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Full text of "The flowing bowl: when and what to drink"

THE FLOWING BOWL 






w 




COLLEGE OF AGRICULTURE 
DAVIS, CALIFORNIA 



THE FLOWING BOWL 



THE FLOWING BOWL 



WHEN AND WHAT TO DRINK 



BY 

THE ONLY WILLIAM 
(tmiliam 8d)mHrt) 



FULL INSTRUCTIONS HOW TO PREPARE, MIX, 
AND SERVE BEVERAGES 



CHARLES L. WEBSTER & CO. 
1892 



UNIVERSITY OF CALIFORNIA 
1ARY 



COPYRIGHT, 1891, 

BY 

WILLIAM SCHMIDT. 
(All rights reserved.) 



OF 
JENKINS & McCowAN, 

NEW YORK. 



Contents. 



PAGE 

HISTORY 17-38 

WINE 19 

BEER 23 

ALCOHOL 28 

COFFEE 31 

TEA 33 

WATER 35 

MINERAL WATER 38 

PHYSIOLOGY AND DIET 39-47 

COMPOSITION OF DRINKS AND THEIR ADULTERA- 
TIONS , 49-64 

WATER. 52 

MILK 55 

WINE 57 

BEER 61 

SPIRITS 63 

ETHNOGRAPHY .. 65 

OUR ANCESTORS 73 

DESCRIPTION OF A GREEK BANQUET 75 

DESCRIPTION OF A ROMAN BANQUET (Prose} 77 

DESCRIPTION OF A ROMAN BANQUET (Poetry) 82 

A ROYAL FEAST AMONG THE HUNS 86 

A MENU OF EMPEROR CHARLES V 88 

WHAT KINDS OF WINES AND IN WHICH ORDER 

SHOULD THEY BE SERVED AT A REPAST?... 91 

SAMPLE MENUS 95 



74847 



xif CONTENTS. 



PAGE 

INTRODUCTION TO MIXED DRINKS 105 

CONTAINING HINTS TO THE PROFESSIONAL BARKEEPER AND 
GENERAL REMARKS TO THE PUBLIC. 

MIXED DRINKS 121 

SOURS 123 

COCKTAILS 125 

PUNCHES (FOR THE BAR USE) 131 

LEMONADES 135 

TEMPERANCE DRINKS 137 

COBBLERS 144 

FIZZES 145 

DIVERSE 147 

LIQUORS AND RATAFIAS 179 

PUNCHES 209 

BOWLS 237 

KALTSCHALEN (BISHOPS) , 249 

EXTRA DRINKS.. 255 

FRUIT WINES 261 

POETRY 273 



preface. 



WHILE having been active for a period of more than 
thirty years in the line of hotel and bar business, and 
having given my greatest care to mixed drinks partic- 
ularly, I have found them to be great favorites among 
connoisseurs. 

Repeatedly the desire has been expressed to me as 
to where to obtain satisfactory and reliable information 
how to prepare such delicious mixtures. A great num- 
ber of men received such information from me, as far as 
a few minutes' conversation could teach anybody. 

The oftener, however, such questions were repeated, 
the more established became within me the conviction 
that there was among the public a general desire for a 
book containing all advices of such a kind. The result 
of this conviction is this book, that hereby is handed 
over to the public. 

Feeling that I had to place on the market only a first- 
class manual, in all its details and instructions, I have 
given it the most particular care and study. Utmost 
diligence and attention have assisted me to express my 
thoughts in clear and exact terms, so as to enable any 
one, even private persons, to understand and compre- 
hend how to obtain the most satisfactory results. 

I might compare mixing drinks with the working in 



XIV PREFACE. 



fractions, especially in circulating decimals; if we are 
not very careful in the order in which we do certain 
operations, we most certainly will never arrive at a 
correct result; neglecting following decimal places will 
largely affect the correctness of our final answer. So, 
too, in mixing drinks: The fractional parts of liquors 
that are to be mixed, and their order, have to be care- 
fully considered, and without such consideration no 
palatable drink may be expectecl. 

I do not deny that a book on drinks will mainly have 
to cover the demands of public resorts, but I hope, and 
I am sure many join me in this feeling, that there will be 
a time when reasonable drinking is not looked upon as 
a crime; and the time will come when around the table 
the whole family sits chatting and whiling idle hours 
away, while the sparkling bowl sharpens their wit and 
loosens their tongues; when father and grown-up sons 
will not leave their homes to seek recreation, but when 
they will spend their leisure time in the family circle. 

By careful investigation every impartial reader will 
find that nearly all recipes concerning bowls, punches, 
etc., are made not so much for the bar-use as for the 
family. 

It may sound strange from the lips of a mixer of 
drinks, and still it is the truth / believe in temperance. 
Surely this my belief has no reference to temperance 
that identifies itself with prohibition, but it has refer- 
ence to temperance in the word's true meaning: tem- 
pering or moderating the enjoyment of liquors. 



PREFACE. XV 



A habitual drinker will never indulge in beverages 
artistically mixed; he lacks the taste of them, as they 
do not bring him rapidly enough to his desired nirvana. 
In drinking, our aim must be enjoyment, not inebria- 
tion. Thus the culture of mixed drinks will lead us 
with greater sureness to true temperance than all blue 
laws ever will be able to do. 

Another reason for setting my foot upon the slippery 
road of a public writer was the general approval my 
new concoctions met with. For years I have been 
urged to publish the recipes of the same; some of them 
have been communicated to the public by the medium 
of our leading newspapers, when occasion and demand 
seemed to render it desirable. Never, however, I felt 
inclined to giving the reader only a series of recipes. 
My ambition took a higher flight. If ever I was to 
place anything upon the market, it should be a book 
containing not only recipes valuable to professional 
men mostly, but one, the reading matter of which 
should be of a kind that every intelligent man might 
find at least something to arouse his interest. Should 
this my sincere wish find fulfillment, even in a limited 
degree, my labor bestowed on this volume I should 
not think wasted. 

The reading matter does not claim to replace an en- 
cyclopaedia; I restrained myself to select only such 
subjects as might be of some value to the majority of 
my readers. In the Physiology of Drinking I preferred 
to give general hints than an entire treatise on this sub- 



XVI PREFACE. 



ject, which, treated upon extensively, would by itself 
fill a volume similar to this in size. The pages about 
poetry, likewise, give only a selection of the best poets: 
should I have omitted one of the favorites of my es- 
teemed readers, I beg their kind forgiveness. 

The drinks themselves are divided into two great 
groups, such as served and serviceable at the bar only, 
which are enumerated under the heading " Mixed 
Drinks," and such as might be desirable for societies 
and larger companies, as punches, bowls, etc. 

While thanking my co-workers for their kind and 
indefatigable assistance, and expressing my heartfelt 
gratitude to my many patrons for the interest they 
took in the book while it still was unwritten, as well as 
to Messrs. Chas. L. Webster & Co. for the care which 
they bestowed upon the outfit of same, I deliver these 
pages to the public. 

May it be accompanied by kindness, and may it, in 
return, be a guide to the reader that will show him 
the path to many a happy hour. 

Very respectfully yours, 

A. WILLIAM SCHMIDT. 



tiJtnc. 

ASIA is undoubtedly the country where the vine has 
grown without the helping hand of man, and very prob- 
ably the slopes south of the Caucasus, where still now- 
adays, as in the Kolchian forest, the vine grows in 
abundance and richness. 

Elphinstone born 1778, died 1859 on his journey 
to Cabul, saw in the Caucasian forests the vine growing 
wild, and describes how fascinating to the eye the en- 
tanglement and coverings of whole forests by the vine 
appeared. Modern travelers report of bunches of 
grapes of seventeen pounds in Palestine, and of a vine- 
tree on the southern slope of the Lebanon Mountains, 
the diameter of which was one foot and a half; it was 
thirty feet high, and formed, by its twigs and boughs, 
a canopy of two hundred feet in circumference. In the 
vicinity of Naples you may see vines, the stems of 
which are only a little thinner than the trees to which 
they cling. As to the size of grapes, they are naturally 
larger under the glowing sun of the south. Already in 
Italy we see exceedingly large bunches; still larger 
they are found in Greece and Asia Minor. Near Shi- 
raz, in Persia, their length amounts to a yard. Baron 
De Huegel found them of colossal size in Cashmere. 



20 HISTORY 



Lady Sale, in her memoirs from Afghanistan, speaks 
of grapes of which a single berry weighed one hundred 
and twenty-nine grains. 

The mythology of the Greeks mentions the birth of 
Dionysos, or Bacchus or what is identical to both, the 
home of the vine as taking place upon the mountain 
Nysa, a peak of the Hindoo Koosh, an Indian chain 
of the gigantic Himalaya system. 

This god was brought up by mountain-nymphs, and 
educated by the muses, fauns, the old Silen, and the 
satyrs; in harmony with this education his worshipers 
represented him as a bewitching youth, with forms re- 
sembling woman, and with gladness on his brow, or as 
adorned with vine-wreaths, resting among beautiful 
women, who, singing and dancing, give us the prettiest 
and oldest allegory of "Wine, Wife, and Song." 

He is also represented as rambling over wide fields, 
drawn by panthers. 

In a different light appears the vine in the history of 
the Jews, but also here, in closest connection with their 
elder father; Noah's wine soon became a favorite bev- 
erage among the Hebrews, who were anything but 
teetotalers. 

When the Israelites left Egypt to return to their old 
country, Canaan, explorers, sent out, brought back a 
huge bunch of grapes, the best proof for the wine-cul- 
ture in Palestine at this early time, 1250 B. C. 

The travels of Bacchus allegorically allude to the 
spreading of the wine-culture from east to west. 



WINE. 21 



According to the myth, it took its way over Arabia, 
Egypt, and Libya to Hellas; later on to Italy, and 
finally to Spain and Gaul. 

The worship of Bacchus was corresponding to the 
importance of the wine-culture, and found its acme in 
the Dionysians of the Greeks, and the Bacchanals of 
the Romans. 

Historical traditions call the Phoenicians the first 
wine-growers; they brought the vine to the islands of 
Chios, Mitylene, and Tenedos. 

Already, in the year 550 B. C., the process of blend- 
ing selected wines was known to the Carthaginians. 

Herodotus and Theophrastus give accounts of the 
Egyptian wine-culture, which has long since died out. 

The ancient Persia produced the precious royal wine 
of Chalybon, and the valuable brands of Bactriana, 
Ariana, Hyrkania, and Margiana. 

In India the priests, and in Egypt the priests and 
kings, were forbidden to drink, while the Jewish priests 
were only prohibited on days of religious services. 

Homerus many times mentions the wine as sorrow- 
breaking and heart-refreshing, and as a beverage for 
the gods. 

In Italy wine was first cultivated in Campania. The 
most celebrated wines of ancient Italy were: Falernian, 
Faustinian, Caecubian, Massician, Setinian, and those 
of Formia, Calene, etc. 

The old custom of adding turpentine to the wine, for 
the purpose of preserving, was followed also in Italy; 



22 HISTORY. 



hence the resemblance of the tip of a Thyrsus-staff to 
the cone of a pine. 

The wine-production of the old Romans was enor- 
mous; Caesar presented to the city of Rome at one single 
time 44,000 barrels; Hortensius had not less than 10,000 
barrels of extra Chios wine in his cellars. 

Gaul (France) was a wine-growing country long be- 
fore Germany, as already, 600 B. C., the Phocians in 
Massilia, the modern Marseilles, introduced the wine 
here. 

Caesar already found in Gaul extensive vineyards; 
Ausonius praises the wines of Medoc; Plinius those of 
the Auvergne. 

Emperor Domitian ordered half of the Gallic vine- 
yards to be destroyed, and in their stead that grain 
should be raised; this would have the double effect of 
reducing the price of the grain, and of securing better 
prices to the wine-growers in Italy. 

Emperor Probus revoked this edict. Aurelian and 
the Antonines planted vines in the Cote d'Or, the best 
product of which is still nowadays called " Romance." 

Charlemagne owned vineyards in Burgundy, and 
brought the vine from there to the Rhine. 

In exchange for thirty barrels of Chambertin the ab- 
bot of Citeaux received from Pope Gregory IX. the 
dignity of cardinal. 

During the crusades French pilgrims brought eastern 
vines to France. 

The sparkling champagne was not known yet at the 



BEER. 23 



close of the seventeenth century, as its invention was 
made by Dom Perignon, of Hautvillers, during the 
time from 1670-1715. 

In the sixteenth century the German wine-grower, 
Peter Simon, took the vine from the Rhine to Malaga, 
which now supplies us with the most delicious wine. 

But it would take us too long, and it would very 
likely become annoying to our kind readers, to go fur- 
ther into details; only this must not be suppressed, that 
America's first discoverers, the Northmen, found ripe 
grapes in looo A. D., and named the unknown shore 
Vinland, a place supposed to be on the coast of Massa- 
chusetts. But the proper cultivation of wine in the 
United States reaches back not farther than to the be- 
ginning of this century. 

Seer. 

" BEER is a light, narcotic, alcoholic beverage, which 
charms us into a state of gladness and soft hilarity; it 
protects our hearts against stings of all kinds, awaiting 
us in this valley of misery; it diminishes the sensitive- 
ness of our skin to the nettles and to all the bites of the 
numberless, detestable human insects that hum, hiss, 
and hop about us. 

" The happy mortal who has selected beer as his pre- 
ferred stimulant imbeds greater griefs and joys in soft 
pillows; surely thus being wrapped up he will be able 
to travel through this stormy life with less danger. 



24 HISTORY. 



" Yes, I find such a perfection of forms, such a softness 
and ductility of the tissue in the pale juice of barley, 
that I, to express its physiology with a few words, 
might say: ' It is to us in our lifetime like a wrapper 
which enables our fragile nature unendangered to reach 
the safe port.' " 

This quotation is a verbatim translation from a book, 
The Hygiena of Taste, by the world-famous Italian 
physician and physiologist, Paolo Montegazza. 

Nobody will to-day declare that Lager, as we usually 
call it, has not had the greatest influence upon the devel- 
opment of nations, especially those of German descent. 

We do not mean Germans proper of the present time, 
but all those nations that trace their origin back to the 
German tribes that wandered, during the fourth and 
fifth centuries, over the entire part of Europe, and even 
crossed the Strait of Gibraltar into Africa. 

Yet we would be mistaken to believe that beer was 
unknown to the ancients. 

Sophocles and ^Eschylos, those famous Greek tra- 
gedians, Diodorus of Sicily, Pliny, the greatest repre- 
sentative of natural philosophy of Roman times, and 
others, already mention the beer (in Greek, zythos). 

Famous breweries were at Pelusium in lower Egypt, 
the Beeropolis of the ancients, as nowadays are Munich 
in the Old, and New York, St. Louis, and Milwaukee 
in the New World. 

The Egyptians made their beer from barley. The 
secrets of brewing after Egyptian prescriptions were 



BEER. 25 



imported into the south and north of Europe by the 
Phenicians. Greeks, Romans, and Gauls enjoyed their 
lager: the Romans called it, uniformly with the Gauls, 
Cerevisia, from Ceres, the goddess of field fruits. The 
old Saxons and Danes were extremely fond of it, and 
counted drunkenness from it as one of the highest re- 
wards awaiting them in Walhalla, their Paradise, where 
reside Odin's heroes. 

An old German story has it that Gambrinus, king of 
Brabant, was the inventor of beer, and it is in conse- 
quence of this that the brewers revere this mythical 
king as their patron. 

In Germany, beer was introduced at large during the 
twelfth and thirteenth centuries, although already six 
centuries ago we find the beer in Germany mentioned; 
we dare not omit the phrase of Tacitus in his Germanis 
that the Suevians enjoyed a beverage made by fermen- 
tation of grain. 

For instance, we find in a law collection of the "Ale- 
mannians, a German tribe residing on both sides of 
the Rhine, from Basel to Mayence, the remark that 
every one belonging to any parish was obliged to give 
fifteen gallons of beer to the parson. 

Charlemagne also here did not underestimate the 
value of it; for he called the best brewers to his court 
and also gave orders how to brew. 

Since 1482, a heavy beer has been made in the mon- 
asteries of Germany; it was of two kinds, a better qual- 
ity for the Fathers and a cheaper one for the convent. 



26 HISTORY. 



In the sixteenth century, the brewing business of 
Germany ranked very high and beer was one of the 
chief exports of this country. 

The Thirty Years' War destroyed this industry. The 
public prosperity faded and the quality, the reputation 
of the beer and the demand for it were likewise dimin- 
ished. 

Up to that time beer was made in smaller villages in 
every household; after it, especially in lower Germany 
and the Netherlands, a specific brewery business was 
created, which flourished mainly in Ghent, Brugge, and 
Brussels; Ratisbon and Ulm were the brewing centres 
of South Germany. 

In cities where, on account of the lack of good cellars, 
etc., it was difficult to make good and palatable beer, 
the city authorities ordered beer in casks from abroad, 
and these were put on draught in public places, built 
expressly for this purpose. 

All persons having visited the old country are aware 
of the existence of so-called " Rathskellers," as for in- 
stance in Bremen, Lubeck, Salzburg, etc. These cel- 
lars owe their origin to this arrangement of the city 
government; yet these public places changed afterward 
from beer into wine depositories. 

Some beers of that time acquired a very great repu- 
tation, as those of Brunswick, Eimbeck, Merseburg, 
Bamberg, etc. 

In England were the better beers, as ale and porter, 
not manufactured before the end of the last century; up 



BEER. 27 



to that time the English drank beer resembling the so- 
called " Convent Beer " of Germany. 

In the second half of our century the breweries 
changed into beer factories. The increasing prosperity 
after the close of the Napoleonic wars and the founda- 
tion of duty-treaties between the different states in- 
creased the riches of the nations and were of enormous 
influence upon the quality and demand of beer. 

At present the Bavarian beer is thought to be the 
best, and the methods followed there are accepted in 
the greater part of Europe except England and the 
specific wine countries in North America and Aus- 
tralia, nay, even in Turkey, the inhabitants of which 
country congratulate themselves that in Mohammed's 
time nothing was known concerning brewing, or Mo- 
hammed certainly would have prohibited his followers 
from enjoying this beverage as well as the wine, 
i Bismarck, " The Man of Blood and Iron," made once 
the remark: "Beer renders people stupid." But the same 
man did not hesitate to use and enjoy it himself, espe- 
cially at his receptions of the members of the Reichstag 
in the Chancellor's Palace, and we still await reports 
that the use of beer has badly affected his mental ca- 
pacities. 

During the last three decades new rivals to the Ba- 
varian beer have arisen in Austria, at Schwechat and 
at Pilsen, and last, but not kast, in the great brewing 
centres of the New World. 

The world-wide importance beer has won is best 



28 HISTORY. 



illustrated by the different papers devoted expressly to 
brewing purposes, as: The American Brewer, New 
York; DerBierbrauer,Qt\\z-&gQ>; The Bavarian Brewer, 
Munich; The Beer brewer, Leipsic ; The Bohemian Beer- 
brewer, Prague, and others. 



THE use of alcoholic beverages, such as wine, beer, 
etc., was known to most nations of ancient times, as 
we have seen above; but they were known only in re- 
gard to their effect upon the body. In respect to a 
fundamental knowledge of alcohol, the ancients were 
absolutely in the dark, as the distilling apparatuses of 
those times were too imperfect. 

The philosophers of Alexandria are said to have dis- 
tilled wine, and noticed the combustibility of the dis- 
tillate. 

We find the expression, aqua vita, or " water of life," 
that was afterward generally applied to alcohol, in the 
Latin translation of Geber's writings eighth century; 
yet he does not mention anything about the chief char- 
acteristic of the fluid its combustibility. 

Since the thirteenth century this fluid has been used 
for medical purposes, and all alchemists and physicians 
tried to obtain it in the greatest possible concentra- 
tion. 

On this account distillations and rectifications were 



ALCOHOL. 29 



made over and over again. Raimundus Lullus, born 
at Mallorca in the year 1234, suggested that the phi- 
losopher's stone, that would change all metals into 
real gold, might be won from the three natural king- 
doms. To have it from plants, one had to begin with 
alcohol. 

His theory of the preparation of the substance that 
was to become the philosopher's stone follows: 

" Accipe nigrum nigrius nigro et ex eo paries octo- 
decim destilla in vase argenteo, aureo vel vitreo. Et 
in prima destillatione solum recipe partem prints cum 
dimidia, et hanc partem iterum pone ad destillandum. 
Et hujus iterum quartam partem et tertio destilla et 
hujus recipe duas, et in quarta destillatione pauco mi- 
nus quam totum. Et sic destilla illam partem usque 
ad octo vel novem vices, vel decies" 

This distillate is afterward once more rectified over 
a very slow fire, during from twenty to twenty-two 
days: " quanta destillatio ejus fuerit leviori igne, tanto 
subtilior erit in spiritu et fortitudine " 

It is hardly worth while to state that Lullus did not 
find " the philosopher's stone." We know "Work is 
the true philosopher's stone that changes all metals 
into gold." 

The notes of Lullus are, in many points, indistinct; 
much clearer are the remarks of Basilius Valentinus 
fourteenth century. He recommends the use of car- 
bonate of potassium; yet this was accepted much later. 
Pure alcohol was first manufactured according to this 



30 HISTORY. 



principle by Lowitz, in the year 1796, /. ^., more than 
four centuries later. 

What we now call alcohol had, from the eleventh 
to the sixteenth century, very different names: Aqua 
ardens, aqua vita, aqua vita ardens, aqua vini, spiritus 
vini, vinum ardens, mercurius vegetabilis, etc. Since 
the beginning of the sixteenth century the name of 
" alcohol " was more and more adopted. It derives its 
name from the Arabian word "al-kohl," i. e., a name 
of a fine powder with which the eyelashes are dyed, 
therefore a substance changed into the finest aggrega- 
tion of molecules. 

About the nature and composition of alcohol there 
were as many different meanings and opinions as there 
were writers, and each following more fantastic, if it 
were possible, than the previous one. But all these 
phantasmagories faded away like fog before the sun 
when the great French chemist, Lavoisier, inaugurated 
a new era in chemistry by his discovery of oxygen; he 
proved that the elementary parts of alcohol were car- 
bon, hydrogen and oxygen. 

Originally, it was used for medical purposes only; 
but gradually people found its effect upon the human 
body, and drank it, whether they were sick or not, be- 
cause it worked more rapidly than wine and beer. 

The general use of alcohol is of comparatively recent 
date not before the fifteenth century we find in Europe 
the use of " aqua vita" together with that of wine and 
beer. 



COFFEE. 31 



Coffee. 

THE earlier history of the coffee-tree is rather ob- 
scure; the Greeks and Romans did not know it. Its 
fruits were used in Abyssinia and Nubia, in Arabia, 
since the fifteenth century, and in other countries of 
the Orient since the sixteenth century. 

The application of coffee-beans for a beverage had 
its origin in Arabia, and spread from there in the six- 
teenth century to Egypt and Constantinople. Leon- 
hard Rauwolf, a German physician, was likely the first 
that made the coffee known in Western Europe by the 
publication of his travels in the year 1 573. In A. D. 1 591 
Prosper Alpinus brought some beans as a drug from 
Egypt to Venice. 

Coffee was drunk in Italy already in the beginning 
of the seventeenth century, in France and England in 
the middle, and in Germany at the end, of the same 
century. A more general use of it, however, cannot 
be reported before the eighteenth century. 

The first coffee-house in Europe was opened at Con- 
stantinople in the year 1551. A century later, in the 
year 1652, another one was opened in London at New- 
man's Court in Cornhill by a Greek servant of the 
merchant Edwards, whose ships sailed to and from the 
Levant. Paris saw its first cafe opened in the year 
1670; it was owned by the Armenian Pascal. The 



32 HISTORY. 



next one in the same city was the Cafe Procope, es- 
tablished by the Sicilian Procopio, in the year 1725; it 
was frequented by all the literary men of France that 
visited Paris, and soon became fashionable, but also 
the meeting-place of republicans and revolutionists. 

Vienna opened its first cafe in the year 1694; the 
privilege was granted to a Polish citizen for the ser- 
vices he had rendered when the capital was besieged 
by the Turks in the year 1683. Berlin received its first 
mocha-temple in the year 1721. 

King Frederick I. of Prussia, an obstinate enemy of 
coffee, made the coffee-trade a monopoly; nobody but 
the clergy and the nobility were permitted to roast their 
own coffee. The people at large had to pay, in the 
royal roasting-houses, from six to seven times more 
than they would have paid at the merchant's. 

In Leipsic the first coffee-house was opened to the 
public in the year 1694, in Stuttgart in the year 1712. 

The infamous Jew Suss, founded in Wuertemberg a 
coffee-monopoly by granting the privilege of sale only 
to such people as were able and willing to pay him for 
it liberally. 

The colonists that sailed out to find new islands and 
to found new settlements took the coffee-beans the 
decoction of which had become already a necessity 
with them. A mayor of Amsterdam, Wieser, is said 
to have brought the coffee-tree from Mocha to Batavia, 
where he established great plantations; this took place 
at the end of the seventeenth century. From Batavia he 



TEA. 33 

sent 169 young trees to Amsterdam for the Botanical 
Garden, whence the Jardin des Plantes in Paris receiv- 
ed one. Captain Declieux took a layer of this to Mar- 
tinique, where it grew so well that in a few years all 
the Antilles could be supplied with trees. 

The consumption of coffee amounts, in England, to 
i% Ibs., in France to 2J^, in Germany to 4, in Denmark 
to 55^, in Switzerland to 6, in Holland to 10 to 12, and 
in the United States to more than 9 Ibs. per head 
yearly. 



TEA is the name of a shrub belonging to the Camell- 
ia family with alternate and simple leaves, not dotted; 
the flowers are large and showy, with a persistent calyx 
of five overlapping sepals, and they have many sta- 
mens, their filaments united at the bottom with each 
other and with the base of the petals. 

Formerly different kinds were supposed to exist, all 
of which were said to be indigenous to China, Japan 
and India, until Robert Fortune, known by his botani- 
cal journeys, proved the incorrectness of this opinion. 
He lived for a long while in the tea districts of China 
and India for the purpose of studying the manufacture 
of tea; he showed that all sorts of tea that are thrown 
upon the market descend from one kind that extreme- 
ly varies; this variation is shown chiefly in regard to 
the length and width of the leaves; in the course of a 



34 HISTORY. 



thousand years' cultivation a great number of varieties 
had sprung forth from this one kind. The tea shrub 
grows in its wild state 6 to 10 metres high; while the 
cultivated shrub reaches a height of not more than 2 
metres, or 6 feet. 

The cultivation of tea, according to Chinese tradi- 
tions of the fourth century, came from Corea to China, 
and from there to Japan in the ninth century. 

About the sixth century the Chinese used to drink 
tea nearly all over their country. The Europeans have 
tried to plant and cultivate the tea-shrub in Bengal, 
Ceylon, on the western coast of Africa, in Java and 
Sumatra, in Brazil, and many other places. In all 
these districts the shrub grows, but is degenerated 
detrimentally, as its aroma never reaches that of the 
genuine Chinese tea. 

The method of extracting the tein by boiling water 
has been known in China as long as the cultivation of 
the shrub; the Europeans, however, learned it very 
late, first by the Dutch East India Company, about 
the middle of the seventeenth century, although the first 
importation of tea to Europe had taken place already 
in the year 1636. England got its first tea in the year 
1666. The consumption of it increased continually, and 
was general in the eighteenth century. Although tea 
was believed for a long while a sure and reliable drug 
for lengthening life, the habit of tea-drinking is not so 
widely spread as that of coffee. 

Tea - drinking has become a national habit only 



WATER. 35 



among the Dutch and the English, who imported the 
tea also to their colonies in North America, the United 
States, and Canada, to the Cape of Good Hope and to 
Australia, likewise to Portugal. Russia, Sweden, Nor- 
way, and the coast countries of middle Europe rank next 
Who does not know of the great tea-riot in Boston 
that gave the signal for the outbreak of the Revolution, 
and shows the importance tea had obtained at that 
time in a colonist's household ? 



WATER was believed to be an element from the very 
earliest times down to only a few decades ago. 

Moses mentions, in the first chapter of his Genesis, 
water as one of the first created elementary bodies. 
The Hindoos and Egyptians regarded it the basis of 
most of the other bodies. Among the Greeks, Thales 
600 B. C. defended the opinion that water was the 
only true element, and that all other bodies, plants and 
animals included, were formed out of it. 

Diodorus, about the year 30 B. C., suggested that rock- 
crystal developed from the purest water, not under the 
influence of cold, but under that of the heavenly fire. 
This opinion of the development of the stone, the char- 
acteristic ingredient of which is silex, is affirmed by its 
Greek name, krystallos, or ice. 

Soon others got up and declared rock-crystal was 
not formed out of water by heat, but by long-lasting 



36 HISTORY. 



cold. Pliny, after he has spoken of solids and their 
formation out of warmth and cold, says: 

" Contraria huic causa crystallum facit, gelu vehe- 
mentiore concrete*. Non aliubi certe repcritur quam ubi 
maxime hibernce nives rigent, glaciemque esse certum 
est, unde et nomen Greed dedere" Seneca Minor and 
other contemporaries express the same opinion, as 
does also Isodorus of the seventh century. 

Agricola of the sixteenth century is the first philos- 
opher who is opposed to it; in his book De Ortu et Cau- 
sis Subterraneorum he says: " If the crystal was formed 
out of water, it naturally would have to be lighter than 
water, for ice floats on water. He denies emphatically 
that any stony material might be formed of water with- 
out any additional ingredients : " Satis intellegimiis^ 
ex sola aqua non gigni lapidem ullum" 

In the seventeenth century alchemists believed that 
an occult chemical transformation of water to stone 
was possible, and similar fables and humbug were still 
believed in during the last century. 

An exception of this rule was Be-cher, who taught 
that crystals could not be formed of ice, as they are 
found also in localities where neither severe nor long- 
lasting cold reigns. 

Le Roy, in the year 1767, tried to demonstrate be- 
fore the Academy of Paris, that all experiments made 
until then did not prove the possibility of changing 
water into earth. He meant, earth was mixed to the 
water in a suspended form; that it was not formed anew 



WATER. 37 



by each and every distillation, but that only a part of 
the suspended earth was precipitated, while the greater 
part of it was distilled over; that by continuous distil- 
lation it would be possible to precipitate more and more 
of the suspended earth, but that the same result could 
not be obtained with the entire quantity. 

It was Lavoisier who proved the true origin of this 
much-disputed earth; the report of his experiments in 
this direction is contained in the annals of the Academy 
of Paris for the year 1770. He showed beyond any 
doubt, that water, even after long boiling in glass ves- 
sels, was not transformed into earth, but that the earth 
which was found therein after boiling owed its exist- 
ence to the glass vessel. 

The opinion that water was an element was main- 
tained to the close of the eighteenth century. 

Cavendish first, in the year 1781, saw that water was 
produced when hydrogen was burned in the flame of 
oxygen. In 1783 Watt expressed the opinion that 
water consisted of oxygen and phlogiston, by which 
name he very likely meant hydrogen. The undoubted 
proof for the water's composition of oxygen and hydro- 
gen was given by the great Lavoisier in the same year; 
the quantitative analysis was first determined by Gay- 
Lussac, and Humboldt in the year 1805. By numerous 
exact experiments it is shown that water contains one 
volume of oxygen and two volumes of hydrogen, or, to 
express the same fact in weight, it consists of eight 
parts of oxygen and one part of hydrogen. 



38 HISTORY. 



Jttimral 



ALTHOUGH the first experiments for imitating nat- 
ural mineral waters may be traced back to the middle 
of the sixteenth century, yet nearly three centuries 
passed by before the manufacture of them left the track 
of aimless experiments and was based upon correct 
scientific principles. 

The gigantic development of chemistry during the 
last decades of the eighteenth and the first decades of 
this century enabled scientific men to prove the ele- 
mentary compounds of the mineral waters both qualita- 
tively and quantitatively. 

To Frederick Adolphus Augustus Struve, M. D., 
proprietor of the Salomon's drug store in Dresden, Sax- 
ony, we are indebted for the introduction of the mineral 
waters into our pharmacopoeia. Aften ten years' rest- 
less experiments, he opened his first water pavilions in 
Dresden and Leipsic in the year 1820, the first one in 
Berlin in the year 1823, together with Geheimrath 
Soltmann. 

The first pioneer who undertook in this country the 
manufacture of mineral waters with great success, is, 
to our knowledge, Mr. Charles H. Schultz, and many 
others followed his footsteps. 



cmlr Diet. 



mtfr Diet. 



WE perceive all the impressions that are caused by 
our surroundings through the medium of our senses; 
we enjoy nature and its products by these senses and 
only by these, each of them being equally valuable. 

" It is to be especially noted, first, that each nerve of 
sense is only capable of performing the function de- 
signed for it. The nerve of sight does not enable us to 
hear, and the nerve of smell only enables us to appre- 
ciate odors; second, cultivation of the senses, especially 
if begun in early life, will develop their usefulness; it is 
true that such training may be carried to the extent of 
making them a source of misery. Certain persons are 
painfully conscious of the slightest discord; others al- 
most instantaneously detect, with a feeling of disgust, 
the inharmonious blending of tints which, to the aver- 
age person, is a harmonious one; others, still, are made 
uncomfortable by an odor which is perceptible to none 
but themselves. 

" Cultivation furnishes the accurate hearing of the 
educated musician, the keen eyesight of the reliable 
pilot, engineer, and expert microscopist, and the ac- 
curate touch of the blind." 

If, now, the senses of sight, touch, and hearing may 
be trained to the blessing of mankind, why should not 
the same be done with the senses of taste and smell ? 



42 PHYSIOLOGY AND DIET. 

In some men these two senses are of higher sensi- 
bility than in others, and we have hardly ever heard 
that these persons were dissatisfied with their superi- 
ority. 

" Taste is the sense by which we discover and recog- 
nize the flavors of substances. It is made possible 
through the mucous membrane of the tongue, of the 
soft palate, and of the back part of the throat, these 
being, in fact, the organs of taste. Only those sub- 
stances can be tasted which are dissolved. These, by 
endosmosis, penetrate the mucous membrane, and 
reach thus the nerves of taste. Accordingly, dry sugar 
or salt placed upon the tongue is not tasted till it be- 
gins to dissolve." 

The finer the comminution of food, the sooner is it 
dissolved and tasted. 

Taste is one of the means by which we distinguish 
between proper and improper articles of food. But in 
determining the nature of such articles, it is assisted 
by the other senses. Undoubtedly much pleasure is 
lent to the taste of certain substances by their appear- 
ance and odor; accordingly, one and the same meal 
will be higher appreciated when served in fine china, 
on a well-spread table; a drink will be twice and thrice 
as palatable if prepared by a fine-looking bartender, in 
fine cut glasses to delight the sight, and when accom- 
panied by a pleasant remark to charm the ear. 

Taste in the human being, and also in some of the 
lower animals, is more or less influenced by imitation, 



PHYSIOLOGY AND DIET. 43 

habit, surroundings, and training. Children fancy cer- 
tain articles of food and dislike others, because other 
members of the family do the same. That taste may 
be developed, especially when assisted by the sense of 
smell, is seen in expert tea and wine tasters. 

Although the sense of smell is in man not so acute 
as the other senses, and its impressions often need to 
be confirmed by the others, we would be very wrong 
to undervalue it. Odors, to be recognized, must be 
presented in a gaseous form, when they are forcibly 
drawn up by inspiration into the higher portions of the 
nasal fosses. 

There is no doubt that the sense of smell may be 
highly developed, especially in conjunction with other 
senses, or in case these are deficient. It is related 
that a certain blind and deaf mute was able to recog- 
nize, by the sense of smell, any person with whom he 
had previously come into contact. 

Every part of an organism is subject to certain alter- 
ations, caused by mechanical or chemical action; it 
gradually ceases to work when the products of reaction 
are not eliminated, and the loss of material is not 
equaled by fresh nutritives. Accordingly, we may say 
that the natural condition of every organism depends 
upon digestion and assimilation. How these two 
functions work we do not intend to demonstrate, as it 
can easily be found in any treatise on Physiology; only 
this we may be permitted to say, that the materials 



44 PHYSIOLOGY AND DIET. 

brought into and dissolved and changed within the or- 
ganism are the true ministers of said operations. The 
digested parts of this supply are absorbed by the blood, 
and deposited by it where need may be, while those 
parts worthy to be ejected are carried away by the 
same medium, and delivered for expulsion to kidneys, 
lungs, glands, etc. 

If necessary, we can aid nutrition artificially, and we 
may do the same in regard to digestion by adding cer- 
tain compounds, as digestives and tonics (pepsin, 
pancreatin, muriatic acid, phosphates, etc.), to our 
food or cordials, and the selection of these com- 
pounds is most highly developed in the art of mixing 
drinks. 

Besides food, man requires a number of substances 
which affect agreeably the tissue and the nerves; they 
are, to our opinion, necessary for the welfare of an in- 
dividual, and mainly consist of spices, alcoholic bever- 
ages, coffee,, tea, chocolate, tobacco, narcotic extracts 
of plants, as opium, hasheesh, and certain newly dis- 
covered drugs, cocaine, chloral, chloroform, ether, etc. 
They more or less irritate the nervous system, and thus 
dispel the feeling of pain, fatigue, etc., for a certain 
space of time, and increase the ability of resistance as 
also the working power. 

They are perfectly harmless as long as there is full 
supply of nutritives, and while they are taken reason- 
ably. 

Among these substances rank first the alcoholic 



PHYSIOLOGY AND DIET. 45 

beverages. A man in normal condition, and by nor- 
mal work, requires, per day: 

3X oz. of albumen, 

3 oz. of fat, 

8 oz. of starch and sugar, 

.8 oz. of salt, 

80 oz. of water. 

From this table we see that the fluids are about five 
times as great as the solids. If this quantity of liquids 
is not duly supplied, we suffer from a feeling which we 
call thirst. Beverages are therefore of the highest 
hygienic and dietetic importance. 

In accordance with the highest medical authorities 
we divide them into: 

1. Refreshing beverages: water, mineral waters, acetous 

waters. 

2. Nutritive beverages: emulsions and decoctions of fruits, 

plants, grain, oats, milk, beef tea, and chocolate. 

3. Aromatic beverages: coffee and tea. 

4. Alcoholic beverages: wine, beer, alcohol and all fermented 

drinks. 

To build up a healthy body we know that liquids are 
very important; but we know also that they are still 
more important in cases of sickness, fever, and all dis- 
eases of the digestive apparatus, when the epithelium 
is unable to absorb anything but liquids. 

A look upon the different recipes in this book shows 
that these drinks, especially the mixed ones, satisfy all 
requirements, i.e., they are refreshing, nutritive, aro- 



46 DIET. 

matic, and alcoholic ; consequently they must work 
upon the body most effectively and pleasingly. This 
is the reason why William's concoctions are longed for 
by everybody that can afford it, and why they have 
obtained so wide a fame and reputation. 

Diet. 

A PROVERB says: " Milk is the wine of the young 
and wine is the milk of the aged." An intellectual use 
of alcohol leads to health and happiness, while its 
abuse naturally is detrimental; but this book is written 
for thinking people. 

Statistics, as well as personal experience, tell us that 
people enjoying the use of liquors in a reasonable man- 
ner, reach a higher age and enjoy a better health than 
those that are totally abstinent; still worse off are 
those who want to make others believe that they drink 
nothing, but are abusive behind their screens. 

All countries and states, where prohibition is not 
sanctioned by law, are on a higher moral level than 
those where liquors can be secured only under viola- 
tion of the law. 

In numberless cases of sickness physicians do not 
hesitate one moment to prescribe to the patient medi- 
cines containing alcoholic stimulants especially when 
it is required to strengthen the body. Why should be 
detrimental to the strong, what is useful for the weak 



PHYSIOLOGY AND DIET. 47 

always provided that the strong be of sound intellect 
and morality ? 

The present times, nerve-weakening and exciting as 
they are, require stimulants; and if people cannot get 
harmless ones they will seek, and, in most cases, find 
others, the effect of which is highly detrimental for 
body and mind. 



Composition of JUrinks 

anlr tr 



of 



THE foundation of all those fluids that are to be 
taken into consideration for our purpose is formed by 
one of the most universal elements on our globe the 
water. 

It is a conditio sine qua non both for building up and 
preserving the whole organic world. A cell, the most 
primitive of all living beings, e. g., a bathybius, as well 
as the most highly developed ones, as we see them in 
the higher organisms of the vegetable and animal king- 
doms, contains water as a fundamental basis. Although 
there are cells, and groups of them, that may retain 
vitality for thousands of years, even when in dried-up 
condition, yet this does not affect the relatively higher 
developed beings in the least. " Corpora non aguntnisi 
fluida " is an old chemical rule, and, indeed, stoppage 
of all functions, or even death, would occur as soon as 
the necessary water should not be supplied. 

Water is indispensable for fulfilling the physical and 
chemical processes, among which ranks highest the 
process of diffusion, or the Endosmosis and Exosmosis. 

We feel the lack of water involuntarily, and call this 
feeling " thirst." The inclination of satisfying this feel- 
ing by drinking water, or water-containing liquids, is 
forced upon us by nature. Thus, thirst compels us to 

drink, and is, therefore, one of these instinctive im- 

51 



52 COMPOSITION OF DRINKS, ETC. 

pulses that, because being life-preserving, are physi- 
ologically of the greatest importance. 

How we ought to drink, and what, has already been 
treated upon; it is only left to show what we must not 
drink. This task will be solved as soon as we have 
demonstrated what beverages are composed of, and 
how they are eventually adulterated. 

Although such a treatise ought to be of a strictly 
chemical character, it will still be interesting, both to 
the public in general and to manufacturers especially. 
Therefore we add here, in short but distinct outlines, a 
description of the composition of fluids, their chemical 
characteristics when pure, and their possible adultera- 
tions. 



tOater. 



IT contains, in 100 parts, 88. 8 parts of oxygen and ii.i 
parts of hydrogen. We know it in three different ag- 
gregates as vapor, as fluid, and as ice. Being one of 
the chief means for dissolving the most heterogeneous 
solid substances, and being capable of mixing itself 
with most of the liquids, it is never found in nature per- 
fectly pure; nor is this at all desirable, as chemically 
pure water would taste vapid. 

Natural water, e. g., rain-water, contains ingredients 
that were taken from the atmosphere as nitrogen, 
carbonic acid gas, dust, salts, germs of organisms, am- 
monia, nitric and nitrous acids, peroxide of hydrogen. 



WATER. 53 



These ingredients are partly disposed of again by fil- 
tering through rocks and gravelly soil. Spring-water 
contains substances of the soil; these, varying accord- 
ing to the soil's composition, are useful, and in many 
cases indispensable for the organisms. 

