What is the name for a bartender's tool that is used to accurately measure amounts of liquid?

A jigger is a common bar essential that acts as a co*cktail measuring cup. Jiggers are dual-sided and help bartenders cut down on overpouring and remain consistent when crafting co*cktails.

A bartender (also known as a barkeep or barman or barmaid or a mixologist) is a person who formulates and serves alcoholic or soft drink beverages behind the bar , usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties.

What are the 4 measuring devices are commonly used by bartenders?

The Essential Bar Measuring Tools Jiggers. Bringing jiggers behind the bar is the perfect way to prevent over-pouring. ... Training. Proper training and mental headspace is another important tool of the measured bartender. ... Bar spoon. ... Properly sized glassware. Mar 12, 2023

How many ounces is a standard jigger?

Jiggers are the basic hourglass-shaped stainless-steel measuring device you've seen in many a bar. These are cheap and easy to find in most housewares stores, or online. Typically, the larger cup measures out exactly one jigger, or 1 1/2 ounces . The smaller cup is normally one half jigger, or 3/4 ounces.

Bartender's Manual - M.MOAM.INFO (2024)

hensive Description of Bar Utensils, Wines, ... everywhere engaged in the hotel, bar and restaurant business. As a proof

BARTENDERS' MANUAL

Harry Johnson, the "DEAN" of Bartenders, published this original manual about 1 860. This complete guide for mixing drinks and running a successful bar was the authoritative manual when drinking was an art. The prices shown in this revised edition are Harry's own Ã‘ou of date to be sure-the recipes, however, we vouch for. Some brands mentioned are now not obtainable-substitute modem brands.

THE PUBLISHER.

THE NEW AND IMPROVED ILLUSTRATED

BARTENDERS' MANUAL OR:

HOW TO MIX DRINKS OF THE

PRESENT STYLE, Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a Hotel and a Restaurant; also a Large List of Mixed Drinks, including American, British, French, German, Italian, Russian, Spanish, etc., with Illustrations and a Comprehensive Description of Bar Utensils, Wines, Liquors, Ales, Mixtures, etc , etc.

1934 REVISED EDITION.

CHARLES E. GRAHAM & CO. NEWARK, N. J. MADE IN U. S. A.

PREFACE BY THE AUTHOR

I n submitting tins manual to the public, I crave indulgence for making a few remarks in regard to myself. The profession-for such it must be admitted-of mixing drinks was learned by me, in San Francisco, and, since then, I have had-forty years' experience. Leaving California, in 1868, I opened, in Chicago, what was generally recognized to be the largest and finest establishment of the kind in this country. But the conflagration of 1871 caused me a loss of $100,000 and, financially ruined, I was compelled to start life anew. It was at this time that I was taught the value of true friendship, for numerous acquaintances tendered me material assistance, which was, however, gratefully declined. Though later engaged in Boston, at a leading hotel, I soon returned to New York and was employed in one of the well-known hostelries of the Metropolis until enabled to begin a business of my own, which has since been pre-eminently successful. There was published by me, in San Francisco, the first Bartender's Manual ever issued in the United States. This publication was a virtual necessity-the result of a constant demand for such a treatise by those everywhere engaged in the hotel, bar and restaurant business. As a proof, ten thousand (10,000) copies of

tlie work were sold a t a price much larger tlian the present cost within the brief period of six weeks. I n 1869, 1 was challenged by five of the most popular and scientific bartenders of the day to engage in a tourney of skill, a t New Orleans, with the sequence that to me was awarded the championship of the United States. T o recapitulate:-Having been in the hotel and liquor business, in various capacities, since nly boyhood, being employed in some of the most prominent hotels, restaurants, and cafes of several large cities, and having traveled extensively in this and other countries-especially of Continental Europe-for the sole purpose of learning tlie methods of preparing the many different kinds of mixed drinks, with tlie highest letters of recommendation acknowledging my thorough ability, I have, after careful preparation with much time and expense, succeeded in compiling this work which is now offered in a revised and up-to-date form. There is described and illustrated, in plain language, the popular mixed concoctions, fancy beverages, co*cktails, punches, juleps, etc. This volume also furnishes comprehensive instructions to be observed in attending a bar, in personal conduct, how to serve and wait on customers, and all the various details connected with the business so definitely stated that any person contemplating starting in life as a bartender has a perfect and valuable guide to aid him in a complete mastery of his line of labor. This manual likewise gives a complete list of all bar utensils, glass and silver ware, mixtures, liquors, and different brands of beverages

Illat will be required, with directions for their proper use. There is, additionally, a lar& number of valuable hints and items of information for bartenders and, i n fact, every detail that may be of importance from the moment one steps behind the bar through all tlie reqiiirements of oarh day succeeding 'Those who are thoroughly experienced, and whose competence has long since been conceded, have also found this work to be of value to them They have always aek~iowletlged i t to be -"a handy volume." T h e principle I desire t o instill is that this vocation -that of eating and drinking-to be properly successful, must be conducted by the same legitimate methods as any other inonied enterprise that appeals directly to tlie public. It furnishes a necessity, just as does the clothier, hatter, and shoe-dealer, and, in itself, is an honorable means of livelihood. It should not he regarded 1)y t h e proprietor or employee as a special means of sec~iringthe patronage of friends, as a possible avenue of good luck, or as a chance to gain by nefarious opportunities. Tt should be managed alone in a n earnest, honorable manner. Believe in yourself, and others will have lait11 in you. r l Ilie writer has also maclc-for many years pasta profession of teaehingtlle a r t of attending a bar t o any one expressing a n inclination to learn. I n tlie great number of those who have received instruction from me in the latest methods and scientific manipulation, .1 can with pride refer as testimonial of my fitrims as a teacher of l)arton(ling. In conclusion, I desire to state that this publication,

in its first edition, was the primary work of the kind in the United States, if not in the world; and that I am the originator of a form of manual instruction that may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and, consequently, attempts have been made to furnish the public with similar efforts by others-efforts that have failed to detract from the popularity and efficiency of Harry Jolinson's Bartender's Manual. But it is to be noted that this volume is not alone intended as a guide to those serving at the bar. Its purpose is to be a work of reference, as well, for the proprietors of hotels, restaurants, clubs, steamship lines, public dining-rooms, and all those engaged in catering to the general needs of "the inner man." It is my hope that this guide will not only prove serviceable to the profession, for whom it is specifically intended, but, furthermore, to the family circle and the public in general. The style and art of mixing is indicated in the twenty odd illustrations that are given in the work, special attention being called to plates "Nos. 1 and 3. Plate No. 2 is, likewise, pertinent to the text. Very respectfully yours, HARRY JOHNSON.

INDEX. RULES AND REGULATIONS. FROM 1 TO 66.

. .. . . . . . . . . . . .

PAGE.

How to attend a bar.. . . . . . . . . . . . . . . . . 21 How a Bartender may obtain a Situation.. . . . . . . . . . . 22 The Mutual Relations of Employer and Employee.. . 24 Rules for Bartenders in entering and going off duty 28 First Duty in opening a Bar-room in the morning.. 29 Why Bartenders should have their own Union for Protection and Association.. . . . . . . .. . . . . . . . . . . . . 33 Getting your Money when busy o r in a rush.. , . . . .. 38 Hints about training a Boy t o the business.. . . . .-.. . . 39 Treatment of Patrons-Behavior towards them.. . . ... 40 How to improve the appearance of Bar and Toilet Rooms .......................................... 42 To know how a customer desires his drink to be mixed ........................................... 45 Hints f r o m t h e Author .............................. 45 The Opening of a New Place.. .. . . . .. . . .. ... . . . . . . 49 Having a complete Price-List.. . . . . . . . . . . . . . . . . . . . . 53 To keep Ants and other insects out of mixing bottles 53 Handling Champagnes and other wines.. . . . . . . . . . . . 54 Cleaning Silverware, Mirrors, etc.. . . . . . . . . . . . . . . . . . . 54 How Corks should be drawn from wine bottles.. . . .. 58 Glassware f o r Strained Drinks.. . . . . . . . . . . . . . . . . . . . 59 The Ice Box in your Basem*nt or Cellar.. . . . . . . .

