok m ay be gl ean ed fr om th e fol l o wi n g par ti al s yn opsi s of a few of t l o chapte rs fl r a i n a n H or Tr i ni n — m an a o se T m se a . How t o e a or s on eri H g d g g h e, c q u n g vi ci o u s a n d - r e aki n wrl d h or se s ki n d nes s an d rmn es s cu r i n st ub or n b g , fi , g b si i on h e a oo o t e a or s o o d i spo t , t t mer s t l s, t ch a h e t o s t p, t t each a b or e to b ack, m ake a h or se fol l o w ou t o st an d wi th ou t h ol d i n wh i t r ai ni n t o i t o y , g, p g, d r ve wi t h ou t bit o r ri dl e t o cu re ul k h or s es to r vent h ar n essed h or s es r u n b b y , p e ni n awa t o i n stantl sto a r u n awa h or se . g y, y p y - Tr i ck H or ses. A l i an ces u se d i n teach i n tr i cks t o teach a h or se to si t u pp g , p i a o mman d o an r u i ns o m o s ta n e r c i r to k ck t c , t swe q e st o , t j u p , t d e t , t o p ou ” e tte e d e st al fe at to ki ss t o fetch an d car r o fin d h i d d en ar ti cl e s to s el ect , p , , y, t ; l i c h o sen car d t o fir e i stol to d an ce t o ea t a ii tabl e t o l a h an d -o r an to , p , , , p y g , n al fei gn l am e ess , t o w k o ver you , &c. P er or mi n B o a — Si m l e t r i cks an d t rai ni n t o teach h i m h i s n ame t o l ea f g g p g, , , p , r e o e i n i o w a om a d to wal k e ect , t o d an c , to j u mp r p , t o S t a d l e d n t c m n , t o be t o i ve h i s a w t o sn eez e t o s eak for i t t o fetch a n d c ar r t o br i n ou g, g p , , p , y , g y

i a n a w a hi s tail i n h s m o uth , t o st an d o n a b al l an d r ol l i t u p d d o n a p l n k, to i n a r o a o h i h ead an l wal k o n st l ts, t o go u p a d d own s. l d d e , t st n d n s d wa k on ” e i i k ei a h for e l gs, t o s n g , l um p o f su gar t r c ; t o f gn d e t . Won d e ul F ea ts o B o a - Cel e r ate d can i n e er fo r me r s of t he wo rl d t o rf f g b p , al t el ro m e a r ti cl an a r ti cl e c al l t each d ogs th e ph abet, o s ect f m a n u b r o f e s y e d f or t o l ace a n a r ti cl e i n an l ac e d i rected o r i ve i t t o an d es i n ated er , p y y p , g y g p o t o e at an arti cl e o f food and l ea e a n o th er a s h e m a b e o r d e r e d to s n , y v y , y ,

l a d o m i n oes Mun i to a n d Ml l e . B i an ca t h e i r won d er fu l e rfor m e n p y , , p ces h ow th e wer e r eal l ach i eve d t r icks o f exhi ito r s a s wel l a s tr i cks o f er , y y , b , p er c i l et ai l ra n i n an fo rm s, r eal ed u cati on vs. cl ever d e ept on , fu l d s of t i g, c i n e

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f he m er s e r e s a d . a n d r ead abl e bo ok, ev en t o t ho se wh o c ar e l i t tl e or t e c t n i n t r i on s O e 2 00 a e s n over 6 4) i l l u strat i o n s n l s u ct . v r l arge 1 2 mo . p g , a d . O y 5 0 cen ts i n a er c over s an d l n cl oth i n d in p p , b g Ju st u bl i sh e d a nd m a be h ad o f al l o o ksel l er s or b m ail ost- ai d o n p , y b , y , p p ,

ecei t of r i ce . Tr a d e u l i e News Com an i es an d wh ol e sa l e h o u ses r p p s pp d by p . JE g E 9 a a u t N e Y o r k S H A N E Y dz O il s , 1 1 N s s ﬁ , w .

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i n th e count r . l t W 1 1 a t o ce t a e i ts l ace a s a sta nd ar d w or k We d o n o t y . 1 n k p ” know of a oo etter or t e r i e ask d o i t - ew Y or k E ven i n P r es b k b w h th p c e f r . N g It seems t o be a gui d e not o nl y t o t e a ch i ng t he mo r e i nt el l i gen t of t he d u mb b o ” — ea sts od tr icks t a l o ea i n e of ad on es r ov Mor n . H er a l . g ;bu so f br k g t h m b . P d ’ It i hi hl s o e o h e i - hi o ve" s g y p k n f by t ose eap abl of j ud g ng. C cag E Jou r n al . ” W1 1 commen t e e e ni al s -B o to v 1 d i s l f t o most r ead ers i nter st d i n a m . s n E en r v l e i ng T a e r . i ‘ e ” The a n cdotes ar e ui te amusi n a nd i l l ente rta in oth ol d and ou n . q g , W b y g va n c hi o A d e, C cag . ” The e nera l m et o e a l e - kl i l E a l e . g h d r e commen de d i s r ason b . B r oo yn D a y g m ore o l e a t ha t h i s wou l d A. c mp te manual of t h e a r t of an ima l t r i n i ng n be ’ c l ma n - d ifﬁ u t to i i e . E x r s. g N . Y . E veni ng p es The teach i n s a re er cl ar n t he i l l us t rations n umero us l ea vin noth in g v y e , a d , g g ” — in the d ark . A mer i can Uni on . With al l its r ecismn it i s no m eans a ur el d i dactic w ork but mi n l es p . by p y , g

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