The sparkling of the water indicates the presence of 
gases, without which it is never refreshing. Boiling 
will drive out all gases, precipitate the bicarbonate of 
lime and some of the coagulable matters, and destroy 
some of the germs of disease. Solids fixa as we find 
in water, are chiefly combinations of calcium, magne- 
sium, alkali metals, aluminium, iron, manganese in form 
of carbonates, chlorides, sulphates, silicates, etc., and 
organic particles. 

Good and palatable drinking water should contain 
less than yrnnj- of these fixa; some of them are better not 
found at all, and if they are, they should be in the 
smallest possible proportions. The limit of lime is 
-g-oVcj; to great a percentage of magnesia is harmful. 
Organic particles should be not more than to require 
fa to -fa % of oxygen for their oxidation, i. e., as a maxi- 
mum T-J&TT %- 

The reasons why waters not answering these require- 
ments are doomed, are: Firstly, it is proven beyond 
any doubt that the spreading of epidemics is in the 
closest connection with the composition of water, 
which, having absorbed germs of disease on one place, 
deposited them on another; secondly, the presence of 
too great quantities of organic matter, as also of am- 



54 COMPOSITION OF DRINKS, ETC. 

monia, nitric and nitrous acids, shows generally an 
impurity of the water this being contaminated by filth 
from cesspools and other sources. 

Water, by various methods, may be rid of much of 
its injurious matter, although a thorough purification 
is out of question. Filtering through charcoal or 
oxide of iron will secure water pure enough for use; 
nor will it lose much of its taste. For special purposes, 
/. z., for use in hospitals, it is advisable to boil the 
water first, to cool it, and to add, artificially, carbonic 
acid gas. 

Spring waters, which have a large, and by the taste 
easily distinguishable, amount of salts, are used mostly 
for therapeutical purposes, some of them because be- 
ing palatable and refreshing also instead of ordinary 
drinking water. We have to dwell only on the latter 
ones to which belong those having but a few of solid 
ingredients and dissolved carbonic acid gas, not under 
40 vol. per cent, as f. /., Apollinaris, the waters of 
Heppingen and Dorotheenauer Spring at Carlsbad, etc.; 
likewise the waters containing alkalies and alkalic 
muriatic acids with a certain quantity of natrium bi- 
carbonicum and chloride of natrium, besides freely dis- 
solved carbonic acid gas are frequently used as table 
waters, as those of Vichy, Giesshuebel, Rodna, Ems, 
Selters, etc. 

The waters are either consumed at the springs or 
bottled; preparations containing their active ingredi- 
ents, like the pastilles of Bilin, the Carlsbad Salt, etc., 



MILK. 55 



are shipped to all parts of the globe; these preparations 
must be dissolved according to prescription in a cer- 
tain volume of water to secure the desired therapeutical 
effect. 

Of higher importance, however, are the artificial 
mineral waters which, in harmony with the exact 
analysis of the natural waters, are prepared by saturat- 
ing a solution of the corresponding salts under higher 
pressure with carbonic acid gas. 

With these waters the greater or lesser amount of 
carbonic acid gas, the greater or lesser purity of the 
materials used for them, the greater or lesser safety in 
the emballage are utterly essential; therefore it should 
be borne in mind where to get these waters from; more- 
over, waters of certain compositions and established 
names, such as Vichy, etc., should be prepared under 
the supervision of expert chemists, and never be order- 
ed from firms that stand under the control of quacks. 



Itttlk. 



MILK is composed mainly of water, casein, lactose, 
fats and mineral ingredients. The fat is only suspend- 
ed in it, i.e., it is found in infinitely small globules, 
which float in the colorless solution of the sugar of milk 
and the protein corpuscles, and which make the fluid 
appear white. 



56 COMPOSITION OF DRINKS, ETC. 

The average composition of good, pure cows' milk 
should be as follows: 

Casein 5.40 parts 

Butter, 4.16 

Sugar of milk, ....*... 4.20 " 

Mineral ingredients, 0.54 " 

Water 85.70 " 



IOO.OO 

Another composition is given by Dalton : 

Water 87.02 parts 

Casein v . . , -. 4.48 " 

Butter, 3.13 

Sugar of milk . 4.77 " 

Mineral ingredients, 0.60 " 

IOO.OO 

The mineral ingredients are chiefly kalium, phos- 
phate of calcium, chloride of kalium, and chloride of 
sodium. 

Milk is one of the healthiest, most nutritive and very 
digestive beverages, and is prescribed very frequently 
in cases of diseases of the stomach, of phthisis, etc. 
In cases of poisoning it serves to coat over the irritated 
mucous membrane, and thus protect it; it works even 
as an antidote to metallic poisons by precipitating the 
metals. 

It is justly considered the " model food; " necessary 
as good milk is, it is a common experience to receive 
it deprived of its cream, diluted with water, or other- 
wise adulterated by dishonest dealers. A surplus of 



WINE. 57 



water renders the milk thin, and gives it a bluish color, 
which is often covered by yellow dyestuffs. For preserv- 
ing, salicylic acid, borax, soda, etc., are added; to give 
diluted milk more body, different ingredients are dis- 
solved in it, as corn-starch, flour, dextrine, glue and 
emulsions of hemp, poppy, etc. It is capable of ab- 
sorbing noxious odors and emanations, and may con- 
vey the infection of scarlet and typhoid fevers from in- 
fected milk-rooms. Great care, therefore, is to be 
observed in keeping milk. The store-rooms, as the 
vessels containing it, should be clean and free from 
odors. 

The appearance of milk, its taste, its change in boil- 
ing, and after long standing are, for the majority, the 
only proofs of its quality. The different lactometers 
and galactometers furnish satisfactory results only in 
the hands of experts. 

tone. 

WHETHER it should be allowed to artificially im- 
prove wines, and whether such improvement is to be 
called adulteration depends entirely on our definition 
of the word " wine." Wine is either fermented grape- 
juice, or it is a delicious beverage obtained from fer- 
mented grape-juice. These two definitions differ very 
widely. The first one forbids absolutely the applica- 
tion of any means that might alter the wine, of any sub- 



58 COMPOSITION OF DRINKS, ETC. 

stance that is not grown with the grape; according to 
it wine must neither be blended nor purified, as the 
very smallest quantities of any stuff used for such a 
purpose that would and will remain with the wine 
alters the same, while alcohol, added for blending, 
originates from the potato and not from the grape- 
fruit. This definition, to our opinion, is perfectly ab- 
surd; the acceptance of it would entitle any judge to 
condemn any wine-dealer for adulteration as soon as 
legal proceedings were instituted against him. 

The main weight is to be laid on wine being a 
delicious beverage from grape-juice. It may not al- 
ways be obtained from simple fermentation of grape- 
juice; there is many a year when the warming sunrays 
fail to ripen the fruit of the vine, when the must is sour, 
and the wine, therefore, turns vapid and pungent, so as 
to create sadness and grief instead of gladness and 
joy, when taken by us poor mortals. 

Depriving such must of its surplus of acids, and en- 
hancing its percentage of sugar means to produce a 
wine agreeable to the palate, and not injurious to the 
health, while the taste of the natural wine would have 
filled every one with disgust. 

Adulteration of any article may only be spoken of in 
case the value of said article be diminished, or substances 
be added that are likely to injure the health. 

In improving wine the following methods are mainly 
adopted, and named after their inventors: 

I. Chaptalizing: The surplus of acids in wine is neu- 



WINE. 59 



tralized, and the deficient sugar is added. Carbonate 
of calcium is used for neutralizing, in the proportion of 
100 parts of chalk to 150 parts of acids. To add the 
missing sugar we first determine by a saccharometer 
what percentage of sugar is contained in the wine. Let 
this be 15%, then we will increase the sugar from 20- 



2. Gallizing: Gall has, immediately after the picking, 
the ripe berries separated from the less ripe ones. The 
first ones are worked with alone. From the unripe ones 
he obtains a juice which he does not neutralize, but 
which he dilutes with water until a certain degree of 
acid is reached, when he corrects also the lack of sugar. 

Beyse states of gallized wines: I. A constantly good 
wine may be obtained, even in poor years. 2. They 
stand transportation without change. 3. They require 
only a year's attention and care. 4. They contain more 
alcohol. 5. The quantity is increased, while the quality 
is improved. 

Of other methods we only name that of Petiot. 

Wines are, especially right after fermentation, liable 
to many changes which alter them for the worse, or may 
even utterly ruin them. Pasteur, the eminent French 
chemist, has taught us the nature of these diseases, 
which are due to the presence of bacilli or germs. 

As general hints for protection are to be minded: 

Try to stop the development of these germs by the 
most careful cleanliness of all vessels and rooms by 
utmost scouring and extensive ventilating. Infected 



60 COMPOSITION OF DRINKS, ETC. 

vessels, barrels, tubs, etc., are to be removed from the 
cellars, and, be this impossible, the disinfection must 
be done there. 

The percentage of alcohol, as far as it is not due to 
blending, is in closest connection with the quantity of 
sugar in the must; no wine can contain more than 
seventeen vol. per cent, of alcohol, as with this degree 
the transformation of sugar into alcohol by fermenta- 
tion is stopped, and any surplus is caused by blending. 
All southern wine-growers are fond of increasing the 
sugar in their wines, thus, Australia produces hardly 
any wine below 26%. 

The coloring of wines offers many chances for adul- 
teration. Immense quantities of white wines are thus 
made red wines, and even liquids that can boast of no 
relationship to the grape-juice at all are transformed 
into red wines by coloring materials. 

Dyestuffs mainly used for this purpose are : berries from 
sambucus niger, sambucus ebulus, vaccinium myrtillus, 
ligustrum vulgaris, phytolacca decandra, the flowers of 
wialva arborea, althea rosea, and malva silvestris, beets, 
logwood and Brazilwood, cochineal, indigo, fuchsine, 
and other aniline colors. 

Of these dyestuffs the aniline colors are easiest to de- 
tect, while natural colors, having very great similarity 
to the natural dyestuff of wine, sometimes render it, 
even to an expert, difficult to prove their presence. 



BEER. 6l 



Seer. 

BEER or to call it by the name that is at present 
more en vogue, Lager consists, or at least ought to 
consist, of a fermented extract of malt and hops. 
While in the first quarter of this century this healthy 
and agreeable beverage used to be prepared often 
enough from a mixture containing many violent poisons, 
as Indian hemp, opium, sulphuric acid, sulphate of iron, 
etc. nay, the addition of strychnia, even, was suspected 
the principal adulterations of it, at the present time, 
consist of water, to increase the bulk of the fluid, and 
burnt sugar and salt, to restore in a measure its color 
and flavor. The addition of water does not render beer 
injurious, but it cheats people out of their money. 
Burnt sugar, or treacle, was extensively employed, with 
the view of increasing the dark color of porter, stout, 
or other heavy beers; the ingredient known as essentia 
bina, formerly used in the manufacture of beer, con- 
sisted of moist sugar boiled in an iron vessel until it 
had become syrupy, perfectly black, and extremely 
bitter. 

The acidity in beer is very desirable; it depends, 
probably, on the presence of malic and lactic acid. In 
many cases, however, acetic acid, or vinegar, is formed 
in beer from a decomposition of excessive fermentation 
of its sugar; the beverage is then very sour, and unfit 



62 COMPOSITION OF DRINKS, ETC. 

for use. There is some reason to believe that sulphuric 
acid is occasionally used to give astringency to beer, in 
which case the addition of chloride of barium to the liquor 
will cause the formation of a bulky precipitate insoluble 
in nitric acid. Sulphate of iron was, and probably is still, 
employed for restoring the flavor of beer. Should this 
chemical be present in an alcoholic beverage, by add- 
ing ammonia and sulphide of ammonium to the fluid a 
black precipitate will be produced. 

More recently, trials have been made to substitute 
picric acid instead of hops; beer prepared in this way 
is nothing but a solution of glucose, augmented or rather 
spiced with picric acid. Taste by itself fails in helping 
us to distinguish the presence of this acid, but Lassaigne 
gave us the means of detecting even the slightest pro- 
portions of said acid in beer. By shaking good, un- 
adulterated beer with an excess of pulverized burned 
bone-dust it loses all its color, as the powder absorbs 
all the dyestuffs; but when doing the same with beer 
adulterated by addition of picric acid, it will not lose its 
yellowish tint. 

It would be a great comfort to all beer-drinkers to 
know that such adulterations belong to the past; but, 
though sorry to say so, we are of the opinion of old Dr. 
Faust: " It's true the message I do hear, yet I cannot 
believe it." 



SPIRITS. 63 



IN hardly any article of merchandise so many adul- 
terations occur as in the stronger alcoholic liquids. 
And to these falsifications it is due that the use of alco- 
hol so often shows its most detrimental effect on the 
health, especially on the brain of man. 

Spirits may be adulterated with water, sugar, capsi- 
cum, cinnamon or cassia, various sulphates, free sul- 
phuric acid and lead. Water has been added to them 
in such a degree that their commercial value was re- 
duced to the enormous extent of more than one-half. 
This lack of body was covered partly by sugar. 
Hassall says in his Adulterations of Food, etc.: " It is 
impossible to conceive of more scandalous adulterations 
of spirits than those by cayenne pepper or grains of 
paradise, for they are almost equally hot and pungent. 
The introduction into the stomach of raw spirits is suf- 
ficiently destructive of itself, but the addition of such 
powerful and acrid substances as cayenne pepper and 
grains of paradise forms a compound which no human 
stomach or system, however strong, could long with- 
stand." 

The different kinds of spirits are obtained in a com- 
paratively crude state from the grain by the distiller. 
They are afterward submitted to purification by the 
rectifier, as well as procured of a higher strength. The 



64 COMPOSITION OF DRINKS, ETC. 

impurity of raw spirits arises principally from the pres- 
ence of a peculiar volatile oil, termed fusel oil, and pos- 
sessing very deleterious properties. Dr. Taylor re- 
marks of this oil, " that in small quantities it produces 
intoxication. I have experienced the effects of the va- 
pour and found them to be giddiness, accompanied with a 
feeling of suffocation and a sense of falling. Headache 
followed which lasted half an hour." Two drachms of 
the oil killed a rabbit in two hours, three drachms in an 
hour, half an ounce in a quarter of an hour, and one 
ounce in four minutes. Much of the unwholesomeness 
of spirits imperfectly rectified arises from its contamina- 
tion with fusel oil. 

To show what infernal concoctions are served to the 
public we put down only one recipe out of a great 
number, taken from a book that is said to be the best 
on the market. 

To manufacture whiskey, the following Bourbon Oil 
recipe is given: 

Take Fusel Oil, 64 oz. 

" Acetate of Potassium, 4 " 

" Sulphuric Acid, 4 " 

Dissolve Sulphate of Copper, y z " 

and Oxalate of Ammonium, . . . Yz" 

each in water, 4 " 

Add Black Oxide of Manganese i " 

Place them all in a glass percolator and let them rest for 
twelve hours. Then percolate and put into a glass still, and dis- 
till half a gallon of the Bourbon Oil. 

Saptenti sat ! 



THE quantity of food required by a normal man de- 
pends not only upon his size, the greater amount of 
muscular work, but, in the first place, on the climate. 
A body exposed to a cool, bracing atmosphere, or to 
extreme cold demands an increased supply of food. 
The ravenous appetite noticed among the inhabitants 
of cold climates may be due in part to the fact that 
their food-supply is very irregular, as to make them eat 
to excess when supplied with food. According to Dr. 
Hayes, the arctic explorer, the daily ration of the 
Esquimaux, is from twelve to fifteen pounds of meat, 
about one-third of which is fat. The demand for fatty 
substances increases with the greater cold; hence the 
Esquimaux as all other inhabitants of the arctic regions, 
do hardly know anything drinkable but fatty bever- 
ages, such as cod-liver oil, sperm oil, etc., of which they 
use from four to five pounds daily. 

The temperate zones, varying very much in their 
temperature and moisture according to the different 
elevations, the greater or lesser distance from oceans, 
the greater or lesser exposure to warm and cold winds, 
require what we might name a general diet. People 
in the parts nearer to the tropics will regulate their 
diet in accordance with the rules prescribed for these, 
while those nearer to the arctic regions will have to 



68 ETHNOGRAPHY. 



accommodate themselves to their demands/ Every- 
where, however, we find a desire for fermented bever- 
ages, be it wine or beer, whiskey or brandy. 

The Kirghisians' favorite drink is the Kumyss, pre- 
pared from fermented horse-milk. 

The inhabitants of Korea (Eastern Asia) prepare their 
wine of rice or millet, of which they are extremely fond. 

The Japanese make their wine mostly of rice, and call 
it Saki. r 

*Although we must warn every man of the Caucasian 
race not to yield too much to the enjoyment of alco- 
holic beverages within the tropics, because there every- 
thing ought to be shunned that aids in producing more 
individual heat and needs much oxygen for combustion, 
yet we must state that this restriction must be confined 
to white people only. The indigenous inhabitants do 
not seem to suffer at all from their fermented beverages, 
at least not more than white people from theirs. Ample 
proofs of it we find in the publications of explorers. 
In the following we want to give some testimonials for 
the correctness of our assertion: 

" As the people were amiable .... we had soon an 
abundance of .... plantain and palm wines for cheer." 
STANLEY: Through the Dark Continent, October 
1 8, 1876. 

" Tippu Tib gave a banquet of rice and roasted sheep 
to the expedition; and malofu, or palm wine, from Mpsi- 
ka Island, assisted to maintain the high spirits." Ibid, 
December 26, 1876. 



ETHNOGRAPHY. 69 



" We supposed them to be dancing and enjoying their 
palm wine, the delicious and much-esteemed malofu." 
Ibid, February 10, 1877. 

" But the people, upon whom our liberality had pro- 
duced too strong an effect, would not permit us to do 
so (leave) until we had further celebrated our acquaint- 
ance with copious draughts of their delicious wine 
(sweet maramba or banana wine)." Ibid, March 26, 

1875. 

" With rather glazed eyes they offered us some of the 
equatorial nectar. The voyage had been long on this 
day, and we were tired, and it might be that we sighed 
for such cordial, refreshing drink as was now proffered 
to us. At any rate, we accepted their hospitable gift, 
and sucked heartily, with bland approval of the deli- 
cacy of the liquid." Ibid, April, 1875. 

" Refreshments were not wanting to cheer the dan- 
cers. Great masses of beef were roasted over glorious 
fires, and many jars of beer and maramba, brought from 
Bwina and Komeh, invited the special attention of the 
thirsty." Ibid, July 17, 1875. 

" A great drinking of maramba wine and potent beer 
followed." Ibid, October 29, 1875. 

The Barabra in northeast Africa prepare a beverage, 
" Merissa," of the flour of Duchn, by pouring over it 
boiling water and letting it ferment for awhile. The 
yellowish - looking, sparkling, sour - tasting fluid is 
changed to a beer by adding some herbs. The Bar- 
abras are ever so fond of this liquid. 



70 ETHNOGRAPHY. 



The Ketchuas, the descendants of the old Incas, 
know no higher enjoyment than drunkenness; each 
festival is celebrated by excessive drinking. Their fa- 
vorite beverage is " Chicha" (pronounced Tschitscha), 
a fermented maize decoction, cooling, opening, nutri- 
tious, and intoxicating, if taken in great quantities. 

The Indians of the Caribbean Sea prepare fermented 
beverages from the Mandioca root. Paiwari, Paiwa, 
Kassiri, are the names of just as many fermented 
drinks. 

A specific beverage of the Hottentots is the " Krii," 
or honey-beer; it is made of wild honey, water and the 
fermented decoction of the Krii-root. Likewise they 
understand how to prepare alcoholic liquids by infus- 
ing berries. 

Between the Senegal and the Niger everything is 
concentrated upon the enjoyment of alcoholic drinks. 
The negro fond of drinks, may it be wine, beer, or al- 
cohol is willing to acknowledge the supremacy of the 
European, and is an enemy to Mohammedanism. Vice 
versa, the negro that does not drink is a follower of 
Mohammed, whether he knows who Mohammed was 
or not. It may occur that a drinker, after a bacchanal, 
in repentance of it, shaves his hair closely, with the 
exception of the centre; then he is " Tub," or a con- 
vert, and will join the public religious services of the 
Mohammedans. The drinker, however, wears his full 
hair. If he be obliged to require the services of a bar- 
ber, i. e., of a piece of glass or a sharpened shell, he 



ETHNOGRAPHY. 7 1 



will take great care to leave a wreath of hair, in order 
never to be taken for a " Tub." From afar you may 
distinguish with comparative surety the one that does 
not drink (Sering) from the one that drinks (Tjedo), 
respectively, the Mohammedan from the heathen or 
Christian. Both hate and despise each other, and some 
tribes, as the Diobas and the Sarrars, shoot every Mo- 
hammedan at sight. On the other side, ask a believer 
in Islamism what should be done with a drinker, and 
he will make a significant motion with his hand around 
the throat, and in most cases a drinker is beheaded on 
the spot. But as the proverb says, " II y a des accom- 
modements avec le del" the teetotalers help themselves 
by swallowing rather large quantities of cologne-water. 



(Dtir 



Inscription of a (Sreek Banquet 

BEFORE the invited guest went to the entertainment 
he made his toilette: that is, he bathed, perfumed him- 
self, and donned his best clothes and shoes. 

The table was usually spread in the andronitis, or 
reception room for men, and the guest, after exchang- 
ing salutations with his entertainers, took the place 
assigned to him, the most honorable being that at the 
side of the host. Servants removed the shoes of the 
guests and purified the feet from the dust of the streets. 
Then they reclined upon couches with bright coverings 
and hangings, resting the left arm upon a cushion, so 
as to leave the right hand free. As a rule, there were 
two guests to each couch. Before each the slaves 
placed a table spread with viands, and brought meat, 
fish, and sauces in dishes, and bread, cakes, and fruit 
in baskets. The guest had no plate nor knife for him- 
self, and as for forks, they were unknown, but a spoon 
was placed at his disposal. The meat was served cut 
into small pieces, which he took with the fingers of the 
right hand, and dipped into the sauces. After the 
meal, as before it, the servants carried around water to 
wash the hands, and during the meal the fingers were 
wiped, if necessary, on bread or a piece of dough 
placed for the purpose. 

The repast usually consisted of two courses, of which 

75 



76" OUR ANCESTORS. 



the first was fish and meat, with the vegetables and 
other hors-d'oeuvres, and the second the dessert of 
pastry, cakes, and fruit. 

While the meal proper continued, there was no 
drinking, nor was it the custom to converse while eat- 
ing. Conversation began with the second part of the 
entertainment, the symposion or carousal, for which 
the tables were removed, and the floor cleansed of all 
fragments. Other tables were then brought in by 
the servants, covered with salted cakes a kind of 
bretzels cheese and other viands provocative of 
thirst. 

The great mixing bowls were brought in, also 
pitchers of water cooled in snow, and jugs of unmixed 
wines, ladle-shaped dippers, beakers, and cups deep 
and shallow, of graceful forms, and the queer horn- 
shaped vessels, called rhyta. The youngest and hand- 
somest slaves were chosen to wait on the guests, who 
crowned their heads and garlanded their breasts with 
myrtle and violets, ivy and roses, not merely as a sign 
of festivity, but to cool their glowing temples, and, as 
they thought, to counteract the heady qualities of the 
wine. Music was then brought in, song and dance de- 
lighted ear and eye, and Bacchos, attended by the 
Muses and the Graces, ruled the hour, often until all 
were sunk in intoxication. 

The Greek loved wine, and hanored it in art and 
song. He loved it not merely as a means of sensual 
enjoyment: he used it as the care-dispeller, the bring- 



DESCRIPTION OF A ROMAN BANQUET. 77 

er of joy and mirth. Wine raised the spirits of the 
youth, and taught age to forget its gray hairs and dis- 
regard its infirmities. 

J3e0criptton of a Homan Banquet. 

THE chief meal of the Romans took place in "the 
evening, and was the last meal of the day. 

In early morning, before going out, it was the custom 
to break the fast on bread and salt, eaten with fruit, 
cheese or olives; about noon followed the luncheon, 
or prandium; and then about midway between noon 
and sunset, though often much later, the ccena, which 
might be prolonged far into the night. The prandium 
was sometimes more substantial, and comprised fish, 
eggs, shell-fish and wine; but the proper art of the 
kitchen was reserved for the ccena. This consisted 
usually of a variety of entrees, provocative of appetite, 
followed by two very substantial courses and a des- 
sert. 

But the Romans were not at first thus luxurious. 
In the early time a kind of porridge of pulse formed 
their principal food, and this, with the addition of vege- 
tables and leguminous fruits, especially beans, remain- 
ed the diet of the lower classes at all times. Down to 
the year 174 B. C., there were neither cooks nor bakers 
in the city who regularly followed their trades. 

The Asiatic wars first made the Romans acquainted 



78 OUR ANCESTORS. 



with the luxuries of the table, and furnished them with 
cooks, bakers and confectioners in the persons of 
slaves who were sold at high prices. Thenceforth 
gastronomy became a study, and the ordering and pre- 
paration of a dinner a science and an art. The Re- 
public had already had a Lucullus, whose name ever 
after was associated with sumptuous repasts; but the 
gastronomic art, for which he was so renowned, did not 
attain its perfection and glory until imperial times. 
Then, when Rome had extended her sway over the 
whole world, the expansion of trade and intercourse 
brought the dainties of all lands to the capital; the 
farthest East, and the farthest West, the delicacies of 
India, the spices of Arabia, the fish and shell-fish of the 
Atlantic, the game of Gaul and Germany, and the dates 
of the oases, all met in the Roman kitchen. The Em- 
peror Vitellius, perhaps the most enormous eater that 
the Empire ever knew, sent out his legions to hunt 
game where it was found in the highest perfection, and 
employed his fleets in furnishing his table with fresh 
fish. So many arms were set in motion by a single 
stomach ! At this time it was that all the breeding 
and fattening establishments were erected. Remark- 
ably large or fine fish were bought by wealthy gour- 
mands at fabulous prices, as many anecdotes tell us, 
but probably more for the sake of notoriety than any- 
thing else. 

Fish, oysters, snails, mussels and other shell-fish, of 
which the Roman kitchen boasted a greater variety 



DESCRIPTION OF A ROMAN BANQUET. 79 

than our own, were supplied from all parts of the Em- 
pire, and the epicures knew well where the choicest 
were to be found, and the most delicate modes of pre- 
paring them. The mullet or sea-barbel, a fish highly 
esteemed, was often brought alive to the table that the 
guests might have visible proof of its freshness. When 
the favorite Italian oysters began to pall on the ap- 
petite, recourse was had to the " natives " of Britain. 

The villa furnished fowls, which were fattened in the 
dark, and ducks and geese fed with figs and dates; the 
volarium or aviary: fieldfares, snipes, quails, pheasants, 
and smaller birds. 

Storks, cranes, flamingos, and especially peacocks, 
were also often served at Roman tables. Vitellius and 
Apicius that gourmand who devoured his whole large 
fortune and, when reduced to his last million, killed 
himself because life was no longer worth having pre- 
pared a dish of the tongues of flamingoes, and Elaga- 
balus of their brains. Among quadrupeds the pig was 
in highest favor, and more than fifty ways were known 
of dressing its flesh. 

Wild boars were often served whole, and epicures 
could tell by the flavor from what region the animal 
came. Sausages of various kinds were a favorite dish, 
both hot and cold; and hucksters on the streets served 
them to customers from small, portable stoves. The 
best sausages, as well as the best hams, came from Gaul. 
There was an abundant supply of salads and vegetables; 
asparagus was cultivated to a large size; many kinds of 



80 OUR ANCESTORS. 



cabbages were grown, with turnips, artichokes, pump- 
kins and cucumbers, peas and beans, mushrooms and 
truffles, and many plants and herbs used for flavoring. 

Nor did the Roman table lack rare and choice wines, 
kept in jars or bottles of baked clay. They were prized 
in proportion to their age; and each jar bore a label, 
showing in whose consulship the wine had been made. 
Campania furnished the best Italian wines, of which the 
Caecuban held the first rank, the Falernian the next, 
while the third place was claimed by several vintages; 
but whoever was forced to drink the Vatican was an 
object of general commiseration. Greek wines, too, had 
their place in the Roman cellars. As, with the increasing 
luxury the customs at the table were more and more 
fashioned after those of the Greeks, though incompar- 
ably more luxurious, so, like the Greek, the Roman 
rarely drank wine undiluted. He mingled it with water, 
and cooled it with snow; while for the winter he had a 
warm drink the calda, made of wine, water, honey, 
and spice, for preparing which there was a special ves- 
sel, the caldarium, with a small furnace of charcoal in 
the interior, on the principle of the Russian samovar. 

Still another beverage, called mulsurn, which was 
drunk at breakfast, was prepared of must, honey, and 
spices. 

The Roman table was thus liberally provided, and 
though many dishes seem to us of questionable taste, 
still, the achievements of Romans in the culinary line 
do them high credit. Even in Caesar's time, at a pon- 



DESCRIPTION OF A ROMAN BANQUET. 8l 

tifical banquet, attended by six priests and as many 
priestesses, the following was the menu: First course 
(intended merely as a whet to appetite) : conger eels, 
oysters, two kinds of mussels, thrushes on asparagus, 
fat fowls, a ragout of oysters and other shell-fish, with 
black and white marrons. Second course: a variety 
of shell-fish and other marine animals, becaficos, 
haunches of venison, a wild boar, a pasty of becaficos 
and other birds. Third and principal course: the ud- 
ders of swine, boar's head, fricassee of fish, fricassee of 
sow's udder, ducks of various kinds, hares, roast fowls 
with pastry, and Picentine bread. 

This by no means meagre bill of fare was far sur- 
passed in later times, especially in the pastry and con- 
fectionery; and this part of the repast was distinguished 
by the originality and artistic forms of its devices, in 
which the confectioner rivaled the statuary. 



82 OUR ANCESTORS. 



21 Homan Banquet ?Be0crtbeb 

BY 

QUINTUS HORATIUS FLACCUS. 

SATIRARUM LIBER II. VIII. TRANSL. BY P. FRANCIS. 

[This is obviously a satire on a person of bad taste giving a 
dinner to men of superior rank, where every delicacy of the sea- 
son, though commended with ostentation by the host, is either 
tainted by being kept too long, or spoiled by bad cookery, and 
disgraced by the awkwardness of the attendants.] 

HORACE, FUNDANIUS 
HORACE. 

They told me that you spent the jovial night 
With Nasidienus, that same happy wight, 
From early day, or you had been my guest; 
But, prithee, tell me how you liked the feast. 

FUNDANIUS. 
Sure never better. 

HORACE. 

Tell me, if you please, 
How did you first your appetite appease ? 

FUNDANIUS. 

First, a Lucanian boar, of tender kind, 
Caught, says our host, in a soft southern wind: 
Around him lay whatever could excite, 
With pungent force, the jaded appetite; 
Rapes, lettuce, radishes, anchovy brine, 
With skerrets and the lees of Coan wine. 
This dish removed, a slave, expert and able, 
With purple napkin wiped a maple table; 



A ROMAN BANQUET. 83 

Another sweeps the fragments of the feast, 

That nothing useless might offend the guest. 

Like Ceres' priestess dark Hydaspes rears 

A bowl that Caecuba's rich vintage bears, 

While of the Chian grape, the much-famed juice, 

But dead and vapid, Alcon's hand produce. 

" If Alban or Falernian please you more," 

So says our host, "you may have both, good store." 

Poor wealth, indeed ! 

HORACE. 

But, tell me, who were there, 
Thus happy, to enjoy such luscious fare ? 

FUNDANIUS. 

On the first couch I haply lay between 

Viscus and Varius, if aright I ween ; 

Servilius and Vibidius both were there, 

Brought by Maecenas; and with him they share 

The middle bed. Our master of the feast 

On the third couch, in seat of honor placed, 

Porcius betwixt and Nomentanus lies 

Porcius, who archly swallows custard pies 

While Nomentanus, with his finger, shows 

Each hidden dainty, which so well he knows; 

For we, poor folk, unknowing of our feast, 

Eat fish and wild fowl of no common taste. 

But he, to prove how luscious was the treat, 

With a broiled flounder's entrails crowds my plate. 

Then told me: Apples are more ruddy bright, 

If gathered by fair Luna's waning light. 

He best can tell you where the difference lies 

But here Servilius to Vibidius cries: 

" Sure to be poison'd, unrevenged we die, 

Unless we drink the wretched talker dry. 

Slave, give us larger glasses ! " Struck with dread, 

A fearful pale our landlord's face o'erspread; 



84 OUR ANCESTORS. 



Great were his terrors of such drinking folk, 
Because with too much bitterness they joke. 
Or that hot wines, dishonoring his feast, 
Deafen the subtle judgment of the taste. 

When our two champions had their goblets crown'd, 
We did them justice, and the glass went round; 
His parasites alone his anger fear'd. 
And the full flask unwillingly they spar'd. 
In a large dish an outstretch'd lamprey lies, 
With shrimps all floating round ; the master cries: 
" This fish, Maecenas, full of roe was caught, 
For, after spawning time, its flesh is naught. 
The sauce is mixed with olive-oil; the best 
And purest from the vats Venafran press'd. 
And as it boil'd we pour'd in Spanish brine, 
Nor less than five year old Italian wine. 
A little Chian 's better when 'tis boil'd, 
By any other it is often spoil'd. 
Then was white pepper o'er it gently pour'd, 
And vinegar of Lesbian vintage sour'd. 
I, first among the men of sapience, knew, 
Roquets and herbs in cockle brine to stew; 
Though in the same rich pickle, 'tis confess'd, 
His unwash'd crayfish sage Curtillus dress'd." 



But lo ! the canopy that o'er us spreads, 
Tumbled in hideous ruin on our heads; 
With dust, how black ! not such the clouds arise 
When o'er the plain a northern tempest flies. 
Some horrors yet more horrible we dread, 
But raise us when we found the danger fled. 
******** 

Poor Rufus droop'd his head, and sadly cried, 
As if his only son untimely died. 
Sure he had wept, till weeping ne'er had end, 
But Nomentanus thus upraised his friend: 
" Fortune, thou cruelest of powers divine, 
To joke poor mortals is a joke of thine." 



A ROMAN BANQUET. 85 

While Varius, with a napkin, scarce suppress'd 

His laughter. Balatro, who loves a jest, 

Cries: " Such is the lot of life, nor must you claim 

For all your toils a fair return of fame. 

While you are tortured thus, and torn with pain, 

A guest like me, polite to entertain, 

With bread well baked, with sauces season'd right, 

With slaves in waiting, elegantly tight, 

Down rush the canopies, a trick of fate, 

Or a groom footman, stumbling, breaks a plate. 

Good fortune hides, adversity calls forth 

A landlord's genius and a leader's worth." 

To this mine host: " Thou ever gentle guest, 
May all thy wishes by the gods be bless'd, 
Thou best good man ! " But when we saw him rise, 
From bed to bed the spreading whisper flies. 
No play was half so fine. 

HORACE. 

But prithee say, 
How afterwards you laugh'd the time away. 

FUNDANIUS. 

" Slaves (cries Vibidius), have you broach 'd the cask ? 

How often must I call for the other flask ? " 

With some pretended joke our laugh was dress'd, 

Servilius ever seconding the jest; 

When you, great host, return 'd with alter'd face, 

As if to mend with art your late disgrace. 

The slaves behind, in mighty charger bore 
A crane, in pieces torn, and powder 'd o'er 
With salt and flour, and a white gander's liver 
Stuff'd fat with figs, bespoke the curious giver, 
Besides the wings of hares, for, so it seems, 
No man of luxury the back esteems. 

Then saw we blackbirds, with o'erroasted breast, 
Laid on a board, and ring-doves rumpless dress'd ! 



86 OUR ANCESTORS. 



Delicious fare ! did not our host explain 
Their various qualities in endless strain, 
Their various natures; but we fled the feast, 
Resolved in vengeance nothing more to taste; 
As if Canidia, with empoison'd breath, 
Worse than a serpent's, blasted it with death. 



21 IRogal ftast 2ltnong % 

A. D. 448. 
(Edward Gibbon: The Decline and Fall of the Roman Empire.} 

THE Roman ambassadors, both of the East and of the West, 
were twice invited to the banquets where Attila feasted with the 
princes and nobles of Scythia. Maximin and his colleagues were 
stopped on the threshold, till they had made a devout libation 
to the health and prosperity of the king of the Huns, and were 
conducted, after this ceremony, to their respective seats in a 
spacious hall. The royal table and couch, covered with carpets 
and fine linen, was raised by several steps in the midst of the 
hall; and a son, an uncle, or, perhaps, a favorite king were ad- 
mitted to share the simple and homely repast of Attila. Two 
lines of small tables, each of which contained three or four 
guests, were ranged in order on either hand, the right was 
esteemed the most honorable; but the Romans ingenuously con- 
fess they were placed on the left, and that Beric, an unknown 
chieftain, most probably of the Gothic race, preceded the rep- 
resentatives of Theodosius and Valentinian. 

The barbarian monarch received from his cupbearer a goblet 
filled with wine, and courteously drank to the health of the most 
distinguished guest, who rose from his seat, and expressed in the 
same manner his loyal and respectful vows. This ceremony was 
successively performed for all, or at least for the illustrious per- 
sons, of the assembly; and a considerable time must have been 
consumed, since it was thrice repeated as each course or service 
was placed on the table. But the wine still remained after the 
meat had been removed, and the Huns continued to indulge their 
intemperance long after the sober and decent ambassadors of the 



A ROYAL FEAST AMONG THE HUNS. S/ 

two empires had withdrawn themselves from the nocturnal ban- 
quet. Yet before they retired they enjoyed a singular opportunity 
of observing the manners of the nation in their convivial amuse- 
ments. Two Scythians stood before the couch of Attila and 
recited verses, which they had composed to celebrate his valor 
and his victories. A profound silence prevailed in the hall, and 
the attention of the guests was captivated by the vocal harmony, 
which revived and perpetuated the memory of their own exploits: 
a martial ardor flashed from the eyes of the warriors, who were 
impatient for battle; and the tears of the old men expressed their 
generous despair that they could no longer partake the danger 
and glory of the field. This entertainment, which might be con- 
sidered as a school of military virtue, was succeeded by a farce 
that debased the dignity of human nature. A Moorish and a 
Scythian buffoon (dwarf) successively excited the mirth of the 
rude spectators by their deformed figure, ridiculous dress, antic 
gestures, absurd speeches, and the strange, unintelligible con- 
fusion of the Latin, the Gothic, and the Hunnic languages; and 
the hall resounded with loud and licentious peals of laughter. 
In the midst of this intemperate riot, Attila alone, without a 
change of countenance, maintained his steadfast and inflexible 
gravity, which was never relaxed, except on the entrance of 
Irnac, the youngest of his sons: he embraced the boy with a 
smile of paternal tenderness, gently pinched him on the cheek, 
and betrayed a partial affection, which was justified by the 
assurance of his prophets that Irnac would be the future support 
of his family and empire. 



88 OUR ANCESTORS. 



21 Jflmtr of (Emperor Cl)arle0 tl. (1S19-15S6). 

[This is a dinner bill of fare, with which the city of Halle hon- 
ored Charles V. on a fast-day. J 

1. Raisins in malt-flour, 

2. Fried eggs, 

3. Pancakes, 

4. Steamed carrots, 

5. Fried slices of bread, 

6. A covered porridge, 

7. A high pasty, 

8. Pea-soup with marrow, covered richly with peas and eggs, 

9. Yellow codfish, boiled in butter, 

10. Carps, boiled, 

11. Fried fish, with bitter oranges, spiced, 

12. Sweet pikes, 

13. Pulverized kernels, with almonds, 

14. Maize in almonds' milk, 

15. Fried fish, with small olives, 

1 6. Cakes, 

17. Pears and confect. 

" His Majesty ate heartily, God bless His appetite, and took 
only three draughts from a Venetian glass." 



Itinte of i 

in ti)l)tcl) (Drkr 

0l)oulb l)ej) be Stroeb at a Ecpast? 



tiinte of ttJine0 an& in 
rber StyouRr Styeg be Qtwtb at 
a 



WINE is, at each and every festival, of such impor- 
tance, that it at least requires the same care and atten- 
tion as the meals: if these form but the material part of 
a banquet, then wine represents its intellectual, psychi- 
cal contents, and there is nothing more provoking to 
a true gourmand than to have the most select meals 
served with ordinary or inferior wines, or in improper 
combination. It requires much knowledge and intel- 
lect, not only to select really good and genuine wines, 
and to keep them in the best possible condition, but to 
pick them out deliberately in harmony with the dishes, 
and to have them brought on the table in a manner to 
show all their excellency. The old Greeks and 
Romans used to mix their wines with water, and this 
habit was followed through the greater part of the 
mediaeval age, because adulteration of wines was nearly 
unknown. The praiseworthiness of certain brands 
was found out but gradually, and several interesting 
little stories may illustrate this: A butler of Bishop 
John de Fugger had to travel ahead of His Eminence 



9 1 



92 HOW WINES SHOULD BE SERVED. 

and to mark every inn where he should find good and 
palatable wine, with the word Est (is). Now, one day 
he came to Monte Fiasco, and was so delighted with the 
beverage he found there, that he marked on the en- 
trance door of the inn: "Est, Est, Est" The bishop 
came, remained there, and drank himself to a blessed 
death. 

Less known, but not less interesting, is the following 
story which, however, seems to be in little accordance 
with the historical facts we put down in regard to cham- 
pagne wines. Emperor Wenzel (1378-1400) came to 
Rheims in the year 1397 to make a treaty with Charles 
VI. of France. He found the wine that grew in the 
vicinity superior to all others; on its account he de- 
layed the treaty, and when, finally, it was agreed upon 
he could not yet possibly make up his mind to leave 
the so hospitable city of Rheims, but devoted another 
entire year to the study of the wines of the neigh- 
borhood. 

Besides the discrimination of wines, according to 
their color, into red and white ones, we may divide 
them also as follows: I. Sweet, or so-called liquor 
wines. 2. Acidulous wines. 3. Tannic wines. 4. Al- 
coholic wines. 5. Sparkling wines. 

We do not intend to bore the kind reader by 
enumerating the hundreds of brands both in this coun- 
try and in Europe; we want only to show how, at a 
dinner, wines should be combined with the different 
courses. For every two to four guests a bottle of red 



HOW WINES SHOULD BE SERVED. 93 

wine and one of a light white wine is required, e.g., St. 
Julien, Pontet Canet, or Ober-Ingelheimer, Affenthaler 
and Markgrafler; after the soup, port wine, Madeira, 
sherry, Malvasy, Marsala, etc.; selected wines are 
served in small glasses. A good white wine, as Forster, 
Rauenthaler, Pisporter, or another Rhine or Moselle 
wine, but light, is given with the fish; with the re- 
leves and entrees, Bordeaux; with ragouts, mayon- 
naises, or vegetables and chops, Burgundy or heavy 
Rhine wine; with the roast, champagne; to pasties and 
entremets serve a fine, red wine, but not too acidulous, 
e. g., St. Emilion, Brane Mouton, Chateau Margaux; 
for the dessert, a heavy sweet wine, as Malaga, Mus- 
cat-Lunel, Alicante, Rivesaltes, Tokay, Menescher, 
Frontignan, Syracuse, or Greek wine. 