. .

.. .. . . .

How to handle properly Liquors in casks or bottles . . 6;j A few remarks about Case Goods . . . . . . . . . . . . . . . . . . . . 64 A Tip t o Beginners-How to make money . . . . . . . . . . 70 Keeping Books in a simple manner . . . . . . . . . . . . . . . . . . 76 A Restaurant in connection with a Cafe . . . . . . . . . . . . . 78 In connection with the Check System . . . . . . . . . . . . . . . . !)a Concerning High Proof of Liquors . . . . . . . . . . . . . . . . . . 99 Some remarks about Mortgages . . . . . . . . . . . . . . . . . . . . . . 101 A few remarks about Cashing Checks . . . . . . . . . . . . . . . . . 104 Rules in reference to a Gigger . . . . . . . . . . . . . . . . . . . . . . . 107 A few remarks regarding Lager Beer . . . . . . . . . . . . . . . . 108 How Lager Beer should be drawn and served . . . . . . . . 109 About bottled Lager Beer. imported a s well a s domestic 113 About Cleaning Beer and Ale pipes . . . . . . . . . . . . . . . . . . 11:j Relating to Punch Bowls ............................ 114 The proper style of opening and serving Champagne 115 Purchasing Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Handing Bar spoons t o Customers . . . . . . . . . . . . . . . . . . . . 116 How to keep a Cellar and Store Room . . . . . . . . . . . . . . . How to Clean Brass and other Metals . . . . . . . . . . . . . . . . 122 Keeping Glassware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12:j How t o handle Ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 The purchase of a n old Place . . . . . . . . . . . . . . . . . . . . . . . . . 128 The opening of Mineral Waters . . . . . . . . . . . . . . . . . . . . . . 132 How Drinks should be served a t tables . . . . . . . . . . . . . 133 How Claret Wines should be handled . . . . . . . . . . . . . . . . .133 Treatment of Mineral Waters . . . . . . . . . . . . . . . . . . . . . . . . 135 In reference to Free Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . 135 How to handle Ale and Porter in casks . . . . . . . . . . . . . . . 137 Cordials Bitters and Syrups . . . . . . . . . . . . . . . . . . . . . . . . . 138 How Ale and Porter should be drawn . . . . . . . . . . . . . . . . 139 Decorating Drinks with F r u i t . . . . . . . . . . . . . . . . . . . . . . . . 140 How to handle Fruits, Eggs and Milk . . . . . . . . . . . . . . . . 140 Concerning Bar Fixtures with Gauze in the summer 143 Cigars sold a t bar and elsewhere . . . . . . . . . . . . . . . . . . . . .144 Last but not Least . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .146

LIST OF UTENSILS. WINES, LIQUORS AND PRINUPAL STOCK OF RESTAURANT AND CAFE

F R O M 57 T O 7 0. I

PAGE

Complete List of Utensils. etc., used in a Bar Room 147 List of Glassware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 List of different Liquors . . . . . . . . . . . . . . . . . . . . . . . . . . . . .149 List of Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .151 List of Cordials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I51 List of Ales and Porter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152 List of Mineral Waters .............................. 152 List of Principal Syrups ............................. 153 List of Principal Bitters .............................153 List of Principal F r u i t s used in a Cafe . . . . . . . . . . . . . . . 158 List of Principal Mixtures ............................ 154 Sundries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 The Principal Stock of a Restaurant .................1-54 The Principal Stock of a Cafe 156

.......................

LIST OF MIXED DRINKS F R O M 71 T O 337

. PAGE

Absinthe co*cktail ................................... 163 American Style of Mixing Absinthe . . . . . . . . . . . . . . . . . . 176 Apple Jack Sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187 Ale Sangaree ........................................ 199 Arf and Arf ......................................... 208 Absinthe Frappe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245 Apple Jack co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256 Apollinaris Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260 April Shower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267 American Glory ......................................267

PAGE .

Egg-Nogg ........................................... 169 East India co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1ST Empire Punch ....................................... 194 Egg Lemonade ..................................... 195 Egg Milk Punch .................................... 197 English Bishop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .216 English Royal Punch ................................ 232 English Curacoa .....................................233 Egg Sour ...........................................249 Eye-opener ..........................................259

F Fancy Whiskey Smash ..............................170 Fancy Brandy co*cktail ..............................172 Faivre's Pousse Cafe ................................178 Fancy Brandy Smash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182 Fine Lemonade for Parties .......................... 215 Fancy Brandy Sour ..................................231 Fedora ..............................................235

Golden Slipper ......................................168 German or Swiss Style of Mixing Absinthe ............177 Golden Fizz ........................................178 Gin Fizz ............................................186 General Harrison Egg-Nogg ......................... 200 Gin and Calamus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211 Gin and Milk ........................................ 217 Gin and Wormwood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219 Gin Fix ............................................. 220 Gin and Tansy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224 Gin Julep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 Gin co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236 Gin Smash ..........................................228

Gin Toddy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230 Gin and Molasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .231 Gin Sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240 Gin Rickey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241 Gin Daisy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256 Golden Thistle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 264

How t o Mix Absinthe ................................ 176 How to Mix Tom and Jerry . . . . . . . . . . . . . . . . . . . . . . . . .187 How to Deal out Tom and Jerry . . . . . . . . . . . . . . . . . . . . . 188 Hot Spiced Rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197 Hot Apple Toddy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202 H o t Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203 How to Serve a Pony Glass of Brandy . . . . . . . . . . . . . . .218 Hot Gin Sling ....................................... 218 H o t Arrac Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224 H o t Scotch Whiskey Sling . . . . . . . . . . . . . . . . . . . . . . . . . . 225 Hot Milk Punch .................................... 226 H o t Whiskey ....................................... 227 Hot Locomotive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 328 Hot Irish Whiskey Punch . . . . . . . . . . . . . . . . . . . . . . . . . . 229 Hot Rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231 Hot Brandy Sling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239 Hot Egg-Nogg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249 Hot Brandy Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Hot Scotch Whiskey Punch . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Highball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 251 Hot English Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . .252 Horse's Neck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 259 High Life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 268

I Italian Style of Mixing Absinthe . . . . . . . . . . . . . . . . . . . . . 177 Imperial Brandy Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 Irish co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243 Imperial co*cktail .....................................263

Japanese co*cktail ................................... 193 John Collins ........................................198 Jersey co*cktail ..................................... 204 Jamaica Rum Sour .................................. 224

Knickerbocker ...................................... 170 Knickebein .......................................... 180 Kirschwasser Punch ................................. 201 Klondyke co*cktail ................................... 264

........................................... 191

Lemonade Little Egypt

.........................................268 M

..........................................

Mint Julep 161 Morning Glory Fizz .................................162 Manhattan co*cktail ................................. 162 Mississippi Punch ...................................166 Milk Punch ......................................... 179 Medford Rum Sour ................................. 184 Maywine Punch .....................................196 Mulled Claret and Egg .............................. 201 Milk and Selters ..................................... 212 Medford Rum Smash ................................ 220 Medford Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227 Morning co*cktail ...................................242 Maraschino Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .260 Martini co*cktail ..................................... 165 Montana co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .261 Marguerite co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263 Maiden's Dream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 264 Morning Daisy ....................................... 265

I ' 1

PAGE Old Style Whiskey Smash 198 Orange Lemonade 204 Orgeat Lemonade 218 Orchard Punch ..................................... 228 Old Tom Gin co*cktail ............................... 280 Orange Punch ....................................... 286 Old-Fashioned Whiskey co*cktail .................... 242 Old Style American Punch 244 Oyster co*cktail ......................................a 262 Olivette co*cktail 286

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................................... ................................... ..........................