This is, of course, only to be followed at great ban- 
quets when you want to make a display; for smaller 
parties a good Bordeaux, a good Rhine wine or Mo- 
selle, and perhaps a bottle of champagne, or one of 
sweet wine will be sufficient. 

For "dejeuners " mostly a light red and a white wine 
are served, with one or two brands of heavy sweet wines. 
If the dejeuner be warm, you give Chablis to oysters, 
Moselle to fish or meat salads, Bordeaux to chops, 
roast beef, etc., white Burgundy or fine Rhine wine to 
roasts; to bread, butter, and cheese English ale, Ba- 
varian beer or porter, or, at discretion, a Spanish or 
Hungarian wine. 

For supper never serve any of those heavy sweet 



94 HOW WINES SHOULD BE SERVED. 

wines, but take Bordeaux, Rhine wine, or another good 
white wine, and let follow champagne or a bowl. 

All these wines must have a certain degree of tem- 
perature when they develop their virtues best; without 
it the " bouquet" of a wine will never be developed 
fully. The lighter white wines must be served very 
fresh and cool; put inferior Rhine wines and Moselle 
on ice, but fine Rhine wines and white Bordeaux must 
never be too cold; red wine ought to have a tempera- 
ture of about 58-6o F.; Burgundy is to be of the 
common cellar temperature, as also Hungarian wines, 
Madeira, Malaga, and all heavy sweet wines; the latter 
ones ought to be rather warm than cold, and be taken 
from the cellar a while before using. Champagne, 
however, must be very cold and bcfrapf/for this pur- 
pose, i. e., it must be placed in a cooler with cracked 
ice mixed with a little salt. 



0ome Sample Jttetws. 



^FESTAL DINNERS 

IN HONOR OF THE PRESENCE OF 

H/S IMPERIAL ROYAL HIGHNESS, THE CROWN-PRINCE 

KREDERICK: 

-IN- 

HAMBOURG, APRIL 20, 1877. 



Real Turtle ) Mo & et Chandon, 

> Grand Crtmant Imperial, 

Consomme. ) Rosderer carte blanche. 

Truffes de Perigord en serviette i i$34 

Timbales a la Richelieu. \ Sherry. 

Turbot, Sauce Hollandaise, \ T S68 Rauenthalerberg-Auslese, 

Saumon du Rhin, Sauce Ge- > 

nevoise. ; J 868 Konigsmosel. 

Filet de Bceuf a la Jardiniere. } 1858 Chdteau-Leoville Pay/tre". 

Poulardes du Mans Truffees. } 1858 Clos- Vougeot. 

Escalopes de Foie Gras a la ) 1858 

Parisienne. \ Hermitage Rouge. 

Bastion de Homards au ) i8n 

Naturel. \ Vin de Madere. 

Fonds d'Artichauts a 1'Ital- \ t 8^8 

ienne, 

Asperges en Branches. ) Clos- Montr achet. 

Becasses en Canapes aux ) 1859 

Laitues. { Pichon Longueville. 

Gelee de vin du Champagne, \ 1864 

Nougat Blanc a la Turque, > Chateau d' Y quern Creme de 

Creme d' Ananas. 3 Tete. 



Beurre et Fromage. \ * ^ Z 

\ Vtn d Oporto, rouge et blanc. 

Desserts et Fruits. | t86 * CMteau La fi tte > 

j Schlossabzug . 

97 



9 8 



SOME SAMPLE MENUS. 



SCHLOSS HOTEL, HEIDELBERG. 



Festal Dinner of the Secretaries of the Treasuries 



August 5, 1878. 



Mock-turtle Soup, 
Chicken Soup. 

Trout, with Butter and 

Potatoes, 
Turbot, Sauce Hollandaise. 

Venison, with Mushrooms, 

Tenderloin, with Sauce a 

1'Empereur. 

Sweetbread, with Truffles, 

Lobsters, with Sauce a la 

Tartare. 

New Sauerkraut, with Part- 
ridges. 
Ham, boiled in Burgundy. 

Artichokes, with smoked 
Salmon. 

French Poultry, 

Salad, and different preserved 

Fruits. 



Sherry, 
Madeira. 



Rhinegold. 

Markgrafler, 
Affenthaler. 

Liebfrauenmtlk, 
St. Julien. 

Weihenstephan Beer. 

Johannisberger Cabinet, 
Chateau Larose. 

Louis Rosderer, 
carte blanche. 



Plum Pudding, with Vanilla Sauce, 

Maraschino Gelee, with preserved Fruits. 

Ice-cream. 

Fruits. 

Dessert. 



SOME SAMPLE MENUS. 



99 



COLOGNE, SEPTEMBER 28, 1878. 



UNVEILING OF THE ROYAL MONUMENT. 



Salad of Crawfish. j> 

Chicken Soup, ) 

Mock-turtle Soup. ) 

Fine Ragout in shells, ) 

Turbot, with Mushrooms. ) 



Ham in Madeira, 

Sauerkraut, with Partridges, 

Green Peas, with Salmon and 

Tongue, 

Sweetbread-Fricassee, with 
Morels a la Bruxelles. 

Venison, with canned Fruits, "1 
French Capons, with Salad, 

Lobsters, 
Strasbourg Goose-liver Pastry. J 

Ice-cream, 1 * 

Cakes, 
French Grapes, 

Ananas. i ^ N 



Old Sherry. 

1870 
Pisporter. 

1874 Solberg, 
Marquis de Therme. 

1874 
Erdener Treppchen Auslese, 

1874 
Walporzheimer Domlay, 

1865 
Grand Vin Chateau Margaux. 



1868 Schloss Vollradser, 

1868 Steinberger Cabinet, 

1862 Johannisberger. 



Heidsieck Monopol, 

Jules Mumm, carte rose, 

Rcederer, carte blanche, 

Giesler Goldlack, 



Mocha Coffee. 



100 SOME SAMPLE MENUS. 



TENDERED TO 



BISHOP LOUGHLIN T B H Y E PRIESTS OF HIS DIOCESE, 

OCTOBER 18, 189O. 



Huitres en Coquilles. 

Sauterne. 
SOUPES. 

Consomme aux Quenelles, Tortue Verte a 1'Anglaise. 

Amontillado. 
HORS D'CEUVRES. 

Coquilles St. Jacques, Saucisson de Lyon, 

Sardines, Celeri, Radis, Olives. 

POISSONS. 

Saumon, Sauce Hollandaise, Concombres, 

Pommes Quelins. 

Mtdoc. 

RELEVES. 

Dinde Braisee a la Regence, Haricots Verts Frangais. 

ENTREES. 

Filet de Bceuf a la Richelieu, Petits Pois Nature, 

Riz de Veau en Caisses Bearnaises, Asperges en Branches. 

St. Julien. 

SORBET. 

Punch Remain. 

ROTI. 

Squabs de Philadelphie, Chicorie et Laitue. 

Pomard. 
ENTREMETS SUCRE'S. 

Pudding de Cabinet, Gateaux Assortis Mendiants, 

Glaces de Fantaisie. 

Heidsieck Sec. , 

G. H. Mumms E. D. 

DESSERT. 

Fruits de Saison, Fromages, Cafe Noir, Cigares. 



SOME SAMPLE MENUS. IOI 

<1 BANQUETS 

TENDERED TO 

Rt. Rev. JOHN LOUGHLIN, D.D., Bishop of Brooklyn, 



BY THE LAITY ON THE OCCASION OF HIS 

GOIvDKINt JUBILKK, 

OCTOBER 20, 1S90. 



Huitres en Coquilles. Haut Sauternes. 

SOUPES. Imperial. 

Consomme aux Quenelles, Tortue Verte. 

HORS D'CEUVRES. 
Varies, Bouchees Duchesses. 

POISSONS. Rudesheimer. 

Filet de Sole Farci au Vin Blanc, Saumon, Sauce Genevoise, 
Salade de Concombres. 

RELEVES. Chdteau Laroce. 

Selle de Venaison, Gelee de Groseille, 
Filet de Bceuf, aux Champignons Nouveaux, 
Pommes Duchesses, Petits Pois a la Frangaise. 

ENTREES. Moet et Ckandon, 

Terrapene a la Maryland, Brut Imperial. 

Timbales Mathilde. Perrier Jouet E. D., 

Special. 
LEGUMES. 
Asperges, Sauce Hollandaise. 

PUNCH. Cigarettes. 

Loughlin. 

ROTIS. Chambertin. 

Perdreaux sur Canape, Becassines au Cresson, 

Salade de Chicoree. 

ENTREMETS SUCRES. Pommery Dry. 

Savarins a 1'Imperatrice. G. H. Mumm E. D. 

DESSERT. 

Glaces en Surprises, 

Fruits Glaces, Gateaux, Petits Fours, Cosaques, Bonbons, 
Fruits de Saison. 

FROMAGES. 

Cafe Noir, 

Apollinaris, Cigars, 

Lemon Soda, Ginger Ale, Liqueurs. 



102 SOME SAMPLE MENUS. 

HAIL AND FAREWELL BANQUET 

TENDERED TO THE 

INCOMING AND OUTGOING JUSTICES 

OF THE 

CITY COURT OK NEW YORK. 

The Hon. FITZSIMMONS, The Hon. NEWBERGER, 

The Hon. McADAM, The Hon. GIEGERICH, 

By ttieir Associates. 



HUITRES. Chablis. 

POTAGES. Amontillado. 

Consomme Adelina, Tortue Verte Claire. 

HORS D'CEUVRE. Pontet Canet. 

Timbales a la Talleyrand. 

POISSON. Liebfraiimikh. 

Aiguillettes de Bass, Dieppoise, 

Pommes de terre Anglaises, Concombres. 

RELEVES. G. H. Mumms. 

Selle d'Antilope a la Grainville, Asperges. 

ENTREES. G. H. Mumms. 

Filet de Poulet a la Lucullus, Petits Pois Parisiennes, 

Terrapene a la Maryland, Sorbet Tosca. Cigarettes. 

ROTIS. Chambertin. 

Canvasback Duck, Salade de Laitue. 

ENTREMETS SUCRE'S. Pommery Dry. 

Poires a la Richelieu. 

FROMAGES. G. H. Mumms. 

Glaces Fantaisie, Fruits, Petits Fours, 

Cafe, Liqueurs. 



LUNDI, LE 22 DECEMBRE, 1890. 
DELMONICO'S. 



SOME SAMPLE MENUS. 103 

ANNUAL, BANQUKT, 

New York Board of Trade and Transportation, 

DELMONICO'S, THURSDAY, JAN. 29, 1891. 



HUITRES. Haut Sauternes. 

POTAGES. Amontillado. 

Consomme Dubelloy, Bisque de Crevettes. 

HORS D'CEUVRE. Batailley. 

Timbales Ecarlatte. 

POISSON. Marcobnmner. 

Saumon de 1'Oregon, Hollandaise Vert Pie, 

Pommes de Terre Duchesses. 

RELEVE. Vve. Clicquot. 

Filet de Boeuf aux Olives Farcies, Choux Fleurs au Gratin. 

ENTREES. G. H. Mumm's. 

Poularde a la Chevreuse, Petits Pois a 1'Anglaise, 

Caisses de Ris de Veau Gram mo nt, 

Haricots Panaches. 

SORBET IMPERIAL. 

ROTI. Chambertm. 

Canards a Tete Rouge (Froid), 
Terrine de Foies Gras a la Gelee, Salade de Laitue. 

ENTREMET DE DOUCEUR. Perrier Jouet. 

Pouding Favorite, Pieces Montees, 

Glaces Fantaisie, 
Fruits, Petits Fours, Cafe. 



At this banquet the Hon. WILLIAM WINDOM, Secretary of 
the Treasury, died. 



3ntr0toicti0tt to Miub Stinks: 

Containing joints to ttye professional 
Barkeeper anb General liemarks to H)t 



Introbuctton to Jtti*e& H3rink0, 



To those who do not find the following useful in its 
details for their own use, I express my congratula- 
tions and esteem as a business associate. To those 
who do find it a guide I wish to express my assur- 
ance that they will find this work an absolutely and 
indispensably correct one to work by, provided they 
understand and practice it. 

You may travel all over the country, and you will 
find my practice a good one. In discharging your 
duties you will find many little hints you will not be 
able to practice for not having the facilities to do so, 
but I may say I have at least shown you how it ought 
to be made and executed. It must be left to your own 
judgment to follow the directions given herein the best 
way you know of, and leave out what ought to be left 
out, because your position does not offer you the oppor- 
tunity. I have mentioned in this work everything that 
is necessary for a theoretical experience. It should be 
borne in mind: Not everybody can advance so as to be- 
come an artist in tending bar, but we all should learn, 
and try to improve by all means that are offered. I am 
far from believing it possible to become a practical man 
by simply studying this book, but while doing so, you 

will get an essential and true idea of how to become a 

107 



IO8 INTRODUCTION TO MIXED DRINKS. 

valuable man in this line of business. Every man can 
educate himself and acquire all the knowledge neces- 
sary for tending bar, provided he takes enough interest 
and wants to make it a business. Practical knowledge 
cannot be acquired except by actual work and experi- 
ence. 

An inexpert cook never will become an artist nor a 
chef de cuisine by simply reading a book on cookery, 
no matter by whom or how intelligently written, and 
no man can ever become an artist behind the bar by 
simply looking into this book or possessing it. A great 
deal of ingenuity and taste is required on the part of a 
chef'm an important position, and the same is required 
on the part of a man in the capacity of a bartender. 
He, having a position of responsibility, must be a man 
of original ideas, a man who is proud of his work and 
who tries to discharge his duties with credit to himself, 
his employer, and the guest he waits on. Originality 
is the key to success. Therefore, always try to work 
accordingly; make a change in the old system, if you 
see it needs improvement; introduce it to your guests 
instead of being taught by them what to do. A bar- 
tender ought to be leading and not to be led. An actor 
must understand for himself how to amuse his audience 
and how to gain a reputation: he never would succeed 
by simply following another man's guidance. 

The situation of a barkeeper gives the holder the 
chance of studying human nature. A man fit for the 
position, and consequently a keen observer for one 



HINTS AND GENERAL REMARKS. 109 

thing cannot be separated from the other will be able 
to tell a man's character very soon, as far as conduct, 
education, language, and general savoir-vivre are con- 
cerned. 

Such a situation is a better teacher of human nature 
than any book howsoever, and by whomsoever it may be 
written. " Tell me what you drink and I will tell you 
who you are." The tastes and habits of your different 
customers appear to you so plain, that you have to take 
an interest in this study of human nature. 

As a general rule you will find that only a little part 
of drinking is done by one individual. A gentleman 
either brings his company with him or he expects to 
find it in the barroom. It is in drinking as it is in eat- 
ing: very few want to enjoy their drinks by themselves. 

As to my individual belief, all men are born equal, 
with a heart full of honesty; I cannot believe any one 
might think otherwise. If any one grows up to become 
different, it is the fault of his surroundings or his own 
carelessness. How any one can lie without knowing 
what he does it for, I cannot comprehend. Thus with 
me ! Many a time I have been asked concerning mixed 
drinks: What do you think of them in regard to their 
effect and result to the stomach ? Many a time I have 
heard the complaint, mixed drinks make a person sick; 
consequently we do not believe in them; we think them 
to be bad and a failure. Patience, my dear patrons ! 
Most cheerfully I give the following answer: Drinking 
is a luxury, water and milk excepted, and any man will 



IIO INTRODUCTION TO MIXED DRINKS. 

admit this fact who is not a slave to drinking. First 
of all, if you make a mixed drink, your honesty must 
force you to use pure articles only. Suppose you need 
for your drink three or four ingredients; take every 
article genuine but one, and you will spoil the entire 
drink by the one that is not genuine. Therefore, order 
mixed drinks only in reliable places. 

Secondly : Never order a mixed drink when you 
are in a hurry; you can get a well-mixed drink only 
when you devote the time absolutely necessary to pre- 
pare it. 

Thirdly: The mixer ought to be careful not to use 
too much of one ingredient and too little of another. 
Do not get too much water in your drink when you 
prepare drinks with ice; find the suitable temperature, 
not too warm nor too cold; chiefly, however, be careful 
in your measurements, and compare a plain drink in its 
size with your mixed one. 

Mixing drinks might be compared to music; an or- 
chestra will produce good music, provided all players 
are artists; but have only one or two inferior musicians 
in your band, and you may be convinced they will spoil 
the entire harmony. 

A man who is a slave to drinking will always prefer 
something strong, even if less palatable, and the effect 
is generally harmful to his brain; whereas the man who 
believes in mixed drinks may hurt his stomach, in case 
he drinks too much; but even this too much will never 
reach the quantity of the former. 



HINTS AND GENERAL REMARKS. Ill 

It must be borne in mind: Drinking is an art, and it 
requires practice to know how to drink, what to drink, 
and when to drink. Drinking is like eating. Who but 
a cannibal would not prefer his viands prepared in a 
palatable form ? That fancy cooking is not injurious, 
we have full proof of; we know of aged people of the 
past and of the present who spent a little fortune in 
having their dishes made to suit their taste. As good 
eating depends on the cook, so good drinking on the 
expert barkeeper. 

A distinguished Englishman, Mr. T., one day told 
me: " We do not have much mixed drinks in our coun- 
try." Whereupon I asked him: " Why do your coun- 
trymen mix ale with porter, or Bass ale with ginger 
ale ? " " Well, it makes the drink more pleasant to the 
taste." I needed no more answer. 

A man gets tired of good company, of good friends, 
or even of his best girl why should we wonder at see- 
ing him getting tired of mixed drinks ? I cannot help 
stating the fact that our drinking capacity is increas- 
ing, compared with former times. Not everybody is 
capable of criticising and appreciating a good drink, 
more so a mixed one. Never smoke when you want to 
enjoy a fine drink, nor chew; never drink anything 
mixed when you do not feel well. For medical pur- 
poses, plain drinks are preferable. 

When I began my business as bartender, I was only 
a boy and hardly able to keep up with the demands of 
my employer; I remembered this often enough after- 



112 INTRODUCTION TO MIXED DRINKS. 

wards; yet the imagination on my part was at that 
time like that of the rest of boys of the same age. But 
with the advance in age, this imagination faded, for it 
had to; and now I began to learn. A period of a few 
years passed and I began to believe I knew something; 
undoubtedly I did, but how little ! and every day con- 
vinces me more and more how much there is to be 
learned, although I have given particular care to this 
business close on to thirty years. 

How often a man will overestimate himself, because 
he happens to be successful, as well as another one 
will undervalue his dexterity because good luck did 
not favor him. Perhaps you think I was born with a 
fortune waiting for me; I was, but I was not to keep it, 
and only my misfortune in younger years is the cause, 
and has ever since been, that made me work hard and 
seek new ideas. There is no more reason for a well-off 
man to give up his ambition than there is for another, 
who did not meet with success, to despair. Surely it is 
a nice, pleasant feeling for any one to be born rich; but 
to be born with a silver spoon in the mouth and to die 
with a fortune behind you, without having shown that 
you accomplished something of value through your 
daily toils and labors no ! I would rather be a dog 
than a man without ambition and a record of toil. 

My dear readers ! Never was I guilty of not enjoy- 
ing myself at every opportunity after business hours, 
and I never will let the time pass by without doing so 
hereafter. It is a pleasure to me to enjoy the labor, 



HINTS AND GENERAL REMARKS. 113 

the skill and the talent of others, and I know how to 
value and appreciate it, but still my greatest pleasure 
is to amuse others; and you will find, " True happiness 
is gained by making others happy." Often have I done 
extra work to amuse my friends, for the pleasure I felt 
was ample reward. 

I would mention right here some of my little extra 
doings, different from the usual way. When you are 
not pushed for time, while you are making mixed drinks, 
cool your glasses with ice before you serve your drink; 
in serving a strained drink, you begin with serving a 
glass of ice-water; then fill your glass, into which you 
are to strain your drink, with ice. You may place your 
glasses together in the form of a pyramid and ornament 
your structure with fruits and flowers. Now begin to 
prepare your drink. By following these hints you will 
accomplish several purposes : Firstly, you will please 
the eye of your customer; secondly, you will have 
thoroughly cooled glasses; thirdly, you will not need 
to wipe your glasses dry, etc. 

On a hot summer day you will find such little extras 
to a great advantage to the business practically, i. e., 
financially. A drink well served is worth two that lack 
in presentation. 

When a drink is made with ice and then strained, 
there should be nothing left in the glass but the liquid; 
the fruit would hinder you in drinking, it would touch 
the mustache; if you want to eat it you cannot get it 
out, and the fruit has lost its natural aroma; fruit ought, 



114 INTRODUCTION TO MIXED DRINKS. 

consequently, to be presented separately, if it is desired 
on your guest's part. 

Very different it is when you have a drink in which 
the ice is to remain; in this case use plenty of fruits, as 
it is pleasing to the eye and allows your guest to eat it 
if he likes. 

Reasons Why Men Drink. 

MEN drink to quench thirst, on account of a drink's 
effect, to get an appetite, to promote digestion, to en- 
joy its taste, for curiosity, from habit, because of dis- 
couragement, on account of ambition, to forget poverty, 
to show their riches, because of sickness, because they 
do not feel well, for the purpose of learning, to dispel 
sorrow. This one wants to warm himself; that one is 
overheated and wants to get cool; one has lost in Wall 
Street; another's shares have gone up; one man's best 
girl went back on him; another is going to marry the 
best girl in town; one drinks behind the door, another in 
a public place. Some men will drink out of pure style; 
they want to show their diamonds and jewelry, their 
costly clothes, and mainly their money. But most men 
will drink because it is " business." I remember a cir- 
cumstance that occurred between a diamond broker of 
Maiden Lane and myself. One fine morning a custo- 
mer entered his store to buy goods, but the broker did 
not succeed in selling, when all at once the idea struck 
him, " A nice drink might bring him to terms." He in- 
vited his customer and up they came to the bar. With 



HINTS AND GENERAL REMARKS. 115 

a twinkle in his eye he ordered " Two of those famous 
Sans Soucis." I went to work and built up the glasses, 
a 1'Eiffel tower, with all the necessary fruits and flowers, 
and after having received a pleasant compliment from 
my guest, I saw them going down to the store once 
more. As I was afterwards informed, the broker sold 
his customer $10,000 worth of goods with ease. 

Haw to Start. 

CLEAN the top of your counter first, remove all uten- 
sils from under the counter and place them on the top; 
clean your bench. Before beginning with your glass- 
ware, add a little salt to the water as it will help in 
polishing your glasses. Fill all your liquor bottles, 
pack your working boxes with fine ice, cut up the fruit 
for immediate use, clean your silverware. Fill your 
ice-boxes with ice. Afterward clean your back bar. 

As an appropriate suit behind the bar I would men- 
tion the following: a pair of black trousers, a long, white 
apron, a white shirt, a white collar, a black tie, a white 
vest, and a white coat; care should be taken to have 
the suit fit well; have the sleeves of your coat cut, that 
you may button it tight; this will prevent its getting 
soiled and worn out; never have your suit starched. 

Glassware. 

IN selecting your glassware, choose perfectly white 
color, also for your bottles, as they look much more in- 



Il6 INTRODUCTION TO MIXED DRINKS. 

viting. To keep them clean, use egg-shells, salt, paper, 
or chopped ice. It should be remembered that shot is 
very poisonous and scratches the glass. Soda ought 
also to be avoided. Use only plain but good glass- 
ware, it being the best. 

Fruits. 

Lemons. Lemons intended for squeezing should be 
peeled before using. The juice ought not to be older 
than a day. It must be strained thoroughly. Lime- 
juice may be mixed with lemon-juice; the mixture is 
cheaper and better. The fresh lemon-peel is very 
useful for flavoring and decorating the drinks. 

Oranges. A medium size of dark-colored ones is 
the best for squeezing, as well as cutting up. Use from 
six to twelve oranges, according to the demand of the 
business; peel them and take them apart carefully; 
place them in a punch-bowl, add some fine sugar, pour 
either Rhine wine, sherry wine or brandy over it; 
let it stand in a cold place from three to six hours, and 
serve a piece to your customer after the drink, and you 
will find it will be appreciated. 

The Delicious Pineapple. Pineapple may be used in 
the same way as oranges, the juice or syrup being al- 
most indispensable. 

Choice Grapes. To make a drink of inviting appear- 
ance choice grapes are necessary, for decorating as 
well as simply presenting. 

In addition to these fruits, a few others ought to be 



HINTS AND GENERAL REMARKS. 



kept on hand: Strawberries, raspberries, blackberries 
and cherries. They may be prepared the same way as 
the other fruits. 

Never handle fruits with your ringers, but use a 
fancy fruit-fork. 

Canned Fruits. 

AT a time when there are no fresh fruits to be had, 
canned goods may be taken instead of them. The juice 
or the syrup of them lends a very aromatic flavor to 
drinks such as cobblers, punches, sours, fizzes and 
lemonades. You also may present a little of these 
fruits to your customers. 

To persons who drink strong liquors, the use of 
fruits is of a much greater advantage than lunch. The 
proper way of serving such little relishes is to put them 
in a separate little glass, or present on a fork or a 
toothpick. 

Further Instructions. 

NEVER allow yourself to be idle behind the bar; be 
ready to serve at once when a customer enters. When 
a drink is ordered that requires water, fill your glass 
with fine ice, and pour over it water out of a pitcher in 
full view of your guest. This rule must necessarily be 
carried out in performing every one of your duties. A 
bottle never must be more than half empty. For strong 
drinks, always serve two glasses one for the drink, 
the other for the water. Serve sherry and port wine 



Il8 INTRODUCTION TO MIXED DRINKS. 

in their respective glasses only; never doit in whiskey 
tumblers. 

For shaking drinks with the shaker, use only a mix- 
ing-tumbler; by using goblets you will soil your clothes, 
and the goblets might break. Shake your drink well; 
without that you never will get a first-class drink. This 
has special reference to such drinks as fizzes, milk 
punches, egg-noggs, frappes, and similar drinks, con- 
taining sugar. Good mixing is a hard work; but with- 
out good mixing you spoil the best liquor. 

In serving your guest, be pleasant, but quiet. Never 
commence to converse, only answer questions. Never 
listen to conversation held between your guests, nor 
hold any conversation behind the bar with your co- 
workers. In receiving money, avoid mistakes; in re- 
turning change, be careful. Observe who orders drinks, 
and, if you give a check, hand it to the right person; 
mistakes in this respect will often lead to disputes. 
Treat every one respectfully, but do not lose your dig- 
nity in the proper place. You can do this only by 
using good and selected language, and be conservative 
in your actions. 

As we mention syrup or gum so often, we think it a 
necessity to call your attention to the way of making 
and using it. 

Take an enameled pot, of about half a gallon; put in 
this one and a half quarts of water and two pounds of 
loaf-sugar; let this boil over a slow fire; stir now and 
then, and skim well; if too thick, add a little boiling 



HINTS AND GENERAL REMARKS. IIQ 

water, and strain into a bottle. It ought to be kept in 
a cold place. Do not prepare too large quantities, as 
it is best to have it fresh. 

Rock - candy gum is prepared in the same way. 
Cocktail gum should be absolutely white. 



?Drittk0: 



Containing 

Sour0, (ftimpevance !Brink0, 

0cktaU0, Cobblers, 

|htttcl)e0 (for % bar u0e), f i^e0, 

JDtt)er0e. 



NOTE. Whenever in any recipe you find l /$, or %, or l /e, etc., it 
means }/$, etc., of the final drink. A dash being no definite measure, I 
must leave it to the mixer 1 s good judgment to suit his customers' taste. 



1. 3ack frost tUI)i0kg Sour. 

Into a mixing-glass squeeze the juice of half a lemon, 

i barspoonful of sugar, 

i fresh egg, 

i pony of fresh cream, 

i drink of apple whiskey. 

Fill your glass with cracked ice and shake thoroughly; strain 
into a high, thin glass, and fill the balance with imported seltzer. 



2. Sour d la dreole. 

The juice of a large lime in a large glass, 
a barspoonful of fine sugar, 
a dash of seltzer; mix this well; 
l /t drink of Santa Cruz rum, 
Yz drink of Jamaica rum. 

Mix this well, fill your glass with fine ice, ornament with 
fruits in season, put a little ice-cream on top, and serve. 



3. tDljiaktg Sotir d la Owillaume. 

A large glass with fine ice, 

the juice of half a lemon, 

3 dashes of gum, 

a drink of whiskey, 

2 spoonfuls of cream. 
Shake this, strain, and serve. 

123 



124 MIXED DRINKS. 



4. $!) ^Delicious Sour. 

A goblet with the juice of a lime, 

a squirt of seltzer, 

a spoonful of sugar, 

l /z of apple-jack, 

l /z of peach brandy, 

the white of an egg. 
Fill your glass with ice, shake well, strain, and serve. 



5. Oriental Branbn Sour. 

Into a mixing-glass squeeze the juice of half a lemon, 

a barspoonful of sugar, 

the juice of half an orange, 

the white of an egg, 

a drink of peach brandy. 

Fill the glass with cracked ice, shake to the freezing-point, 
strain into a fancy glass, and serve. 



6. tU!)t0keg Sour. 



A goblet with the juice of half a lemon or lime in the bottom, 

a squirt of seltzer, 

a little sugar; mix this; 

% full of ice, 

a drink of whiskey; mix this well. 
Strain, and serve. 



7. 

It is made as a whiskey sour; only put a dash of some cordial 
on top, such as chartreuse or Curasao. 



MIXED DRINKS. 12$ 



8. 3lb0intl)e Cocktail. 

A goblet of shaved ice, 

2 dashes of maraschino, 

i dash of bitters (orange), 

i dash of anisette, 

i pony of absinthe. 
Stir very well, strain into a cocktail glass, and serve. 

9. <ftl) 

Fill a large glass two-thirds full of fine ice, 
i dash of gum, 
i dash of absinthe, 
a little vino vermouth, 

1 pony of Old Tom gin, 

2 dashes of orange bitters, 
2 dashes of curagao. 

Stir well, and strain into a fancy glass. 

10. Stye ^Anticipation. 

A glass with fine ice, 

1 dash of absinthe, 

2 dashes of gum, 
Yz of sherry wine, 

YT. of vino vermouth. 
Freeze this well ; strain and serve. 

11. i)e Bitttr-groert Cocktail. 

A glass with ice, 

l /$ drink of kiimmel, 

YJ, drink of vino vermouth, 

4 dashes of absinthe, 

i dash of bitters (orange), 

3 dashes of gum, 

i dash of anisette. 
Stir, strain, and serve. 



126 MIXED DRINKS. 



12. t)e rmt 

Fill a glass with ice, 

3 dashes of gum, 

Yz pony of absinthe, 

2 dashes of bitters (calisaya), 

i dash of orange bitters, 

i dash of vino vermouth. 

Stir this well, strain, and serve. 



13. 



A goblet two-thirds full of fine ice, 

2 dashes of gum, 

i dash of bitters, 

i dash of absinthe, 

% of vino vermouth, 

l /s of sherry wine. 
Stir well, strain, and serve. 

14. Slpjitttjer ct I'Stalienne. 

z /i of vino vermouth, 
l /$ of Fernet branca, 

1 dash of absinthe, 

2 dashes of gum. 

A little ice in the glass, stir well, strain, and serve. 

15. '3Utrore. 

A goblet filled with fine ice, 

1 dash of gum, 

2 dashes of orange bitters, 
l /z of vino vermouth, 

H of Old Tom gin, 
i dash of absinthe, 
i dash of maraschino. 
Stir, strain, and serve with a little fruit. 



MIXED DRINKS. I2/ 



16. Sfye Beginner. 

A goblet with fine ice, 

2 dashes of gum, 

2 dashes of orange bitters, 

1 dash of absinthe, 

Yi of French vermouth, 
Yi of Russian kiimmel. 
Stir this well, strain, and serve. 

17. t)e Brain-Duster. 

Into a mixing-tumbler squeeze the juice of a lime, 

2 dashes of gum, 

1 pony of absinthe, 

2 dashes of vino vermouth, 
2 dashes of sherry wine. 

Fill your glass with ice, stir, strain, and serve. 

18. 

A goblet with 2 dashes of gum, 
i dash of bitters, 
i dash of absinthe, 
% of vino vermouth, 
Ys of Russian kiimmel, 

1 dash of creme de roses. 

Fill your glass with ice, stir, strain, and serve. 

19. ai)e linrt ne. 

A goblet with fine ice, 

2 dashes of gum, 

Yi pony of creme de menthe, 
i pony of Old Tom gin, 
i dash of orange bitters. 

Squeeze the juice of a lemon-peel to it; stir well, strain, and 
serve. 



128 MIXED DRINKS. 



20. l)t latetone. 

Fill a tumbler half-full with fine ice, 
2 dashes of gum, 
a little maraschino, 
2 dashes of bitters, 
i dash of absinthe, 
i drink of whiskey, 
i dash of Jamaica rum, 

1 dash of Russian kiimmel. 
Stir well and strain into a cocktail glass. 

21. fijollanb <B>in Cocktail. 

A goblet filled with fine ice, 

2 dashes of gum, 

i dash of absinthe, 

1 drink of Holland gin, 

2 dashes of orange bitters. 

(i dash of green chartreuse may be added.) 
Stir this well, strain, and serve. 

22. jjollanb's flrib*. 

A mixing glass % full of ice, 

3 dashes of gum. 

2 dashes of bitters, 

1 dash of absinthe, 
% of Holland gin, 
YI of vino vermouth. 

Stir well, strain, and serve. 

23. fttanljattan Cocktail 

Half a tumblerful of cracked ice, 

2 dashes of gum, 

2 dashes of bitters, 

i dash of absinthe, 

% drink of whiskey, 

Y$ drink of vino vermouth. 

(A little maraschino may be added.) 

Stir this well, strain, and serve. 



MIXED DRINKS. I2Q 



24. Imperial pal. 



A mixing-glass % filled with fine ice, 
i pony of absinthe, 
i dash of anisette, 

1 dash of chartreuse (yellow). 

Shake this to the freezing-point; strain into a cocktail glass; 
drop a little creme de roses in the centre, and serve 

25. ai)e pal. 

A goblet with ice, 

2 dashes of gum, 

i pony of absinthe, 
i dash of maraschino. 

Stir well, strain into a cocktail glass; pour a little creme de 
menthe in the centre, which will go to the bottom, and serve. 

26. l)e IJtmroer. 

A large glass % full of fine ice, 
i dash of bitters, 

1 dash of absinthe, 
^j of vino vermouth, 
}/(, of anisette, 

l /6 of curagao. 
Mix well, strain into a fancy glass, and present. 

27. Solra Cocktail. 

A large glass with a spoonful of sugar, 

squeeze a little oil of the peel of a lemon on it, 
a little fine ice, 

2 dashes of bitters. 

Pour in a bottle of plain soda slowly with your left hand, 
while you stir it with your right hand, and present; strain if de- 
sired. 

9 



130 MIXED DRINKS. 



28. om in Cocktail 

A goblet filled with ice, 

2 small dashes of gum, 
i dash of absinthe, 

1 drink of Old Tom gin, 

2 dashes of orange bitters. 

(A dash of green chartreuse may be added.) 
Stir well, strain, and serve. 

29. Club Cocktail. 

Half a glassful of ice, 

2 dashes of gum, 

% of Old Tom gin, 

YS of vino vermouth, 

2 dashes of orange bitters, 

i dash of green chartreuse. 
Stir well, strain, and serve. 

30. farmontl) Cocktail. 

A glass with some fine ice, 

1 dash of bitters, 

2 dashes of maraschino, 
i dash of absinthe, 

i drink of vino vermouth. 
Stir to the freezing-point, and strain into a cocktail glass. 



3L !)e tiheper's log. 



A goblet % full of fine ice, 

3 dashes of gum, 

Yz pony of absinthe, 

% pony of vino vermouth, 

Yz pony of kiimmel, 

i dash of Curasao. 
Stir very well, and strain into a cocktail glass. 



MIXED DRINKS. 131 



32. tDtiske Cocktail. 



Half a glassful of fine ice, 

squeeze a little lemon-peel over it, 

3 dashes of gum, 

2 dashes of bitters, 

i dash of absinthe, 

i drink of whiskey. 
Stir this well, strain and serve. 

33. got tipple Sottrji. 

A lump of sugar dissolved in half a glass of boiling water, 

a drink of apple whiskey. 

Add a piece of a roasted apple, if you wish, and serve with a 
little nutmeg. 

34. got Btef-Sea. 

Break an egg in the bottom of a cup; beat it well; 

a drink of sherry, 

a spoonful of beef-tea. 

Fill the balance with boiling water; stir well, season to taste, 
and serve. 

35. got Benefactor. 

A hot punch-glass with 2 or 3 lumps of sugar, 

Yz glass of boiling water to dissolve, 

% of Chianti, 

l /s of Jamaica rum, 

i slice of lemon. 
Grate a little nutmeg on top, and serve. 

36. aije ttr Btgle of Hue Blazer. 

The same as a hot Scotch, only take a hot silver mug, pour 
in your hot Scotch and light it; leave it burning for about 2 
minutes, while you pour it into another hot mug, and vice versa; 
then serve. 



132 MIXED DRINKS. 



37. got Branbg. 

A hot glass with 2 lumps of sugar, well dissolved in ^ glass 
of boiling water, 

% of brandy, 

^3 of Burgundy. 
Mix this well, and add a slice of orange. 

38. gong Kong JJtmcl). 

The juice of a lime, and 3 dashes of pineapple-juice in the 
bottom of a hot, thin glass, 

a spoonful of sugar, 
a cup of strong boiling tea, 
a drink of Jamaica rum, 
2 dashes of brandy, 
a piece of sliced lemon. 

If not hot enough add a little hot water. (You may add a 
dash of maraschino.) 

39. Catt be Bottle. 

(FOR THE SICK.) 

Break the yolks of 2 fresh eggs in the bottom of a glass, beat 
this up well with a spoonful of sugar, and 3 spoonfuls of orange- 
flower extract, until the eggs begin to look white; while you stir 
with one hand, add a glass of hot water, a pony of brandy, and 
stir well before serving. 

40. got Italian Cemonabe. 

The juice of half a lemon and of half an orange, 

a large spoonful of sugar. 

Fill your glass nearly up with boiling water; add a little 
Chianti; stir, and serve with a little nutmeg on top. 



MIXED DRINKS. 133 



41. Catries' jot Jtenclj. 

A hot glass half full of boiling water, with 2 lumps of sugar 
well dissolved, 

YZ drink of sherry wine, 

YZ drink of port wine; mix this well; 

i slice of orange, and a little nutmeg on the top. 



42. $0t range Cemonatre, twtl) 



In a large wineglass squeeze the juice of a lime, and the 
juice of an orange, 

a large spoonful of sugar; dissolve this well; 
i pony of brandy; mix well. 

While you stir with one hand, fill your glass with boiling 
milk slowly. 

43. $ot lei tlHne Jhmcl). 

A large, hot glass with the juice of half a lemon in the 
bottom, 

3 lumps of sugar, 

Y* glass of boiling water; dissolve this well; 
a glass of claret, 
a dash of Jamaica rum. 

Mix this thoroughly; add a slice of an orange, and a little 
cinnamon. 



44. jot 0ortd). 



A hot glass half full of boiling water, 

a lump or two of sugar; dissolve well; 

a drink of Scotch whiskey; mix this. 
If desired, -a little lemon-peel, and a little nutmeg. 



134 MIXED DRINKS. 



45. 21 Sure Belief. 

A punch-glass half full of boiling water, 

2 lumps of sugar; dissolve well; 
i pony of peppermint, 

i dash of Jamaica ginger, 

i pony of brandy, 

I dash of raspberry syrup, 

the peel of a little lemon, and serve. 

46. Black Host. 

A hot glass with 2 lumps of sugar, 

3 or 4 cloves, 

a piece of cinnamon, 
Y* glass of boiling water; mix well. 

Fill your glass with Assmannshauser, and add a piece of 
orange. 

47. Srotcf) Delight. 

A hot glass with 2 lumps of sugar, 

l / 2 glass of boiling water; dissolve well; 

Yz of Scotch whiskey, 

Yt of Irish whiskey, 

i dash of claret. 
Mix well, and add a little lemon-peel. 



48. Jancg $at Styerrg. 

A hot glass half full of boiling water, 

2 small lumps of sugar; dissolve well; 

a drink of sherry, 

a dash of port wine, 

YZ slice of lemon, 

a little cinnamon on the top. 



MIXED DRINKS. 135 



49. 6u)eM0l) |)uncl). 

A hot glass half filled with boiling water; add to this enough 
Swedish punch essence to make it palatable; add a little nut- 
meg if desired. 

50. $ot Spiccb Hum. 

A hot, thin glass half filled with boiling water, 

1 or 2 lumps of sugar; dissolve this well; 
a drink of Jamaica rum, 

a dash of claret, 

a small piece of butter, 

a roasted cracker, 

2 or 3 cloves, and serve. 

51. 13a0e-Ball Cemouak. 

A fresh egg in the bottom of a glass, 

the juice of a lemon, 

a spoonful of sugar, 

a little fine ice, 

l / z of water, 

% of milk. 
Shake this very well, and serve. 

52. Bat)arot0e a Tau. 

A large bar-glass, 

l /2, full of capillaire syrup, 

i barspoonful of orange-flower water. 

Fill the glass with boiling water or tea, squeeze the oil of a 
little lemon-peel on the top. 

53. Bat)arm0 JHmcahte. 

Put i barspoonful of pulverized sugar and the yolk of an egg 
in a large glass; stir it well with a spoon, 

i pony of old Jamaica rum. 
Fill the balance with boiling milk while stirring. 



136 MIXED DRINKS. 



54. Italian Cemonato. 

The juice of half a peeled lemon and orange, 

a large spoonful of fine sugar, 

the glass full of ice. 

Fill your glass with water, shake this well, add a little dash of 
Chianti; ornament with fruits and ice-cream. 

55. Haapberrn Cemonafoe, uritl) lUine. 

The juice of a lime or a lemon, 

a spoonful of sugar, 
the juice of i dozen raspberries. 

Fill your glass with ice, add a glass of sherry or port wine, 
fill your glass up with water, shake well, ornament with fruits 
and ice-cream, and serve with a straw. 

56. Sofia Ccmonabe. 

The juice of y z lemon, 

1 spoonful of sugar, 
dissolve well in a large glass, 

2 or 3 lumps of ice. 

Pour in your plain soda with the left hand while you stir with 
the right, and serve. 

57. Setter Cemonalre. 

It is made the same way, only use Seltzer instead of soda. 

58. Straroborn} Cemonate. 

The juice of a lemon, 

i spoonful of sugar in a large glass. 

the juice of i dozen strawberries. 

Fill your glass one-third full of ice and the balance with milk; 
shake this very well and strain into a long, thin glass. 



MIXED DRINKS. 137 



59. l)iolct Cemoiwbe. 

Mix a tablespoonful of violet syrup and a spoonful of sugar 
with the juice of >^ lemon in a glass of water (cold); this is a very 
pleasant drink, especially adapted against headache and nervous 
diseases. 

60. 

In a large glass the juice of half a lemon, 

a spoonful of pineapple syrup, 

a spoonful of sugar, 

3 dashes of creme de violet. 

Fill your glass with ice, shake well, ornament with ice-cream 
and berries, and serve with a straw. 



61. Cemonabe Jlarfait. 

Put the rind of twelve peeled lemons in three quarts of boil- 
ing water; press their juice, after cooling, into the fluid; add one 
and a half pounds of pulverized sugar, three-fourths of a quart 
of Rhine wine and i pint of boiled milk; stir well and strain 
through canton flannel. 

62. Apricot Sljerbrt. 

From three pounds of ripe apricots select the largest ones, put 
the smaller ones with three gills of water in a stone pot, let boil 
until the pits fall out, strain the juice through canton flannel and 
squeeze the fruits well; boil the juice with one pound of sugar 
to a thick syrup; boil the larger ones soft in one and a half quarts 
of water until they burst. Take them out and remove the pits. 
Strain the water, in which they were boiled, into a bowl, add the 
syrup, put the fruit in, cut in two, with some lumps of ice, and 
season with almond essence. 



138 MIXED DRINKS. 



63. Baiwroiac au Cljocolat 

Put in a vessel partly filled with boiling water a pot with one 
quart of milk; break five ounces of vanilla chocolate and drop 
it into the milk; stir continually, but never let the milk boil; 
hand out the glasses, put in every one a tablespoon ful of sugar 
syrup and fill in the chocolate concoction; serve it hot 



64. B<nwrot0e a I'jftalunne. 

Put two teaspoonfuls of pulverized sugar and a bit of powdered 
cinnamon in a glass; add one-half of coffee and the other half of 
chocolate dissolved in boiling water; serve it hot. 

65. Batwroi0e au Cait. 

Take a large glass, fill it to one-third with capillaire syrup, 
add a teaspoonful of orange-flower water and fill it up with boil- 
ing milk. 

66. Btlberrg Cemoiwfo. 

One pint of bilberry-juice is mixed with two quarts cff cold 
water; add one and a half pounds of powdered sugar, in case the 
juice should not have been sweetened before; mix well and serve 
cold. 

67. t)m*a Cemonafo. 

Put two pounds of sour cherries in a tureen, mash them with 
a wooden spoon and pour two and a half or three quarts of boil- 
ing water over it. A small poiti6n of the pits is cracked, put 
them in the tureen, cover well and let soak about three hours; 
filter; mix with a quart of sugar refined and cleared to syrup and 
let it get cold. A spoonful of St. Croix rum or arrack increases 
the fine taste of this lemonade exceedingly. 



MIXED DRINKS. 139 



68. (Kljerrg 

(FOR THE SICK.) 

Mash one pound of dried sour cherries, pits and all, and boil 
it in one quart of water with the rind of half a lemon and a small 
stick of cinnamon slowly half an hour; strain through flannel, 
sweeten with sugar to taste and keep it in a bottle for use. 

69. OHjerrg Sorbet. 

From three pounds of sour cherries a number of the largest 
and finest are selected ; the juice of the rest is pressed through a 
cloth into a pot and heated to boiling with one pound of sugar; 
the selected large cherries are boiled soft in one to one and a half 
quarts of water; take them from the fire, lift them out carefully, 
put them in a bowl with one quart of the water in which they 
were boiled and with their juice, add a few drops of rose or 
orange-flower essence and a few lumps of ice, and serve. 



70. Olitronelle. 

Use a large glass with some fine ice, 
Ys glass of green tea, 
l /$ glass of black tea, 
YT, glass of lemon syrup. 

Shake well, and serve. 



71. Currant Canonatoe. 



Half a quart of fresh' currant-juice is mixed with one quart of 
cold water and one pound of sugar and strained through a flan- 
nel; or you take currant syrup; mix one pound of it with the 
juice of a lemon and one and one-fourth quarts of cold water. 



140 MIXED DRINKS. 



72. (Sngltel) Jtlilk Cemonabe. 

Peel the rind of two fine lemons very thinly, squeeze the juice 
of the lemons, cut the rind into small pieces, and let it soak for 
about twelve hours; filter; mix with two pounds of sugar refined 
to syrup, a bottle of sherry, and two and a half quarts of fresh, 
boiling milk. Clear the lemonade by filtering often enough 
through a flannel bag, and a very cooling summer-drink will 
crown your efforts. 

73. Jig Sorbet. 

Cut off the stems of two pounds of large dried figs; pierce 
each with a wooden pick several times; infuse with one and a half 
quarts of boiling water over night, strain, add a few drops of 
orange-flower water, some lumps of ice, and the figs, and serve. 

74. <B>oo0eberrg Ccmonabe. 

To one quart of water add one pint of gooseberry-juice, and 
one pound of pulverized sugar. 

75. Ice Cemonato. 

Well-prepared orange or raspberry lemonade is filled into a 
bottle; dig this into cracked ice, and serve after three-quarters 
of an hour, when little lumps of ice are forming in the lemonade. 

76. Imperial. 

Place in a large, well-warmed pot, one ounce of cremor tar- 
tari, the rind of three very thinly peeled lemons, one and a half 
pounds of sugar; pour over it two and a half quarts of boiling 
water, cover the pot well, and let it stand an hour in a temper- 
ate place; stir now and then; put it on ice, and decant it very 
carefully. 



MIXED DRINKS. 141 



77. Bmletr Cemonaire. 

Put the rind of two thinly peeled lemons in a tea-pot; then 
remove the white skin of the fruit, cut them into very thin 
slices, remove the seeds; put the slices likewise in the pot, and 
add one pint of boiling water; cover the pot well and let it soak 
for about ten minutes; drink it hot after sweetening with sugar 
to taste. 

(This lemonade can be very warmly recommended in cases 

of cold, before going to bed.) 


78. Cemcmak 

Half an ounce of carbonate of magnesia is ground in one 
pint of water; fill the milky fluid into a glass bottle, add half an 
ounce of crystallized citric acid, and close the bottle air-tight. 
After twelve hours filter the fluid into another bottle, in which 
you first place one-fourth ounce of citric acid and two ounces of 
sugar syrup; fill the bottle up with fresh water; cork well; fasten 
the cork with twine, and shake in order to mix the syrup with 
the water, and to dissolve the citric acid, which then sets free 
the carbonic acid in the carbonate of magnesia; which acid 
makes the lemonade sparkle. 

79. range Cemonafte. 

Take one quart of cold water, the juice of three oranges; rub 
the peel of them slightly on sugar, add a glass of Rhine wine, 
and sweeten at your discretion. 

SO. range Sherbet. 

Six ripe, sweet oranges are peeled ; four of them cut in pieces 
and freed from their white skin and seeds, the other two well 
squeezed. 

Stir this with one-fourth pound of sugar over a slow fire to 
boiling; let it get cool, thin with fresh water, and add the orange 
pieces, some drops of orange-flower essence, and a few lumps 
of ice. 



142 MIXED DRINKS. 



81. Surkisl) range Sorbet. 

Peel five or six sweet oranges very carefully, divide them into 
pieces, cut each piece again in two, remove the seeds and the 
thin skin; put all in a tureen, then place one-fourth pound of 
powdered sugar and the juice of two oranges in an enameled 
pot; stir over a slow fire until it begins to boil; take it from the 
fire, let it get cool, pour it into the tureen, add one quart of 
cold water, a few drops of orange-flower essence, a few lumps of 
ice, stir well and serve. 

82. $ear Sherbet. 

One or two pounds of dried pears are washed, cut in quarters, 
freed from seeds and pips, infused in one and a half quarts of 
boiling water in a well-covered tureen over night; the following 
day add some sugar, stick cinnamon and lemon-peel; boil until 
the pears are soft, take them out, strain after cooling, add the 
pears and some lumps of ice, and serve. 

(In the same way it may be prepared from fresh pears.) 

83. JJerman Stjevbtt. 



One pound of ripe, fresh strawberries are mashed in a tureen 
with a wooden spoon; add a lemon cut in pieces without the 
seeds, and ateaspoonful of orange-flower water; pour over it one 
and a fourth quarts of fresh water, let it stand covered three 
hours. 

Strain through canton flannel, press the fruit hard to make 
them yield as much juice as possible, add one pound of lump- 
sugar, stir until the sugar is dissolved, put on ice, and serve. 

84. IJomcgranate Sljerbet. 

A few ripe pomegranates are cut in pieces; leave some 
aside, press the rest through a cloth and boil the juice with the 
same quantity of water and one-fourth pound of sugar, while 
continually stirring; boil it to a thick syrup. 

After it is cool pour it into a tureen, add some fresh water, a 
few drops of orange-flower water, a few lumps of ice and the 
fruits you left aside. 



MIXED DRINKS. 143 



85. Surki0I) liaiain 

Boil one pound of fine raisins slowly in one pint of water, 
until they look like the fresh fruit; filter the fluid, and boil this 
with one-half pound of sugar to a thick syrup; skim well; let it 
get cool; pour into a glass bowl; diminish too great a sweetness 
by adding cold water; put the boiled raisins in, a few drops of 
orange-flower extract, a few lumps of ice, and serve the sherbet 
in glasses. 

86. Haspbm*2 Cemonabe. 

Press any quantity of fresh raspberries; add to one quart of 
juice two quarts of fresh water, the juice of a lemon, and half a 
pound of powdered sugar; strain, and serve in glasses; or you 
may bottle it, to keep it for a short while. 

87. Rljtibarb Sherbet. 

Boil as much cut rhubarb as is required for filling half a pint 
in one quart of water with four ounces of sugar, on which the 
rind of a small lemon has been rubbed off, for half an hour; 
strain the water, let the sherbet get cold, add some lumps of ice, 
and serve this very refreshing drink in glasses. 

88. Ho0-r Cemoncrtre. 



Very ripe rose-hips are gathered in the latter part of fall, after 
the first frost; remove the pits, and let the hips dry in the open 
air in the sun; for each pint of the dried fruit take two quarts 
of water; boil both together for half an hour; filter through 
canton flannel, sweeten to taste with sugar, and serve. 

89. lUine Cemonatoe. 

Rub the rind of one and a half lemons on one and a half 
pounds of loaf-sugar; put it in one quart of cold water and 
one quart of Rhine wine; add the juice of three lemons; mix 
well, if desired, with some cracked ice, and serve. 



144 MIXED DRINKS. 



00. tUtne Sherbet. 

Very ripe raspberries, strawberries, cherries, apricots or 
peaches, are mashed and infused with water for a few hours; 
press through a clean cloth; mix the juice with two bottles of 
white wine, the juice of two lemons, and sugar to taste ; place 
it on ice; after cooling, serve. 

91. Cataroba Cobbler. 

A large, long glass, 

a squirt of Seltzer, 

a barspoonful of sugar; mix this well; 

a wineglassful of Catawba wine; mix this; 

fill your glass with shaved ice to the top, 

i dash of port wine. 
Ornament with fruits in season. 

If you like, put a spoonful of ice-cream on the top, to make 
it attractive; serve with a straw and a spoon. 

92. Champagne Cobbler. 

A delicate wineglass, 

a small lump of sugar, 
fill your glass with shaved ice, 
fill the intervals with champagne. 

Stir this in a slow manner; add a little vanilla or strawberry 
ice-cream, with a nice berry in season, and serve with a straw 
and a spoon. You may add a little maraschino. 

93. Sljerrg Cobbler. 

A fine, large glass, 

a spoonful of sugar, 

i dash of mineral water; mix this; 

a glass of sherry wine; mix this; 

fill your glass with fine ice, 

a dash of port wine. 

Ornament with fruits in season, and ice-cream, and serve with 
a straw and spoon. 



MIXED DRINKS. 145 



94. filaret Cobbler. 

A large, fine glass, 

a squirt of Seltzer, 

a spoonful of sugar; mix this; 

a glass of claret; stir this well; 

fill your glass with fine ice. 

Ornament with fruits and ice-cream, and serve with a straw 
and spoon. 

You may add a dash of Jamaica rum before ornamenting. 
(These recipes will do for any cobbler you want.) 

95. Pain in Ji?j. 

A large mixing-glass, 

the juice of half a lemon or lime, 
l /2 spoonful of sugar, 



glassful of fine ice, 



a drink of Old Tom or Holland gin. 

Shake this exceedingly well; strain into a fizz glass; fill the 
balance with Seltzer, and see that your guest drinks it at once. 

96. Sitoer 

It is made in the same way as a plain gin fizz, only begin with 
the white of an egg in the bottom. 

97. (Bolten Jtjj. 

It is made the same way as the silver fizz, only begin with the 
yolk of the egg. 

98. Hogal Jijj. 

It is made the same way as the silver fizz, only begin with 
the whole of an egg. 



99. ranlr Hojwl Jijj. 

It is made the same way as the royal fizz, only add a little or- 
ange-juice, a dash of maraschino and a dash of parfait amour or 
creme de roses. 



146 MIXED DRINKS. 



100. Imperial Jijj. 

This drink may be prepared, although it is made essentially 
the same way as the grand royal fizz, out of almost any kind of 
liquor such as gin, whiskey or brandy; add, instead of Seltzer 
or mineral water, champagne. This drink is intended for a com- 
pany of from three to six persons. 



101. Cream 



This is made the same way as other fizzes, only put a small 
portion of cream in your glass before shaking; then put in the 
Seltzer; use a glass a little larger. 

109. iKolet Ji. 



The juice of half a lemon and half a lime, 

a little sugar in the bottom of a glass, 
% glassful of fine ice, 

1 drink of Old Tom gin, 

2 dashes of genuine raspberry syrup, 
a pony of cream. 

Shake it up quickly, strain into a fizz glass, add a little Selt 
zer, and serve. 

You may use Holland gin instead of Old Tom. 



103. Sitting Bull Jijj. 



A glass of cracked ice, 

the juice of a large lemon, 

a spoonful of fine sugar, 

Ys drink of Santa Cruz rum, 

2 /2, drink of whiskey. 

Shake to the freezing-point, strain into a fizz glass and fill 
the balance with Seltzer. 



MIXED DRINKS. 147 



104. 2lb0m% 

(AMERICAN STYLE.) 

A mixing-glass with fine ice, 
i dash of gum, 

1 Yz ponies of absinthe. 

Shake this exceedingly well, strain into a cocktail glass, and 
serve. 

105. 2tb0in% d la |)ari0ienne. 

A medium-sized glass, 

a drink of absinthe in the bottom. 

Fill your glass with cold water, by letting it drip into the glass 
very slowly. 

106. !3lb0tn% am Dim* 

A tumbler % full of ice, 

2 dashes of gum, 

i pony of absinthe, 
i dash of maraschino. 

Shake it heartily; freeze to the coldest degree; strain into a 
cocktail glass; drop a little creme de roses in the centre, and 
serve. 



107. &l)e <Bn*eat 2UnniraL 

(FOR TWO.) 

A mixing-tumbler, 

the juice of a peeled orange, 
4 dashes of gum, 
% glass of fine ice, 
2 dashes of curagao, 

1 drink of brandy, 

y z drink of Jamaica rum, 

2 dashes of creme de cocoa, 
i dash of anisette, 

i dash of creme de roses. 
Mix this very well; strain into fancy glasses, and serve. 



148 MIXED DRINKS. 



108. 

A large barglass, 

the juice of ]/z lemon, 
i barspoonful of sugar, 

1 dash of Seltzer; mix this well; 
fill your glass % with fine ice, 

2 dashes of curagao, 
i drink of brandy. 

Stir well, strain, and serve. 



109. 

A whiskey-glass, 

2 lumps of ice, 

% of vino vermouth, 

Y$ of Fernet branca, 

i slice of orange. 
This drink is much en vogue among southern Europeans. 

110. tile Blo00om. 



A glass with ice, 

4 dashes of gum, 

a small drink of apple-jack, 

2 dashes of creme de roses. 

Freeze this thoroughly; strain, and serve. 

111. 2lpre0 Sotrper. 

(FOR TWO.) 

A mixing-glass filled with shaved ice, 
2 dashes of gum, 
i pony of creme de menthe, 
]4. pony of maraschino, 
i small drink of brandy. 

Stir this, strain and serve. 



MIXED DRINKS. 149 



112. 2tocmt Souper. 

A whiskey-tumbler with 2 lumps of ice, 
2 drops of gum, 
i pony of absinthe. 

Let it stand for about two minutes. Fill your glass up with 
water slowly, by letting the water drip; remove the ice, and serve. 

113. 2lt>ant Dejeuner. 

A large glass with a good portion of imported Seltzer, 

a spoonful of sugar; mix this; 

a glass of Moselle wine; mix this; 

fill up with ice, 

i dash of port wine. 
Ornament the top with fruits in season. 

114. C'2lrc ire (triomplje. 

Divide a pint of dry champagne frappe in 2 glasses, 
i lump of sugar in each with a spoon, 
i pony of cognac to each glass. 

Stir up well before serving. 

115. #gg Beer. 

Beat a whole egg with a spoonful of sugar in a glass, and fill 
it up with beer. 

116. % |Jan0t3 3810000m. 

(FOR TWO.) 

A large tumbler with some fine ice, 

6 dashes of gum, 

X glass of Russian kiimmel, 

X glass of absinthe, 

X glass of vino vermouth, 

X glass of maraschino, 

the whites of two eggs. 

Shake to the coldest point; strain into 2 fancy glasses, and 
serve. 



I5O MIXED DRINKS. 



117. e Bon Botre. 

(FOR FOUR.) 

A large glass with ice, 

l /i of maraschino, 

Y-LQ of anisette, 

/io of creme de roses, 

YIQ of creme de vanille, 

l / ro of parfait amour, 

y io of creme de the (tea), 

Ko of celestine, 

I /I Q of creme de cocoa, 

l /io of fine old brandy, 

y^ of Benedictine. 
Shake well, strain, and serve in fancy glasses. 

118. Brahmapootra. 

An egg, and a spoonful of sugar in a glass, 

a little lemon-juice; fill your glass with ice; 

i pony of brandy, 

i dash of creme de roses, 

i dash of creme de mocha, 

i dash of creme de vanille, 

a little cream. 
Shake well, strain, and serve. 

119. Brantm ru0ta. 

A mixing-glass, 

a little sugar, 

a little plain water, enough to dissolve it; 

fill the glass % full of ice, 

stir this well ; 

a drink of brandy; mix again. 

Pare a round, clean lemon; place this on the inside of a wine- 
glass; strain your mixture into it, and serve. 



MIXED DRINKS. 151 



120. 

A goblet with fine ice, 

2 dashes of curagao, 

2 dashes of parfait amour, 

i dash of maraschino, 

YZ dash of peppermint cordial, 

i YI ponies of brandy. 
Mix well, and serve. 

121. Braubg totop. 

A mixing-glass, 

half a spoonful of sugar, 

a little water, enough to dissolve the sugar, 

% full of ice, 

i drink of brandy. 

Stir this very well; strain into a cocktail glass; grate a little 
nutmeg on top. 

(Any other toddy may be prepared the same way.) 

122. l)e Bribge Bracer. 

A large glass with fine ice, 

beat a fresh egg, 

1 barspoonful of powdered sugar, 

2 dashes of bitters, 
i pony of brandy. 

Mix this, add a bottle of imported ginger ale; stir thoroughly, 
strain, and serve. 

123. ffilje Broker'0 fflljcmgljt. 

The white of an egg in a mixing-glass, 

the juice of a lime, 

a little fine sugar, 

some fine ice, 

% drink of whiskey, 

Y$ drink of Santa Cruz rum. 

Shake this thoroughly well; strain into a fancy glass; fill up 
with milk, while you stir it with a spoon, and serve. 



152 MIXED DRINKS. 



124. % Hn Bouquet. 

(FOR TWO.) 

A goblet with fine ice, 

3 dashes of gum, 

2 ponies of absinthe, 

2 ponies of benedictine, 

2 dashes of creme de roses, 

i dash of anisette, 

the whites of two eggs. 
Shake very well, strain, and serve. 

125. Calia Cilg. 

(FOR TWO.) 

In a mixing-glass put the yolks of 2 fresh eggs, 
a spoonful of sugar, 
Yz glassful of fine ice, 
\Yz ponies of brandy, 
i y 2 ponies of Jamaica rum, 

1 dash of maraschino, 

2 ponies of cream, 

a few drops of creme de rooes; 

shake this well. 

Whip the whites of the eggs into a snowy foam with a little 
sugar. Pour out your drink into two glasses, and crown the 
whole with the foam. 

126. Claret |)uncl). 

A large, thin glass, 

the juice of half a lemon, 

a squirt of Seltzer, 

a spoonful of sugar; mix well; 

a glass of claret; mix this again. 

Fill your glass with fine ice to the top; put some ice-cream 
on top; ornament with orange and berries in season. 



MIXED DRINKS. 153 



127. Cljocolak |)uncl). 

A glass with an egg in the bottom, 
a spoonful of sugar, 
*/$ of brandy, 
l /2> of port wine, 
i dash of creme de cocoa, 

1 pony of cream. 

Fill your glass with ice; shake well; strain, and serve. 

128. Claret Cup. 

A good sized bowl, 

% pony of maraschino, 

YZ pony of Curasao, 

Yz pony of benedictine, 

Yz pony of chartreuse (yellow), 

the juice of 6 limes, 

2 bottles of claret, 

i bottle of Rhine wine or Moselle, 
a bottle of Apollinaris, 
Yz pound of sugar, 
a little rind of a cucumber, 
a little orange and pineapple sliced, 
a few sprigs of mint. 
Stir this very well; add a little coarse ice, and serve. 

129. t)e Cosmopolitan Cooler. 

A long glass, 

the juice of 2 limes, 
a few dashes of Seltzer, 
a spoonful of powdered sugar, 
mix this well; 

a drink of Santa Cruz rum, 
then fill the glass with fine ice, 
stir all ingredients well; 
a dash of Jamaica rum. 

Crown it with vanilla ice-cream and ornament with berries 
lightly powdered with sugar; serve with a straw. 



154 MIXED DRINKS. 



130. Champagne (Hup. 

It is made like a claret cup, only use champagne instead of 
claret. 

131. Columbus JjJuncI). 

The juice of half an orange and the juice of half a lemon in 
the bottom of the glass; dissolve this with a spoonful of sugar 
and a dash of mineral water, 

1 glass of Chianti, 

2 dashes of Jamaica rum, 
i dash of maraschino, 

I dash of brandy. 

Mix this well, fill your glass with fine ice, add a dash of Ro- 
soglio and ornament with fruits and ice-cream. 



132. Coffee anb Hum. 

(FOR COLD AND SORE THROAT.) 

Break an egg in a glass, beat it up well; 
a spoonful of sugar, 
a drink of old Jamaica rum. 

Mix this up well, pour in a cup of the best mocha or Java 
coffee hot and finish with a piece of best butter. Best take 
this drink right after rising. 

133. Stye Correspondent. 

A pony glass, 

Ys of creme de roses, 

y$ of green chartreuse, 

*/$ of brandy. 
Light this for two minutes and serve. 



MIXED DRINKS. 155 



134. (faster Crocus. 

A large mixing-tumbler, 

a fresh egg in its bottom, 

the juice of %. a lemon, 

i barspoonful of sugar, 
. fill the tumbler with ice, 

i drink of Old Tom gin, 

i dash of maraschino, 

i dash of creme de vanille. 

Shake this thoroughly well; pour out into a thin glass and fill 
the little vacant space with ginger ale. 

135. Stye Southern <8ro00. 

A mixing-glass, 

the juice of a lime, 

a dash of mineral water, 

a spoonful of sugar, 

% of St. Croix rum, 

Y$ of brandy, 

i dash of curagao. 

Stir this well, fill your glass with fine ice, stir again and strain 
into a sour glass. 

136. &l)t Croum. 

A pony glass, 

Ys of maraschino, 

l /2, of green chartreuse, 

l /$ of benedictine, each separate. 



137, Curasao |]uncl). 

A long, thin glass, 

the juice of half a lemon, 

4 dashes of gum, 

Yz pony of brandy, 

YZ pony of Jamaica rum, 

YI pony of curagao. 

Fill your glass with ice, stir well, ornament with fruits and 
ice-cream, serve with a spoon and straw. 



156 MIXED DRINKS. 



138. "<&lje tllorlbV fitovning EWtgljt. 

A large tumbler, 

the juice of half a lemon, 

the juice of half an orange, 

a little fine sugar, 

2 dashes of Russian kiimmel, 

2 dashes of maraschino, 

i Yz ponies of absinthe. 

Fill your glass with fine ice, shake this well, strain, add some 
Seltzer and serve. 



139. Cables' Delight. 

-V 9 

A large, thin glass, 

a spoonful of sugar, 

a cup of cold coffee, 

% of brandy, 

X of Jamaica rum. 

Fill your glass with ice, stir well, ornament with ice-cream 
and berries, and serve with spoon and a straw. 

140. tlje EHtple*. 

(FOR TWO.) 

Break 2 eggs in a large glass, 

2 barspoonfuls of powdered sugar, 

% full of ice, 

i drink of sherry, 

i drink of port wine, 

y 2 pony of benedictine, 

a small whiskey tumbler of cream. 
Shake extremely well and strain into two fine glasses. 



141. eneral 

It is made as any egg-nogg, only use cider instead of liquor, 
and no milk. 



MIXED DRINKS. 157 



142. 

A large mixing-glass, 

a fresh egg in its bottom, 
a tablespoonful of sugar, 
a little fine ice, 
^3 of Santa Cruz rum, 
% of brandy, 

i dash of maraschino or creme de vanille. 
Fill your glass with milk; shake this exceedingly well, strain 
into a large, thin glass, add the oil of a little lemon-peel on the 
top, and serve. 

(This drink may be made of almost any kind of liquor that is 
desired.) 

143. 



The juice of Yz a lime in a glass, 

a spoonful of sugar, 

the white of an egg, 

a little drink of Irish whiskey, 

2 dashes of Tonic Phospate, 

% full of ice. 
Shake, strain and fill balance with Seltzer. 

144. l)e Jmtnfoatkm. 

(FOR TWO.) 

A large tumbler with 2 fresh eggs, 
the juice of a lemon, 
2 barspoonfuls of sugar, 
l /t glass of shaved ice, 
2 dashes of calisaya, 
2 drinks of Old Tom gin, 

1 dash of absinthe, 

2 dashes of vino vermouth. 

Shake for full 2 minutes; strain into a high glass; fill the 
balance with carbonic water, and serve. 



158 MIXED DRINKS. 



145. <ncotx 

A pony glass, 

Y$ of maraschino, 

l /s of curagao, 

l /s of brandy; each separate. 
Light it and serve. 

146. Sljerrg lilUr. 

The yolk of an egg in a mixing-glass, 

a spoonful of sugar, 

a drink of sherry wine, 

i dash of creme de roses, 

% full of ice. 
Shake this well, and serve. 

147. e Jin tm Stecle. 

(WILLIAM'S PRIDE.) 

A mixing-glass with the juice of half an orange, 

the juice oi % oi a. lemon, 

Yz spoonful of sugar, 

the yolk of an egg, 

Yz pony of brandy, 

Yz pony of benedictine, 

YZ pony of maraschino, 

i dash of curagao, 

i dash of anisette, 

i dash of parfait amour, 

i dash of noyeau, 

3 ponies of pure cream. 

Fill your glass with fine ice, shake it extra well; strain into a 
fancy glass; ornament the top with the white of an egg, that 
you have beaten up to the form of frozen snow, and sweetened 
with sugar; serve with a spoon. 



MIXED DRINKS. 159 



148. Cafagette J lip. 

Drop into a large glass a fresh egg, 

i barspoonful of powdered sugar, 

1 pony of old Rye whiskey, 
a dash of green chartreuse, 

2 dashes of curagao, 
2 ponies of cream, 

a few lumps of ice. 
Shake this all well, and strain into a fancy glass. 



149. Sljerrg Jlip. 

(FOR TWO.) 
Into a large glass 2 eggs, 

2 spoonfuls of sugar, 
X glass of fine ice, 
2 glasses of sherry wine, 
i small glass of cream. 

Shake this exceedingly well, and serve. You may add a dash 
of maraschino. 

150. 



A mixing-glass with ice, 

the juice of a lime, 
a spoonful of sugar, 
a drink of brandy, 
a dash of maraschino, 
the white of an egg. 

Shake this well, strain and serve. 



151. Jrappe a la tnUatinw. 



2 dashes of gum in the bottom of the glass, 
fill your glass with ice, 

1 pony of absinthe, 

YZ pony of vino vermouth, 

2 dashes of anisette. 
Freeze this to the coldest point, and serve. 



l6o MIXED DRINKS. 



152. l) 

(FOR TWO.) 
A glass with ice, 

6 dashes of gum, 

X of Russian kiimmel, 

X of brandy, 

X of vino vermouth, 

X of creme de cocoa, 

i dash of parfait amour, 

the yolks of two eggs. 
Shake well, strain and serve. 

153. -fruit 

Into a mixing-tumbler the juice of half a lemon, 
a little orange-juice, 

1 barspoonful of sugar, 

2 barspoonfuls of pineapple syrup, 
i pony of rich cream, 

a drink of Santa Cruz rum. 

Pack your goblet with fine ice, and shake to the freezing- 
point; strain into a fancy glass, and serve. 



154. tUIjtskeg JFvappc. 

A large glass with ice, 

2 dashes of gum, 

a drink of whiskey. 
Shake for 2 minutes, and serve. 

155. l)e Suirge. 

A mixing-glass % full of ice, 

3 dashes of gum, 

X of creme de menthe, 
% of brandy. 

Shake to the freezing-point; strain, and serve in a cocktail 
glass. 



MIXED DRINKS. l6l 



156. porter JUp. 

A long, thin glass with an egg in the bottom, 

a spoonful of sugar, 

fill your glass with porter, 

stir very well. 
A little nutmeg on top, and the oil of a little lemon-peel. 



157. 3U)c em. 

A mixing-glass, 

the juice of a lime, 
a little pineapple syrup, 
a spoonful of sugar; dissolve well; 
Yz drink of Santa Cruz rum, 
Yz drink of brandy. 

Mix this well, fill your glass with ice, and mix again; strain 
into a fine glass; place a slice of lemon on the top, and grate a 
little cinnamon upon it. 

158. emrine tUtyiakeg |)tmcl). 

A goblet filled with fine ice, 

a dash of lemon-juice, 
3 dashes of gum, 
i drink of whiskey. 

Then fill another goblet with fine ice, and put this on top of 
the first; turn them upside down five or six times; hold them up 
together as high as you can with both hands, and let the liquid 
drip down into a tall, fancy glass; i dash of Jamaica rum on the 
top, and you will have an impressive and pleasant drink. 
(Other liquors may be turned into punches the same way.) 



159. (Sin fluff. 

A large glass with a drink of gin; fill your glass half with milk 
and the balance with Seltzer, while you stir it. 



162 MIXED DRINKS. 



160. Umore JJuncI). 

The juice of a lime in a fine, tall glass, 

the juice of half an orange, 
a small spoonful of sugar, mix this; 
fill the glass with cracked ice, 
dash of maraschino, 
dash of curagao, 
dash of green chartreuse, 
dash of benedictine, 
drink of Irish whiskey. 

Stir well, and ornament with vanilla ice-cream and fruits in 
season. 

161. l)e lorious Jourtl). 

A glass with the juice of a lime, 
4 dashes of gum, 
% full of ice, 
i drink of brandy, 

1 dash of Jamaica rum, 

a large tablespoonful of ice-cream. 

Shake this exceedingly well, strain into a fancy glass, and 
serve. 

162. Cannibal jjamltn. 

A mixing-tumbler, 

the juice of half a lemon, 
the juice of half an orange, 
fill it with cracked ice, 
% of peach brandy, 
l /$ of old Jamaica rum, 

2 tablespoonfuls of honey. 

Shake to the freezing-point, and strain into a fancy glass. 

163. djappg filament. 

A pony glass, 

*/s of creme de roses, 

Ys of maraschino, 

Ys of benedictine, 

i drop of bitters in the centre. 



MIXED DRINKS. 163 



164. djearfs Content. 

(FOR TWO.) 

A mixing-glass with % of fine ice, 
i pony of brandy, 
i pony of benedictine, 
i pony of maraschino, 
i pony of parfait amour. 

Shake this thoroughly; strain into fine wineglasses; beat up 
the white of an egg to the form of frozen snow with a little sugar; 
put this on top of your drink; squeeze a little lemon-peel on it, 
and serve with a spoon. 

165. 



A whiskey glass with 2 dashes of gum, 

i dash of bitters, 

Ys of brandy, 

Y$ of port wine, 

a little red pepper. 
Stir this well, and serve. 

166. tt)e Invitation. 

(FOR TWO.) 

A glass with 2 dashes of gum, 
some fine ice, 
i small drink of sherry wine, 

1 small drink of vino vermouth, 

2 dashes of absinthe. 

Freeze this to the coldest point; strain into 2 fancy glasses, 
and serve. 

167. Jamaica Hum a la Creole. 

The juice of half a lime, 

a dash of Seltzer, 

i spoonful of sugar; dissolve this; 

a drink of Jamaica rum; mix this; 

fill your glass with ice, 

a dash of port wine. 
Ornament with fruits and ice-cream. 



164 MIXED DRINKS. 



168. 3ol)n Collins. 

A large glass with the juice of half a lemon, 

a spoonful of sugar, 

a full drink of Holland gin. 

Mix this well; add two or three lumps of ice; fill your glass 
up with Seltzer, while you stir. 

169. Stye Kaleidoscope. 

A mixing-glass with some cracked ice, 

i pony of absinthe, 

i pony of vino vermouth, 

3 dashes of maraschino, 

3 dashes of benedictine, 

3 dashes of curagao, 

3 dashes of creme de cocoa. 

Shake to the freezing-point; strain into a fine wineglass, and 
serve. 

170. &l)e Knickerbocker. 

The juice of half a lime or lemon in a glass, 
3 dashes of raspberry syrup, 
i wineglassful of Jamaica rum, 
i dash of curagao, 
a little cracked ice. 
Stir this well; strain, and serve in a fancy glass. 

171. &f)e Cables 1 C&reat Jauorite. 

A large glass, 

a squirt of Seltzer, 

a spoonful of fine sugar, 

fill a wineglass half full with sherry and 

the other half with port wine, 

i dash of brandy; 

mix this well. 

Fill your glass with shaved ice; ornament with orange and 
pineapple, and top it off with ice-cream; serve with a spoon. 



MIXED DRINKS. 165 



172. Cent be floale. 

(FOR LADIES.) 

Beat the yolk of an egg with 2 tablespoonfuls of powdered 
sugar to foam, 

a pony of rum, or kirschwasser, etc. 

Stir continually while filling the glass with hot milk, and 
serve. 

173. 31 JHaU)en'0 fu00. 

l / s of maraschino in a sherry glass, 

l /$ of creme de roses, 

l /s of curagao (white), 

l /s of chartreuse (yellow), 

y 5 of benedictine, each separate. 

174. 8tlje jSlanijattan Cooler. 

A large glass, 

the juice of a lime, 

a spoonful of sugar; mix this well; 

3 or 4 lumps of ice, 

i glass of claret, 

i dash of Santa Cruz rum, 

1 bottle of plain soda. 
Mix this and serve with a little fruit. 

175. Slje Ulagor. 

(AN IMITATION OF A MINT JULEP.) 

A large glass with an egg in the bottom, 
a barspoonful of sugar, 

2 dashes of absinthe, 
y$ of vino vermouth, 
% of kiimmel, 

2 gills of cream. 

Fill your glass with ice; freeze to the lowest point; strain into 
a tall glass; squeeze a little lemon-peel on it. 



166 MIXED DRINKS. 



176. Dnr Jfltlk fluncl). 

A large glass, 

% of Santa Cruz rum, 

y$ of brandy, 

i dash of creme de vanille, 

i spoonful of sugar, 

a little fine ice. 

Fill your glass with milk, shake thoroughly, strain and serve, 
Add a little nutmeg, if you wish, or squeeze a little lemon-peel 
on it. 

177. Strain^ Mint JtoUp. 

Put the leaves of two sprigs of mint in a mixing-glass with a 
spoonful of sugar and a little water to dissolve it. 

With a squeezing-stick squeeze out the extract of the leaves, 
i drink of brandy. 

Fill your glass with ice; stir well, strain into a long cham- 
pagne glass, add a dash of Jamaica rum on the top carefully; 
place a little sprig of mint on the side of the glass, sprinkle a 
little sugar on the leaves, and serve. 

(You may use other liquors instead of brandy.) 



178. Iflint 



Use a large, long glass; select three long sprigs of luxuriant 
mint and let the stems rest on the bottom of the glass. Then 
take two sprigs of mint, strip them and put the leaves in a mix- 
ing-glass; i spoonful of sugar, i squirt of Seltzer; crush out the 
extract of the leaves with a squeezing-stick; i drink of brandy; 
stir this and strain into your original glass; fill it with ice and 
stir; a dash of Jamaica rum on top, ornament the brim of the 
glass with fruits and the centre with ice-cream and berries. 
Sprinkle a little sugar over your leaves and serve with a straw. 

You may put a little rosebud on your drink, 



MIXED DRINKS. 167 



179. fclje Nt ])lu0 Ultra. 

A sherry glass, 

}i of creme de roses, 

}i of green chartreuse, 

l /i of benedictine, 

X of brandy. 
Set fire to the brandy, let burn for two m'mutes, and serve. 

180. l)e JHormng EMigljt. 

In a mixing-glass put the white of an egg, 
the juice of a lime, 
the juice of half an orange, 
fill your glass with ice, 
Yt pony of absinthe, 
i pony of whiskey, 
Yt pony of sherry wine, 

1 spoonful of sugar, 

2 dashes of calisaya. 

Shake this well; strain into a fancy glass and fill the balance 
with seltzer. 

181. Sty* Nap. 

A cocktail glass filled with ice, 

i/} of kiimmel, 

l /z of green chartreuse, 

Y$ of brandy. 

Drop a dash of creme de roses on top, which will go to the 
bottom, and serve. 

182. HXtw <S)rkan0 JJuncI). 

A thin glass with the juice of half a lemon, 

i spoonful of sugar; mix this; 

fill with fine ice, 

% of St. Julien, 

X of Jamaica rum, 

i dash of brandy. 

Stir this very well; ornament with fruits in season and a little 
ice-cream on the top, and serve with a straw. 



168 MIXED DRINKS. 



183. l)e pera. 

(FOR TWO.) 

Break two eggs in the bottom of a mixing-glass, 
2 barspoonfuls of powdered sugar, 
2 ponies of fine brandy, 
fill your glass with cracked ice. 
Shake the mixture thoroughly. 

A pint bottle of champagne as cold as possible is poured out 
into two ice-cold glasses with room enough for your first mixture, 
which is to be strained into the cold champagne very slowly; 
care must be taken not to have the mixture overflow. 

184. range Counttj JJrfte. 

A goblet with the juice of a lime, 

a squirt of Seltzer, 

a spoonful of sugar; dissolve this well; 

i drink of apple-jack. 

Fill your glass with ice to the top and stir. Add a dash of 
dark-colored brandy; ornament with fruits and serve with a straw. 

185. range ountu Jhwd). 

A mixing-glass with a fresh egg in the bottom, 

the juice of a lemon, 

i barspoonful of powdered sugar, 

a glass of fine apple cider, 

fill with ice. 
Shake thoroughly, strain, and fill up with Seltzer. 

186. flalote Stickler. 

(FOR COLD.) 

A little lemon-juice in a tumbler with some genuine New 
Orleans molasses, 

a drink of old Jamaica rum. 
Stir exceedingly well, and serve. 



MIXED DRINKS. 169 



187. l)e "Ntm 8ork 

(FOR TWO.) 

A large mixing-glass with the yolks of two eggs in the bottom, 
the juice of an orange, 
a little pineapple juice, 
i barspoonful of sugar, 
i drink of fine brandy, 

1 pony of kirschwasser, 
YZ pony of curagao, 

l / 2 pony of maraschino, 
l /t pony of creme de roses, 

2 dashes of benedictine, 

2 dashes of creme de cocoa. 

Fill your glass with fine ice; a large claret glass with pure 
cream; shake this exceedingly well; strain into two fancy glasses 
so as to fill them. Beat up the white of one egg to the form of 
frozen snow; sweeten this well with sugar; put this on the top of 
your drinks; squeeze a little lemon-peel on each, and serve with 
a spoon. This is intended for an evening drink, only on special 
occasions. 

188. 

A cocktail glass with fine ice, 

% of creme de menthe, 
YS of brandy. 

Drop a little bitters in the centre and put a piece of lemon- 
peel on the brim of the glass; serve. 

189. |)cacl) aitb Hjoneg. 

A whiskey tumbler, 

the juice of half a lime or lemon, 

a good part of real honey, 

a drink of peach brandy. 
Stir very well before serving. 
(Molasses may be used; also Jamaica rum.) 



I/O MIXED DRINKS. 



190. fliafltt. 

(A VARIATION OF THE OLD FLOSTER.) 

A barspoonful of sugar in a large glass, 

a bottle of plain soda, 

2 or 3 lumps of ice, 

a drink of sherry, 

a dash of creme de cocoa. 
Mix this thoroughly well, and serve. 
This is a drink specially delicious when you are thirsty. 

191. pineapple jhtlqj. 

A large glass, with a little pineapple-juice, 

the juice of one-fourth of an orange, 
2 dashes of raspberry syrup, 
2 dashes of maraschino, 
Yz pony of old gin, 

1 glass of champagne or sparkling wine. 

Fill your glass with ice, stir this very well, ornament with 
fruits and ice-cream, and serve with a straw. 

192. pncapple Jhtiul). 

A large glass, 

YZ wineglassful of pineapple-juice, 
the juice of half an orange, 

2 dashes of raspberry syrup, 
a little sugar, 

i dash of maraschino, 
l /2 drink of Tom gin, 
Yz drink of Moselle wine. 

Stir well; fill your glass with ice; ornament with pineapple 
and berries, and serve with a straw. 1 

193. <l)e floem. 

A pony glass, 

Y$ of creme de roses, 

Y$ of curagao, 

Y$ of benedictine, each separate. 



MIXED DRINKS. I/I 



194. Jporter Scmgaree. 

A long, thin glass, 

a spoonful of sugar, 

fill your glass with porter. 

Stir very well, add a little nutmeg and squeeze a little lemon- 
peel on top. 

195. port-ttHnc Sangam. 