..................................... P

.........................................

Pouaae Cafe 160 ~ o u s a eL'Amour io5 Port Wine Punch . . . . . . . . . . . . . . . . . . . . . . . q . q . . . . . . . . . Prusalan Grandeur Punch 192 Porter Sangaree 202 Punch&laFord 216 Port Wine Flip 234 Port Wine Sangaree 280 Port Wine Cobbler 240 Peach and Honey 241 Punch fl, la Dwyer 248 Philippine Punch 244 Punch fl, la Romaine .................................247 Porter CUP for a party 248 Parisian P O U E SCafe ~ 249 Port Wine Lemonade 268

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................................. ................................ R

........................................ i66

Roman Punch Rhine Wine Cobbler Rhine Wine and Sellers Raspberry Shrub

.................................201 ............................208

....................................210

PAÃ‡. .

Rochester Punch .....................................23.') Rock and Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240 Remsen Cooler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256 Russian Punch ....................................... 261 Reform co*cktail ...................................... 264

.. Sherry co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 Snow Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257 Saratogf- Cooler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 259 Silver Fizz ........................................... 165 Sherry Cobbler ....................................... 163 Sherry Flip .......................................... 171 St . Charles Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17.) Selters Lemonade ....................................180 Sauterne Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181 Santinas Pousse Cat? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181 Sherry Wine Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183 Saratoga Coektu'l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193 Sherry and Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .190 St. Croix Crusta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197 Soda co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 St . Croix Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200 Soda Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .200 St . Croix Fix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .203 Soldiers' Campine Pundl . . . . . . . . . . . . . . . . . . . . . . . . . . .213 Saratoga Brace U p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .213 Sherry Wine and Ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214 Shandy Gaff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .217 Sherry Wine and Bitters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2% Stone Wall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2'2:) Stone Fence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22:) . Sherry Wine Sangaree . . . . . . . . . . . . . . . . . . . . . . . . . .,c190 + . Soda and Nectar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231 Soda Negus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233 St . Croix Sour ....................................... 241 Mc

PAGE .

Sherry Wine Egg Nogg .............................. 219 Star co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262 Silver co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262 St . Joseph co*cktail ................................... 262

Toledo Punch ....................... Tip Top Punch . . . . . . . . . . . . . . . . . . . . . Tom Collins.. . . . . . . . . . . . . . . . . . . . . . . The Old Delaware Fishing Punch . . . . The American Champagne Cup .... Tom and Jerry (cold) ............... Trilby co*cktail . . . . . . . . . . . . . . . . . . . . Tea Punch for the Winter . . . . . . . . . . . Tea Cobbler ......................... Turkish Sherbet .................... Thorn co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 261 Tenderloin Reviver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265 Tuxedo co*cktail ...................................... 267 Turf co*cktail ........................................368

v Vanilla Punch ....................................... 171 Vermouth co*cktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181 Virgin Strawberry Ice Cream ........................258

Whiskey Daisy ......................................167 Whiskey Rickey ...................................... 171 White Lion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172 Whiskey Crusta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179 Whiskey Julep ....................................... 183 Whiskey co*cktail .................................... 188

.....................................

1. HOW TO ATTEND A BAR,

Whiskey Sour.. ,101 Whiskey Cobbler.. ...................................196 The General Appearance of the Bartender, and How Whiskey and Cider.. ................................a17 He Should Conduct Himself at All Tirnea Whiskey Fizz.. 227 228 Whiskey F i x . . . When on Duty. Wine Lemonade.. ...................................280 The author of this work has, after careful deliberaWhite P l u s h . . . . . .................................... 239 tion, compiled the following rules for the management Wedding Punch tor a Party.. ........................247 of a saloon, and would suggest the advisability of fol266 Whiskey Smaih.. lowing these instructions while attending a bar. He Wld0w18 Ki~~,,,,,,,,,,,,,..,,,,...,.,..,,,,,,,,,,,,,a68 has endeavored to the best of his ability to state them Wines with a Formal Dinner 269

...................................... ......................................

....................................

...................

in perfectly plain and straightforward language, as the work must be conducted in the same systematic and proper manner as any other business. When waiting on customers, at any time, it is of the highest importance for a bartender to be strictly polite and attentive in his behavior and, especially, in his manner of speech, giving prompt answers to all questions as far as lies in his power; he should be cheerful and have a bright countenance. It is absolutely necessary to be neat, clean, and tidy in dress, as that will be more to the interest of the bartender than any other matter. H e should be pleasant and cheerful with everyone, as that will not only be gratifying to customers, but also prove advantageous to the bartender serving them. It is proper, wlien a person steps up to the bar, for a bartender to set before him a glass of ice-water, and, then, i n a courteous manner, find out what he may desire. If mixed drinks should be called for, it is the bartender's duty to mix and prepare them above the counter, and allow the customers to see the operation; they should be prepared in such a neat, quick, and scientific way as to draw attention. I t is also the bartender's duty to see that everything used with the drinks is perfectly clean, and that the glasses are bright and polished. 21

When the customer lias finished and left the bar, the bartencler slioiild clean the counter we11 and thoroughly, so that it will have a p o d , renewed appear;iiicc, and, if time allows the bartender to do 60, he should clean, in a perfect .manner, at once, the glasses that have been used, so as to have them ready again when needed. Kegarcling the bench which is an irnportant feature in managing a bar properly, i t is the bartender's special duty to have it-cleared u p and in good shape, a t all times, for i t will always be to his advantage if done correctly. (See illustration, plate No. 2.) Other particular points are, the style of serving and the saving of time. Whenever you have to mix drinks which require straining into a separate fancy glass, snch as co*cktails, sours, fizzes, etc., make it a rule t o place the glass of ice-water in front of tlie customer, next to it the glass into which you intend to strain the drink, and then go to work and mix the drink required: try t o place your glassware on the counter all in one row or straight line. As to the personal style of the bartender, it is proper that, when on duty or while mixing drinks, he should stand straight, carry his head erect, and place himself in a fine position. (See illustrations, plates Nos. 1 and 3.)

2. HOW A BARTENDER MAY OBTAIN

A SITUATION. When a bartender is looking for a position or an opening, it is of great importance for him to present a neat, clean appearance. It is also proper for him, as soon as he approaches the proprietor, to be careful in his speech and expressions, not say too much, b u t wait until the prospective employer asks him ques-