A mixing-glass with fine ice, 
3 dashes of gum, 
i glass of port wine. 

Stir this very well, strain into a fine, tall glass, cut a few 
slices of a peeled lemon, drop them in the drink, grate a little 
nutmeg on the top and present. 

(Other sangarees may be prepared the same way.) 

196. Stye JJrimnwe. 

A long, thin glass, 

the juice of half an orange, 
^ spoonful of sugar, 
i dash of mineral water, 
I dash of parfait amour, 
% of sherry wine, 
y$ of port wine. 

Mix this well; fill your glass with ice; ornament with fruits 
and ice-cream. 

197. l)e |Jra0. 

The white of an egg in the bottom of a glass, 

3 dashes of lemon-juice, 

i spoonful of sugar, 

% of whiskey, 

i dash of St. Croix rum, 

i dash of calisaya, 

i dash of absinthe. 

Fill your glass with ice, shake well, strain into a fizz-glass, 
and fill the balance with Seltzer. 



MIXED DRINKS. 



198. |hm0& T 

Fill a sherry glass, 

Ys of maraschino, 
the yolk of one fresh egg, 
l /$ of creme de roses, 
Yz of brandy, each separate. 

199. &l)e JJromenaie. 



An egg in the bottom of the glass, 

the glass two-thirds full of fine ice, 

a barspoonful of fine sugar, 

% pony of brandy, 

}/$ pony of creme de cocoa, 

Yz pony of port wine, 

2 ponies of cream, 
Shake this very well, and strain into a fancy glass. 

200. JJou00e Cafe. 

A sherry glass, 

Yd of creme de roses, or raspberry syrup, 

Y(> of maraschino, 

Ye of curagao, 

*/(> of benedictine, 

Yd of chartreuse (green), 

Ye of brandy, each separate. 

You may drop in a little bitters on the top, and set fire to 
the brandy. While burning, squeeze a little orange-peel on it, 
which will produce a fine pyrotechnical effect.) 

201. aijc "tDorlbV $01100* Cafe. 

% of maraschino, 
}i of creme de roses, 
X of benedictine, 
X of brandy, each separate. 

A drop of bitters in the centre; set fire to the brandy, and 
serve. 



MIXED DRINKS. 1/3 



202. Ca Jlremtere. 

(FOR TWO.) 

Place the leaves of four sprigs of mint and one-half spoonful 
of sugar in a large tumbler, 

2 dashes of mineral water. 

Squeeze out the extract, to give it a dark green tincture. 
Fill your tumbler two -thirds full of chopped ice; add two 
small drinks of Tom gin; stir to a very cold degree; strain into 
two cocktail glasses; place a small sprig of mint in each, allow- 
ing the stem to rest on the bottom; sprinkle a little sugar on the 
leaves; add a little champagne, and serve. 



203. aije Ctfc-flrolongor. 

A large glass, with a fresh egg, 

i spoonful of fine sugar, 
% full of fine ice, 
% of sherry wine, 
]/$ of port wine, 

1 dash of creme de roses, 

2 ponies of cream. 

Shake this exceedingly well, strain into a large glass, and 
serve. 



204. lc >umt of 



A glass, with a dash of chartreuse in the bottom, 
% of port wine, 
y$ of Madeira, 
i dash of brandy, 

1 dash of creme de roses, 

2 dashes of gum. 

Fill your glass with ice; mix well; strain, and serve in a cut 
glass. 



174 MIXED DRINKS. 



205. Stye <umt of Sljeba. 

(FOR TWO.) 

A large glass, with the yolks of two eggs, 
2 barspoonfuls of sugar, 
i dash of vino vermouth, 

1 dash of port wine, 

2 dashes of sherry, 

1 YT. drinks of brandy, 

2 dashes of maraschino, 
i dash of curagao. 

Fill your glass with ice; shake well, strain into two long, 
thin glasses; crown them with the whites of the two eggs beaten 
to a hard consistency, and sprinkle colored sugar on the top 
of it. 

206. Stye lainbotD. 

A sherry glass, 

Yi of maraschino, 

Yi of creme de menthe, 

Yi of apricotine, 

YJ of curagao, 

YJ of yellow chartreuse, 

YJ of green chartreuse, 

Y? of brandy, each separate. 
Set fire to the brandy, and serve. 

207. ffilje Heluocr. 

The white of an egg in the bottom of a glass, 

the juice of half a lemon, 

a barspoonful of sugar, 

% glass of fine ice, 

% of Jamaica rum, 

YJ> of port wine. 

Shake this for a full minute; strain into a fancy glass, and 
serve. 



MIXED DRINKS. 175 



208. Stye Reminder. 

A goblet, with 

i dash of maraschino, 
i dash of creme de roses, 



glass of fine ice, 



Yz of sherry, 
Yz of port wine, 
Yz of vino vermouth. 
Mix this thoroughly; strain into a fancy glass, and serve. 



209. Roman 



A large, thin glass, 

the juice of an orange, 

the juice of half a lime or lemon in the bottom, 

a spoonful of sugar, 

a squirt of mineral water, 

dissolve this well; 

Yz pony of curagao, 

Yz pony of maraschino, 

i pony of brandy, 

1 dash of Jamaica rum. 

Mix this thoroughly well; fill your glass with fine ice; orna- 
ment the brim with oranges and pineapple, and the centre with 
ice-cream and berries. Serve with a spoon and a straw. 

210. Retime. 

A mixing-glass, with ice, 

2 dashes of gum, 
i pony of brandy, 

Yz pony of maraschino, 
Yz pony of curagao, 
Yz glass of vanilla ice-cream. 
Shake this very well; strain and serve. 



176 MIXED DRINKS. 



211. $\)t llequkm. 

In a mixing-glass an egg, 

a spoonful of powdered sugar, 
pony of brandy, 
dash of sherry, 
dash of port wine, 
dash of maraschino, 
pony of cream. 

Fill your glass with ice, shake it and strain into a high cham- 
pagne glass. 

212. Sans Sotm. 

(FOR TWO.) 

A large glass, with the juice of a lime or lemon, 

a spoonful of sugar, 

the yolks of two eggs, 

fill your glass two-thirds full of ice, 

2 ponies of absinthe, 

i pony of maraschino, 

i pony of vermouth, * 

i dash of white curagao. 

Shake this exceedingly well; strain into two fancy wine- 
glasses, beat up the white of one egg to the form of frozen snow, 
with some sugar ; put this on top of your two drinks, and serve 
with a spoon. 

213. Stye 0enator. 

A glass with shaved ice, 

Yd of brandy, 

l /6 of maraschino, 

l /(> of curagao, 

l /e> of chartreuse, 

l /6 of benedictine, 

l /6 of creme de roses. 
Shake this well, strain into a cocktail glass, and serve. 



MIXED DRINKS. 177 



214. t)e Stjanirg @aff. 

A glass of Bass ale and a glass of ginger ale are mixed in a 
glass together, and served. 

215. Stye Snou)balL 

A large glass with an egg; beat up well with a little powdered 
sugar, add a bottle of genuine cold ginger ale while you stir it 
thoroughly, and serve. You may add a pony of brandy. 

216. "ffllje Sun." 

The juice of half an orange and half a lime in the bottom of 
a large, thin glass; add and dissolve a spoonful of powdered 
sugar with a dash of mineral water, 

i pony of fine brandy, 

Yz pony of Jamaica rum, 

i dash of benedictine, 

i dash of curayao, 

1 dash of creme de roses. 

Mix this thoroughly, fill your glass with fine ice; stir well; 
ornament with frozen snow in the centre, and the brim with 
fruits; write on the top of the snow " The Sun," with nutmeg. 

Should you have no real snow, beat up the white of an egg 
with a little fine sugar. 

217. "Stye t>ening 0mt." 

(FOR FOUR.) 

In a large glass, 

the juice of a large lemon, 

2 barspoonfuls of powdered sugar, 
fill the glass with chopped ice, 

a drink of fine brandy, 

a pony of green chartreuse, 

Y* pony of creme de roses, 

the whites of 2 eggs. 
Shake this to the freezing-point. 

In four glasses divide a pint of dry champagne; strain your 
ingredients into these four glasses very slowly, and serve. 



MIXED DRINKS. 



218. test) ani in. 

Place a little tansy in a tumbler, add a little sugar, mix with 
a little water to extract the substance of the tansy; pour in gin 
(Holland or Old Tom), and serve with a spoon. 

219. om anfo Jerrg. 

Break the yolks of six eggs in the bottom of a large bowl ; beat 
it long enough to make bubbles appear on the top; stir in some 
fine sugar gradually, until the mixture becomes hard enough, so 
that you may take out a spoonful of it without spilling anything; 
beat the whites of the eggs into the form of frozen snow in an- 
other bowl; add one-half of this to your first mixture; mix this 
together with two ponies of maraschino and two ponies of creme 
de vanille, take a tablespoonful of this mixture in a fancy Tom- 
and-Jerry cup; add a small drink of either brandy, whiskey, rum, 
sherry wine or port wine; mix this well; fill the balance with 
boiling milk; put a little of the white of the eggs you have got 
left on the top; add a little ground cinnamon and your drink is 
ready. 

(To keep your mixture in the bowl from getting hard, put a 
small glass of ale on the top.) 

220. ip-op Sip. 

A goblet with a dash of creme de roses, 

i dash of absinthe, 

l /s of sherry wine, 

l /s of port wine, 

l /2> of vino vermouth, 

a little fine ice. 
Mix this thoroughly, strain into a fancy glass, and present. 

221. a t)ie |)ari0ienne. 

Mix one part of Burgundy an<3 two parts of champagne in 
your glass. (This drink is one of the richest.) 

Also porter (Dublin Stout) may be mixed the same way with 
champagne with a most satisfactory result. 



MIXED DRINKS. 179 



222. om Collins 

The juice of half a lemon in a large glass, 

a barspoonful of sugar, 

a drink of Tom gin; mix this well; 

2 lumps of ice, 

a bottle of plain soda. 
Mix well and serve. 

223. luncl) of I)iolet0. 

(FOR TWO.) 

Put an egg in a mixing-glass, 

a spoonful of sugar, 

y<o of benedictine, 

Yd of maraschino, 

Yt> of anisette, 

l /{> of vino vermouth, 

l /f> of creme de vanille, 

l /6 of chartreuse, 

2 ponies of cream. 

Fill your glass with ice; freeze into a jelly, and strain into 
long glasses, and serve. 

224. tUUltam'a Summer (fTooler. 

In a very long cut glass the juice of two limes, 
a spoonful of powdered sugar, 
a good dash of Seltzer; dissolve this well; 
i pony of Santa Cruz rum, 

1 glass of California claret; mix this. 

Fill your glass with ice; ornament with slices of orange and 
pineapple, and ice-cream, and top off with strawberries or other 
berries in season. 

225. tUI)t0kea 

A goblet with a little fine ice, 

2 dashes of gum, 

i drink of whiskey. 
Stir this well, strain and serve. 



180 MIXED DRINKS. 



brinks. 
226. 

A handful of fresh tansy is infused in a bottle of gin, this be- 
ing the best, although other liquors may be used, too; infuse 
for twenty-four hours at least. One-third of a drink will be 
sufficient for a drink, and be a good appetizer. 

227. 

About a dozen fresh stalks of calamus are infused in a bot- 
tle of gin for twenty-four hours and served like the former. It 
is excellent for cramps. 



Hatafia0. 



Introduction to Ctquors cmb Batafias. 

THE manufacture of these alcoholic beverages is 
done, firstly, by distillation, by which method the finest 
liquors are obtained ; secondly, by extraction, and 
thirdly, by simply mixing volatile extracts of plants to 
cognac spirits, etc. They all contain larger or smaller 
quantities of dissolved sugar, and various aromatic or 
spicy ingredients. 

Distillation is more complicated and troublesome 
than the two other methods, but it secures products of 
far higher fineness and value ; yet the requirement of 
the apparatus necessary for manufacturing them 
renders the application too difficult in a household ; 
furthermore, a profound knowledge of chemistry, great 
practice and dexterity are required ; therefore, this 
manufacturing is better left to large establishments. 
The best and most exquisite liquors of this kind are im- 
ported from Dantzic, Breslau, Berlin, Stettin, Ham- 
burg, Mannheim, Vienna, Trieste, Amsterdam, Italy, 
Bordeaux, Paris, and the West Indies. The recipes to 
manufacture the most famous among them are mostly 
kept secret ; moreover, the foreign ratafias may not 
easily be imitated because many of the herbs and fruits 
required for the purpose are not growing in this 

country. 

183 



1 84 LIQUORS AND RATAFIAS. 

To prepare good and very palatable liquors for the 
family use we put down a series of recipes, as verified 
by our own experience, and that of others. But we 
declare here candidly and freely, that it is absolutely 
impossible to obtain by extraction the same liquors as 
by distillation. The liquors won by infusing fruits or 
blossoms, or by mixing with fruit-juices are called 
ratafias; the fine French, very sweet, and, on account 
of this, more consistent liquors are called cremes or 
huiles (oils) : creme de vanille, creme de Barbados, 
creme de cafe, de canelle, de chocolat, huile de rose, huile 
de Venus, de Jupiter, de Cy there, des demoiselles, etc. 



228. 

A strong liquor made of vermouth; it is mainly drunk in 
France; it is said to strengthen the stomach. Swiss absinthe is 
the most renowned one. 

Recipe : To four quarts of cognac spirits take eight ounces of 
anise, one ounce of star anise, four ounces of great and four 
ounces of small fennel, one ounce of coriander, one-fourth ounce 
of angelica root, one ounce of angel sweet root, half an ounce of 
licorice, half an ounce of calamus, half an ounce of bitter 
almonds, one ounce of great and one ounce of small leaves of 
vermouth, one-fourth ounce of peppermint leaves, half an ounce 
of camilles, one-fourth ounce of juniper; let all these ingredients 
distill from three to four weeks on a warm place, or in the sun- 
light; filter and fill into bottles. 

229. 2llmonb0' <00ntce. 

One and a half pounds of sweet and four ounces of bitter 
almonds are poured over with boiling water in a sieve; skin and 



LIQUORS AND RATAFIAS. 185 

dry them; grind them very fine by adding from one to one and 
a half pints of cold water. 

Refine three pounds of sugar to what is called sucre a la 
plume, i.e., boil the sugar in water until the sugar, sticking to 
the wooden spoon can be blown off in bubbles of the size of a 
pea; add now the ground almonds; let all boil up once, and 
cool off well covered ; press through a hair sieve, fill into small 
bottles, cork well, and keep them on a cool place. 

230. Slnanaa (KorWal. 



Cut one-fourth of an unpeeled pineapple into small pieces; 
boil one quart of water with six ounces of lump-sugar; skin care- 
fully; add the pineapple, and put all in a great stone jar or a demi- 
john; pour three pints of old Jamaica rum or brandy over it; 
let it soak a fortnight on a warm place; filter and fill into 
bottles. 

231. Angelica CortrtaL 

Cut one ounce of fresh or dried angelica into small pieces, put 
it with one-sixth ounce of cloves, one-sixth ounce of cardamom, 
one-third ounce of stick cinnamon in a demijohn; pour over it 
three pints of cognac; let it stand about four weeks in a warm 
place: sweeten with one pound of lump-sugar refined and clear- 
ed in one pint of boiling water. 

232. 2lm0ette Cortual. 

A fine French cordial; the best one comes from Bordeaux; it 
is to be warmly recommended after rich dinners, as it helps 
digestion. 

Take six quarts of cognac, four ounces of pulverized star anise, 
four ounces of ordinary anise, the peel of two lemons, one ounce 
of stick cinnamon; let this stand four weeks in the sun, or in a 
warm place; sweeten with two and a half pounds of lump-sugar, 
refined and cleared in three quarts of boiling water; filter and 
bottle. 



186 LIQUORS AND RATAFIAS. 



233. Apricot Corbtal. 

Twenty-five apricots are cut in two; mash their pits, and put 
all in a stone jar; add half a pound of sugar, six cloves, and half 
a stick of cinnamon; pour one quart of cognac over it, cover or 
cork it well ; let it stand about three weeks in a warm place, 
shake it once in a while; filter, and bottle. 

234. Arrack. 

Arrack is a strong, alcoholic beverage of light yellow color; 
it is prepared in the East and West Indies from the juice of the 
areca palm-tree, from the sugary juice of the blossoms of the 
cocoa palm-tree, which is called toddy, from sugar-molasses or 
from rice with palm-juice. 

The arrack of Goa and Batavia are the best brands and of 
very delicious odor and taste. The manufacturing is mostly done 
in very simple, imperfect apparatus, chiefly on Java: the best 
brand there is called Kiji, the second, Taupo, the last, Sichow. 

235. I3alm Corbtal. 

Infuse in one quart of fine cognac a handful of balm-leaves 
for twenty-four hours in the sunlight or upon the stove; remove 
the leaves, add one pound of powdered sugar, expose the cordial 
two days to the sun, until the sugar is all dissolved; filter, and 
bottle. 

236. Basle Ktr0d)tDas0er. 

This well-known, famous liquor is obtained in Switzerland, 
mainly in the vicinity of Basle and in the Black Forest from the 
black and very sweet berries of the wood-cherries; gather them 
when they are very ripe in dry weather; free them from their 
stalks, and mash them in large tubs with wooden mashers; mash 
also a part of the pits ; then fill the entire substance into casks, 
each two-thirds full, and cover the bunghole. 

The fermentation begins soon, and lasts nearly three weeks; 
after fermentation is done, bring the whole into a distilling ap- 



LIQUORS AND RATAFIAS. 187 



paratus; continue distilling while slowly heating, until absolutely 
light, colorless kirschwasser is distilled over to the condenser. 
This distillate is distilled over again, and filled into bottles. 

Many trials have been made to find an equivalent for this ex- 
cellent cordial, but in vain; never take any but the genuine im- 
ported Basle kirschwasser. 

237. UUbtrra Coririal. 

Infuse any quantity of red bilberries in a wide-necked, large 
bottle with enough cognac to cover them; cork the bottle, 
place it on a sunny spot, and let it stand until the berries have 
lost their red color. Filter, add to each quart of liquor one pound 
of refined sugar-syrup, and bottle. 

It is a favorite drink in Sweden and Russia. 

238. UeneMctme. 

The active part of the genuine Benedictine cordial is com- 
posed nearly exclusively of plants growing on the steep precipices 
of Normandy; they are gathered and infused at the time when 
the sap rises, and the blossoms spring forth. These herbs, grow- 
ing near the sea, are saturated with bromine, iodine, and chlo- 
ruret of sodium, and develop and keep their healing power in 
the alcoholic liquids; only best cognac is used for infusion. 

230. J3i0t)op CorMal. 

Peel twelve bitter oranges, infuse the rind with one quart of 
old Jamaica rum or arrack de Batavia in a well-covered tureen 
for twenty-four hours; strain the fluid, and fill it into small bot- 
tles, cork, and seal. 

Use two tablespoonfuls of this essence to a bottle of claret, 
and sweeten to taste. 

240. Bitter-Orange CorMal. 

Put the rind of six thinly peeled bitter oranges in a stone pot, 
add the filtered juice of the fruit and two quarts of best brandy; 



1 88 LIQUORS AND RATAFIAS. 



let it soak for three days, well covered; clear and refine one and 
a half pounds of sugar, add it to the liquor, filter and bottle; do 
not use it before six months. 

241. 



Make with a fine needle little holes in the skin of six bitter 
oranges, place them in a large bottle; pour in two and a half 
quarts of brandy; let soak for four weeks, add syrup made of one 
and a half pounds of sugar and one pint of water; filter and 
bottle. 

242. (!Ia0si0 Ciquenr. 

Put one pint of mashed black currants in a big bottle; add 
half a pound of pulverized sugar and one quart of cognac; cork 
the bottle well, and let it stand for six weeks in the sun; shake 
daily; then strain through canton flannel, bottle, and let the 
bottles lie for a while. 

243. Cassia llatafia. 

Put in a stone pot one quart of well-cleaned black currants; 
mash them, add twenty to thirty raspberries, tied up with some 
cloves in a little muslin bag; add two and a half quarts of brandy; 
let it stand for eight weeks; filter; mix it with one pound of sugar 
refined to syrup, which must be still hot; let it again stand for 
some days, then filter, and bottle. 

244. I)artrm0e. 

The preparation of this famous cordial and its trade is mo- 
nopolized by the monks of the monastery Grande Chartreuse, in 
the French departement Isere; the monastery was built by St. 
Bruno in the year 1086. 

The monks keep their secret very carefully; an imitation may 
be obtained io the following way: Take one pint of the best 
brandy or kirschwasser, eight drops of vermouth essence, one 
drop of cinnamon essence, one drop of rose essence, and twelve 
ounces of sugar that was refined and cleared in one pint of water; 
strain through flannel, cork, seal, and let it lie at least eight 
weeks. 



LIQUORS AND RATAFIAS. 189 



245. <HI)ttT2 orirtal a la Jrancat0e. 



A sufficient quantity, half of sweet and half of sour cherries, 
is cleaned and mashed; press the juice through a hair-sieve so as 
to receive two quarts of juice, which is to be poured into a tureen; 
add one quart of currant-juice, two pounds of powdered sugar, 
the pits washed and cracked; stir the mixture now and then in 
order to dissolve the sugar; after this add four quarts of brandy, 
let soak six days in the well-covered tureen, filter, and bottle. 

246. 2lnotl)tr. 

Put a quantity of very ripe, partly mashed, sour cherries in a 
tureen; add one-sixth of their weight of ripe, likewise partly 
mashed raspberries, and a handful of cracked cherry-pits; let it 
stand a week, then filter the juice; add to each three quarts as 
much cognac; fill the liquor into a large glass jar; shake often; 
expose it to the sun for four weeks, filter again, and bottle. 

247. (ffngltsl) Ctyerrg Branlrg. 

Twenty pounds of wild cherries are freed of their pits; the 
pits are pulverized, and with the cherries infused in ten quarts 
of brandy in a covered stone jar for six weeks; add four pounds 
of refined sugar, filter, and bottle, but use only after a few 
months. 

248. ftnotljer. 

Six pounds of wild cherries, six pounds of Armenian cherries, 
and two pounds of raspberries are mashed and put in a small 
cask; add three pounds of sugar, twelve cloves, half an ounce of 
powdered cinnamon, one grated nutmeg, a handful of mint 
leaves, and seven quarts of fine brandy or gin; bung after ten 
days, and bottle the brandy after two months. 

249. atlerr liatafta. 



For the manufacture of a good and palatable cherry ratafia 
without a distilling apparatus, we add a couple of recipes: 

Fill one and a fourth quarts of brandy, one pound of pulver^ 



IQO LIQUORS AND RATAFIAS. 

ized sugar, one pound of pulverized sweet and one pound of pul- 
verized sour cherries, half a pint of black currants, one-tenth 
ounce of cinnamon into a large bottle; expose for three days to 
the sunlight; filter, bottle, and use after a few weeks. 

250. 2lnotl)er. 

Eight pounds of sour cherries are freed from their pits, and 
all are put in a stone pot; add one pound of raspberries, half a 
pound of currants, one and a half ounces of pulverized almonds, 
one-fourth ounce of cloves, one-half ounce of powdered cinna- 
mon, one-half ounce of mace; infuse this in four quarts of co- 
gnac in a covered pot, for three weeks, on a place that is equally 
warm; shake daily once, add three pounds of cleared and refined 
sugar; filter and bottle. 

251. Slnotljer. 

Mash two pounds of sour cherries, put them in a wide- 
necked bottle, add one quart of cognac, cork well, and let it 
stand for four weeks. 

252. l)ristopl)(et. 

Grate three-fourths of an ounce of cinnamon, three-fourths 
ounce of cloves, three-fourths ounce of cardamom, three-fourths 
ounce of cubebs; put this with one pound of lump-sugar in 
three pints of claret; cover it well, and let it slowly boil; after 
cooling add one and a fourth quarts of brandy; strain through 
canton flannel, bottle, cork, seal, and keep in a dry place. 

253. Cinnamon (JorbiaL 

Boil one-fourth pound of roughly pulverized Ceylon cinna- 
mon in one quart of water, half an hour; add one and a half 
pounds of sugar, and refine it in the cinnamon water; after get- 
ting cool mix with one and a half quarts of brandy; cork well, 
let stand for a few days in a warm place, filter and bottle. 



LIQUORS AND RATAFIAS. 



254. kroe Cortial 

Infuse in a big glass jar one-fourth ounce of roughly pulver- 
ized cloves, half an ounce of likewise prepared coriander, and a 
handful of dried cherries in a quart of brandy, five weeks, in the 
sun or on a warm place; shake daily. Clear and refine five 
ounces of sugar in half a pint of water; skim very carefully, let it 
get a little cool, add the infusion and filter through blotting- 
paper and glass funnel; bottle and let it lie for a few weeks. 

255. Coffee Ciquntr. 

Roast three ounces of the best mocha; grind it; prepare a 
syrup out of one pound of sugar and half a pound of water; put 
the coffee in the boiling syrup, and let it boil for a few seconds; 
mix all with one quart of brandy, cork well, and let it stand for 
a month; then filter, and the liquor is ready for use. 



256. 



All liquors obtained by distillation of the grape-juice are 
usually called cognac in France, although only that prepared in 
the city of Cognac, in the arrondissement of the departement 
Charente, deserves this name; this is the best, while those from 
Languedoc, Armagnac, Auris, Rochelle, and Bordeaux, are all 
of inferior quality and less aromatic; but even in the genuine 
cognac we have to distinguish between many different brands, 
which depend upon its age, and the results of the wine crop. 
In France it also has the names " Trois-six" corresponding to 
its percentage of alcohol, and " Eau de vie" while the English 
call it "brandy." Charente and Gironde alone produce yearly 
more than one million hektoliters (i hektoliter=io5.67 liquid 
quarts). The fineness of this liquor increases with its age, and 
when old enough, assumes the taste of an exceedingly fine, 
spirituous wine. There are many imitations, mostly with spirits 
of 90 proof, cognac oil and coloring. 



192 LIQUORS AND RATAFIAS. 



257. 

This famous liquor is manufactured best in Amsterdam by 
infusing curagao peel in very good brandy that has been sweet- 
ened with sugar syrup. The curagao fruit is a species of the 
bitter orange, that grows mainly in Curagao, one of the Lesser 
Antilles, north of Venezuela, and the greatest Dutch colony in 
the West Indies. 

258. Currant Hatafia. 

Fill into a large stone pot or jar four quarts of good brandy, 
two quarts of currant-juice you obtain this juice by placing the 
pot with the currants within a larger vessel partly filled with 
water, which is heated until the currants in the smaller pot 
burst add three pounds of sugar, a stick of cinnamon, some 
cloves; let it stand four weeks; stir daily; filter through flannel, 
and bottle. 

259. Currant 



The juice of eight quarts of currants is mixed with twenty 
quarts of boiling water in which eight pounds of honey are dis- 
solved; add one ounce of cremor tartari; stir well for a quarter 
of an hour; when the fermentation is over and the liquid is clear, 
add one quart of brandy; bottle at once, fasten the corks with 
wire, and place the bottles in the cellar; you may use the bever- 
age after six weeks. 

260. (ffnglisl) (Slier Branirg. 

Squeeze the juice of a large quantity of elderberries through 
a cloth; boil up with sugar and some cloves; let it get cool; add 
to each twenty quarts of juice two quarts of cognac, and keep 
it in the cellar. 

261. lUir (gnglts!) Hatafia. 

Four pounds of ripe, red cherries, two pounds of blackberries, 
three pounds of gooseberries, three pounds of raspberries, three 
pounds of red currants, are mashed with a wooden masher in a 



LIQUORS AND RATAFIAS. 193 

big earthen jug; mash in another pot one-sixteenth ounce of 
cloves, one-sixteenth ounce of mace, half an ounce of cinna- 
mon, one-third ounce of coriander, one-eighth ounce of fennel, 
one-sixteenth ounce of Jamaica pepper, the pits of twelve apri- 
cots, the pits of twenty sour cherries, and six bitter almonds; 
mix the two mashes well ; add two and a half quarts of sugar 
syrup, fill all into a large jug, close with a skin, and place it a 
fortnight near the stove. Then filter the juice through a linen 
bag, squeeze the remnants well; add one quart of best brandy to 
each quart of juice; place the mixture again fora fortnight near 
the stove; filter and bottle. 

262. Jrencl) liatafia am (JHuatre Jhiit0. 

Mash ten pounds of sour cherries, eight pounds of red and 
two pounds of black currants, and ten pounds of raspberries; let 
them stand for a few days in the cellar; squeeze the juice, add 
the same quantity of cognac, and to each quart of the mixture 
one-fourth pound of refined sugar; mix all well; let the ratafia 
stand for a week at least; filter and bottle. 

263. flnotljer. 

Mix one quart of fresh raspberry-juice, one quart of cherry- 
juice, one quart each of the juice of red and black currants; to 
each quart of juice add three quarts of cognac, seven ounces of 
broken lump-sugar, three cloves; expose the mixture in a, large 
glass bottle to the sunlight until it is absolutely clear; filter and 
bottle. 

264. @m. 

A very strong liquor manufactured in Holland (Holland gin), 
and England (Old Tom gin), which is distilled from juniperus 
berries, and is used mainly by sailors as a warming beverage, 
and is good for the stomach, and against scurvy. In Schie- 
dam, Delft and Rotterdam, gin is manufactured in large quanti- 
ties; in Schiedam there are more than 300 distilleries. 
13 



194 LIQUORS AND RATAFIAS. 



265. inger Coriial. 

In a large, wide-necked bottle place one and a half ounces of 
pulverized ginger; infuse this in a quart of cognac, well corked, 
for from two to three days; stir now and then; strain through a 
flannel, and add a syrup of one pound of sugar cleared and 
refined in one gill of water; filter again; cork well. 

The English often add to the pulverized ginger one pound of 
mashed black or white currants that secures a very delicious 
taste. 

266. fflnngerttte. 

One pound of very ripe black currants are cleaned from their 
stalks, and infused with one quart of gin, and the rind of a thin- 
ly peeled lemon three days in a well-corked bottle; strain the 
liquor into another bottle; add half an ounce of pulverized gin- 
ger, and one pound of granulated sugar; place the bottle in a 
sunny spot; shake it daily; strain the liquor once more into 
smaller bottles, cork well, and let them lie for a while before 
using. 

267. <8>noble llatafia. 

Mash a quantity of very ripe sour cherries with a wooden 
masher, pits included; let the mash soak forty-eight hours in a 
clean wooden tub, then squeeze the juice. Refine the sugar, 
two pounds to every six or seven quarts, add the sugar syrup to 
the juice, one-third ounce of cloves, two-thirds of an ounce of 
broken cinnamon, two handfuls of fresh sour cherry leaves, and 
six quarts of cognac; pour everything into a small cask, which, 
while daily shaken, has to lie four to six weeks; bottle the rata- 
fia after filtering; use after a while. 

268. Qtp Ciqueur. 

Infuse one and a half pounds of fresh, well-cleaned hips, cut 
into pieces, in one quart of kirschwasser a fortnight in a warm 
place; refine and clear six ounces of sugar in half a pint of boil- 
ing water; let this get cool, and mix it with the liquor; strain it 
through blotting-paper, and bottle it. 



LIQUORS AND RATAFIAS. 195 



269. 

A wide-necked bottle is filled with ripe, dried cones of the 
hop; shake them together without pressing, infuse it with sher- 
ry for four weeks; strain and mix it with a thin sugar syrup 
of six ounces of sugar with half a pint of water; strain again, 
bottle and seal; use either unmixed or with water as a tonic for 
the stomach. 

270. Jvisl) 10qucbaugl). 

(SEE WHISKEY.) 

This famous cordial, which the French call Scubac, is prepar- 
ed in various ways. 

One and one-fifth ounces of nutmeg, as much of cloves and 
of cinnamon, two and one-third ounces of anise, as much of 
kiimmel and coriander are mashed; put this with four ounces of 
licorice root, twenty-three quarts of rectified alcohol, and four 
and a half quarts of water in the distilling apparatus; color the 
condensated liquor with saffron, and sweeten with sugar syrup. 

271. 

Infuse one ounce of grated nutmeg, as much of cinnamon, 
angelica, rhubarb and cassia; one-third ounce of saffron, as much 
of cardamom, cloves and mace; one-third ounce of coriander, as 
much of anise and kiimmel, and three and one-third ounces of 
licorice root in twenty-three quarts of brandy a fortnight; filter 
the liquor; sweeten with sugar syrup, filter again and bottle; 
use after a few months. 

272. 

In smaller quantities this liquor is prepared by Irish house- 
wives as follows : 

Infuse one pound of seedless raisins, half an ounce of grated 
nutmeg, one-fourth of an ounce of pulverized cloves, as much of 
cardamom, the peel of a sour orange rubbed off on sugar, half a 
pound of brown rock-candy, and a little saffron tincture in two 
quarts of brandy a fortnight; stir daily; filter and bottle. 



LIQUORS AND RATAFIAS. 



273. 3m Ciqueur. 

This is very good, green bitters, which is obtained in Switzer- 
land out of the Achillea Moschata, a shrub that grows on the 
highest Alps; it is of great aromatic odor and taste, and a great 
article for export. 

274. lumper CorMal. 

Mash slightly half a pint of fresh juniper berries; infuse it with 
four quarts of cognac a fortnight in a large glass bottle ; expose 
it to the sunlight; filter; mix with a syrup of one and a half 
pounds of sugar in three-fourths of a quart of water; cork well; 
let the mixture stand for a few days; filter and bottle. 

275. Kajotoskn. 

(SLOE RATAFIA.) 

After you have plucked, at the end of September a sufficient 
quantity of very ripe sloes, spread them on a sheet of paper, lay 
them one day in the sun, then take the pits out, wash them and 
dry them in the sun. For each half a pint of pits take one 
quart of cognac; break the pits, and put shells and pits in the 
cognac; let it stand for six weeks; shake now and then. Filter 
after this time, and fill into a large, flat tureen, then boil for 
each quart of liquor three pounds of loaf-sugar over a fast fire 
to a brownish syrup; add this carefully, while stirring, to the 
liquor; continue stirring until both liquids are well mixed, 
bottle, cork and seal. 

(The longer you let it lie, the better your liquor will become.) 

276. Kummel. 

Fill three quarts of cognac or kirschwasser, six ounces of bro- 
ken caraway, and two-fifths of an ounce of star am'se into a glass 
bottle, close it with a bladder, and place it in a pot partly filled 
with cold water; now heat this, and let boil for half an hour; take 
the pot from the fire, and let the bottle get cool in the water, 
then sweeten the liquor with two pounds of refined sugar; filter, 
bottle and cork well. 



LIQUORS AND RATAFIAS. 197 



277. ftnotljer. 

With the aid of oils the method of manufacturing is as 
follows: 

dissolve 30 drops of caraway extract, 
2 drops of fennel oil, 

i drop of cinnamon oil in one ounce of spirits; 
mix this to four quarts of cognac and three pounds of refined 
sugar; filter and bottle. 

278. Cnnon liatafia. 

Infuse the thinly peeled rind of four or five lemons with two 
quarts of cognac or kirschwasser in a corked bottle, for twelve 
days, in a moderately warm place; boil one and a half pounds 
of lump-sugar in two quarts of water until the sugar drops from 
the wooden spoon in large flakes; add the spirit, let it simmer 
over a slow fire for a few minutes, strain through flannel, and 
bottle after cooling. 

279. (ffnglisl) Cemon Eatafta. 

Four quarts of cognac are filled into a stone jar with one and 
a half pounds of pulverized sugar, the juice and the rind of six- 
teen lemons, and two quarts of boiling milk; stir thoroughly; 
cover the pot and let it stand for ten days; stir the fluid daily; 
then strain it through flannel, and bottle. 

280. HTagenbittn-0. 

Three ounces of bitter-orange peel, three-fourths of an ounce 
of star anise, one-fourth of an ounce of ordinary anise, half an 
ounce of gentian, half an ounce of alant root, one-fourth ounce 
of Erythr&a Centaurium, and one-fourth ounce of cremor tar- 
tari; infuse these ingredients in four quarts of cognac two to 
three weeks; filter, sweeten with two pounds of refined sugar 
and bottle. 



198 LIQUORS AND RATAFIAS. 



281. 

Three ounces of orange-peel, one-fourth ounce of vermouth, 
one-fourth ounce of Erythrcea Centa^<r^ltm, one-eighth ounce of 
angelica root, one-fourth ounce of violet roots, one-fourth ounce 
of Carduus Benedictus, one-eighth ounce of stick cinnamon, one- 
eighth ounce of grated nutmeg; infuse these ingredients in two 
quarts of cognac from two to three weeks; sweeten with one 
pound of refined sugar, and bottle. 

282. filara0d)in0. 

One of the finest liquors which is prepared in Italy and Dal- 
matia from the berry of the mahaleb cherry, equally excellent for 
its odor and taste; this fruit is black, berry-like, flat above and 
oval below; it tastes bitter, but contains a pit of great fragrance. 
When these fruits are perfectly ripe, they are gathered, and 
mashed together with the pits; best white honey of their own 
weight is added; the fluid undergoes first a fermentation, and is 
then subject to distillation. This first distillate has to lie for a 
year; then it is distilled twice more, and is now a very delicious 
liquor, which, however, is but the basis of the real maraschino 
di Zara. Take, now, sugar one-third of the liquor's weight, dis- 
solve it in one-third of its weight of water; refine this sugar 
syrup by the white of one egg or more; boil it to the consistency 
of a thick syrup, filter through a flannel bag, and mix this with 
the liquor; bottle, let the bottles lie for a year, and they are 
filled then into the well-known straw-covered bottles that are 
exported from Trieste, Austria. 

There is a number of recipes to imitate this cordial, but we 
must abstain from publishing them, as being too difficult to 
prepare. 

283. filial Ciqueur. 

Infuse two handfuls of fresh mint leaves in two quarts of the 
best brandy, three or four weeks, in a well-corked bottle, in the 
sun or in a warm place ; add a cold syrup of three-fourths to 
one pound of sugar; filter and bottle. 



LIQUORS AND RATAFIAS. 199 



284. 



A kind of a light fruit liquor; it is made mostly of berries and 
cherries, but also of plums and apples, and is very highly estim- 
ated in Russia, and prepared there in almost all houses, especially 
in the country. The best nalifkas are won of the Rubus Chama- 
morus, which grows only in Russia, Norway, Sweden, East 
Prussia, and the northern part of England, of the black and red 
currants, of the berries of the mountain ash, and of cherries. 
All these fruits must be very ripe; those of the mountain must 
not be gathered before the first frost. 

Fill a big glass jar two-thirds full with berries, and pour over 
it cognac to fill the jar; close the jar with a piece of muslin; 
expose it from two to three months to the direct action of the 
sunlight, and shake every second or third day. Then filter the 
nalifka through a funnel covered with linen and absorbent cot- 
ton, until it flows off perfectly clear; fill into ordinary wine 
bottles. Add to each three or four bottles of nalifka one bottle 
of water, and to each bottle of the thinned liquor four ounces of 
sugar that has been refined in boiling water to a consistent 
syrup. Add to this syrup the whole quantity of nalifka, heat 
the fluid, while constantly stirring, nearly to the boiling-point; 
take it from the fire, and pour it into an earthen or china pot. 
After cooling, bottle, cork and seal; you may either use it right 
away, or keep it. 



285. Jfonparnl Ciquntr. 

Peel a perfectly ripe pineapple, cut it into slices and mash 
them; add twenty of the best white plums, cut in two, and with- 
out the pits and one dozen of very aromatic pears. To each 
four pounds of fruit take six pounds of loaf-sugar, and one and 
a half quarts of water; boil all this for three-quarters of an hour 
in an enameled pot; pour it into a tureen, add three quarts of 
fine cognac, cover it air-tight, let it stand for six weeks, filter 
through a jelly-bag, and bottle. 



200 LIQUORS AND RATAFIAS. 



286. 2Ccmcau. 

A very fine cordial; the genuine article comes from Marti- 
nique only, and is very rare and expensive; only small quanti- 
ties of it must be taken, as it is not harmless at all in spite of its 
unique taste. It is prepared from the pits of a fruit in the West 
Indies, and these pits contain a strong dose of hydrocyanic 
acid. 

The French prepare a number of very good imitations of the 
genuine noyeau. For those that are in possession of a distilling 
apparatus we add a very good French recipe : 
. Half a pound of cut apricot-pits are infused in six quarts of 
rectified alcohol, and one quart of water, for a week; distil the 
alcohol, mix it with one pint of orange-flower water, and three 
pounds of sugar that is cleared and refined in three quarts of 
water, filter and fill into bottles; use it after a few months. 

287. <ngli01) range Sranto. 

Two pounds of lump-sugar, ten whole oranges, and one stick 
of cinnamon are put in five quarts of the best brandy; let it stand 
in a well-covered stone jar from five to six weeks, and stir it 
daily with a wooden spoon; filter and fill into bottles. 

288. rangc-Jloroer Katafia. 

Three and a half ounces of fresh orange-flowers are infused 
in two quarts of the best brandy in a sunny place four days; 
filter; add a syrup of one and a half pounds of sugar in one 
quart of water; filter again and bottle. 

289, range Ciquor. 

Peel six oranges thinly with a sharp knife, put the peel in 
two quarts of cognac; press the juice of the oranges on two and 
a half pounds of lump-sugar, which is to be added to the liquor 
right away after melting; let it stand five to six weeks, daily 
stirring with a wooden spoon; filter and fill into bottles, 



LIQUORS AND RATAFIAS. 2OI 



290. JJarfait 3lm<ror. 

A very fine cordial which may be made in different ways. 

If you have a distilling apparatus, distil three quarts of alcohol 
with the rhul of four thinly peeled lemons, one-fifteenth ounce 
of lemon oil, one-thirtieth ounce of bergamotoil; stop when the 
distillate shows 60 to 70 Tralles; distil anew with one quart 
of milk, dye the entire distillate with cochineal tinctures lightly 
red, and add two quarts of sugar syrup. 

BY INFUSION. 

Ten drops of clove essence, five drops of nutmeg essence, and 
a few drops of lemon essence are mixed with two quarts of al- 
cohol of 83; color with cochineal tincture slightly red, and add a 
syrup out of four pounds of sugar in one quart of water. Let the 
mixture stand four weeks; stir or shake daily, then filter and 
bottle. 

291. 

Mash three fine peeled celery roots with the green sprigs on 
them; add four and a half quarts of brandy; distil this mixture 
with a spoonful of salt in a retort. The obtained product is mixed 
with three-fourths of a pound of roasted and pulverized cocoa 
beans, one-fourth of an ounce of cut vanilla, and three pounds 
of refined sugar; let it stand for a week; color with a cochineal 
tincture slightly red, and filter. 



292. 