tions to which lie slioiild reply prnnilitly. Tlnve so6d recommendations with yon, if ~ioisilili.~, or, ;it least, be able to prove by references that you are reliable and capable. I n oiitcringati oilier or restaurant, it is proper to take olT your list, and, v~~iecially, wliik' talking to tin' ~roprit>tor-a i i i i i i . ~ l i - i ~ < . ~ ~ i .act ~ r t e of (l courtesy. Aliiny 11eolik lirlievr that t lit-y lower tlienisrlves by lifting tlieir liats, b u t this is a tnistiikeii o1)inion, as it is only a mattrr of etiquette, and sliows p r ~ p i . ~ r i, rt'spect. When tlie pro~irii.xtor is ;I ~ . n t l c ~ i n a i yo11 will find lie will do the sainr, even bet'ow you have: perhaps, to show tli:it IK' hiis tlir proprr 1~nowlei.lgeof what etiqnvtte cleni;111(1s. A l)arten(lrr iinluiringfor a position should lie clcaiishaven, with slotlirs wrll-liriislieil, and show blacked: and should not speak to the proprietor with a cigar i i i his nioutli. and neither sliould lie .spit on tlir lloor, hi! chewing a toothpick, use slang or profiine langiiiigc, or indulge in n t l m hiid liabits. All his answers should be short and in a polite tone of lanp:iiage. When the question of r a w s is introdneed, yon must know yourself what you arc worth, anil every gooil bartender should deiiiaiid good wnpcs. 01' courstJ, it's r i i ~ ~ cliettcr h to demand tliu propvr ciliary, at oner, tIi;iii to accept small wagrs a t tin: lieginning am1 then attempt to have it inen!ased later, ;is this iiu~tliodp n ertilly crcates an ill-Seelinp: Letween employer iiiid tinployw, especially it the desired "raise" is refused. I t is ;xh'isalile for the bartender to ask the proprietor or rritiiiager, in a gcrit1t:niaiily manner, what hours ha is t o work, whether by (lay or night, whether entitled to meals or not, what ~rivilegesarc to be ginen him, what is demanded of him, and obtain information of all the liarticnlar rules and regulations governingtlic place of business. If everythingis satisfactory to Loth, am1 you have been engaged, at once leave tlic place, in a proper manner, and do not linger about, trying to

occupy the proprietor's time more than necessary, and not give the bartender, who is going to leave or to be discharged, an opportunity to know what the business talk has been, or stop and chat to any possible acquaintance, who may be present, about what you are going to do. I try to impress on every bartender's mind that he should study his business as much as possible, in every way, so that he be entitled to the highest salary paid; for I do not believe in cheap bartenders. I t is much better for the proprietor to pay high wages to those fully understanding their business than to hire "shoemakers" who have but little if any knowledge of the business. C'heap men, as a rule, are worthless.

3. THE MUTUAL RELATIONS OF EMPLOYER AND EMPLOYEE. It is important tliat the proprietor of a hotel, restaurant or saloon should try his best to get good help, the best to be obtained in his line of business, for the reason that the more skilled assistance he has in his employ, the easier it is to conduct the business, and the more successful he will be. After having secured a good set of employees, it is the proprietor's duty to pay them well, every one according to his position; treat them all with politeness, and set a good example by his own manner for them. For example:-When the proprietor enters his place of business in the morning, or at any other time, he should salute his people properly by bidding them the time of day, saluting with a pleasant nod, and create a genial feeling among them all by approaching and speaking to some one or more of them, calling them by name, as he may

address them casually or on business. By doing this, he will create good feeling between the help and himself, and even in his absence his employees will do their work correctly and promptly. But, otherwise, by not treating them kindly, it can not be expected that the he1 will take any particular interest in the business or o more than is absolutely necessary to'retain their situations. This indifference will naturally be detrimental to the business of the place. I t is plainly apparent that when the help are not treated right, the proprietor acting harshly or with an overbearing manner, never having a "good word" for any one, lacking the commonest politeness of even saying "good morning!" he will fail to make a success; for his employees, instead of caring for his interests, will be antagonistic to him, caring little whether his business runs down or not. The fact is, that employers and employees, should be in harmony with one another, in every direction, the proprietor looking upon his help as friends, regarding them with a family feeling, while they should have the proper respect for him as an authorized boss, but with no fear, and, certainly, with no idea of treating him familiarly. I t is a sensible idea for the proprietor, from time to time, when doing a very successful business, to give his employees a little inducement in the shape of a raise of wages, proportionate to their different positions. This will cause them to strive more earnestly to benefit the business, and thereby benefit themselves. It is well also to be prompt in letting the employees go at the hour designated, and not detain them unless they are to be paid extra. The employees, too, are to be just as precise in going to work at the exact minute specified, There should be a perfect system of working hours, the time of which is not to be disregarded by either party. If the proprietor is particularly successful and making plenty of money,

it is :1dvisa1)1e to +e also an orcasio11i11 extra holiday, 11roper 1)ro11ortion, 11rovitlinglthehelp is worthy of it froin long and onriu~stservice, or, if liossil.ilc, in tlir summer season, l o lvt the q ) l o y e e s liave, at ditrcreiit t1101ig11 this is naturally a diftimes, a 11rief vi~(>;~tioli, ficult matter in our line of lnisiiu~ss. When the l>rol)riptorsees the time is fit to reward any one of the employees, to tender an extra present to some particular one, lie should, if financially able, iri\;itoly put ;i fiy: or ten-dollar bill in the 111aii'sli:mds without any coiniiic~~~t, and without lettin";)t11c~rs see tlie notion. T h e r e should not be any self-praisesiicli ;in action brings its own reward-and, in tliis case, it is not wol1 to let the IrSt hand lmow what the riglit hand is doing. Igpirigwoman. T r y l o have a good word for all. I f ;lily one becomes a nuisance, get rid of them in a qiiict manner. Don't refuse even a n intoxicated man a drink (as every one should do) in a harsli, rough way, but, by coiixingand persuasion, get him to leave the 111;ice. When absolutely necessary to use force, or to call the aid of a policeillan, do it a t once, but never act like a brute. If ;i man is successful in this line of business, as 1 hope all may lie who engage in it, he should rc'l'rain from having what is popularly known as a '~sudli'd li(-ad." S m w s s and failure alternate with cncli other, and l i o a s t i n p ~ r i d eand bonlbastic demeanor should lie lel't lor the other fellow.

rn order to meet with success, the "boss" must lay it Iiis o\vn hours of labor, and work as well within

that tinie~as any one of his employees do in their designated Iioiii~s. l i e is a public servant, and must be govc~riied by a rule ol' his own making, to have certain hours, which should never be neglected, and in which In3 ntnst (lttcinl to his business. l i e will find that i t is \\'orli, work, all tlie time, but the more you work, the more profit you will realize from tlie business. Where there is a restaurant or Iiotcl connected with lln! (-cite, the proprietor should not, under any cireumt'tiiiiu~s,allow himself to smoke. T o one who is accustoin011 to do so, tlu1re sliould be soine special time I'oiiinl, when lie is away or oil' duty, to indulge in this lialiit. It also creates a bad impression, if the landlord or proprictor sits in liis place, and accepts drinks from his l'i,it>~i(ls o r the c-iistotiif~rs. Soitletims the l~nrly,\\,it11\vlioiii lie is sitting, drinks too much and bcw)11i ( ' s niii,qy. 'I'Ii~wfo~~e, as a rule, lie slio11ld 11ever e n p , ~ c li n ii sociiil act of this kind. T h e guests will naturally j11~1gethe proprietor's character by the com-

pany he keeps. There is a proper time and place for drinking, and t1ie place is always in tlie cafe or harroom. But it makes a had impression upon the patrons of a cafe, \vIiere t l u ~ eare tables and chairs, to find the "boss" often sittin";lown with it party to drink cllanipagne or any other wine. 'l'l~is action should lie avoided entirely, it' possible, for one1 reason, that when the pro1)rictor is thus ciigagcd, t i c must lie neglecting, to some extent, his business. Furthermore, the other custo1ncrs, win) tnkr only 10-cent or 15-eelit ih'inksnicn of nio11~rate~ ~ ~ ( ~ a ~ i s - \Sevl v i l lsliglitcd, and their fecllings may possibly be Inn't by seeing the proprietor too often t111g;1g(d with these swell \vine-(lri11kinu; parties, and tlins may (20111eto tlie conclusion that lie does not regard them or their patronage of any value. There arc wry few proprietors -who can do a sufficicnt business with part it's "o1)~1iin";wine," in order to affonl to 1ieg1oct other c~istoniers. By so doing, he may drive away his best regular patrons. The daily 10-cent customer, as well as the occasional $5.00 guest, must be coti~i(lcr~11. The 1 ) r o p c ~rule is, to avoid this drinking 01)e111y, in his own 111:1~,as much as possible. 1)11ri1igthe \vine-clri11~~i11g time, in addition to the loss of t11~(wrrect rii11)(lrvision of his business, the proprietor hasn't tlic op1)ort unity to glvo 1)rol)er attention to his otIier custoniers, and may, therefore, offend some of them.

Tt will m a t e the same had f e c l i n s in another instance, vlii'n a 1iia11, in a public h ~ i ~ i i i e sgoes ~ , out for sport, having a horse and carri;~pcat Ins front-door, i111(1tlic (lriver waiting. while the 11roprietor leaves his (~st:il~lishnieiit with an attempt at g1~:111(lstyle. Some of the c~isforncrs,unable, a t m y time, to make such a (l~fiplay,will very probably reiiiark in a satirical way:

"There goes my money!"-All such exhibitions should be kept away from the public eye, especially about a man's business establishment. I t is not intended to say that a man should not take a ride, occasionally, with his family, or dress well when lie pleases, but he should not make an ostentatious display of the means or luxury he may possess. If all this is avoided, the man can make money by not accepting champagne treats and by not driving about in swell rigs; but, instead of all this, by remaining in his place, and working hard to keep his patrons pleased, thereby gain more, and thus improve his financial standing.

24.

KEEPING BOOKS I N A SIMPLE MANNER.

The keeping of books in a simple manner, by which you can, at a glance, see instantly the general statements relating to the progress of your business, with special review of details, is a necessity to us. The statements of this article are not made with the purpose of forming a contrast to general bookkeeping, as used in mercantile circles, because while that system is perfect, it is too intricate and enlarged for our use, and we need a more simplified form. There should be one general book, a day (or entry) book, of the usual form, long and narrow, and as thick as you may desire, in which daily every entry of expense, or purchase, or anything connected with the business, is to be written, and at night the total sum footed up. Then, there are to be other small pass books (about 5 by 10 inches in size),.one for the total daily expenses; one for the total cash receipts; one cash book

each for the restaurant, bar, cigar stand, and rooms (if any); and 'one each-called a st@ckbook-for the restaurant, bar, and cigar stand; and one book for your individual cash expenses. From your day book is to be transferred daily to your stock, cash, and expense books, all the items in it relating to the special departments, to the proper books. That is, every evening, or early the next morning, you enter from the day book the particular items belonging to the special stock books (the restaurant stock, the bar stock, etc.); the amount of cash received in the different departments in the different cash hooks (and all in the total cash book); and the expenses in the general expense book; footing up the amounts in all these different books. The sums expended for various purposes-of which you have an account in your day-book-should be added weekly, as should be also the sums in your various stock and cash hooks. You have then, by adding these various amounts in the separate books, every four or five weeks, at the end of every month a systematized statement of all expenditures and receipts, and of all stock taken in as we11 as of that which has been used. The amounts must tally with the sums total in all your books of daily entry, and these must tally with the sum daily-and also weekly and monthly-in the day book. You then have, at a glance, the difference between all your receipts and expenditures, and can tell, daily, weekly, or monthly, just how you stand in business. Your trial balance, to be drawn at the end of the month, will show whether you have made or lost money, and will give an opportunity to compare the items with previous ones, or with certain daily items. Take an ordinary card-board, rule it off properly, and enter under different, written headings, of restaurant, bar, cigar, rooms, daily expense, etc., the cash

receipts and cash expenditures (see plates on opposite pages), and you will not only have llio difference bctween receipts a n d expenilitvires, but, (livid irigtliis difference by 'Hi, or 3 0 , o r 31 ( i i c c o n l i n ~ otlie number of working clays in tlie month), yon can obtain tlie average daily loss o r profit. T h i s card-board, which is virtually a trial-balance slicct, is continin~il in detail from m o n t h to m o n t h d u r i n g t h e year, and a t tlie end of twelve months you can obtain not only your avc'rage monthly profit or loss, lint also tlie daily average as well. T h e r e is also possibly a need for a n '"extra-'xpense" book, as a t many times t h e daily expenses are increased by extra a n d unusual expenses. During the Centennial Exposition of 1876, I had over 420 people working f o r me, i n l ~ l i i l a d e l ~ l i i aand , n o bookkeeper; but, instead, used t h e i m ~ t h o d I have outlined here, a n d tlie stock company, which supervised Hie eiiterprise, was perfectly satisfied with m y system. Again, it will only take from t e n to fifteen minutes t o make these various entries every (lay, arid a n y one will find daily this brief period of time when there is nothing else to be done.

25. A RESTAURANT IN CONNECTION WITH A CAFE. T h e cafe, i n t h e American meaning of t h e word, is a n iin~)rove(lbar-room; t h e latter term being the original and proper word. The name "caf6" has been adopted from European c o u n t r i e s a n d IS now considered tlie more fashionable term. T h e difference, however, l)etÂ¥~vc-e1 a E ~ ~ r o p e acafe n ami ;in American bar-room is as great as t h a t between day and night. T h e bar-room only exists i n ilrnertca, f o r the reason t h a t t h e m a n n e r of business, circ~~~ribtari(>eq, surroundings, t h e way of living here, native customs, all neces-

DAILY RECEIPTS DIFFERENT DEPARTMENTS ONE MONTH. . - - FOR -

TOTAL.

Bar.

iestaurant.

Rooms.

Cigars.

-$41 20 38 30 35 i 5 30 10 33 05 38 15 47 00 31 25 51 05 38 00 42 10 37 05 34 85 39 50 43 00 51 25 38 05 32 55 41 00 32 15 39 85 42 10 30 80 36 00 39 1.5 40 75 37 25 35 10 41 05 43 20

The above shows the Daily Receipts, which when added will give you the sum total for one month. It is then transferred to the monthly and yearly card or sheet. This is my own devise which has always proved satisfactory in my business management.

KITCHEN, BAR AND HOTEl/ EXPENSES. DAILY KITCHEN EXPENSES.

DAILY BAR EXPENSES.

I 1

DAILY HOTEL EXPENSES. .-

Wages, 7 people.. .-.. $13 64 Wages, 18 people.. - - Rent ...-..--......--- 13 88 Rent - - ..- - .- - .- - ..- Meals, 7 people ...-.-. 2 80 Meals, 18 people.. - - - Gas and electric light. 1 00 Gas and electric light. Ice ............ -...-. 1 50 lee . - - - - - - - - . - - - - - - - Laundry ..-........-. 50 Laundry. - - - - .- - - - - Breakage .....-.--..-. 75 1 Breakage - - . - - - - - - -. Coal . - - - - - - - - - - - - - - - Coal . .-..-..--..-..--. 50 Beer, 7 people.. ...... 1 00 1 Beer, 18 people-. .- - -. Lunch.. .. - - . - - -.- - - Lunch . - - . - . . - - - . - - - . License. .-..-. .....-. 2 28 License .- - - - - . - - .- - Insurance ...... ..... Insurance . - . . - - - - - - - Water Tax.. .- - - . - - - . Water T a x . - - . . . - . - - 25 1 1 Extras, Alterations. .. 1 00 Extras, Alterations.. .