This fine cordial must be taken only in small doses, as it con- 
tains hydrocyanic acid, Peel half a pound of peach-pits, and 
half a pound of apricot-pits, mash them, and infuse the mash 
with one-eighth of an ounce of fine cinnamon in four quarts of 
cognac; infuse in a large bottle a week in the sun; filter; purify 
two pounds of loaf-sugar in one pint of water, strain, and let it 
get cool; mix this syrup with the liquor, and fill into bottles, 



202 LIQUORS AND RATAFIAS. 



293. 

Put one and a fourth pounds of fresh peach-kernels in luke- 
warm water, skin and mash them; infuse the mash with one- 
eighth of an ounce of broken cinnamon and four quarts of best 
brandy in a jug for four weeks; cover the jug with a skin; after 
this make a syrup of two pounds of sugar and one pint of water, 
and filter the whole mixture through a jelly-bag; bottle. 



294. (Ehrince Ciquor. 

A number of very ripe, fine quinces are peeled, grated, and 
left over night in the cellar; the following day squeeze the juice; 
take to each four and a half quarts of quince-juice two quarts of 
cognac, one pound of sugar, one ounce of stick cinnamon, two- 
fifths of an ounce of cloves, and two ounces of pulverized bitter 
almonds; let all this stand in a well-corked bottle a fortnight; 
shake daily and filter. 

295. 



Grate the quinces, let them stand twenty-four hours; squeeze 
the juice; refine one pound of sugar in three pints of water, add 
the syrup, and let all boil for a quarter of an hour; let it get 
cool; add the same quantity of brandy or kirschwasser, pour all 
into a large glass bottle, add one ounce of bitter almonds, and 
one and one-third ounces of coriander; let soak a fortnight; 
shake daily, filter and bottle. 



296. <nglt0t) uincc Ctquor. 

After you have cleaned a few ripe quinces with a towel, cut 
them in two, cut out the seeds, and grate the fruit on a grater, 
place the mash lightly strewed with sugar in a large dish twenty- 
four hours in a cool place; squeeze the juice, filter until it is per- 
fectly clear; add to each pint of juice half a pound of sugar, and 
one pint of brandy or whiskey; let the liquor stand a fortnight; 
shake daily and bottle. 



LIQUORS AND RATAFIAS. 2O3 



297. Jvcncl) (Staincc tlatafia. 

Very ripe, well-cleaned quinces are grated on a grater; let the 
mash stand three days in a well-covered earthen dish in the cel- 
lar, and squeeze the juice out. Add to the filtered juice an 
equal quantity of brandy, seven ounces of sugar to each quart of 
the mixture, a stick of cinnamon, and a few cloves; let soak 
two months, filter, fill into bottles and let them lie as long as 
possible, as the aroma is thus highly improved. 



298. ftaopberrjj Batafia. 

In a large glass bottle infuse one quart of fresh and very ripe 
raspberries with two quarts of cognac; close the bottle well, and 
let it stand in the sun four weeks; then refine two pounds of 
sugar in one quart of boiling water to a thin syrup; add the 
syrup to the liquor; strain through flannel, and bottle. 



299. Jrciul) Jia0pbmrg Hatafia. 

Put in a tureen four quarts of cognac, two quarts of raspberry- 
juice, two pounds of loaf-sugar, a few sticks of cinnamon, and 
four or five cloves; stir it well; cover and let it stand four weeks 
in a warm place; strain and bottle. 

300. o0e Hatafia. 

One-fourth of a pound of fresh aromatic roses (leaves only) 
are shaken in a vessel with one pint of lukewarm water; cover 
well, and place aside for two days, then filter the water, and 
press the roses gently; mix the rose-water with the same quan- 
tity of kirschwasser; add to each quart of the mixture half a 
pound of refined sugar, a few coriander-kernels, and a little fine 
cinnamon; let the whole soak in the sun a fortnight, add some 
cochineal tincture for coloring, filter and bottle. 



204 LIQUORS AND RATAFIAS. 



301. Rosoglto. 

It is the name of several fine cordials, imported from Italy; 
they are prepared of orange-flowers, or other flowers and fruits, 
spices, etc., and exported in straw bottles from Turin, Naples, 
Venice, Bologna, Udine and Trieste. 

An imitation of such a rosoglio is made as follows: clear and 
refine four pounds of sugar in one and a fourth quarts of water; 
mix two quarts of best alcohol of 83, eight drops of rose es- 
sence, two drops of cinnamon essence, two drops of lemon es- 
sence, two drops of Portugal essence, a few drops of cochineal 
tincture to color, with the sugar syrup; let it stand four weeks in 
a large bottle; filter and fill into smaller bottles. 



302. Inm. 

Genuine rum is a very fine liquor; it is manufactured in the 
West Indies out of the juice of the sugar cane, and the relics of 
the sugar production, as molasses and syrup: it is used all over 
the world for punches, grogs, teas, etc. The best rum is that of 
Jamaica, but the brands of St. Croix, British Guiana, Barbadoes, 
Antigua, and others, although they are inferior to the Jamaica 
rum, are very palatable. The quality of rum is best known 
from its aroma, its pleasing taste, and its alcohol which must 
amount to 58 to 66 Tralles; the best and simplest proof is, 
when rum is diluted in hot water or tea; then the fineness of 
the aroma is developed, or by rubbing a few drops between the 
hands. 

303. Hum Ciquor. 

Peel the rind of two or three bitter oranges very thin; 
let soak for two days in one pint of cold water, filter, and refine 
two pounds of sugar in it; add one pint of cleared juice of the 
oranges, and one and a half quarts of old Jamaica rum; filter 
the liquor, bottle, and keep it for future use. 



LIQUORS AND RATAFIAS. 205 



304. Saffron Ctquor. 

In a big, well-corked jug half an ounce of best saffron, one- 
fourth of a pound of pulverized sugar, half an ounce of broken 
cinnamon, half an ounce of cloves, half an ounce of Jamaica 
pepper, half an ounce of nutmeg (cloves, pepper, and nutmeg 
roughly pulverized), one ounce of sweet almonds, one-fourth of 
an ounce of bitter ones (both skinned and mashed with a little 
alcohol), one ounce of caraway, are infused in three-fourths of a 
quart of water and as much of the best brandy, for a fortnight; 
strain until perfectly clear, bottle, cork and seal; let them lie in 
the cellar the longer, the better. 

305. Stomacl) <00ence. 

One and a half pounds of cortex Chinee, six ounces of curagao 
peel, one ounce of flores Cassice are infused in four quarts of 
cognac from two to three weeks; filter the fluid, sweeten with 
two pounds of refined sugar, and bottle. (The sweetening may 
be omitted.) 

306. Stratuberrg Ctquor. 

Fill into a large glass jar one pound of fresh strawberries, 
half a pound of white rock-candy (pulverized), and one and a 
half quarts of cognac; cork and seal well; let it stand in the sun 
for five weeks; shake daily, then strain the liquor through blot- 
ting-paper, and bottle. 

307. Srueet Calamus Ctquor. 

Infuse four ounces of dried, thinly cut sweet calamus, and a 
little over an ounce of cut angelica in two and one-half quarts 
of cognac, in a well-corked, large bottle, for four weeks, in a 
rather warm place; clear and refine two pounds of lump-sugar 
"in one and a half quarts of water; mix it with the liquor, filter, 
and bottle. 



206 LIQUORS AND RATAFIAS. 



308. Manilla Ctquor. 

Infuse two and a half sticks of vanilla in four quarts of brandy 
a fortnight; refine two pounds of sugar in four quarts of water 
to syrup, add the liquor; mix well over a slow fire, filter, and 
bottle. 

309. 



Cut four sticks of vanilla into very small pieces, put them in 
a bottle with three quarts of best brandy; let infuse a fortnight, 
shake daily, add two pounds of refined sugar, let the liquor stand 
a few days, color slightly red with cochineal-tincture, and bottle. 

310. 

An Italian cordial. One-fourth of an ounce of angelica seeds, 
three-fourths of an ounce of coriander, one-fourth of an ounce of 
fennel, one-fourth of an ounce of anise, the juice and the thin 
peel of two lemons, and one pound of sugar are infused in two 
quarts of brandy five or six days, in a warm place; filter and 
bottle. 

311. tUalmtt Ciquor. 

One pound of green walnuts gathered at the end of June or 
beginning of July, is cut in small pieces, and in a jug or a glass 
jar infused in two and a half quarts of fine brandy with one- 
eighth ounce of pulverized cinnamon, and as much of cloves, 
from six to eight weeks; cork well, and shake daily. After this 
time filter the infusion, add syrup of one pound of sugar and 
one quart of water: filter again and bottle. 

312. 

Infuse one pound of cut green walnuts in two quarts of fine 
cognac, in the sun, a fortnight; filter into another bottle, add 
half an ounce of cinnamon, and one-fourth of an ounce of 
roughly pulverized cloves; let it stand another week in the sun; 
add a syrup of three-fourths of a pound of sugar and one 
pint of water; mix well, filter, and bottle; after half a year it is 
ready for use. 



LIQUORS AND RATAFIAS. 2O/ 



313. tlllisb Corbtol. 



A liquor which is made in English families, when the white 
currants are getting perfectly ripe. 

Infuse the rind of a thinly peeled lemon, half a pint of white 
currants (a little mashed), and a small piece of ginger in a quart 
of whiskey, twenty-four hours, in a warm place; filter, sweeten 
with half a pound of refined sugar, filter again, and bottle. 



314. Ufc-fitrr femue. 



A quantity of very ripe, wild cherries are pressed through an 
earthen sieve with a wooden spoon, so that only the pits remain; 
pulverize them with a few bitter almonds; mix them with the 
cherry mash, and let the mixture stand two days in a cool place. 
After this time squeeze the juice thoroughly, let it stand for an- 
other day, strain carefully through flannel, boil it for a few 
seconds with lump-sugar one pound to one quart of juice filter 
again, and after cooling, bottle well and seal, and keep the bot- 
tles in a cool place. 

A few spoonfuls of this extract flavor a bottle of claret or a 
bowl exceedingly well. 

315. tUI)i0kes. 

It derives its name from the obsolete Irish word " Usquebah " 
or " Usquebaugh " (water of life). Another whiskey in Scotland 
is called "Mountain Dew." It is made from barley, but often 
other grains are substituted for it. 

316. Mead] anb 3toj)U Branbu0. 



They are domestic products from the juice of the correspond- 
ing fruits, and chiefly made in Maryland and New Jersey. As 
they are sold at high prices much adulteration is going on in 
them. 



ftondjea. 



317. 2UmriroL 

Boil one bottle of claret with one-half pound of sugar, a stick 
of cinnamon, and a piece of vanilla for a quarter of an hour; add 
the yolks of six eggs that have first been beaten in a tumbler of 
cold wine; beat the drink into foam over the fire, and serve it in 
cups. 

318. aie /lip. 

This is a kind of warm beer which is very fashionable in Eng- 
land during the winter, and it is taken by sportsmen early in the 
morning before starting for the hunt. The recipe follows: one 
and a half quarts of ale, <a spoonful of sugar, a piece of mace, half 
a dozen of cloves, and a small piece of butter, and let it boil; 
then beat the white of one egg with the yolks of two or three 
eggs in a spoonful of cold ale, add it to the boiling ale, and pour 
the whole swiftly from one vessel into another for a few minutes, 
then serve. 

319. ale 



Take one quart of Burton ale, one glass of Niersteiner, a 
wineglassful of brandy, a wineglassful of capillaire syrup, the 
juice of a lemon, a piece of lemon-peel; grate a little nutmeg, 
add a piece of toast; mix everything well; let it stand cold for 
from two to three hours; strain, and serve. 

320. ftlltaittt ire 

Take the yolks of eight eggs, stir with one pound of pulver- 
ized sugar and the juice of two oranges; heat two bottles of claret 
with a stick of vanilla to the boiling-point; add the wine under 
continuous beating to the eggs and sugar, and pour the foamy 
drink into champagne glasses. 



212 PUNCHES. 



321. 

Boil one bottle of Burgundy with one pound of lump-sugar, 
half a stick of cinnamon, a little bit of mace and coriander, and 
two bay-leaves; light with a burning paper, and let it burn until 
it goes out by itself; then fill it into glasses, and drink it warm. 

322. American |Jtmd). 

Rub the peel of six lemons on one pound of sugar; squeeze 
the juice of the lemons and that of six oranges on it; remove 
the seeds carefully; add four pounds of loaf-sugar, and five cloves 
and two leaves of mace tied up in a piece of linen, likewise two 
quarts of water; refine the sugar to syrup; skim well, fill into bot- 
tles, and keep for the punch. Now mix three-fourths of a quart 
of green tea, one pint of cognac, one quart of old Jamaica rum, 
one bottle of champagne, and a cup of chartreuse well sweetened 
to taste with the syrup, pour it into a punch-bowl, add a big 
lump of ice, three oranges cut in slices, and three lemons with- 
out the seeds; let the beverage stand for two hours, stir repeat- 
edly, and serve. 

323. 2lnana0 |3uncl). 

Dissolve two and one-half pounds of lump-sugar in three 
quarts of boiling water, add three bottles of Rhine wine, one bot- 
tle of old Jamaica rum, and two bottles of champagne; let it 
stand on a warm stove for an hour, and add finally the juice of 
a mashed ananas (pineapple). Keep the vessel well covered or 
the aroma will escape. 

324. Ananas JJtmcl) d T^lmmque. 

(FOR TEN PERSONS.) 

Peel and cut four pineapples of medium size, put the slices 
with one pound of pulverized sugar in a bowl, and let it stand 
well covered on a cool place, until the sugar has gone entirely 
into the slices; add one pint of old Jamaica rum, one pint of 
best brandy, one gill of curagao, and the juice of four lemons; 
place a big piece of ice in the middle of the bowl; add four bot- 
tles of champagne, and serve in champagne glasses. 



PUNCHES. 213 



325. 2trroxk Jo am. 

Mix one quart of sour cream with half a pint of arrack, and 
four ounces of lump-sugar; beat it to foam, and serve it in glasses. 

326. Arrack JJund). 

Rub the peel of three or four lemons on twelve ounces of loaf- 
sugar, break the sugar, and dissolve it in one quart of strong, 
boiling tea; add the juice of six or eight lemons, and a pint of 
good arrack. 

327. 



Cut six unpeeled lemons into thin slices; remove their seeds; 
infuse them in one pint of arrack six hours; take them out care- 
fully with a fork without squeezing them, then dissolve one pound 
of lump-sugar in three pints of boiling water, add the arrack, 
let the beverage get cool, and serve in small glasses, 

328. Br fluncl). 

Boil one quart of beer with one-fourth of a pound of lump- 
sugar and a stick of cinnamon; beat four eggs into foam, and 
mix it with a wineglassful of old Jamaica rum; take the beer from 
the fire and add to it the mixture while continually stirring it; 
serve in punch glasses. 

329. Beer 

Stir two whole eggs in a glass of wine; pour this into a pint of 
beer; add a teaspoonful of sugar, a stick of cinnamon, and a 
piece of lemon-peel; beat the whole over a fire to foam, fill it 
into cups, and serve. 

330. 1m* (S&rog. 

Beat four eggs, pour them into one quart of beer, add one- 
fourth of a pound of sugar, a little cinnamon and lemon-peel; 
put all over a fast fire, and beat continually, until it begins to 
rise, without letting it boil; take it from the fire, continue beat- 
ing for a few minutes, and fill into glasses. 



214 PUNCHES. 



331. Cfnglisl) 33rcmbg JJund). 

Put the rind of two lemons in a pot with a stick of cinnamon, 
three-fourths of a pound of lump-sugar, some mace, and three 
cloves to one-half of a pint of water; let it boil slowly for ten 
minutes, strain it. add one bottle of brandy and the juice of the 
two lemons, pour into a tureen, light it, and let it burn for five 
minutes before filling the punch into glasses. 



332. Bristol |)uncl). 

To each quart of boiling water take the juice of one and a 
half lemons, the rind of half a lemon, three gills of rum, and 
sugar to taste. Put sugar, juice and peel in a bowl, pour over it 
enough water to dissolve the sugar, and to extract the aroma; 
after half an hour remove the peel, and add water and rum. 



333. Burning |Junct). 

A bottle of claret, one and a half bottles of Rhine wine, one 
pound of sugar, and a little over one pint of rum are heated 
nearly to the boiling-point; take it from the fire before it boils; 
light with burning paper, and when the flame goes out add some 
hot water or tea, if you desire. 



334. (fnglial) Btmub |3uncl). 

Rub the rind of three lemons lightly on one pound of sugar, 
put the sugar in an earthen pot, and pour over it one quart of 
rum and one quart of claret; stir all well over a fire, until it be- 
gins to boil and the sugar is dissolved; add one quart of boiling 
water, and the juice of three lemons. This punch may be taken 
warm or cold. 



PUNCHES. 215 



335. Camptdjdlo $itml). 

Heat slowly the yolks of twelve eggs with two pounds of lump- 
sugar on which you have rubbed off the rind of two oranges, 
their juice and that of three lemons, and three bottles of claret; 
beat it to foam until it begins to boil; then add carefully a bot- 
tle of old Jamaica rum, and serve at once. 



336. (Iljampagitt JJutuI). 



Boil one and one-half pounds of lump-sugar in three pints of 
water, add the juice of five lemons, half a bottle of arrack, and 
one bottle of champagne; heat it sufficiently, and serve 

337. Champagne reme. 

Beat half a pound of pulverized sugar with the yolks of eight 
eggs and five whole eggs to the form of frozen snow; add, while 
continually beating, the rind of an orange, rubbed off on sugar, 
and gradually a quart-bottle of champagne; heat over a slow fire, 
while continually beating, and serve warm. 

338. l)e OTijat. 

Boil a large pot of mixed tea; a little sugar in the bottom of 
a hot cup, two-thirds full of tea; fill the rest with Burgundy, 
and serve. If desired, add a little vanilla to the tea. 



339. nglisl) (Ularet fltmdj. 

Boil, in half a pint of water, half a pound of lump-sugar with 
one-fifth of an ounce of cinnamon, one-tenth of an ounce of 
pulverized ginger, and as many pulverized cloves, and the thinly 
peeled rind of an orange, to syrup; skim this with a wooden 
spoon, and add two bottles of claret; take the vessel from the 
fire before the wine begins to boil. 



2l6 PUNCHES. 



340. Colb Claret }j)uncl). 

One bottle of claret, half a pint of sherry, half a wineglassful 
of maraschino, the rind of a lemon, one-quarter of a pound of 
pulverized sugar, and a sprig of borage; let this all stand for an 
hour, strain the punch through a sieve, add a piece of ice and a 
bottle of Seltzer. 

Instead of the rind of the lemon and the borage, you may 
add fresh raspberries and cut peaches, when these fruits are in 
season. 

341. Claret JJtmd). 

Pour two bottles of claret into an enameled pot, squeeze the 
juice of three lemons, add one pound of sugar; heat the wine to 
the boiling-point without letting it boil, take it from the fire, and 
add half a bottle of best arrack. 



342. Confe00ion of ot>e. 

Infuse half an ounce of fine black tea in half a pint of boil- 
ing water for five minutes; decant and pour it into a tureen; 
rub the rind of a lemon on three pounds of lump-sugar, refine 
in one pint of boiling water; skim well; add a piece of vanilla, 
cut into small pieces, and half an ounce of dried orange-flowers; 
take the sugar from the fire, and leave vanilla and orange-flowers 
one hour in it; then strain through a sieve into a tureen. Now 
add a wineglassful of maraschino, the juice of five oranges, two 
bottles of Rhine wine, two bottles of Medoc, one bottle of 
Madeira, and one bottle of arrack; let the mixture get very hot, 
without boiling, and serve it hot; it is still better when very cold. 

343. Crambamlmli. 

Pour one bottle of arrack into a pot, light the fluid with 
burning paper, and melt one pound of lump-sugar over this 
flame, so as to make the melting sugar drop into the fluid. 



PUNCHES. 217 



r 344. (Bream |)i:nct) a I'SUncriquc. 

Beat the yolks of six eggs with one pound of powdered sugar; 
add half a bottle of fine rum or arrack; beat one and a half 
quarts of milk and the whites of the six eggs to a consistent 
foam; mix both ingredients together, and beat again. 

(This drink is very palatable, especially for ladies.) 

345. Currant Sljritb. 

It is a kind of punch essence which, in combination with cold 
or hot water, furnishes a very delicious drink. 

Two quarts of currants are put in a pot which is placed in a 
larger one partly filled with water; let it slowly boil until the 
berries burst and the juice flows out; skim well and filter; to 
each pint of juice take three-fourths pound of sugar; dissolve it 
well, and add one quart of old Jamaica rum; filter the mixture 
again, bottle, and seal. 

346. <gg rog. 

Boil*one quart of water with half a pound of sugar; beat the 
yolks of five eggs in one pint of St. Croix rum, and add this, while 
continually stirring, to the boiling water. 



347. <gg 



Six eggs, and the yolks of ten eggs are well stirred in a new 
enameled pot, with one and one-fourth pounds of powdered 
sugar; add, while continually stirring, one bottle of Rhine wine 
and one quart of cold water; put over a coal-fire, and beat 
until it boils; add the juice of two oranges and of two lemons, 
and half a bottle of arrack; beat again until boiling, strain 
through a sieve, and serve. 



218 PUNCHES. 



348. gg Ctquor. 



Put in a tureen the yolks of twelve fresh eggs, one pound of 
pulverized sugar, a small teaspoonful of powdered cinnamon, 
and a little grated nutmeg; place the tureen on ice; beat the 
yolks to foam, and add, while beating, one pint of kirschwasser 
and three pints of sweet cream; beat the mixture for another 
quarter of an hour, strain through a sieve, and serve in glasses. 



349. #gg ftlilk Jtondj. 

Infuse a stick of vanilla in one quart of boiling milk; strain 
the milk, add six ounces of sugar and one quart of sweet cream: 
let this boil up once more; stir into it the yolks of five or six eggs; 
let the fluid get cool, and add one pint of Santa Cruz rum. 



350. 



Beat well the yolks of four eggs in a tureen with six ounces 
of powdered sugar; add gradually one pint of fine brandy, 
one-fifth of a pint of Santa Cruz rum, one pony of maraschino, 
and two quarts of milk; beat the whites of the eggs till they as- 
sume a light, snowy appearance, and sweeten with a little vanilla 
or lemon sugar; let the whites float on top of the mixture; put 
it on ice, and serve cold. 



351. 



Take one bottle of Rhine wine, the juice of two lemons and 
their peel rubbed on six ounces of lump-sugar, ten eggs, and 
nine ounces of pulverized sugar; stir all well; place the pot in a 
vessel partly filled with boiling water, beat the mixture to a thick 
foam, and add finally half a pint of warmed arrack. 



PUNCHES. 219 



352. 

Pour three-fourths of a quart of boiling water on one ounce of 
fine black tea; let it stand for about six minutes; strain the tea, 
sweeten with four ounces of sugar, add the well-beaten yolks of 
five eggs, and stir thoroughly; fill it into a freezing-can, and 
turn it in the ice-cream freezer for ten minutes; add the juice of 
two lemons and two oranges, and turn again for a quarter of an 
hour; three-quarters of an hour before serving the punch begin 
anew to turn and stir the whole mixture, so as to make it flowing 
and foamy. Finally beat the whites of the five eggs to foam; 
mix it with one-fourth pound of sugar, add it to the punch, and 
half a pint of Santa Cruz rum, and serve in glasses. 

353. Colb 

The yolks of seven fresh eggs are stirred with two ounces of 
powdered sugar and a teaspoonful of lemon-juice ; add this to two 
quarts of cold Rhine wine while briskly and continually stirring. 

354. (na ttJine. 



One pint of white wine, the yolks of two fresh eggs, two 
ounces of pulverized sugar, are well mixed, and beaten over fire 
until the wine rises. 

355. ftnotljer. 

Boil one pint of Rhine wine, half a pint of water, and two 
ounces of sugar; meanwhile stir the yolks of two eggs in two 
tablespoonfuls of cold water; add the boiling wine while contin- 
ually beating or stirring, and serve in glasses. 

356. (Inslial) JJtmclj. 

Rub the rind of two large lemons on half a pound of sugar; 
put it in a tureen, squeeze the juice of the fruit on it, pour one 
quart of boiling water over it; stir all well; add three gills of rum, 
half a pint of best brandy; grate a little nutmeg, heat it over a 
coal fire, but do not let it boil, and fill into glasses. 



22O PUNCHES. 



357. 

Rub the rind of two lemons, and of one bitter orange on seven 
ounces of sugar; put it in a tureen, squeeze the juice of the 
fruit over it, add one and a half pints of boiling water, stir until 
the sugar is dissolved, add one pint of rum, half a pint of brandy, 
and two tablespoonfuls of noyeau, and serve in glasses. 

358. 2lno%r. 

One ounce of tea is steeped in two quarts of boiling water; 
strain the tea over three-fourths pound of lump-sugar, on which 
the rind of four or five bitter oranges has been rubbed off; add 
a bottle of Santa Cruz rum, and serve. 

359. Jktsci). 

Rub the rind of three lemons on twelve ounces of lump-sugar, 
add two quarts of boiling water, and three quarts of hot claret, 
and serve as soon as the sugar is dissolved. 

360. Jltp. 

One and a half quarts of beer are heated to boiling, with a 
stick of cinnamon, a small piece of ginger, two or three cloves, 
and some lemon-peel ; meanwhile mix the yolks of four eggs with 
a large wineglassful of rum or arrack, two or three tablespoonfuls 
of pulverized sugar, and a small spoonful of corn-starch ; add this, 
while continually stirring, to the beer; pour it a few times from 
one vessel into another, strain through a sieve, and serve in cups. 

361. Jruit Jtoncl). 

Boil three quarts of water with twelve ounces of sugar, and 
the juice of two or three lemons: mix this in a tureen with one 
quart of Santa Cruz rum or arrack, and one quart of raspberry 
or cherry syrup. 



PUNCHES. 221 



362. George IV. fluncl). 

On seven ounces of sugar rub the peel of two lemons, and of 
two bitter oranges; put in a tureen with the juice of the fruits; 
let it stand for half an hour; add one cup of boiling water, and 
stir until the sugar is dissolved. Add one pint of green tea, half 
a pint of pineapple syrup, a wineglassful of maraschino, four 
tablespoonfuls of the best arrack, one pint of brandy, and a bot- 
tle of champagne; mix all, put on ice, and serve. 



363. (Btrman <m |Juncl). 

Heat one quart of white beer with a little stick of cinnamon, 
add a spoonful of corn-starch dissolved in wine; stir rapidly; 
add half a bottle of Rhine wine, six ounces of sugar, and the juice 
of half a lemon ; heat all once more to the boiling-point; beat the 
yolks of four eggs with it; sweeten with one pound of sugar on 
which you have previously rubbed off the rind of half a lemon; 
add a pony of maraschino, and serve in cups. 

364. 

Heat two quarts of white beer, beat in it the yolks of six eggs; 
add three-fourths pound of sugar, on which you have rubbed 
the rind of half a lemon, and half a bottle of white wine; heat the 
mixture again, while continually beating, but do not let it boil, 
add half a wineglassful of maraschino, and the juice of a lemon; 
serve very foamy in cups. 

365. in IJund). 

Peel the rind of a large lemon very thin, put it with a table- 
spoonful of the juice of a lemon in a tureen, add two tablespoon- 
fuls of powdered sugar, and one pint of cold water, and let it 
stand for half an hour; afterward add half a pint of the best 
Holland gin, a wineglassful of maraschino, three or four lumps of 
ice, two bottles of plain soda, and serve at once. 



222 PUNCHES. 



366. iroflce. 

Boil two bottles of Medoc with one pound of lump-sugar, 
one stick of cinnamon, and some cloves for a few minutes 



367. la0gou) |Jtmcl). 

Put half a pound of pulverized sugar, and the rind of half a 
thinly peeled lemon with the juice of two large lemons in a 
tureen, add a bottle of old Jamaica rum, and five quarts of boil- 
ing water; stir well, and serve in glasses. 

368. roj. 

Take a quart of boiling tea with half a pound of lump-sugar, 
and add one pint of Santa Cruz rum or arrack. 

369. 0ll<mir fluncl). 

Strain the juice of three or four fine lemons; mix it with one 
pound of powdered sugar, and one bottle of fine Holland gin; 
let it stand well covered in a warm place until the sugar is dis- 
solved; add two and a half quarts of boiling water, stir all 
thoroughly and serve. 

370. Qong Kong JJtmclj. 

A pound of loaf-sugar in a large enameled pot, the jaice of 
six peeled lemons, the juice of three peeled oranges, one quart 
of cold water, one bottle of Jamaica rum, half a pint of brandy, 
one quart bottle of Burgundy; put this over a slow fire, and stir 
until boiling, then boil about one gallon of mixed tea; mix this 
all together hot and serve. If desired, beat up the whites of 
three eggs to the form of snow, and use a little of this for the 
top of each portion. If not sweet enough add sugar to taste. 



PUNCHES. 223 



371. CoRr Jjoppdpoppd. 

The yolks of four eggs and a little ground nutmeg are stirred 
into half a pint of cold, sweet cream, and beaten to a thick foam; 
add one gill of Santa Cruz rum, and sweeten to taste. 

372. fijot jjoppdpoppel. 

One quart of sweet cream and two tablespoonfuls of powder- 
ed sugar are heated to the boiling-point; into a little milk stir 
the yolks of four fresh eggs, and beat all to a thick foam; finally 
add half a pint of rum. Serve in glasses or cups. 

Instead of cream you may use boiling water or tea. 

373. $ot ttHne. 

Heat one quart of good claret with six ounces of lump-sugar, 
a stick of cinnamon, six cloves, and the rind of a thinly peeled 
lemon; let it boil for a moment; strain and serve in glasses. 

374. 

Boil the rind of a lemon, one-fourth ounce of stick cinnamon, 
and eight cloves in one pint of water very slowly for half an 
hour; add two bottles of claret; sweeten all with one pound of 
lump-sugar; place the well-covered pot in boiling water until 
the wine boils; strain and serve. 

375. <ot tUine d la Jran{cu0e, 

Boil three bottles of Bordeaux or Roussillon in an enameled 
pot with one pound of sugar, one-third ounce of stick cinnamon, 
two or three leaves of mace, and six bay-leaves; take it from the 
fire, and light it with a burning paper; let it burn for three min- 
utes, strain, and serve in glasses. 



224 PUNCHES. 



376. Jjtmtn*' 

Two bottles of Moselle or light Rhine wine and half a bottle 
of arrack punch essence are slowly heated in a well-covered enam- 
eled pot; heat sufficiently, but avoid boiling; a white, delicious 
foam will be formed on top, then serve in cut glasses. 

377. Jctir flund). 

Refine and clear one pound of lump-sugar in one pint of water; 
let the syrup get cool; add the juice of four or five lemons, and 
the rind of two rubbed off on sugar; let the mixture freeze in the 
ice-cream freezer, and add then, while continually turning, a 
bottle of Rhine wine or champagne, half a pint of Santa Cruz 
rum or arrack, and half a pony of maraschino; serve the thickly 
flowing punch in glasses. 

378. Imperial $tmcl). 

Peel one pineapple and four oranges; cut the first into small 
slices, and separate the oranges into pieces; put all in a tureen; 
then boil in a quart of water two sticks of cinnamon and a stick 
of vanilla, cut into small pieces; strain the water through a sieve 
into the tureen; rub the rind of a lemon on one and a half pounds 
of lump-sugar, put the sugar into the water, and squeeze the 
juice of three lemons; cover well; let it get cool, place it on ice, 
add a bottle of Rhine wine, one quart of fine rum, and, shortly 
before serving, a bottle of champagne and half a bottle of Seltzer. 



379. CoMe0' J)uncl). 

Put in a tureen the thinly peeled rind and the juice of three 
blood-oranges, the juice of four lemons with one quart of water; 
cover, and let it stand for three hours; strain the fluid; add one 
quart of purified sugar syrup, one quart of brandy, one pint of 
Santa Cruz rum, and the decoction of half an ounce of stick 
cinnamon in one and a half quarts of boiling water; heat the 
punch by placing the tureen in a larger vessel partly filled 
with water, and serve in glasses. 



PUNCHES. 225 



380. Cemon 



Refine and clear one pound of lump-sugar in one pint of water, 
and boil it with the rind of a thinly peeled lemon and the juice 
of three lemons to the consistency of syrup; let it get cool; add 
three bottles of Rhine wine, three gills of arrack, one pint of light 
tea; strain through flannel; heat it without boiling, and serve. 



381. ftnotljer. 



Rub the rind of two lemons on half a pound of sugar, add a 
decoction of one and a half quarts of water and half an ounce of 
fine tea; squeeze the juice of four lemons; strain; add one pint 
of old Jamaica rum; heat it once more, and serve. 



382. fHalimjemo |Juncl). 

Clear and refine one pound of sugar in one quart of water; 
boil one pound of barberries ripe and well-cleaned after you 
have mashed them with a wooden spoon, in the refined sugar 
syrup; add a bottle of claret, press all through a sieve; add a bot- 
tle of Santa Cruz rum, and some raspberry syrup, and you may 
serve the punch hot or cold. 

383. lilcmtjattan $uncl). 

(HOT OR COLD.) 

Take a large enameled pot, the juice of six lemons, the juice 
of two oranges, a pound of sugar, two quarts of cold water, two 
quarts of claret, two or three sticks of cinnamon, two dozen 
cloves, half a pint of Jamaica rum or brandy; place this over a 
slow fire until boiling; strain carefully before serving. You may 
serve it hot; if not, you may bottle it, and it will keep for several 
days. 
15 



226 PUNCHES. 



384. maraschino Jtonclj. 

Three to four bottles of Rhine wine and half a bottle of arrack 
are mixed with half a bottle of maraschino di Zara and two 
pounds of cleaned and refined sugar cold ; place the punch for 
a couple of hours on ice, and add a bottle of champagne just 
before serving. 

385. fflaitrororiato. 

Heat one and a half quarts of sweet cream with a piece of 
vanilla and half a pound of sugar to the boiling-point; let it then 
steep for a while; strain the cream through a sieve; beat it with 
the yolks of six or eight eggs; add enough fine arrack or maras- 
chino to taste. 

386. ftteckkntmrg JJuncl). 

Rub the peel of two lemons on two pounds of sugar; add one 
and a half quarts of good tea, four bottles of claret, one bottle 
of French white wine, and one bottle of brandy; let everything 
get hot over a slow fire; stir well, and serve. 

387. 

Two pounds of sugar on which two lemons are rubbed off, 
four bottles of Bordeaux, one bottle of port wine, one bottle of 
brandy, and half a bottle of Madeira. 

388. tfngltsl) fltilk fltmcl). 

Rub the peel of three fine lemons on one pound of lump- 
sugar; put it in a tureen, and squeeze the juice of the fruit over 
it; grate half a nutmeg; add a bottle of Jamaica rum; mix all 
thoroughly, and let it stand well covered over night. Then add 
one quart of boiling water, and one quart of boiling milk; let the 
mixture stand covered two hours; filter through a canton flan- 
nel bag, in which you placed a piece of blotting-paper, until the 
punch is absolutely clear, and drink it cold. 



PUNCHES. 227 



389. ftnotljer. 

Rub the peel of two lemons on one and a half pounds of lump- 
sugar; put this in a tureen; add gradually the juice of the two 
lemons, a quart of hot milk, one quart of hot water, some pieces 
of vanilla, cut into small pieces, a little grated nutmeg, and a 
bottle of good arrack, and let the well-covered tureen stand over 
night. The following morning you filter the thick fluid through 
a flannel bag, until it gets clear; fill into bottles, and serve the 
punch cold ; it may be kept as long as you please. 

390. ftnotfjer. 

In a bottle of fine rum put the thinly peeled rind of three 
oranges and three lemons; cork the bottle well, and let the bot- 
tle stand two days. After this rub the rind of six lemons on two 
pounds of loaf-sugar, squeeze their juice and that of the for- 
merly peeled lemons and oranges over the sugar; add two quarts 
of boiling water, one and a half quarts of boiling milk, and half 
a teaspoonful of grated nutmeg, and mix all well until the sugar 
is dissolved. Now add the rum; strain the punch until it is per- 
fectly clear; fill into bottles, and cork them very well. 

Such a milk-punch is a beverage refreshing and harmless, 
which, in summer especially, for excursions, picnics, etc., can- 
not be too highly appreciated. 

391. JmlanJr JflUk |)itncl). 

This punch is prepared like our first " English Milk Punch;" 
only take Santa Cruz rum instead of Jamaica rum, and leave the 
nutmeg out. 

392. ill arm Jffilk 



A quart of fresh milk is slowly heated to boiling with the thin 
peel of a small lemon ; then strain the milk, beat it with the yolks 
of four eggs, stirred up beforehand in cold milk; add a wineglass- 
ful of brandy, and two wineglassfuls of rum; beat all over a slow 
fire to foam, and fill into glasses. 



228 PUNCHES. 



393. JCectar Jhtncl) a l'2lmmqttt. 

(FOR BOTTLING.) 

Infuse the rind of fifteen thinly peeled lemons forty-eight 
hours in one and a half pints of rum; filter; add two quarts of 
cold water and three pints of rum, the juice of the lemons, a 
grated nutmeg, and two and a half quarts of boiling milk; cover 
well, let stand for twenty-four hours, and sweeten with three 
pounds of sugar; strain through a flannel bag, until the punch 
is perfectly clear, and bottle. 

394. 

This beverage is of English origin, and there very highly esti- 
mated; it derives its name from its inventor, the English Colonel 
Negus. 

Put the rind of half a lemon or orange in a tureen, add eight 
ounces of sugar, one pint of port wine, the fourth part of a small 
nutmeg grated; infuse this for an hour; strain; add one quart 
of boiling water, and the drink is ready for use. 

395. 

In other countries they are used to take lighter wines. The 
recipe follows: Put two bottles of claret, two sticks of cinnamon, 
six cloves, a little pulverized cardamom, a little grated nutmeg, 
and half a pound of sugar, on which you have previously rubbed 
the rind of a lemon, on a slow fire; cover well, and heat to the 
boiling-point; strain through a hair-sieve; add one pint of boil- 
ing water, and the juice of one and a half lemons, and serve in 
strong glasses, that are first warmed. 

396. Norfolk flntul). 

Infuse the rind of fifteen lemons and of as many oranges, 
thinly peeled, in two quarts of brandy or rum for forty-eight 
hours; filter the infusion, and add it to the cold syrup of two 
pounds of sugar and two and a half quarts of water; squeeze the 
juice of the lemons and oranges; pour all into a great stone jug, 
tie with a bladder, and let it stand for from six to eight weeks be- 
fore using. 



PUNCHES. 229 



397. JTurembflrj |lutul). 



Rub lightly the peel of an orange on three-fourths pound of 
sugar; squeeze the juice of two oranges on it; pour one quart of 
boiling water over it; add a small pint of good old arrack, and a 
bottle of old Bordeaux hot, but not boiling; mix all well, and 
serve. 

398. conge Jhwd). 

Rub the peel of three oranges on sugar; place the sugar in a 
pot; add the juice of six oranges and two lemons, one pound of 
lump-sugar, one bottle of white wine, one quart of water; let all 
boil; pour it into a bowl, and add two bottles of white wine, and 
one and a half pints of arrack or rum. 

399. Jinnee of tUaUa JJuncI). 

(COLD.) 

In a small bowl put the thinly peeled and cut rind of half a 
lemon, and two and a half ounces of granulated sugar; add one- 
fourth quart of boiling water; let it stand for a quarter of an 
hour; add a bottle of champagne, and a gill of the best arrack; 
mix the fluids well, and place the bowl on ice one or two hours. 

400. Ijport tUine JJuuel). 

A bottle of claret, a bottle of Rhine wine, and a bottle of port 
wine are heated with two pounds of sugar, until the sugar is dis- 
solved; do not let it boil; meanwhile squeeze the juice of four 
lemons into a tureen, add half a bottle of fine arrack and the 
sweet mixture; stir well, and serve. 

401. |hmrl{ a la Stable. 

Place on the stove a large enameled pot, in which, before, 
water had been boiling; lay on it two flat iron bars, and place on 
these two pounds of lump-sugar; pour over the sugar a bottle of 
old Jamaica rum, and light it carefully with a burning paper, to 
let the melting sugar flow into the pot; when the flame goes out 
by itself, add three bottles of Rhine wine, and one quart of black 
tea, the juice of one lemon and of one orange; let it stand cov- 
ered three hours in a warm, but not hot oven. 



230 PUNCHES. 



402. JJund) d 

Rub on three pounds of lump-sugar the rind of one orange 
and one lemon; squeeze the juice of four lemons on the sugar; 
boil in one and a half quarts of water, until it becomes clear; 
add half a bottle of arrack, one bottle of Rhine wine, and one 
bottle of Burgundy, and let the punch simmer for a while with- 
out letting it boil; then serve. 



403. JluncI) d la reme. 

Dissolve four pounds of sugar in four quarts of hot water; 
heat this with four quarts of arrack, the juice of eight lemons, and 
a small piece of vanilla, cut in pieces, in an enameled pot to the 
boiling-point; as soon as this is reached add three quarts of milk 
or cream, while constantly stirring. Take the vessel from the 
fire, tie a cloth over it, let it stand for two hours; filter, bottle, 
and keep it for future use, as it may be preserved for a very long 
time. 

404. |htncl) d la Batwrmae. 

Rub the rind of three lemons on one pound of lump-sugar; 
squeeze the juice of the fruit on it; add one quart of water and 
two bottles of Burgundy; heat slowly to the boiling-point; filter 
through canton flannel, and serve it hot. 



405. |)ttncl) d la JbrJr. 

Three dozen lemons are very thinly peeled ; the rind is put 
in an enameled pot, three pounds of sugar added, and all is stir- 
red for about half an hour; add five quarts of boiling water; stir 
until the sugar is dissolved; add to each three quarts one pint of 
the best Jamaica rum and one pint of brandy; bottle the punch, 
keep it in the cellar, and use it after the expiration of some weeks 
the later the better. 



PUNCHES. 231 



406. JjJtmcl) d la Jrancai0e. 

Put one and a half pounds of lump-sugar in a new earthen 
pot, pour over it one quart of rum; light this, and let burn until 
the sugar becomes brown and is melted to one-third of its orig- 
inal volume; add three-fourths quart of boiling tea, the juice of 
six lemons and of six oranges; stir well, and serve at once. 

407. 2Uwtljtr. 

Two pounds of sugar in an earthen pot are mixed with 
half a glass of water or tea, the juice of two lemons and two 
oranges, and cleared and refined to syrup; add a bottle of rum, 
a bottle of brandy, and tea, until the punch receives the required 
mildness. Heat, and, before serving, squeeze the juice of six 
oranges through a sieve. 

408. |htitct) d la Kfgence. 