Wages, 5 people-. - .- - $ 3 99 Rent ...-..-...--...-. 11 11 Meals, 5 people.. . .... 2 00 Gas and electric light. 3 50 Ice ..-.--......--.-.50 Laundry ..-.. .... ..-. 1 50 Breakage .....-.-.-.-- 50 Coal -.....-..-.--..-.1 00 Beer, 5 people .-.. - - . 35 Lunch .- - - - - - - -.. .- - ---T~icense.- - .- - -..- - .-. .- -. Insurance -...-..-..-. 40 Water Tax ..--. .-.... 50 Extras, Alterations.. . 1 00

Total ..--. ..-$44 00

Total ..-...... $26 35

Total.. . .--. -. $59 65

The above tabulated form of the Daily Expenses is based in a supposed business where the rent is about $12,000 a year regarding that of the Cafe a t $5,000 the Restaurant $3,000 and the Hotel $4,000; The expenses are based upon these su posed per cents (%2, %2, %h) of rent for the different departments and divided u p in roportion. The sum of the expenses of the 3 different departments aggregates $130.00 as given in the single table of Daily Expense.

00'SSI

L1.89

WSÃˆ

00'099'~

6Z-998'1

WOSE'Ã

00'008'9St 09'88E'ZZt 00-W'ZE --

00-S9L 00'98L OO'OLL 00'oSL WSLL M'SZ8 00'0fi9 00-008 WOOL 00.9LL W'SZL 00'@L$

00-091'1 WZÃˆZ' 9S'L80'1 00'6Sz'I 00'6TO't WZII'I WL8L11 00'LOI'[ 00-971'1 00'991'1 00'on'I W091'1$

PLATE No 5.

DAILY EXPENSE. Wages (for 30 employees) . . . . . . . . . . . . . . . . . $47.20 Rent (rate at $12. 000 a year) . . . . . . . . . . . . . . 33.32 Meals for the Help . . . . . . . . . . . . . . . . . . . . . . .

12.00

Gas and Electric Light . . . . . . . . . . . . . . . . . . . Ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6.50 4.00

............................... Breakage ............................... Coal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beer for the Help ....................... Lunch ................................. License . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Water Tax .............................. Alterations, Extras, Wear and Tear . . . . . . . . .

4.80 3.25 3.00

Laundry

2.95 4.50 2.28 1.20 1.50 3.50

The above shows the specified daily expense that is given in the amount of expense on the general yearly trial balance sheet .

Copyrighted. 1888

sitate, to some extent, the existence of what is known as a bar-room; a peculiar home institution, typical of the Awerican people, which other countries could not and do not copy, foreign nationalities being so thoroughly dissimilar to the natives of the United States. Even in this great country where the conditions exist that have made tlie bar-room a popular institution, great changes have occurred of late years, and the bar-room has lost some of its ~!haracteristics,for the reason that the old-style American, who only cared to patronize it, has largely passed away, and the younger generation, trained to more general knowledge, has approved and adopted the customs of many other countries. T h e glory and the nature of the old-fashioned genuine American bar-room is, therefore, somewhat disappearing, and present-clay establishments are drifting toward tlie scope of the European style, which consists of having a so-called cafe, in sonic slight imitation of the foreign namesake, always, more or less, in connection with a restaurant or a place to eat. This meets my approval, for 1 don't believe it to be beneficial to any man to drink too much, without having the stomach sustained with the proper food. A man is liable to be "toned up" by drink, during business hours, even with a n empty stomach, when his constitution seems to demand a stimulant; but if his system is inherently weak, while one or two glasses of liquor may be ~(irrect,it would be wiser to regulate his habits by combining eating with his drinking. As every one knows, a glass of wine or of malt liquor, a co*cktail, or a punch, in moderation, goes well with the meal, tones u p tlic systcn~,strengtliens the weak nerves, and gives vigor t o tlie entire body. There is a wrong way of doing many things;-one can drink too much water, eat too rniic-11 or too little, which all results in breaking down one's health. There are excellent reasons for comparing a strictly drinking place

with a bar-room (cafe) and a restaurant combined. For making money with little trouble the bar-room is to be preferred, for the reason that expenses are much less than those of a restaurant; the profits are larger; the public is much easier satisfied; the investment is smaller; the wear a n d tear as well as the general loss arc less, a n d even the responsibility resting upon the proprietor is coiisideralily less. A bar-room alone I consider play to manage, but every one is not fortunate enough in having tlio type of a successful, typical bar-room that was coiiinion in former years, for we are losingtli~!charm of the 0111-time resort, and adopting, more and more, the methods and style of the Europeans. For certain reasons, as previously mentioned, I advise people in our line of business, in ease of necessity, t o adapt then~selvest o the new demands and routine, no matter how hard it may be t o take u p the change of business, as it is l e t t e r to bite into a sour apple at once, and aceornino~late themselves to the requirements of the present (lay. If a man is conipt~lledto make a change, or switch off from his original line, lie must consider carefully, whether he is capable of managing the new venture, whether the locality is proper, and whether the neigliborhood requires or (Irmaiids it, as there is m ~ i c hmore expense attached to tlic management of a restaurant tlian the ordinary person imagines. I n a bar-room only, an 'inan can easily, if domga large business, take in from $2.50 to $300 a day, and can r ~ i nthe place at a daily expense of about $60, the necessary chief help lieing from six to seven bartenders. As \\c figure i n oiir line of l)usiness, tlie average receipts for PI cry liar1 endor, in a 10-ccni house, is between $ 4 0 and $50. I n a 15-cent efctiiblisIiniont, the alerage would lie l~vtwecn$GO and $ 7 0 . In such a place there should be two cashiers-one for day-time

and another for night-time-about two porters, one lunch-man; t h e wages of which, with the other expenses, such as rent, gas, ice, ete., in comparison, would run up to $60 a day. I n showing these figures of expense, i t is very easy for any one to ascertain, or reckon, what tlie profits will be. If a man i-?compelled to attach a restaurant to his cafe, he will find that the expenses arc, proportionately, mucli greater Snppose he takes in, on a daily average, $300, vliich is a fair restaurant trade, he vould then require about one employe to every $10 or $12 of receipts. There would be necessary one chef, an assistant chef, a broiler cook, a vegetable cook, a night chef (\\lien there are long hours), a butcher, possibly another assistant (entree) cook, a coffee cook, two firemen, two engineers (one for day-time and another for night-time), four pot and dish washers, one siherwarc washer, all about tlie kitchen; a steward, a head-waiter, two captains (assistant head-waiters), ten waiters, two cashiers (one for day-time arid another for night-time), two oystermen, and four omnibuses (men to help generally, earrying dishes, wafcliinp and cleaning windows and floors, hrasswork and silverwork, which work should not he done by waiters). F r o m this, which shows about how much help is required in a restaurant, t h e total expense of wages, including all running expenses, will be found to lie, on a n average, $115 a day. It is not specified that this is an exact sum in every place, as the rent and tlie Maps paid to employees will necessarily vary in different establishments. It requires a very good steward to be able to purchase food stuff a t one-half, or 50 per cent., of the money that the receipts will b r i n g i n , that is, $150 in the business of $300 receipts. The sum expended by him will naturally vary, according t o the season of the year. These combined sums, $1 15 $1 50, equal to $265, leaving a profit of 35, or about ten per cent.,