The thinly peeled rind of two lemons and two bitter oranges 
are put in a tureen with some vanilla, and as much cinnamon, 
and four cloves, poured over with the boiling syrup of one 
and a half pounds of sugar and three-fourths quart of water, and 
placed aside for two hours. Add the purified juice of twelve 
lemons, one bottle of old Jamaica rum, and half a bottle of 
brandy; filter the punch through a cloth, fill into bottles, and 
place the bottles on ice. 

409. flmul) d la lirine. 

Rub the rind of two or three lemons off on one-fourth pound 
of sugar, squeeze the juice of six lemons and two oranges on it; 
add a syrup of three-fourths pound of sugar and three gills of 
water; after all is well mixed let it freeze in the freezing-can; mix 
a cup of rum and as much brandy to the ice, likewise the thick 
foam of the v/hites of three eggs, sweetened with vanilla-sugar; 
leave the punch for a while in the freezing-can, and serve. 



232 PUNCHES. 



410. JJuncI) a la Homaine. 

Rub the rind of two oranges and one lemon on one and a half 
pounds of sugar; put it in a tureen, and add one pint of water; 
when the sugar is properly dissolved add the juice of four oranges 
and two lemons, half a bottle of Rhine wine, half a pint of arrack, 
half a pint of maraschino, and a pint-bottle of champagne; place 
the mixture in the freezing-can, turn continually, and let it 
freeze; finally, stir the froth of the whites of five eggs, sweetened 
with sugar, to it; let all freeze for a while, until it looks like thick 
cream; serve in champagne glasses. 

411. ftnotljer. 

Rub the peel of six lemons off on sugar; squeeze the juice of 
the lemons and of two oranges; add half a pint of water and one 
pint of sugar-syrup out of three-fourths pound of sugar and one 
pint of water; stir all well, and let it freeze in the freezing-can. 
Then mix the solid froth of the whites of four eggs with half a 
pound of pulverized sugar; add this, with three gills of brandy, a 
bottle of champagne, and a cup of green tea, to the ice; mix all 
thoroughly; leave the punch for a short while in the freezing- 
can, and serve in glasses. 

412. J)uncl) d la (Knrolictme. 

The thin peel of four lemons, half an ounce of stick cinna- 
mon, six cloves, two pounds of sugar, one and a half quarts of 
water are heated over a slow fire until the sugar is dissolved. 
Add the juice of eight lemons, two quarts of claret, one bottle 
of arrack, one quart of white wine; heat it once more to the 
boiling-point, and serve. 

413. Hospberrg |)uncl). 

Two quarts of moderately strong black tea are mixed with 
one pint of raspberry-juice, and heated; then dissolve in it two 
pounds of sugar; let the fluid boil for a few seconds; add one 
quart of arrack de Batavia, and serve at once. 



PUNCHES. 233 



414. Tlnotljer. 

Add to half a pint of raspberry syrup three and one-half pints 
of boiling water, half a pint of Santa Cruz rum, and half a pint 
of brandy; sweeten to taste; add a pony of maraschino; stir well, 
and serve. 



415. ttljine tlUne Jtondj. 



Heat three bottles of Rhine wine nearly to boiling; add one 
quart of strong tea, twelve ounces of sugar on which you have 
rubbed the rind of a lemon, the juice of the lemon, and one or 
two gills of fine arrack; mix all well, and serve. 

416. flnotljer. 

Heat very slowly six bottles of Rhine wine, three-fourths 
quart of old Jamaica rum, one and three-fourths to two pounds 
of sugar nearly to the boiling-point, and serve hot. 



417. licmal 



Three pounds of lump-sugar are put in a tureen, then pour 
over it one quart of light hot tea as soon as the sugar is per- 
fectly dissolved squeeze in the juice of three lemons and three 
oranges; add one pint of fine Rhine wine, as much Bordeaux, 
champagne, arrack, maraschino, and pineapple syrup; mix all 
very well, and place the tureen, well covered, on ice. 



418. Ilium |lund). 

Put two pounds of sugar in a tureen; squeeze on it the juice 
of five lemons, add the thin peel of two lemons, and three quarts 
of boiling water. After the sugar is dissolved add a bottle of old 
Jamaica rum, and a bottle of champagne, and serve cold or hot. 



234 PUNCHES. 



419. Russian |)itnct). 

Rub the peel of four lemons and of four oranges off on two 
pounds of sugar; put it in a tureen; add the juice of the fruits, 
and one and a half quarts of cold water; let the tureen stand un- 
til the sugar is melted; fill all in a freezing-can, and prepare ice- 
cream of it. Then add gradually one bottle of champagne, and 
half a bottle of arrack; mix all well, and serve in glasses. 

420. 

Rub the yellow rind of four fine oranges lightly on half a 
pound of loaf-sugar; pulverize; put in a kettle; squeeze the juice 
of the fruit on it; add six eggs, and the yolks of four; beat them 
well; add one and a half quarts of Rhine wine, and beat all over 
a slow fire to a thick, boiling mass. Take the Sapazeau from 
the fire, mix with a small cup of maraschino, and serve hot in 
cups or glass mugs. 

421. 0nou>-Jlake0. 

Two bottles of Moselle or Rhine wine are slowly heated with 
some lemon-peel and four ounces of sugar. Beat the whites of 
four eggs with a little powdered sugar and some lemon extract 
to a thick foam; with a spoon take off small snowballs from the 
foam, and place them in the boiling wine; take them out again 
carefully with a lifter; then stir the yolks of the eggs in a little 
wine, and add it to the hot wine while continually stirring. 
Pour the wine in a bowl; place the snowballs on top, and grate 
a little cinnamon. 

422. Sporting JJundj. 

A bottle of brandy, half a pint of Jamaica rum, half a pint of 
peach brandy, a wineglassful of curagao, one-fourth pound of 
sugar dissolved in hot water; mix all this in a bowl; add a 
lump of ice, and serve. 



PUNCHES. 235 



423. 0tcel |)uncl). 

Infuse a small stick of vanilla, some stick cinnamon, and two 
cloves in half a pint of water on a warm place, about 200 F.., 
well covered; filter into an enameled pot; add one quart of claiet, 
five ounces of powdered sugar, and stir very well; make an iron 
red hot, hold it in the fluid until it gets cold; stir the yolks of 
six eggs in a little claret, add them, and beat all to foam over a 
slow fire. 

424. StrcuubttTg |3uncl). 

Two quarts of fine, ripe strawberries are mashed in a stone 
pot; add one bottle of Santa Cruz rum; tie it closely, and let it 
stand three days; stir once a day; strain and squeeze through 
canton flannel; now put one pound of granulated sugar in a 
bowl; press the juice of two lemons thereon; pour the rum over 
it, and add finally three quarts of boiling water; cover the bowl 
well, and do not serve before the punch is perfectly cold. 

425. "Se*a0 Sittings" |htnd). 

Pare off the peel of four blood-oranges very thin; pour over 
it a large glass of white wine; let soak for half a day in a well- 
covered tureen; strain the wine into a bowl; add two bottles of 
good Bordeaux, two bottles of Rhine or Moselle wine, and two 
bottles of champagne; sweeten to taste; mix all well, and serve 
in glasses. 

426. 



A bottle of white wine, as much water, and four ounces of 
sugar are heated to the boiling-point; the yolks of six eggs beaten 
into it to a thick foam, mixed with two wineglassfuls of arrack; 
serve in glass mugs. 

427. Hniteir Smnce $tmcl). 

In one and a fourth quarts of hot, strong tea dissolve one 
pound of sugar; add the juice of six lemons, one pint of arrack, 
and one pint of port wine; warm up, and serve. 



236 PUNCHES. 



428. i)in Brulc. 

Two bottles of white wine with three-fourths pound of sugar, 
on which the peel of two lemons was rubbed off, the juice of the 
lemons, and a piece of cinnamon are placed over a slow fire in a 
well-covered new earthen pot; just before boiling add, through 
a hair-sieve, the yolks of eight or ten eggs, beaten in a little 
wine; take it from the fire, and serve in glasses. 



429. iUaeljingtcm'a |Juncl). 

The juice of six lemons in a large bowl, a pound of sugar, a 
pint of Jamaica rum, a pint of brandy, one and a half pints of 
black tea; add five or six bottles of champagne; mix this well; 
add some sliced oranges and pineapples, one large piece of ice, 
and serve. 

430. tUljfekeg JJuncI). 

Rub the rind of three lemons on seven ounces of sugar; put 
the sugar in a tureen; add one quart of boiling water and the 
juice of the fruit; this syrup is mixed with one pint or more of 
old Irish whiskey. 

431. Ull)t3t. 

Half an ounce of Pecco tea is infused in one pint of boiling 
water; pour the tea through a hair-sieve upon one pound of su- 
gar; squeeze the juice of five or six lemons, and mix all with 
three quarts of very good Bordeaux; heat without boiling, and 
serve in glasses. 



Boiuls, 



432. 3lncma0 Barol 

Peel a fresh pineapple, cut it into slices; place that in a large 
bowl, and cover with one pound of pulverized sugar; cover the 
bowl well, and let it stand from twelve to twenty-four hours; 
add, according to the number of guests, three, four, or more 
bottles of Rhine wine; for every bottle of wine add six ounces 
of lump-sugar; place on ice, and add, before serving, a bottle of 
champagne. 

433. 2lnana0 (KarMnaL 

Peel a fresh pineapple; cut it into slices; put that in a bowl, 
sugar it well, pour in one bottle of Rhine wine, and let it stand 
for a couple of hours; add, then, according to the number of 
guests, three or four bottles of Rhine wine; put it on ice," and 
serve. 

434. Ananas Mep. 

Peel a ripe pineapple; cut it into thin slices, and place that 
in a bowl; add the juice of two oranges, one gill of raspberry 
syrup, one gill of maraschino, one gill of old Holland gin, one 
bottle of sparkling Moselle wine, and a scoop of shaved ice; mix 
thoroughly, and fill into glasses. 

435. Tipple Bowl. 

Peel twelve good, juicy, aromatic apples; remove the seeds; 
cut them into thin slices; put in a tureen thickly strewed with fine 
sugar; cover the tureen well, and let it stand in a cool place 
twenty-four hours; add a wineglassful of old Jamaica rum, and let 
it stand again for two hours; pour three to four bottles of alight 
Moselle or Rhine wine over it; put the tureen on ice for a few 
hours; strain the wine through flannel, and add one bottle of 
champagne. 

239 



240 BOWLS. 



436. Babminton. 

Peel one-half of a cucumber of medium size; cut into rather 
thick slices; put them in a bowl; add six ounces of pulverized 
sugar; grate a little nutmeg on top of it, and add a bottle of 
claret; put the bowl on ice, and add, after stirring, a siphon of 
Seltzer. 

437. dnlbf Bm* Bowl. 



Infuse the peel of a lemon, a thin slice of toast, some ground 
nutmeg and some pulverized ginger in a large wineglassful of 
brandy; add a sprig of borage, one of pimpernel, and some 
slices of peeled apples; pour over it two quarts of porter or ale, 
sweeten with three tablespoonfuls of sugar; cool it, and serve 
with cheese, bread and butter. 

438. Colb Bialjojj. 

Peel a green, bitter orange very thin; put that in a new 
earthen pot; infuse it in one bottle of best Bordeaux or Bur- 
gundy in the well-covered pot from ten to twelve hours; strain, 
and sweeten at discretion. 

439. <ngli0l) Bishop. 

(WARM.) 

Make slight incisions into the rind of four small, bitter or- 
anges; roast them before a fire, on a grate, on both sides; place 
them in an enameled pot; add two bottles of fine claret, a few 
pieces of cinnamon and a fried bread-crust; cover the pot well, 
and let it simmer from six to eight hours; strain the wine through 
flannel, and sweeten to taste and serve. 

440. Hussian Bisljop. 

Peel the rind of four bitter oranges; put in a tureen and in- 
fuse with three bottles of Muscat Lunel for an hour; strain the 
wine through flannel; bottle, and place on ice for one or two 
hours; then serve in glasses. 



BOWLS. 241 



441. fiarMnol. 

Peel four bitter oranges with a sharp knife, very carefully; 
infuse the peel with four bottles of Rhine wine for ten hours; 
sweeten with one and a half pounds of sugar; put it on ice; 
strain and serve. 

442. ftnotljer. 

Take two bitter and two sweet oranges; rub the rind of them 
on one and a half pounds of lump-sugar; put the sugar in a 
bowl; press the juice of the two sweet oranges over it; add a 
bottle of white wine; put it on ice; strain and serve. 

443. 

Peel three small oranges; put the rind in a bowl and pour a 
bottle of Moselle wine over it; strain the wine after eight hours; 
press the juice of seven or eight oranges on two pounds of lump- 
sugar; let the sugar melt in the first bottle of Moselle wine; 
add three others and a bottle of port wine; a little ananas 
syrup will increase exceedingly the taste of the bowl. 

444. fitlerg Botul d rSUnerique. 

Peel three or four fresh celery-roots; cut them into thin 
slices; cover them in a bowl thickly with powdered sugar; in- 
fuse with half a bottle of brandy, arrack, or rum, well cover- 
ed, for twelve hours; strain, and add four bottles of Rhine 
wine and one bottle of champagne; put it for two hours on ice, 
and add, before serving, a scoop of fine ice. 

445. ngU0lj fitter BowL 

Make an extract of a spoonful of green tea in a half-pint of 
boiling water; let it stand for fifteen minutes; pour it into a 
bowl; add six ounces of lump-sugar, one bottle of cider, two 
wineglassfuls of brandy, half a pint of cold water, a couple of 
fresh cucumber slices, some leaves of borage, and two leaves of 
Roman sage, and place the bowl on ice. 



242 BOWLS. 



446. 

Peel a lemon or orange very thin; infuse the rind in a cup 
of boiling water in a bowl; add some borage-leaves, some cu- 
cumber slices, some sprigs of balm, half a pound of sugar, one 
pint of sherry, Madeira or Malaga (or, instead of this, two wine- 
glassfuls of brandy), and two bottles of cider; put the bowl on 
ice and serve. 

447. Camane JJorol. 



To one pound of lump-sugar add two bottles of Moselle wine, 
one bottle of Burgundy and two bottles of champagne ; cover 
the bowl well and put it on ice. 

448. Sljerrg Barol. 

The rind of six lemons is infused four hours in one-fourth 
quart of boiling water; pour this water in a bowl; add the juice 
of two lemons, one pint of sherry, three gills of old Jamaica 
rum, three gills of brandy, one pound of lump-sugar, three pints 
of cold water, and one pint of boiling milk; mix everything 
thoroughly; strain it through flannel, and put it for four hours 
on ice. 

449. <nglt01) Claret Boiol. 

Peel an orange and cut it in slices, likewise half a cucumber; 
add a few sprigs of borage and balm, two or three tablespoonfuls 
of pulverized sugar, a wineglassful of brandy, or two glasses of 
sherry, two bottles of claret, and a bottle of Seltzer; stir every- 
thing well, put it two hours on ice, and strain before serving. 

450. nglisl) in JBowL 

Put the rind of a thinly peeled lemon and its juice in a tureen, 
add three tablespoonfuls of powdered sugar, and one quart of 
water, and let it stand an hour; pour over it one pint of Old Tom 
gin, a wineglassful of maraschino, three tablespoonfuls of shaved 
ice, and a bottle of Seltzer, and serve. 



BOWLS. 243 



451. 

A kind of spiced wine of the mediaeval age, when one did 
not yet understand blending the wines, consequently they always 
were of a certain acidity, which was covered by addition of honey 
and spices. A recipe for manufacturing hippocras, which Talley- 
raut, the head cook of Charles VII., king of France, has made, 
reads as follows: To a quart of wine take one-third of an ounce 
of very fine and clean cinnamon, one-thirtieth ounce of ginger, 
twice as much of cloves, as much of nutmeg, and six ounces of 
sugar and honey; grind the spices, put them in a muslin bag, 
hang this in the wine for ten to twelve hours, and filter several 
times. 

Wherever, nowadays, hippocras is made, it is made in the fol- 
lowing manner: Cut eight to ten large, aromatic, well-peeled 
apples into thin slices; put that in a tureen, add half a pound of 
sugar, three or four pepper kernels, the rind of a lemon, one- 
third of an ounce of whole cinnamon, two ounces of peeled and 
mashed almonds, and four cloves; pour over this two bottles of 
Rhine wine, cover it well, and let it soak with the other ingre- 
dients; filter^the wine, and you may use this wine also fora bowl. 

452. Cinfon Blo00om Botol. 

Pluck fully developed linden blossoms; look carefully that no 
insects are on them; put them in a tureen; pour over that two 
bottles of Rhine wine; cover the tureen well, and let it stand from 
six to eight hours; strain, and add wine according to the num- 
ber of guests; sweeten to taste, and add finally a pint bottle of 
champagne or a bottle of Seltzer. 

453. JHag Bowl. 

For the preparation of this favorite spring beverage there is 
a number of more or less complicated recipes, of which we first 
give the simplest one, and afterwards some of the more compli- 
cated ones. 

Put a handful of woodruff (asperula odorata) that has no 
blossoms yet, in a bowl; pour over it two bottles of Moselle wine, 
cover the bowl, let it soak not longer than half an hour in a very 



244 BOWLS. 



cool place; take the woodruff out, sweeten with from four to 
five ounces of sugar, stir well, and serve the aromatic beverage 
at once. You improve the fine taste by adding the thin slices 
of one or two peeled oranges. If you prepare this delicious 
beverage in this simple way, it is the best, as the unadulterated 
aroma of the woodruff is obtained; but take care that you do not 
leave the herb too long in the wine or you will get headache 
from it. 

451 



Two handfuls of woodruff, two or three oranges cut into 
slices, two bottles of white wine, and two bottles of claret are 
put in a bowl; let it infuse an hour, take the herb out, and 
sweeten to taste. 

455. 



A handful of woodruff, four sprigs of balm, four to six mint- 
leaves, as many young strawberry-leaves, and cassis-leaves are 
put in a bowl; add two lemons cut into slices, freed from peel 
and seeds, and two or three bottles of Moselle wine; let soak not 
longer than half an hour, add sugar to taste, and ice, if desired. 

(N. B. The first one is, to repeat it once more, the simplest 
and best one.) 

456. Militia JBowl. 

A beverage similar to Bishop or Cardinal. Infuse the rind 
of two lemons in one quart of good, white wine six or eight 
hours; filter the wine, sweeten with half a pound of sugar, put 
it on ice, and use it when you please. 

457. Jfactav. 

Peel twelve ripe, very fine choice apples; cut into very thin 
slices; put that in a bowl with the thinly peeled rind of two 
lemons, cover the slices thickly with powdered sugar, and pour 
over it a bottle of Rhine or Moselle wine. Cover the bowl, and 
let it stand from ten to fourteen hours; add, the following day, a 
bottle of Moselle and one of champagne; put the bowl on ice, 
and serve. 



BOWLS. 245 



458. Nectar in tlje <nglt0l) 

(FOR BOTTLING.) 

Put the rind of two or three lemons, one pound of raisins 
(without seeds and cut in pieces), one and a half pounds of loaf- 
sugar, in a tureen, and pour over it nine quarts of boiling water; 
after cooling add the juice of the lemons, let the beverage stand 
a week in a cool place; stir daily, then filter through a flannel 
bag, and bottle ; you may use it right away. 



459. 



Two pounds of raisins (without seeds and cut in small pieces) 
and four pounds of sugar are infused in nine quarts of boil- 
ing water; stir until the water is getting cool; add two lemons 
(cut in slices), one and a half to two quarts of rum or best brandy; 
cover the vessel well and let it stand a week; stir daily a few 
times, press all through flannel, let it stand for another week for 
getting clear; decant into bottles for immediate or future use. 

460. range Borol. 

Rub the peel of one large or two small oranges on sugar; 
pour over it a bottle of Moselle wine, and let it stand two hours; 
then peel six oranges very neatly, divide them into nice cuts, 
remove the seeds and their inner skin, partially, that the juice 
may flow out freely; add one pound of pulverized sugar and four 
bottles of white wine; put the bowl on ice, and add, before serv- 
ing, a bottle of champagne. 

461. range Cardinal. 

Peel an orange very thin with a sharp knife; add three bot- 
tles of Rhine wine; let it stand at least from eight to twelve 
hours; strain the wine through a sieve; add the juice of six or- 
anges and one and a half pounds of sugar. 



246 BOWLS. 



462. rgeat. 

This is a cooling beverage, especially adapted for sick per- 
sons who are forbidden to drink lemonades; but in many cases, 
as by dancing parties, musical entertainments, etc., also for the 
healthy, very refreshing and pleasing. 

Pour boiling water over one-fourth pound of sweet and eight 
to ten bitter almonds; place in a sieve; skin them; mash with 
one-fourth of a pound of sugar, and add, while mashing, a few 
drops of cold water. Put it in a china pot; add, gradually, one 
pint of cold water, stir well, and let the mixture stand in a cool 
place two hours; strain through a cloth; place it on ice; add 
another quart of cold water and one pony of orange-flower wa- 
ter, and serve. 

463. |)mcl) Borah 

Peel ten to twelve peaches; cut them in quarters; remove 
the seeds; put that in a bowl; strew thickly with powdered 
sugar, cover the bowl well, and let it stand from eight to ten 
hours; add two bottles of Rhine or Moselle wine; place the 
bowl on ice, and add, finally, a bottle of Seltzer or of cham- 
pagne. 

464. aije JJope. 

A bowl similar to Bishop or Cardinal, only use Tokay wine 
instead of red and white wine. 

Pare off the rind of two small bitter oranges; put the rind in 
a bottle of Tokay; cork well, and let stand for twenty-four hours; 
filter, and sweeten to taste. 



465. nglt0l) Jlorto Borol. 

Cut three lemons into thin slices; remove the seeds; put the 
slices in a bowl; pour over it half a pint of sherry and one quart 
of porter: grate a little nutmeg; place on ice and serve. 



BOWLS. 247 



466. Bott)l a la |Jart0icnne. 

(FOR TWELVE.) 

A large bowl, containing about two gallons; the juice of six 
peeled lemons, the juice of six peeled oranges,, one pound of 
pulverized sugar, two quarts of champagne, two quarts of Bur- 
gundy; dissolve this exceedingly well; add a bottle of Jamaica 
rum, half a bottle of brandy, a whiskey-tumbler of chartreuse 
(green or yellow), three ponies of benedictine, two ponies of 
curagao, two ponies of maraschino, one bottle of plain soda, or 
other mineral water. You may add a small pineapple, peeled 
and sliced. Mix this well, and have it cold on a large piece 
of ice; serve in fine glasses. 

467. Jloapbrng Bowl. 

The same recipe as for a strawberry bowl, only raspberries in- 
instead of strawberries. 

468. Hfefta BotDl. 

On a dry, sunny day pluck a little basket of fully developed 
mignonette blossoms; free them from all green leaves; cut the 
stalks off to the blossoms, and look carefully that no insects or 
small caterpillars are on them; then place them in a tureen; in- 
fuse them for twelve hours, well covered in half a pint of arrack 
or brandy and half a bottle of Rhine wine; strain through flan- 
nel; add three bottles of Rhine wine; sweeten to taste; put it on 
ice, and add, before serving, a bottle of champagne or Seltzer. 

469. Hum JUp. 

Heat three-fourths of a pint of ale; beat three or four eggs 
with four ounces of pulverized sugar, a teaspoonful of pulver- 
ized ginger, a little grated nutmeg and a finely chopped lemon- 
peel and a gill of old Jamaica rum to a consistent foam; add 
the nearly boiling ale, while constantly stirring, and pour the 
beverage a few times from one vessel into another; serve in 
glasses. 

\ 



248 BOWLS. 



470. Sillabub. 

This word is derived from the old English words, " to sile " 
(" to strain,") " and " bub " ("beverage"). 

In a large china pot mix one pint of rich, sweet cream, one 
pint of good Rhine or Hungarian wine, four or five ounces of 
sugar, on which you have rubbed off the rind of a lemon and the 
juice of a lemon; let it get very cold on ice; beat to a thick 
foam, and serve in glasses or cups as dessert, or after coffee. 

471. Heir Sillabub. 

On half a pound of sugar rub the rind of two lemons; 
break the sugar and dissolve it in a quart of sweet cream; mix 
three-fourths of a quart of claret and the juice of the lemons 
with the cream; place on ice for an hour, and serve. 

472. Stvawberrn Bowl. 

Take one pint of choice strawberries; cover them with pow- 
dered sugar; then take three pints of strawberries and infuse 
them with one pint of hot sugar syrup two hours; strain them 
through flannel upon the sugared strawberries; add three or four 
bottles of Moselle wine; put the bowl on ice, and add, finally, 
a bottle of champagne. 

473. Qwttt Soul 

One pound of powdered sugar, one and a half lemons cut 
in slices, without the seeds, and one-fourth of an ounce of stick 
cinnamon, are infused in a bottle of Moselle or Rhine wine 
twelve hours; strain and serve in glasses. 

474. tDeat Jnftian Sangara. 

Pulverize one-fourth of a pound of loaf-sugar; add one wine- 
glassful of lemon or lime juice; stir well; add a bottle of Madeira, 
half a pint of good brandy, and one quart of cold water; mix 
all well, and grate the fourth part of a little nutmeg on top; put 
in a big lump of ice, and serve with biscuits. 

This is a favorite drink in the West Indies, and usually taken 
cold. 



laltecljalen. 



475. ftppU Bteljop. 

Peel eighteen to twenty fine, aromatic apples; cut them into 
thin slices, steam one-third of them with seven ounces of raisins, 
one glass of Rhine wine, seven ounces of sugar, and the juice of 
a lemon, and put on ice. The rest of the apple slices are boiled in 
one and a half quarts of water with some lemon-peel and stick 
cinnamon to a mash; strain; mix with a bottle of Rhine wine 
and one pound of pulverized sugar, and serve over the steamed 
apple slices on plates. 

476. Apricot Bt0l)op. 

Peel about twelve fine, soft apricots; four of them are cut in 
pieces and boiled with the skinned seeds (chopped) and with the 
peel of the apricots and half a pound of sugar; boil half an hour 
well, strain through a sieve upon the others, which you have cut 
in two; let all get cold, and add a few glasses of white wine. 

477. Bwr Bwijop. 

Pumpernickel is grated on a grater and put in a tureen; mix 
with it one-fourth of a pound of powdered sugar, one-fourth of a 
pound of choice raisins, a teaspoonful of powdered cinnamon, 
an unpeeled lemon, cut in pieces without seeds; add a quart of 
white beer or lager (Franziskaner), and serve. 

478. Bilberra Bfcfjop. 

Boil two quarts of well-cleaned bilberries with half a pint of 
water, one-fourth of a pound of sugar, some lemon-peel and 
some stick cinnamon; strain through a sieve, mix it with two 
quarts of white wine, cream or milk, place the mixture on ice, 
and serve over broken Zwieback, grated pumpernickel or snow- 
balls. 

251 



252 KALTSCHALEN. 



479. <! 

Remove the pits of one and a half quarts of fine sour cherries, 
break one part of the pits, put the cherries and pits with one 
pint of wine, one and a half quarts of water, six ounces of sugar, 
some stick cinnamon and lemon-peel in a tureen; let all boil 
thoroughly until the cherries are perfectly soft; then stir a table- 
spoonful of corn-starch in cold water, mix that, while continually 
stirring, to the cherries, let boil a while, strain all through a hair- 
sieve, and put on ice. When serving, add broken Zwieback, 
cherries steamed in wine and sugar, snowballs of the beaten 
whites of eggs, seasoned with lemon sugar, etc. 

480. Currant 33i0l)op. 

One quart of choice currants are strained through a hair-sieve 
and mixed with half a pound of powdered sugar and a good quart 
of light, white wine; put on ice and serve over broken Zwieback 
or small biscuits. 

481. Canon Bi0l)op. 

A bottle of white wine with one quart of water and nine 
ounces of sugar are heated to the boiling-point (without boiling); 
add the yolks of six eggs and a spoonful of flour well whipped, 
and take it from the fire; strain through a sieve, add the peel of 
two lemons, which you rubbed off on half a pound of sugar, and 
their juice; mix well and let it get cold in the cellar. When 
serving, add some biscuits or macaroni. 



482. JtWon Bishop. 

A half or whole very ripe melon is cut into small, cubic pieces; 
cover them well with sugar, squeeze over it the juice of a lemon 
and let soak for an hour; add two or three bottles of light, ice- 
cold white wine; stir thoroughly, add some small biscuits and 
serve. 



KALTSCHALEN. 253 



483. fltelferrg Bteljop. 

Select from one pint of ripe mulberries the third or fourth 
part, z. e. , the largest and best, place the rest in one or one and 
a half quarts of water over a slow fire and boil them well; strain, 
add one pint of wine (best red wine), some lemon-peel and seven 
ounces of sugar; boil this well together, let it get cold, and serve 
over the selected berries which you covered with sugar. 

484. range Bi0l)op. 

On half a pound of sugar rub the rind of two oranges; heat 
to the boiling-point in one pint of water; when the water has got 
cold, squeeze the juice of four oranges, add one bottle of white 
wine and the peeled slices of two oranges. 

485. |)mcl) Bialjop. 

Boil a number of peaches cut in two, soft in water after you 
have removed their pits; mix them with one and a half quarts of 
white wine and three-fourths of a pound of sugar and let it get 
cold on ice. 

486. pnmpple Btsljoj). 

Peel a pineapple and cut into four pieces; one-half is cut into 
slices; cover these with sugar and place on ice; grate the other 
half, boil it up in one quart of sugar syrup and press through a 
cloth; add to this syrup one and a half bottles of Rhine wine and 
the juice of a lemon, sweeten to taste with powdered sugar, put 
wine and slices in a tureen, let it get cold on ice and serve in 
glasses or on plates. 

487. Haspberrg JBteljop. 

From one quart of choice raspberries select the best, cover 
them with sugar in a tureen, then press the remaining berries 
through a hair-sieve, mix with one pint of water, one bottle of 
white wine, the rind of a lemon rubbed off on eight ounces of 
sugar; pour this mixture over the berries in the tureen, let it get 
cold on ice and serve with small biscuits. 



254 KALTSCHALEN. 



488. Hire mil] tUine. 

Rub the rind of a lemon on a little over half a pound of sugar; 
refine this in three-fourths of a quart of water, let it cool, add 
one bottle of white wine and the juice of two lemons and one- 
fourth of a pound of rice, slowly boiled before, and place all on 
ice. 

489. Strawberry Bteljop. 

Put one quart of choice strawberries in a tureen and let it 
stand with six ounces of powdered sugar an hour; add one quart 
of white wine, as much of water, and the juice of a lemon; 
sweeten to taste and grate a little cinnamon on it. 



(Ifotra ?Drtnk0, 



490. Champagne Beer. 

Boil in a large, very clean earthen pot five gallons of water 
with one and a half pounds of sugar brown rock-candy is the 
best until the sugar is completely dissolved; when the water is 
cool add one and three-fourths ounces of yeast; stir well; cover 
the pot, and let it stand over night. The following day take off 
the yeast on the top; place the fluid in a cool place, and decant 
it into another vessel very carefully; add a stick of cinnamon, and 
one ounce of lump-sugar, which has been moistened with twelve 
drops of lemon-oil; let it stand for a couple of hours; bottle and 
cork well, and put it in the cellar; you may use it after four or 
five days. 

491. <gg Beer. 

Place one quart of beer with four ounces of sugar, a stick of 
cinnamon, and some pieces of lemon-peel in a pot over the fire, 
and heat it to boiling; meanwhile beat six whole fresh eggs to 
foam, and add the boiling beer, while continually stirring; then 
serve it in cups. 

492. inger Beer. 

Put in a large earthen vessel the rind of a thinly peeled lemon 
and the juice of four, two ounces of pulverized ginger, two and 
one-half pounds of powdered sugar, half an ounce of cremor 
tartari; pour over it ten quarts of boiling water, and add, after the 
water is lukewarm only, one ounce of pressed yeast, dissolved in 
a little water; stir the fluid well, and let it ferment to the follow- 
ing day. Then take off the yeast on top; decant the beer care- 
fully into bottles, so as not to disturb the yeast; cork well, and 
the beer is ready for use after three or four days. 
17 257 



258 EXTRA DRINKS. 



493. tnger |)op. 

Put one pound of lump-sugar, one ounce of pulverized ginger, 
one ounce of cremor tartari in five quarts of boiling water; when 
the water is nearly cold, add one ounce of pressed yeast, dissolved 
in a little water; strain it into bottles; tie the cork with wire, 
and you may use the beverage after six or eight hours. 

494. ffiloria. 

The French are very fond of this beverage. 

Take very strong, well-strained coffee, and pour it over half a 
cupful of sugar; the result will be a consistent syrup; in the mo- 
ment of serving pour in a teaspoonful of brandy; light it, and 
extinguish the flame after a few seconds, and drink the gloria as 
hot as you possibly can. 

495. Ktw00. 

This, for every Russian household, necessary national bev- 
erage, which is also used for different soups and other dishes, is 
manufactured for the family use in the following way: 

Ten pounds of rye flour, one pound of malt, and one pound 
of buckwheat flour are stirred in a tub with three quarts of warm 
water; then pour over it three quarts of boiling water; after half 
an hour add again six quarts of boiling water, and repeat this 
in half-hourly intervals three times more; stir the flour in the 
water well; let it get cool, cover, and let it stand in a rather 
warm place; the following day you thin the kvass with cold water; 
put it in a cool place; let it thoroughly sour, and bottle. When 
the kvass is nearly used up, leave a couple of quarts of the bev- 
erage in the tub for the next souring; the thick sediment at the 
bottom is then thrown away, but it may be used on farms suc- 
cessfully as food for the beasts of burden. 

Another recipe is the following: 

Twenty pounds of rye flour, and as much malt flour are stir- 
red with cold water, and kneaded well ; then form loaves of bread 



EXTRA DRINKS. 259 



from ten to twelve pounds each; press with the fingers some deep 
holes into them; pour cold water into these holes; place the 
loaves in a very hot baking-oven, and bake them brownish 
black; leave them over night in the oven; break forty pounds to 
moderate-sized pieces; put them in a tub; pour fifty to sixty 
quarts of boiling water over them; cover the pot with canton 
flannel and a wooden lid very well, and let soak for two hours. 
Pour the entire quantity into a cask, the bottom of which is 
covered with cross-laid slats, which again are covered by straw 
to prevent the falling through of the bread ; through a side-faucet 
decant the kvass, and fill it again into the cask; repeat this a 
few times to clear it sufficiently; in a vessel already soured it 
need stay for only twenty-four hours, but in a new cask it must 
stand for a few days until it is sufficiently sour. 

Besides this bread-kvass, this beverage may be made also from 
fruits: so you may make apple-kvass by rowing apple-slices and 
whole pears on strings, and drying them in the sun ; in a cask of 
about fifteen gallons you put twenty-four quarts of dried apples, 
and as many dried pears, and fill the cask with boiled but cooled- 
off water; let it stand for three days on a rather warm place; then 
bring it into the cellar; cover the bung-hole with canvas, and let 
the kvass ferment. After fermentation bung the cask; bottle 
after four weeks; add to each bottle a handful of raisins; cork, 
and seal, and let them lie a few months in a cellar; cover them 
with a layer of sand. 



Jfrat 



JFntit 



496. <nglt0l) Apricot tDtne* 

Boil twelve pounds of ripe, stoneless apricots with one pound 
of lump-sugar, half an hour, in twelve quarts of water; add one- 
iourth of the peeled and roughly mashed kernels, and let the 
fluid get cool in a well-covered vessel. After cooling, add, while 
stirring, a tablespoonful of beer-yeast; let it ferment three or four 
days. Then fill the juice into a very well-cleaned cask, and add, 
when the fermentation is complete, a bottle of Rhine wine; let 
the cask rest for half a year, fill the contents into bottles, and 
let them lie a year before using. 



497. Bilberrg tDinc. 

Boil three pints of water with four quarts of selected bilberries 
for twenty minutes, strain the juice through canton flannel, 
cover, and let it stand for half an hour; then fill it carefully into 
another pot; let it boil once more a few seconds with twelve 
ounces of sugar, one-eighth of an ounce of ground cinnamon, 
and one-tenth of an ounce of ground cloves; bottle after cooling, 
seal the bottles, and put them in the cellar. 

498. #ngli0I) UlackbnTs tUhte. 

Put any large quantity of ripe and dry blackberries in a large 
stone jar, pour over it boiling water, and place it over night in a 
tepid oven; squeeze the berries thoroughly in the morning, 
strain through a fine sieve, and let the juice ferment a fortnight; 
then add to each four quarts of juice one pound of pulverized 
sugar, and half a pint of brandy or rum; fill the fluid into a cask, 
bung well, and let it lie in a cellar a few months before using. 

263 



264 FRUIT WINES. 



499. CHrer. 

Cider is chiefly produced in large quantities by pressing 
apples with an addition of water; yet one may obtain smaller 
quantities for the family use without too great trouble, by 
grating fine, juicy peeled apples on a grater; filter the juice 
through a cloth, pour it into stone jars, and add some roasted 
apples to hasten fermentation. When, after a couple of days, a 
skin appears on the juice, fermentation is complete; remove the 
skin, bottle the cider, and keep it in a cool place. 

Larger quantities of cider are obtained by mashing good, 
juicy apples; press them, and fill the juice into a small Rhine 
wine cask. Place this cask in a cool room upon a skid, when 
the juice will soon begin to ferment; fermentation will take about 
a fortnight; during this time remove with a clean piece of linen 
all stuffs thrown to the surface; as soon as fermentation is done 
fill the cask up with water, bung it well, and let it lie in the cel- 
lar half a year; decant it into another cask, let it lie for another 
two months, and fill into bottles. 

500. Currant tHtne. 

Collect the perfectly ripe currants on a sunny day, clean, and 
put them in a big earthen or wooden pot, and mash them with 
a wooden masher; let ferment in a cellar, and strain through a 
hair-sieve with a wooden spoon; never use your hands; decant 
into a little cask; add to each quart of juice half a pound of 
powdered sugar, and to each twelve quarts of juice one quart of 
brandy or arrack ; let the wine stand six weeks, bottle, and use 
after two months. 



501. Currant ttHne in % <nglt0l) 

From twelve to fourteen quarts of currants are mashed, the 
juice pressed out, and the remnants covered with eighteen quarts 
of cold water; stir repeatedly, press out again the following day, 
mix with the juice, and fourteen pounds of loaf-sugar; when the 



FRUIT WINES. 265 



sugar is dissolved, fill the juice into a cask, so as not to fill it en- 
tirely; bung, and bore a small hole with a gimlet; let it stand 
four weeks in a place where the temperature never sinks below 
68 F. 

After this period add three pounds of sugar dissolved in two 
quarts of warm water; shake the cask well, and bung again. 
Six or eight weeks later, when no more noise of the fermenta- 
tion can be heard going on, decant, add two quarts of brandy; 
let the wine stand two months in the cellar; then fill into 
another, but not new cask, which must be entirely filled, and 
bung. After three or four years, always in a temperature not be- 
low 68 F., bottle, and you obtain a delicious beverage, which 
much resembles good grape wine. 

502. nglt0t) fltontolion iUtne. 

Pluck about four quarts of the yellow petals of the dande- 
lion blossoms; take care that they are clean from insects; infuse 
them three days in four and a half quarts of hot water; stir it 
now and then, strain through flannel, and boil the water half an 
hour with the rind of a lemon and of an orange, some ginger, 
and three and a half pounds of lump-sugar; after boiling add 
the lemon and orange, cut into slices, without seeds; let it get 
cool; add a little yeast on toast. After one or two days the 
fermentation is done; then fill into a cask and after two months 
you may bottle. 

(The wine is very good against liver-complaints.) 

503. lfor tUine. 

Twenty-six pounds of elderberries are boiled in fifty quarts of 
water, an hour, while adding one ounce of pimento and two 
ounces of ginger; place forty-four pounds of sugar in a tub, 
strain the fluid over it, squeeze all the juice out of the berries, 
add four ounces of cremor tartari; let the fluid stand two days, 
fill into a cask, place a brick over the bung-hole, and stir every 
other day. 

When fermentation is complete, add two or three quarts of 
cognac spirits; bung, and bottle after four months. 



266 FRUIT WINES. 



504. tnger tUine. 



Boil sixteen pounds of sugar and twelve ounces of well-pul- 
verized Jamaica ginger in twenty-four quarts of water half an 
hour; skim carefully, and let it stand till the following day. 

Cut seven pounds of raisins in pieces, remove the seeds, put 
the raisins in a cask with four, quarts of good brandy or arrack, 
and three or four lemons, sliced and without seeds; pour over it 
the fluid, which you decant carefully; bung the cask; clear the 
wine after a fortnight with one ounce of pale white glue, and 
bottle after another fortnight. 

505. oo0cberrg tUine. 

Unripe, but otherwise perfectly developed gooseberries of a 
good kind are mashed in a tub; after twenty-four hours decant 
the juice; infuse the berries in lukewarm water twelve hours in 
the proportion of one quart of water to four quarts of berries; 
strain; mix it with the decanted juice; add to each twenty 
quarts of fluid twelve pounds of broken sugar, and let the wine 
ferment in a warm place. After two or three days fill into a 
cask; add to each twenty quarts of wine two quarts of best 
brandy; bung well, and place it in not too cold a cellar; to obtain 
an excellent gooseberry wine it ought to remain in the cellar 
five years, yet you may decant after a year: of course the prod- 
uct will be inferior. 

506. Sparkling <>oo0eberrg tUine. 

Forty pounds of large, but still green gooseberries are mash- 
ed in a tub, infused in eighteen quarts of lukewarm water; stir 
thoroughly; decant the water, and squeeze the fruits through a 
sieve, while you mix it again with four or five quarts of water. 

Dissolve thirty pounds of loaf-sugar, and three and one-third 
ounces of cremor tartari in the juice, and add water to have al- 
together fifty quarts of fluid: cover the tub with a cloth, and let 
it stand undisturbed two days in a temperature not below 6o p F. 



FRUIT WINES. 267 



Then pour the wine into a cask containing exactly 45 or 46 
quarts, and keep the remaining fluid for the purpose of rilling 
up afterward during fermentation; when you can no longer hear 
the hissing noise of fermentation, bung, but make a hole beside 
the bung with a gimlet, closed by a small cork, which is to be 
taken out every other day to avoid bursting. After ten or 
twelve days cork solidly; place the cask in a cool cellar, and let 
it lie till the end of December; decant the wine into a new cask, 
and clear with pale white glue in the proportion of one ounce 
to one quart of wine. 

In spring bottle at the time when the gooseberries of the 
same kind begin to bloom; fasten your corks with wire. 



507. one iling d la Hu00e. 



Refine four pounds of honey, and mix it with two pounds of 
pulverized sugar, the rind of four lemons rubbed on sugar, and 
the juice of six lemons; after cooling mix it well with eight 
quarts of cold well-water; pour the fluid into a cask, bung it, 
and put it in the cellar. After a fortnight decant, bottle, cork, 
and seal, and let the bottles lie a few weeks before using. 