daily. But take into consideration t h e breakage, unavoiilahle accidents, tlie interest o n the s u m invested, etc., and tlierc is but little profit remaining. 1 know of Ii1111(1reils of places ~ v l ~ o sprofit c docs not average tu'o per m.,a n d some oven t h a t are c o n ( l ~ ~ c t catd a n actual loss, for t h e reason t h a t some ~)eoplein the restaurant business will not watch it carefully enough, d o not work as hard as they o n g l ~ t ,and have not the proper cheque system, in order t o protect themselves froin loss o r leakages. From all t h i s may be (letcr~nined that i t is not p r t i c u l a r l y easy t o s~~e-e-et>(l in tlio rest a ~ ~ r a business. nt Tliese st:1te111e11ts have been made by me, not t o deter people f r o m opening restaurants, because eating places arc necessary; hut in order to have every one consider what. Ins capabilities and 11rospeets are for snecc'ss. 'I'liere arc localities where a person could not snecced in having a bar-room alone, when t h e corninunity demands a restaurant, and if the proprietor has confidence i n lii111s(:lf, lie should start t h e business. It. is true, tliat in some first-class cstabI ishnients t h e profits appear large, b e c a ~ ~ st he e prices are large: hut, a t tlw same time, t h e running expenses, and especially tlie "service," are also p e a t , and the margin bet\veen t h e two is small. All tins explains 11-hy 1 advise a n y one not t o go into t h e restaurant business, if lio can possibly l ~ c l pit. If yon arc doing s~ifTicic>ntbusiness in t h e bar-room, and are 111akiiig a fairly-sized good i11eoine. Ipnvo the restaurant alone. I h t there are 1)oiiits in its favor. If you innst enter t h e business, 1)rovicl~lyon have t h e prop'r sibility and knowledge, and arc in i i good neighborhood, you will secure a more rcspectal)le, reliable, liig11~r-pi1~i1ig trade and a better rc1:>11tation,and se(wre patrorlagt: sooner t h a n with a har-rooin :11oiie, for t h e general reason that people e v e r y ~ v l ~ e rare e always making inquiry for the place \vlier(: a gooil table is set. Therefore, it is advisable f o r a m a n to secure one of t h e best chefs as well

as assistant cooks, while all t h e kitchen employees must be t l i n i ~ o i i g l l(.al);ible ~ and of hem-fit t o him, 1)y 1 ) ~ venting wastel'ulnws and i1IJ11ry. T l u ~ r cshould lie a tlioro~igl~ly reliable steward (if tlie services of ot1t1 are required), and t h e head-waitt'r a n d all t h e assistants should be, especially, capable men. The proprietor should be t11orouyhly (~onvincedtliat h e is dealing only with t h e best butchers, vegetable nwn, grocers, bakers, etc., when starting Iiis restaurant; make a careful srlection of t h e proper help, a n d thi'n, as flit great. inlportant point, have t h e kite-lien fitted u p in perfect convenience, perfect l ~ a n d i ~ ~ cand s s , in tlie 1:itest style. with all tin' n~ost-al)l)roved appliances, as irion(!y should not be spared in fitting up a (lining-roo111 or kitchen. The latter, if possible, must be well : ~ n d(~onvc~11iently located, properly lighted and ventilated, of sufficient size, of good height to t h e ceiling, located o n t h e main floor, if possible, over a basem*nt t h a t is also t h r ong'hly ventilated. First of all, have a proper place for the ice-box; meat-box; fish-box; oyster-box; butter, egg, and milk box; vegetable box, a n d all others t h a t are necessary. I t is wise t o have a good, substantial range of sufficiently large size, broilers (hard and charcoal), a 1)racticiil steam-table, a place for lint water, coffee and ten urns or kettles, a m S n r t a 1 ) l c disliwarmer or lieater, a n extra little ice-box (convenient {or the fancy dishes of tin' clu'f), t h e proper protection or some form oS Imt over I11o range, and a convenient rack for placing ]):ins, ole. (one, however, t h a t will not obstruct t h e view of tin- kitchen). T h e n , there should he water tanks of 1)roper size for washing your pots (castrols) a n d dishes (one for hot, a n d t h e oilier for cold water), and t~no11g11 shelving t o place yoin- utensils upon. I t is also ini~)ortiintt o have an elevaled talilo or stand fitted u p , which, to he conveniently arranged, should he placed near, o r in t h e vicinity of, t h e steamtable for t h e special purpose of l i a v i q tlie different

dishes in better view. T h e flooring of the place, espeally near tlic range, s11o111c1proi~erlylie of l~ri(ak-sor iisphiilt. With a vooden floor, it is liable to gct greasy, 1 of stains, becomes slippery, and, necessarily, looks liiidly. Tlie bricks can be easily scrubbed and rubbed clean. I n fixing TIT) the kitchen have i t very convenient for the cooks to place the castrols near tlie range, to do away v ith unnecessary walking, making it more agreeable for tlie cooks. T h e pot-washer should also have a shelf, upon wlnch to place his soap, cans, brushes, etc. T h e edge of tlie water-boxes should be lined with metal (soft lead, for instance), in order to avoid the wearing out 'of the boxes, and to keep the pots from being dente(1. There slio~ild he kept ready for use pot-brushes, soap, sapolio, rags, etc., for cleaning copper-ware as well as the sinks. A table should also he placed in tlie kitchen-when there isn't room in the restaurant-for the convenience of fixing and dressing the necessary salads (lobster, potato, chicken, etc.), for the silverware, butter plates, 11reacl plates, cut bottles, tub n ith cracked ice, pitchers for dressing, etc. It is a very practical point to have your stationary boxes, such as water-boxes for washing dishes, connected in sneh a way, as to have hot water in one box, cold water in the one adjoining, and a third box, if possible, in which t o place the crockery, that lias been washed, out of l i d . \Vl1erc\7er the Lnves fnr the dish-washer may be placed, it is absolutely necessary to have a sufficient amount of sllclving, upon 1v11ic11 to place tools, but not too many shelves, for they are liable to acmm11late dirt, filth, roaches, and other insects; and, wherever the water-boxes and steam-table are located, the floor s110111(1he kept in a very dry and clean condition. T h e fact is, that the floor of the entire kitchen should be kept in such a perfect condition, without slops or grease, that it could be subjected t o inspection (

As :i rule, the maiiageeluenl, the service', and kerping tile place in order is the 11e:id-waiter's ilnty, who also sees that every patron gets the proper atttention. One particular lioint is. that t h e iiiaii in cliai'gr of tin' ilining room should kno\v that every custoirior wceives tlie same kind of scrviee, whether lie tips t h e waiter or not. I t is 21 groat mistake to allow any i n ~ ~ l i .of ~c( regular patrons. As far as T am r o n c c n ~ ( ~J lclaim , tliat the prople who (lo not give tips should be t i ~ ~ a t cjust d as well as tliosi? who do. I t is nothing to tlic proprietor i i i a financial way. but only a n evidi~neeof good will by thosr who drsire t o ackiio~~le(1ge their appreciation of the waiter's ofrorts. M a r 5 wstauraiit ;iii(l liotel prolirietors hnvc lost patrons, li~causi1the latter were sliglited liy the waiters, hut dill not carp to complain and simply withdrew their cnstoiu. Jt is tlie proprictor's duty to see that siicli ail incident ilo(:s not ~cc-iirin his place. No one opens a place for tin; purpose of having waiters iweive tips, but for selling' goods offered. I do not objort t o waiters r w i v i n g tips, and the man. who (rives oii(>, is mostly lit-nrfited, l>cr"inse tlic u-aitcr will ^give l i i r i i niorv ~ t t ~ n t i o;in(1 il plertsrtnt scrvicp. Tlio fnct is, tlii~twrilc~'sof iil~liost all the nations in tlie world liavc argued a n d ~ ' r i t t e i i rr1an-y i ~ r t i c ~on l ~ stlie siiliject, ( l o i i o u n c i i i ~ l ~custom u: of giving a n d r(~cciviiigtips, lint tbprc u'ill never lie any change, for ilie reaso~i,principally, ihiit tlicrr is not enough clear money-jirotit-in tin' restaurant business to :ilIo\v piyiiig t lip ~v;iitclrs fniil ot Iicr riiiployees goofl liviiipvagc's. The expenses tire so enormous that tlie proprietor is obliged to liire iiulii for file lowest possible ~vagcs,a t which lie can get iliem. I f lie were to pay In's men fair u'iips--from $12 to $15 a 2