508. Canon tUine. 

Boil six quarts of water with four pounds of lump-sugar to 
the consistency of syrup; peel five lemons, and put the rind in 
a large, clean pot; pour the boiling syrup over the rind; when 
the syrup is cool add the juice of ten lemons, a piece of toast 
covered with a spoonful of yeast, and let it stand two days, 
when fermentation begins. Then remove the rind; pour the 
fluid into a cask which must be completely filled; let the wine 
ferment, and cork when the fermentation is complete. After 
three months bottle and use. 

509. range itttne. 

Boil twenty-eight pounds of loaf-sugar in thirty-two quarts 
of water, with the whites and the cracked shells of four eggs, the 
whites being beaten to foam; skim well; let the concoction get 



268 FRUIT WINES. 



cool; add the juice of ninety bitter oranges; mix all very well; 
filter; add half a pound of yeast put on toast, let stand for 
twenty-four hours; fill into a cask, add one quart of fine brandy. 
After fermentation is complete, bung well; after three months 
decant into another cask, add another quart of brandy, let it lie 
for a year, bottle, and let the bottles lie for three months before 
using. 

510. JJmr (SEIjampagtu. 

Juicy and sweet pears are mashed; press the juice out, and 
fill it into a small cask; cover the bung-hole with a piece of mus- 
lin, and let it stand for a few days. The juice begins now to 
ferment, and to foam considerably; after the fermentation is 
complete fill into another cask, bung well, and let it lie in a cel- 
lar for six weeks; after this fill the wine into bottles, fasten the 
corks with wire, and you may use it after three or four more 
weeks. 

511. Hcusin iUine. 

Pour twenty-four quarts of boiling water over twenty-four 
pounds of extra good raisins; add six pounds of sugar; let it 
stand a fortnight; stir daily; decant the fluid, squeeze the rais- 
ins, and add three-fourths of a pound of finely pulverized cremor 
tartari; fill into a cask, let it ferment; bung; let it lie for six 
months, decant into another cask; let it lie again three months, 
and bottle. 

512. 



If you wish a raisin wine resembling in taste the muscatel 
wine you proceed as follows: 

Boil eight pounds of choice raisins in twenty-four quarts of 
water perfectly soft, press them through a sieve, add the mass to 
the water in which the raisins have been boiled, likewise add 
twelve pounds of lump-sugar; when the sugar is dissolved let the 
wine ferment in a cask by adding one-fourth of a quart of yeast. 
When the fermentation is nearly over, hang a linen bag filled 
with two and a half quarts of elderberries into the cask; remove 
the bag as soon as the wine has the required taste ; let the wine 
lie for six months and bottle. 



FRUIT WINES. 269 



513. ftabtn ' jtDhu in % fijebrnu St^le. 

The raisin wine, which is used as so-called Easter wine during 
the Passover in all orthodox Hebrew families, is easily made as 
follows: 

A fortnight before the feast, select three pounds of fine raisins; 
cut them in small pieces and remove the seeds; put them with 
one pound of sugar in a jug and pour over six or seven quarts of 
cold water; place the vessel, covered, on or behind the hearth; 
skim after three or four days; filter through a funnel lined with 
linen or blotting-paper into bottles; add to each bottle some 
stick cinnamon, lemon-peel, and cloves; cork well and put them 
in the cellar, until you use them. 

514. $ia0pbm*2 tOtne. 

Ripe raspberries are mashed with a wooden spoon and put 
into a stone jar; add one quart of cold water to each quart of 
berries. The following day you decant the fluid, press the ber- 
ries through a cloth, add one pound of sugar to every quart of 
wine; fill the wine into a cask and stir daily; when fermentation 
is done, add one quart of white wine to every four quarts of 
raspberry wine; bung the barrel, let it lie three months, bottle the 
wine and it is ready for use. 

515. ngli0l) topberrg tUhte. 

Throw twenty quarts of ripe raspberries into a tub, pour 
twenty quarts of boiling water over them, cover the tub well and 
let it stand until the following day; skim, press the berries 
through a hair-sieve and let the fluid stand again from four to 
five hours. Decant it into a barrel, add gradually twelve pounds 
of pulverized sugar, mix one quart of the fluid with three table- 
spoonfuls of very fresh ale yeast and mix this with the rest of the 
wine; cover the bung-hole with a piece of paper and a brickstone 
and let the wine ferment. As soon as the fermentation is over, 
bung the barrel well, and after four weeks decant the wine into 



270 FRUIT WINES. 



another clean barrel; clear the fluid with two-thirds of an ounce 
of pale, sweet glue and add one quart of fine brandy to the wine; 
bung well and let it lie for a year in a cool cellar; bottle and seal, 
and let the bottles lie for another year. 



516. Sloe tlltnt. 

Fresh, ripe sloes are put in a tub, for each quart of sloes one 
quart of water; boil the water and pour it boiling overthe sloes; 
let that stand five days; stir daily. Add to each quart of fluid 
one pound of loaf-sugar; dissolve by continually stirring; fill 
all in a cask, add one pint of brandy to each six quarts of fluid; 
let it lie in the cask for a year, at least, before bottling; let the 
bottles lie for another year, when the wine will have the gout of 
port wine. 

517. Qpiccb tUtne. 

Wash one-fourth of an ounce of cloves, as much ginger, twice 
as much cinnamon and nutmeg; pour over it ten or twelve quarts 
of Madeira and let it stand for a few days in moderate warmth; 
strain it through blotting-paper and drink it in very small doses. 



518. Straroborrg tUine. 



Pour over twelve quarts of strawberries twelve quarts of cold 
water and let stand twenty-four hours. Strain, add eight pounds 
of sugar, eight quarts of apple cider, the thin peel of a lemon 
and one ounce of cremor tartari; fill all in a barrel; it must oc- 
cupy not more than three-fourths of the barrel's volume ; bung, 
and bore a hole beside the bung with a gimlet; let the barrel 
stand four weeks on a temperate place. Then add three pounds 
of sugar, shake the barrel well and bung again. After six to 
eight weeks decant, add one quart of cognac, fill back the wine 
into the cleaned barrel, place it two months in the cellar; after 
this time decant into a smaller cask, which must be filled entirely; 
bung well ; bottle after three years and use. 



FRUIT WINES. 271 



519. ttH0cl)nialf. 

(CHERRY WINE WITH HONEY A LA RUSSE.) 

Into a strong little cask, well bound with iron bands, you fill 
ripe sour cherries, so that only about two inches room is left; then 
pour slowly over the cherries clean, white, unboiled honey con- 
taining no particles of wax, and fill each empty space between the 
cherries with honey. As soon as the upper layer of cherries is 
nearly covered by honey, put the cover tightly on the cask, bung 
and seal well bung-hole and lid, or best cover the entire surface 
with pitch to prevent any air from entering; then sink the cask 
in sand or earth for three months; during this time the fermen- 
tation is going on ; there is great danger the cask might burst, 
unless it be of very strong material. After three months the 
wine is filtered, bottled, and is ready for use. 



THIRSTY earth drinks up the rain, 
Trees from earth drink that again; 
Ocean drinks the air; the sun 
Drinks the sea, and him the moon. 
Any reason, canst thou think, 
I should thirst while all these drink ? 



ANACREON. 



DRINK ! enjoy the hour; what the morrow bringeth 

None can tell; then vex not thy soul with idle care; 
Being and Not-being but a point divideth; 

Life is but a moment; then make that moment fair. 
Piles of hoarded treasure, heaps of gold and silver 

Hades self might chuckle, when thou call'st them thine; 
Surely thou hast nothing but that which thou enjoyest: 

Only while enjoying canst thou say, " Tis mine." 

AN OLD POET. 



HE who joy has never found 
In the flute's entrancing sound, 
Bacchus' gifts who dares despise 
Song and laugh and maidens' eyes; 
He who at his grudging board, 
Thinks upon his growing hoard, 
Reckoning interest in his head 
Him I count already dead. 
Shuddering and disgusted, I 
Pass the meagre carcass by. 

AN OLD POET. 
275 



276 POETRY. 



Now with roses we are crowned, 
Let our mirth and cups go round, 
While a girl, whose hand a spear, 
Wound with ivy twines, does bear, 
With her white feet beats the ground 
To the lyre's harmonious sound, 
Played by some fairy boy, whose choice 
Skill is heightened by his voice; 
Bright-haired Love, with his divine 
Mother, and the god of wine 
Will flock hither, glad to see 
Old men of their company. 

ANACREON. 

>tl)dlo, II. 3. 

AND let me the canakin clink, clink, 
And let me the canakin clink: 

A soldier's a man, 

A life's but a span, 
Why, then, let a soldier drink. 

biltong cwb Ckopatra, II. 7. 

COME, thou monarch of the vine, 
Plumpy Bacchus, with pink eyne: 
In thy vats our cares be drown'd; 
With thy grapes our hairs be crown 'd ; 
Cup us, till the world go round ; 
Cup us, till the world go round. 

King <enrB IV., Seconir |)art, IV. 3. 

A GOOD sherris-sack hath a twofold operation in it: it ascends 
me into the brain, dries me there all the foolish, and dull and 
crudy vapours which environ it, makes it apprehensive, quick, 
forgetive, full of nimble, fiery, and delectable shapes, which de- 
livered o'er to the voice (the tongue), which is the birth, becomes 



POETRY. 277 



excellent wit. The second property of your excellent sherris is, 
the warming of the blood, which, before cold and settled, left 
the liver white and pale, which is the badge of pusillanimity 
and cowardice; but the sherris warms it, and makes it course 
from the inwards to the parts extreme. It illumines the face, 
which, as a beacon, gives warning to all the rest of this little 
kingdom, man, to arm; and then the vital commoners, and in- 
land petty spirits muster me all to their captain, the heart; who, 
great and puffed up with this retinue, does any deed of courage; 
and this valor comes of sherris. So that skill in the weapon is 
nothing without sack, for that sets it a-work; and learning, a 
mere hoard of gold kept by a devil, till sack commences it, and 
sets it in act and use. Hereof comes it that Prince Harry is 
valiant, for the cold blood he did naturally inherit of his father, 
he has, like lean, steril, and bare land, manured, husbanded, 
and tilled with excellent endeavour of drinking good, and good 
store of fertile sherris, that he has become very hot and valiant. 
If I had a thousand sons, the first human principle I would teach 
them should be, to forswear their potations, and to addict them- 
selves to sack. 



Scotcl) Drink. 

BY ROBERT BURNS. 

LET other poets raise a fracas 

'Bout vines, an' wines, an' druken Bacchus 

An' crabbit names an' stories wrack us, 

An' grate our lug, 
I sing the juice Scotch bear can mak' us, 

In glass or jug. 

O thou, my muse ! guid auld Scotch drink, 
Whether thro' wimplin' worms thou jink, 
Or, richly brown, ream o'er the brink 

In glorious faem, 
Inspire me, till I lisp an' wink, 

To sing thy name. 



2/8 POETRY. 



Let husky wheat the haughs adorn, 
An' aits set up their awnie horn, 
An' pease an' beans, at e'en or morn, 

Perfume the plain, 
Leeze me on thee, John Barleycorn, 

Thou king o' grain ! 

On thee aft Scotland chows her cood, 
In souple scones, the wale o' food ! 
Or tumblin' in the boilin' flood, 

Wi' kail an' beef; 
But when thou pours thy strong heart's blood, 

There thou shines chief. 

Food fills the wame, an' keeps us livin'; 
Tho' life's a gift no worth receivin', 
When heavy-dragg'd wi' pine an' grievin'; 

But, oil'd by thee, 
The wheels o' life gae down hill scrievin', 

Wi' rattlin' glee. 

Thou clears the head o' doited Lear, 
Thou cheers the heart o' drooping Care; 
Thou strings the nerves o' Labour sair 

At 's weary toil; 
Thou ev'n brightens dark Despair 

Wi' gloomy smile. 

Aft, clad in massy, siller weed, 
Wi' gentles thou erects thy head: 
Yet humbly kind in time o' need, 

The poor man's wine, 
His wee drap praritch, or his bread 

Thou kitchens fine. 

Thou art the life o' public haunts; 
But thee what were our fairs an' rants ! 
E'en godly meetings o' the saunts 

By thee inspir'd, 
When gaping they besiege the tents 

Are doubly fir'd. 



POETRY. 279 



That merry night we get the corn in, 
O sweetly then thou reams the horn in ! 
Or reckin', on a New- Year mornin', 

In cog or bicker, 
An' just a wee drap sp'ritual burn in 

An' gusty sucker ! 

When Vulcan gies his bellows breath, 
An' ploughmen gather wi' their graith, 
O rare ! to see thee fizz an' freath 

I' th' lugget caup ! 
Then Burnewin comes on like Death 

At ev'ry chap. 

Nae mercy, then, for airn or steel, 
The brawnie, bainie ploughman chiel, 
Brings hard owrehip, wi' sturdy wheel, 

The strong forehammer, 
Till block an' studdie ring an' reel 

Wi' dinsome clamour. 

When skirlin' weanies see the light, 
Thou makes the gossips clatter bright, 
How fumblin' cuifs their dearies slight 

Wae worth the name ! 
Nae howdie gets a social night, 

Or plack frae them. 

When neebors anger at a plea, 
An' just as wud as wud can be, 
How easy can the barley-bree 

Cement the quarrel ! 
It's aye the cheapest lawyer's fee 

To taste the barrel. 

Alake ! that e'er my muse has reason 
To wyte her countrymen wi' treason ! 
But monie daily weet their weason 

Wi' liquors nice; 
An' hardly, in a winter's season, 

E'er spier her price. 



280 POETRY. 



Wae worth that brandy, burning trash ! 
Fell source o' monie a pain an' brash ! 
Turns monie a poor, doylt, druken hash 

O' half his days; 
An' sends, beside, auld Scotland's cash 

To her warst faes. 

Ye Scots, who wish auld Scotland well, 
Ye chief, to you my tale I tell, 
Poor plackless devils, like mysel, 

It sets you ill, 
Wi' bitter, dearthfu' wines to mell, 

Or foreign gill. 

May gravels round his blather wrench, 
An' gouts torment him inch by inch, 
Wha twists his gruntle wi'a glunch 

O' sour disdain, 
Out owre a glass o' whiskey punch 

Wi' honest men. 

O whiskey ! soul o' plays an' pranks 
Accept a Bardie's gratefu' thanks ! 
When wantin' thee, what tuneless cranks 

Are my poor verses ! 
Thou comes they rattle i' their ranks 

At ither's a s ! 

Thee Fernitosh ! O sadly lost ! 
Scotland lament frae coast to coast ! 
Now colic grips an' barkin' hoast, 

May kill us a', 
For loyal Forbes's charter'd boast 

Is ta'en awa ! 

Thou curst horse-leeches o' th' Excise 
Wha mak* the whiskey stells their prize ! 
Haud up thy han', Deil ! ance, twice, thrice ! 

There, seize the blinkers ! 
An' bake them up in brunstane pies 

For poor d d drinkers. 



POETRY. 28l 



Fortune ! if thou'll but gie me still 
Hale breeks, a scone, an' whiskey gill, 
An' rowth o' rhyme, to rave at will, 

Tak' a' the rest, 
An' deal't about as thy blind skill 

Directs thee best. 

t)e ffiure for $11 Care. 

BY ROBERT BURNS. 

No churchman am I, for to rail and to write, 
No statesman nor soldier, to plot or to fight; 
No sly man of business, contriving to snare 
For a big-bellied bottle's the whole of my care. 

The peer I don't envy; I give him his bow; 

I scorn not the peasant, tho' ever so slow; 

But a club of good fellows, like those that are here, 

And a bottle like this are my glory and care. 

Here passes the squire, on his brother his horse; 
There, centum per centum, the cit with his purse; 
But see you The Crown, how it waves in the air ! 
There a big-bellied bottle still eases my care. 

The wife of my bosom, alas ! she did die; 
For sweet consolation to church I did fly; 
I found that old Solomon proved it fair, 
That a big-bellied bottle's a cure for all care. 

I once was persuaded a venture to make; 
A letter informed me that all was a wreck; 
But the pursy old landlord just waddled up-stairs 
With a glorious bottle that ended my cares. 

" Life's cares they are comforts," a maxim laid down 
By the bard, what d'ye caJl him ? that wore the black gown ; 
And faith, I agree with th' old prig to a hair; 
For a big-bellied bottle's a haven of care. 



282 POETRY. 



Then, fill up a bumper, and make it o'erflow, 
The honours masonic prepare for the throw; 
May every true brother of the compass and square 
Have a big-bellied bottle when harass'd with care. 



ffirtmkenen S)ict)ter0. 

GOTTHOLD EPHRAIM LESSING. 

EIN trunk'ner Dichter leerte 

Sein Glas auf jeden Zug; 
Ihn warnte sein Gefaehrte: 

" Hoer auf ! Du hast genug." 
Bereit vom Stuhl zu sinken, 

Sprach der: " Du bist nicht klug; 
Zu viel kann man wohl trinken, 

Doch nie trinkt man genug." 

Wit Qtaorke be0 llUtne0. 

GOTTHOLD EPHRAIM LESSING. 

WEIN ist staerker als das Wasser; 
Dies gesteh'n auch seine Hasser. 
Wasser reisst wohl Eichen um, 

Und hat Haeuser umgerissen; 
Und ihr wundert euch darum, 

Dass der Wein mich umgerissen? 

3Ute tmir for Junge tlUin. 

GOTTHOLD EPHRAIM LESSING. 

IHR Alten trinkt, Euch jung und froh zu trinken, 
Drum mag der junge Wein 
Fuer Euch, Ihr Alten, sein. 

Der Juengling trinkt, sich alt und klug zu trinken. 
Drum muss der alte Wein 
Fuer mich den Juengling sein. 



POETRY. 283 



bm tUrin. 



GOTTHOLD EPHRAIM LESSING. 

WEIN, wenn ich dich jetzo trinke, 
Wenn ich dich als Juengling trinke, 

Sollst du mich in alien Sachen 
Dreist und klug, beherzt und weise, 
Mir zum Nutz' und dir zum Preise; 

Kurz, zu einern Alten machen. 

Wein, wenn ich dich kuenftig trinke, 
Werd' ich dich als Alter trinken, 

Sollst du mich geneigt zum Lachen, 
Unbesorgt fuer Tod und Luegen, 
Dir zum Ruhm, mir zum Vergnuegen, 

Kurz, zu einem Juengling machen. 



FRIEDRICH VON SCHILLER. 

NIMMER, das glaubt mir, nimmer erscheinen die Goetter, 

Nimmer allein. 

Kaum dass ich Bacchus, den Lustigen, habe, 
Kommt auch schon Amor, der laechelnde Knabe, 

Phoebus, der Herrliche, findet sich ein. 
Sie nahen, sie kommen, die Himmlischen alle, 
Mit Goettern erfuellt sich die irdische Halle. 

Sagt, wie bewirt' ich, der Erdgebor'ne, 

Himmlischen Chor ? 
Schenket mir euer unsterbliches Leben, 
Goetter ! was kann euch der Sterbliche geben ? 

Hebet zu eurem Olymp mich empor ! 
Die Freude, sie wohnt nur in Jupiter's Saale; 
O fuellet mit Nectar, o reicht mir die Schale ! 



284 POETRY. 



Reich' ihm die Schale ! Schenke dem Dichter, 

Hebe, nur ein ! 

Netz' ihm die Augen mit himmlischem Thaue, 
Dass er den Styx, den verhassten, nicht schaue, 

Einer der Unsern sich duenke zu sein. 
Sie rauschet, sie perlet die himmlische Quelle, 
Der Busen wird ruhig, das Auge wird helle. 



FRIEDRICH VON SCHILLER. 

VIER Elemente, 

Innig gesellt, 
Bilden das Leben, 

Bauen die Welt. 

Presst der Citrone 
Saftigen Stern ! 

Herb ist des Lebens 
Innerster Kern. 

Jetzt mit des Zuckers 
Linderndem Saft 

Zaehmet die herbe 
Brennende Kraft ! 

Giesset des Wassers 
Sprudelnden Schwall ! 

Wasser umfaenget 
Ruhig das All. 

Tropfen des Geistes 

Giesset hinein ! 
Leben dem Leben 

Gibt er allein. 

Eh' es verduftet, 

Schoepfet es schnell ! 
Nur wenn er gluehet, 

Labet der Quell. 



POETRY. 285 



DIE stille Freude wollt ihr stoeren ? 

Lasst mich bei meinem Becher Wein ! 
Mit andern kann man sich belehren, 

Begeistert wird man nur allein. 

JOHANN WOLFGANG VON GOETHE. 



Aus dem Feuerquell des Weines, 
Aus dem Zaubergrund des Bechers 
Sprudelt Gift und suesse Labung; 
Sprudelt Schoenes und Gemeines: 
Nach dem eig'nen Wert des Zechers, 
Nach des Trinkenden Begabung. 

In Gemeinheit tief versunken 

Liegt der Thor, vom Rausch bemeistert; 
Wenn er trinkt wird er betrunken, 

Trinken wir sind wir begeistert ! 
Spruehen hohe Witzesfunken, 

Reden, wie mit Engelszungen, 
Und von Gluth sind wir durchdrungen, 

Und von Schoenheit sind wir trunken ! 

Denn es gleicht der Wein dem Regen, 
Der im Schmutze selbst zu Schmutz wird, 

Doch auf gutem Acker Segen 

Bringt, und jedermann zu Nutz wird. 

FRIEDRICH BODENSTEDT. 



OTTO ROQUETTE. 

DAS war zu Assmannshausen 

Wohl an dem kuehlen Rhein, 
Da zog ich frisch und wohlgemuth 
Zum alten Thor hinein. 

Zu Assmannshausen waechst ein Wein, 
Ich meint', das muesst' der Beste sein, 
Der Assmannshaeuser Wein. 



286 POETRY. 



Und als ich kam zum Niederwald, 

Da sah ich Ruedesheim, 
Da war's so lustig und so schoen, 
Ich meint', ich waer' daheim. 

Zu Ruedesheim, da waechst ein Wein, 
Ich meint', das muesst' der Beste sein, 
Der Wein von Ruedesheim. 

Und weiter ging's nach Geisenheim, 

Da baut'ich Huetten gern. 
Doch schon erglaenzt Johannisberg 
O aller Sterne Stern ! 

Ja troeste dich, du armer Wicht, 
Johannisberger schenkt man nicht, 
Als nur besternten Herrn. 

Nun sagt mir eins, ist das wohl recht 

Von dem besternten Tross, 
Dass er den allerbesten Wein 

Dem durst'gen Mund verschloss? 

Das Beste, das im Lande waechst, 
Verschliessen, gleich als waer's verhext- 
Ei, was mich das verdross ! 

Und gebt ihr nicht das Beste gleich, 

Das Gute bleibt uns noch, 
Die bess're Sorte zoegert nicht, 
Das Beste kommt uns doch. 

Drum trinket, bis kein Tropfen mehr, 
Zuletzt muss doch das Beste her, 
Durst sprengt des Passes Joch ! 



TRINKT Wein ! das ist mein alter Spruch 
Und wird auch stets mein neuer sein; 
Kauft euch der Flasche Weisheitsbuch, 
Und sollt es noch so theuer sein ! 

Als Gott der Herr die Welt erschuf, 
Sprach er: der Mensch sei Koenig hier ! 



POETRY. 287 



Es soil des Menschen Haupt voll Witz, 
Es soil sein Trank voll Feuer sein ! 

Dies 1st der Grund, dass Adam bald 
Vom Paradies vertrieben ward: 
Er floh den Wein, d'rum konnt' es ihm 
In Eden nicht geheuer sein ! 

Die ganze Menschheit ward vertilgt, 

Nur Noah blieb mit seinem Haus, 

Der Herr sprach: weil Du Wein gebaut, 

Sollst Du mein Knecht, mein treuer sein. 

Die Wassertrinker seien jetzt 
Ersaeuft im Wasser allzumal, 
Nur Du, mein Knecht, sollst aufbewahrt 
Im hoelzernen Gemaeuer sein ! 

Mirza-Schaffy ! Dir ward die Wahl 
In diesem Falle nicht zur Qual; 
Du hast den Wein erkuert, willst nie 
Ein Wasserungeheuer sein ! 

FRIEDRICH BODENSTEDT. 



Jigura JnWcate % -Number of % SDrink.) 







Foam. . 


"jt 

. 32=; 


Absinthe 


228 


Punch 


.326 327 




TOC 


Aurore L' 


1C 


aux Dieux 


I O6 


Avant Dejeuner 


. 113 


frapp6 American style 


I O4. 


Avant Souper 


112 


Cocktail 


8 








317 


B 




Admiral The Great 


IO7 






Alabazam 


108 


Badminton 


. 436 


Ale Flip 


318 


Balm Cordial 


. 235 


Punch 


3IQ 


Baseball Lemonade 


CT 


Alliance de Neufchatel . . 


q2O 


Basle Kirschwasser 


236 


Almonds' Essence . .. . 


22Q 


Bavaroise a 1'eau . . 


C2 


Alymeth 


321 


au chocolat 


63 


Ananas Bowl 


4.32 


H 1' Italienne 


64 


Cordial . ... 230 


4.33 


a,u La.it 


6c 


Julep. . 


4?4 


Mexicaine 


c a 


Punch 


323 


Beef Tea, hot 


34 


a 1' Amerique. . . . 


324 


Beer Bishop 


. 477 


Angelica Cordial 


231 


Bowl English 


437 


Angelus The 








Anisette Cordial 


232 


Grog. . 


J Z V 

. 330 


Anticipation 


IO 


Punch 


328 


Appetit L' 


TOO 




16 


Appetizer The Great 


12 


Benedictine 


238 


a 1' Italienne 




Benefactor hot 


*o 

3C 




47C 


Bilberry Bishop 


478 




no 


Cordial 


237 


Bowl 


4.-JC 


Lemonade 


66 


Brandy 


316 


Wine 


4Q7 


Toddy hot 


33 


Bishop Cordial 




Apres Souper 


III 


Cold 


^Jv 

438 


Apricot Bishop 


4.76 






Cordial 


233 


Russian 


4jy 


Sherbet 


62 


Bitter Orange Cordial 


240 241 


Wine, English 


4Q6 


Bitter Sweet Cocktail 


i j 




114 


Black Rose 


46 


19 


2 


8 9 





290 



INDEX. 



Blackberry Wine, English. . 498 

Blue Blazer, The Old Style. 36 

Bon-Appetit 13 

Bon Boire, Le 117 

Bowl a la Parisienne 466 

Brahmapootra 118 

Brain-Duster, The 17 

Brandy, Hot 37 

Crusta 119 

Punch, English 331 

Rose 120 

Toddy 121 

Bridge Bracer, The 122 

Bristol Punch 332 

Broker's Thought, The 123 

Bunch of Violets 223 



Calla Lily 125 

Campichello Punch 335 

Cardinal 441, 442, 443 

Cassis Liqueur 242 

Ratafia 243 

Catawba Cobbler 91 

Celery Bowl a 1'Amerique. . 444 

Champagne Beer 490 

Bowl 447 

Cobbler. . . ; 92 

Creme 337 

Cup 130 

Punch 336 

Chartreuse 244 

Chat, The 338 

Cherry Bishop 479 

Brandy, English .. .247, 248 
Cordial a la Franaise 

245 246 

Essence, wild 314 

Lemonade 67 

(for the sick) 68 

Ratafia 249, 250, 251 

Sherbet 69 

Chocolate Punch 127 

Christophlet 252 

Cider 499 

Bowl, English 445, 446 

Cinnamon Cordial 253 

Citronelle 70 

Claret Bowl, English ...... 449 

Cobbler 94 

Cup 128 



Claret Punch 126, 

cold 

English 

Clove Cordial 

Club Cocktail 

Coffee and Rum 

Coffee Liqueur 

Cognac 

Columbus Punch 

Confession of Love 

Correspondent, The 

Cosmopolitan Cooler, The. . 

Crambambuli 

Cream Fizz 

Cream Punch a 1'Amerique. 

Crown, The 

Curacao 

Punch 

Currant Bishop 

Lemonade 

Metheglin 

Ratafia 

Shrub 

Wine 

in the English Style 



34i 
340 
339 
254 
29 
132 
255 
256 

131 

342 
133 
129 

343 
101 

344 
136 
257 
137 
480 

7i 
259 

258 

345 
500 
SGI 



Dandelion Wine, English. . . 502 

Delicious Sour, The 4 

Duplex, The 140 

E 

Easter Crocus 134 

Egg Beer 115, 491 

Grog 346 

Liquor 348 

. Milk Punch 349 

Nogg 142 

General Harrison's. 141 

Punch 350 

Punch 347, 351 

cold 352 

Wine 354, 355 

cold 353 

Elder Brandy, English 260 

Wine 503 

Encore 145 

English Ratafia, Red 261 

"Evening Sun, The " 217 

Exquisite 18 

Eye-Opener 143 



INDEX. 



291 



Fancy Hot Sherry 48 

Fig Sherbet 73 

Fin du Siecle, La 147 

First One, The 19 

Fletsch 359 

Flip 360 

Forget-me-not 150 

Foundation, The 144 

Frapp6 a la Guillaume 151 

French Ratafia aux Quatre 

Fruits 262, 263 

Fruit FrappS 153 

Punch 361 



G 



Gem, The 157 

George IV. Punch 362 

Gilmore Punch 160 

Gin 264 

Bowl, English 450 

Fizz, Plain 95 

Puff 159 

Punch 365 

Ginger Beer 492 

Cordial 265 

Pop 493 

Wine , 504 

Gingerette 266 

Giroflee 366 

Gladstone, The 20 

Glasgow Punch 367 

Gloria 494 

Glorious Fourth, The 161 

Golden Fizz 97 

Gooseberry Lemonade 74 

Wine 505 

Sparkling 506 

Grand Royal Fizz 99 

Grenoble Ratafia 267 

Grog 368 



Hannibal Hamlin 162 

Happy Moment 163 

Heart's Content 164 

Hip Liqueur 268 

Hippocras 451 

Holland Gin Cocktail 21 



Holland's Pride 22 

Holland Punch . . . . 369 

Honey Wine a la Russe. . . . 507 

Hong Kong Punch 38, 370 

Hoppelpoppel, cold 371 

hot 372 

Hop Ratafia, English 269 

Hot Wine 373, 374 

a la Francaise 375 

Hunters' Punch 376 



Iced Lemonade 75 

Punch 377 

Imperial 76 

Imperial Fizz 100 

Punch 378 

Invitation, The 166 

Iva Liqueur 273 



Jack Frost Whiskey Sour. . . i 

Jamaica Rum a la Creole. . . 167 

John Collins 168 

Judge, The 155 

Juniper Cordial 274 



Kajowsky 275 

Kaleidoscope, The 169 

Knickerbocker 1 70 

Kiimmel 276, 277 

Kvass 495 



Ladies' Delight 

Great Favorite, The 

Punch 

hot 

Lafayette Flip 

Lait de Poule 39, 

Lemonade, boiled 

Gazeuse 

Italian, hot 

cold 

Parfait 

Seltzer 

Soda 

Strawberry 



139 
171 

379 

4i 

148 

172 
77 
78 
40 

54 
61 

57 
56 
58 



292 



INDEX, 



Lemon Bishop ............. 481 

Punch ............ 380, 381 

Ratafia ................ 278 

English ......... 279 

Wine ................. 508 

Life-Prolonger, The ........ 203 

Lily Bouquet, The ........ 124 

Linden Blossom Bowl ..... 452 

M 

Magenbitters ..... ..... 280, 281 

Maiden's Kiss, A .......... 173 

Malinverno Punch ......... 382 

Manhattan Cocktail ........ 23 

Cooler, The ........... 174 

Punch ................ 383 

Maraschino ............... 282 

Punch ......... ....... 384 

Maurocordato ............. 385 

May Bowl ......... 453, 454, 455 

Mayflower, The ........... 152 

Mayor, The ............... 175 

Mecklenburg Punch ---- 386, 387 

Medical Drinks ........ 226, 227 

Melon Bishop ............. 482 

Militia Bowl ............. 456 

Milk Lemonade, English ... 72 

Punch, warm .......... 392 

English. 388, 389, 390 

Finland ......... 391 

Our ............ 176 

Mint Julep ................ 178 

strained ......... 177 

Liqueur .............. 283 

Morning Delight .......... 180 

Mulberry Bishop .......... 483 

My Hope ................. 165 



Nalifka ................... 284 

Nap, The ................. 181 

Nectar .................... 457 

in the English Style. 458, 459 
Punch a 1'Amerique. . . . 393 

Negus ................ 394, 395 

Ne Plus Ultra ............. 179 

New Orleans Punch ........ 182 

New York Herald, The ". 187 
Nonpareil Liqueur ......... 285 

Norfolk Punch ............ 396 



Noyeau 286 

Nuremberg Punch 397 



Opal, The 25 

Opal, Imperial 24 

Opera, The 183 

Orange Bishop 484 

Bowl 460 

Brandy, English 287 

Cardinal 461 

County Pride 184 

County Punch 185 

Flower Ratafia 288 

Lemonade 79 

hot, with Brandy 42 

Liquor 289 

Punch 398 

Sherbet 80 

Turkish 81 

Wine 509 

Orgeat 462 

Oriental Brandy Sour 5 



Palate Tickler 186 

Pansy Blossom, A 116 

Parfait Amour 290, 291 

Paymaster, The i88 

Peach Bishop 485 

Bowl 463 

Brandy 316 

and Honey 189 

Pear Champagne 510 

Sherbet 82 

Persian Sherbet 83 

Persico 292, 293 

Piazza 190 

Pineapple Bishop 486 

Julep 191 

Punch 192 

Poem, The 193 

Pomegranate Sherbet 84 

Pope, The 44 

Porter Bowl, English 465 

Flip 156 

Sangaree -. 194 

Port Wine Punch 400 

Sangaree 195 

Pousse Cafe 200 



INDEX. 



293 



Pousse 1'Amour 198 

Premiere, La 202 

Preserver, The 26 

Press, The 197 

Primrose, The 196 

Prince of Wales Punch 399 

Promenade 199 

Punch, American 322 

a la Bavaroise 404 

Burned, English 334 

Burning 333 

a la Creme 403 

a la Diable 401 

a 1'Empereur 402 

English 356, 357, 358 

a la Ford 405 

a la Frangaise 406, 407 

a la Regence 408 

a la Reine 409 

a la Romaine 410, 411 

a la Tyrolienne 412 

Q 

Queen of Night 204 

eueen of Sheba 205 

uince Liquor 294, 295 

Quince Liquor, English .... 296 

Ratafia, French 297 

B 

Rainbow, The 206 

Raisin Sherbet, Turkish. ... 85 

Wine 511, 512 

in the Hebrew Style 513 

Raspberry Bishop 487 

Bowl 467 

Lemonade 86 

Lemonade with Wine. . . 55 

Punch 413, 414 

Ratafia 298 

French 299 

Wine . 514 

English 515 

Red Wine Punch, hot 43 

Reliever, The 207 

Reminder, The 208 

Requiem, The 211 

Reseda Bowl 468 

Reverie 210 

Rhine Wine Punch 415, 416 

Rhubarb Sherbet 87 



Rice with Wine 488 

Roman Punch 209 

Rose Ratafia 300 

Rose-Hip Lemonade 88 

Rosoglio 301 

Royal Fizz 98 

Punch 417 

Rum 302 

Flip 469 

Liquor 303 

Punch 418 

Russian Punch 419 

S 

Saffron Liquor 304 

Sangaree, West Indian 474 

Sans Souci 212 

Sapazeau 420 

Scotch, Hot 44 

Delight 47 

Senator, The 213 

Shandy Gaff 214 

Sherry Bowl 448 

Cobbler 93 

Filler 146 

Flip 149 

Sillabub 470 

red 471 

Silver Fizz 96 

Sitting Bull Fizz 103 

Sloe Wine 516 

Snow Ball, The 215 

Snow Flakes 421 

Soda Cocktail 27 

Lemonade 56 

Sour a la Creole 2 

Southern Cross, The 135 

Spiced Rum, hot 50 

Spiced Wine 517 

Sporting Punch 422 

Steel Punch 423 

Stomach Essence 305 

Strawberry Bishop 489 

Bowl 472 

Liquor 306 

Punch 424 

Wine 518 

"Sun, The" 216 

Sure Relief, A 45 

Swedish Punch 49 

Sweet Bowl 473 

Sweet Calamus Liquor 307 



294 



INDEX. 



T 



Tansy and Gin 218 

Tea Punch, German. . . .363, 364 
" Texas Sif tings " Punch. .. 425 

Tip-Top Sip 220 

Tom and Jerry 219 

Tom Collins 222 

Tom Gin Cocktail 28 

U 

Uhles 426 

United Service Punch 427 

Usquebaugh, Irish. 270, 271, 272 



Vanilla Liquor 308, 309 

Vermouth Cocktail 30 

Vespetro 310 

Vie Parisienne, La 221 

Vin Brule 428 

Violet Fizz 102 

Violet Lemonade 59, 60 



W 

Walnut Liquor 311, 312 

Washington Punch 429 

Weeper's Joy, The 31 

Whiskey 315 

Cocktail 32 

Cordial 313 

Daisy 7 

Frappe 154 

Punch 430 

Genuine 158 

Sling 225 

Sour 6 

a la Guillaume .... 3 

Whist 431 

William's Summer Cooler. . 224 

Wine Lemonade 89 

Sherbet 90 

Wischniak 519 

" World's " Morning Delight 138 
"World's" Pousse Cafe, 

The .201 



NKW 




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From HIRAM ORCUTT, LL. D., Manager Bureau of Education, Boston. 

BOSTON, March 10, 1890. 

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eral public upon the good fortune of having access to so valuable a production 

HIRAM ORCUTT. 

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LIFE OF POPE LEO XIII. 

From an Authentic Memoir furnished by His Order. 

BY BERNARD O'REILLY, D. D., L. D. (LAVAL.) 

Written with the Encouragement, Approbation, and Blessing 
of His Holiness the Pope. In One Volume, Royal Oc- 
tavo, of about 600 Pages. Two Colored Plates, Two 
Steel-Plates, and Twenty-two other Full-Page Illustra- 
tions. Published simultaneously in Six Languages. 
Commended by Cardinal Lucido Maria Parocchi, Vicar 
of His Holiness, Leo XIII. ; His Eminence, John Cardi- 
nal Simeoni, Prefect of the Propaganda; His Eminence, 
James Cardinal Gibbons, Archbishop of Baltimore; His 
Grace, the most Rev. M. A. Corrigan, Archbishop of 
New York. 

This book appeals in a peculiar manner to Catholic hearts 
throughout the world, coming, as it does, with the approba- 
tion, encouragement, and blessing of the Holy Father, and 
written from an authentic memoir furnished by his order. 
It is of no less interest to the general reader. Emanating 
from the high authority and with the approval of the Pope, it 
can but echo the sentiments of the Vatican on the leading 
topics of religious thought, and the vital social questions 
which are agitating the whole world at the present time. 

The life of such a man is necessarily invested with commanding interest for every 
student of contemporary history, and light upon it will be welcomed as eagerly by those 
who see in him only a prime political and social factor as by those who hold his office in 
veneration. New York Sun. 

The Life of Pope Leo XIII. is in every respect a publication of striking interest as well 
as of profound significance. New York Herald. 

A memorable contribution to contemporary literature, the faithful history of a great 
scholar, a great diplomat, a great prelate. New York Journal. 

The volume is of surpassing interest. San Francisco Bulletin. 

To look at, it is a handsome volume; to examine it carefully, it has been brought out 
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the most delightful, most interesting information; and to study it critically, it is the result 
of a profound knowledge of the times we live in, and of the past from which the present 
has sprung. Catholic Standard, Philadelphia. 

The choice of the Rev. Dr. O'Reilly was a happy one. A brilliant style, a high degree 
of literary ability, artistic taste, thorough knowledge of the world, an imagination that 
relieves all he writes from, any suspicion of dullness, fitted him eminently for the work as- 
signed him. United States Catholic Historical Magazine. 

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PERSONAL MEMOIRS OF GEN. I M. T. SHERMAN, 

BY HIMSELF. 

(With a Military Map, showing the Marches of the United States 
Forces under General Sherman's command.) New Edition, Re- 
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The memoirs of this " Old Warrior," covering a period from 1846-65, are certain of a 
permanent place in literature. They furnish facts for the historian, and inspiration for the 
patriot, and are therefore of living interest. Tribune. 

CHEAP EDITION, One Volume, Complete, - $2 oo 
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PERSONAL MEMOIRS OF GEN. P. H. SHERIDAN, 



WRITTEN" BY 

Two Octavo Volumes of 500 Pages each. Steel and Wood Engrav- 

ings. Famous Letters. Twenty-Six Maps. An Exhaustive Index. 

Sheridan must rank as the ablest cavalry general of modern times, 

and his career is as romantic and interesting as it is wonderful. Of 

all our great generals, his life was the fullest of adventures, and his 

Personal Memoirs reads like a work of fiction. For the benefit of the 

military student, and those who want to enter into the details of his 

campaigns, he has prepared statistics in the form of notes and maps; 

but these are so arranged as not to interrupt the flow of the story. 

His memoirs have the value of an important historical production, and the interest of a 
great work of fiction. It is a clear, concise, graphic, and yet simple account of a wonder- 
ful life. New York Tribune. 

The story reads like a romance, though the facts narrated are all hard, fast, and easily 
verifiable. . . . The English is that which Csesar would have written had he penned 
his Commentaries in the dominant language of the nineteenth century instead of in Latin. 
New York Critic. 

It tells the story of a heroic life, with a directness and frankness of purpose, and a sim- 
plicity and modesty of expression that cannot be too highly praised. New York Sun. 

A flowing, modest, fascinating story of great events and deeds. Brooklyn Eagle. 

Abundance of adventure, stirring incidents, and dramatic situations, such as one is ac- 
customed to look for in a Waverley romance rather than in prosaic history or autobiogra- 
phy. Cincinnati Times-Star. 

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THE GREAT WAR LIBRARY. 

The original editions of the following works, which consti- 
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PERSONAL MEMOIRS OF GEN. U. S. 

GRANT, - 2 vols., $3.50 each, $7.00 

PERSONAL MEMOIRS OF GEN. P. H. 

SHERIDAN, - - 2 " 3.00 " 6.00 

MCCLELLAN'S OwN STORY, - I VOL, 3.75 

REMINISCENCES OF W. S. HAN- 
COCK, by his wife, - - i " 2.75 

MEMOIRS OF GEN. W. T. SHER- 
MAN, by himself, - - 2 vols., 2.50 " 5.00 

GENESIS OF THE CIVIL WAR, by 

Gen. Crawford, - - i vol., 3.50 

TENTING ON THE PLAINS, by the 
widow of Gen. Custer, - i " 3.50 



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