week-he would be obliged t o charge much more, and have, altogether, a higher-priced bill of fare. Numbers of people would not then be able to patronize restaurants, who are i n the habit of doing so now. This is the reason why the waiter receives tips, as his wages are generally not sufficient to pay his living expenses. It is not always the meanness or parsimony of the proprietors, hut forced circ*mstances that compel them to pay their help small wages. Give the owner or manager of tin establishnlent more profit and, generally, he \vo111d cheerfully advance the wages of his waiters and other assistants. There are thousands of waiters who would rather not receive tips, if they could demand and receive the proper wages that would support them and their families. There are as many men in this line of business who have just as good a character and principles as men in any other endeavor to earn a living; but t h e vocation makes a man slavish, and he is virtually compelled to accept presents (tips) from generously indined people, i n order t o get money enough t o pay his own expenses. Another point, t o which my attention has been drawn hundreds of times, is, that waiters when cleaning off a table, just after a party has left, are in the habit of b e a t i n g t l ~ ecloth with their napkins and whipping off the crumbs, which may possibly drop upon people sitting a t an adjoining table. This is entirely wrong. T h e crumbs should be brushed off carefully into a cr11mb pan, or mopped u p with the napkin, so that the guests in the vicinity may not be disturbed. I do not wish i t to be understood that every feature of the restaurant and cafe lias been mentioned by me, but only some of the principal points specified, as i t would take too much time and voluminous space t o itemize everything, connected with the subject.

My simple purpose has been t o present a clear view of the leading principles in connection with the restaurant prinr~ipally,and not to enter into a thousand details, miiny o f which will be readily learned by experience in business.

26. I N CONNECTION WITH THE CHECK SYSTEM. At present, in every well-regulated liar-room, restanr;int, iind'lioti.31, tlu-re should }w a ptirl'ectly devised clicople time f o r t h e i r iiiotu'y, those sellingtto you will not be personally i n t i ~ r i . ~ s t in ~ - dyou, will ]tot lie ;is particular in niaking 1111 yoiir orders and, possibly, pusli up011 you a n inferior grade ol' good>. l 'rider every circuinstance i t should Lc ~.iinlrrstoodt h a t a n y one in our line of l)usiri(""i should ,1ii1v . (~iisli.1)i'c;iuse lie i-dls for ca511, and g ~ n c r t i l l yn 3 c ~ r i \ tin" money bc-l'ore his bills are due t o t h e vhole'-ale d e a l e r You \ \ i l l liml t h a t it pays best i n t h e long r u n to sell a p o d article a t a fair profit. ('5

38. HANDING BAR-SPOONS TO CUSTOMERS. I n serving drinks it is proper to give a short-handled bar-spoon with them, so that t h e customer, if he desires, may take out some of the fruit, such as a slice of orange or pineapple, a strawberry, cherries or olives, and can do so without putting his finger into the glass. Gentlemen often find it inconvenient t o remove their gloves while drinking, therefore a bar-spoon should be given with any mixed drink containing fruit. Bartenders should bc very careful t o see that in every drink they mix there is no uncleanliness, and the glass they strain the drink into should be as dry as possible. Furthermore, a small fancy napkin should be placed alongside the drink in order t o benefit t h e customer.

39. H O W TO

KEEP CELLAR AND

STORE-ROOM. T h e especial point in t h e arrangement of a cellar is t o have i t laid out properly for the different departments. T h a t for ales and porters on draught should be very convenient and large enough t o contain the skids on which t h e malt liquors are to he placed. Also a little extra platform, on which Bass' Ale should be placed standing, though tlie other brands must be placed in a horizontal position. Bass' Ale must be kept separate, because i t requires t h e greatest of care. 'Where there is t h e slightest shaking, i t will become upset, and will require from two to ten days to get bark to its previous proper condition. Bass' Ale as well as other malt l i ( j ~ o r sshould be drawn from pipes-as previously mentioned-of t h e very best material, and, if possible, located near t h e bar or counter.

It is also proper to have a tag placed or tied t o each and every one of t h e pipes, to identify the kind of ale that i b ~ i w d . J u s t a^-w o n a^ tlie pipes are removed from the coupling; a mistake is liable t o be made in changhg t h e pipes. There must be sufficient accornmodation i n the ale department for shelves, etc., in order to keep tools, w 1 1 as a mallet, a monkey-wrench, a gimlet, candle and candle dish with the gas fixtures; and a rather warm temperature throughout the year. The pipes muqt also be cleaned out from time to time, when necessary, and if it is found difficult to have the ales settle, i t is advisable t o bore a hole with a smallsized gimlet in order t o vent the ale, which after this will settle much quicker. A small plug should be placed in the hole, not tighter than t o allow t h e entrance of air, which helps t o settle t h e ale. There should then be a department for the imported goods, gins, rums, brandies and wines. All t h e imported liquors in casks should 11e placed on a skid where tlie temperature is of m r d i ~ i mwarmth. If there is room enongh, have t h e slirlves placed so they will not be too near t h e wall, as in the winter time the brick wall of the cellar is liable to he very cold, and the bottled wine wo-iild naturally be seriously damaged. A11 tlie bottles, as well as other case goods placed err your shehcs, iimst he separated from one another and each h a \ e their special department, such as claret, each brand ~cxparatc'on its hlielf, and the same with Rhine and Mo~ellc. A plain tag, with name and brand, should h p tacked on the separate slielveh in prevent any delay i n obtaining the bottle desired. I n the department of wines, i t is often necessary to have a little gas stove that, in case of extreme cold weather, may he lighted t o ~ c r u r et h e proper tcinperature, when by neglect or absence of means to heat the place the wines eonid he spoiled. When a v i n c is once fromn or chilled it can never be restored t o its former con-

dition. This department must have a door t h a t can be closed and locked the-same as the ale department. T h e n there should be a department for domestic goods, such as American whiskies and case goods. I n this departnlcnt you must also have skids upon which to place your hulk goods, s u d i as whiskey barrels. Above them, if i t is convenirnt, put zip a number of shelves, which, as in the other departments, will have arranged upon them each brand in its special separate location. 111 one of the departments most convenient t o you place a table for the purpose of using it in bottling, corking, labelling and wrapping u p the goods. Also Lave sufficient accessories, such as gallon, quart, pint and half-pint measures, mallet, Lung starter and tlie necessary tools all in i t tool box, if possible. Have rubber hose for drawing liquors, hammer, hatchet and cold chisel for opening cases; screws and nails of (lin'erent sixes, for which use will always he found. Additionally, a writing desk and stock or cellar Looks arc needed. Most important of all is a good man, with good habits, in charge of the cellar. I prefer a man who has been brought zip to take his daily beverage in moderiition and knows how t o control himself. A btrict temperance man, holding t h e same position, does not make, as a rule, a very good cellarman or butler, for the reason t h a t he is not iicquainted with the dift'ercnt brands of li(lnors, and, if a t any time he "falls from grace," he would probably mix and destroy considerable quantities of goods. If there is one or more cellarmen, the chief one must have entire charge of Loth cellar and Looks, and be responsible for the entire stock; because every article removed from the cellar must he noted in gallons and bottles, with prices attached, virtually making a daily inventory of the stock. T h e same form of bookkeeping must be done and charged hehird t h e bar where t h e goods are received, so that both accounts will agree or tally in

number and price. It is furthermore important that the one who has charge of the cellar should see that he has a suflicient number of quart, pint and half-pint bottles on hand, the proper corks for tlie different sizes of bottles, flasks, all the various styles of labels required, paper boxes, wrappers, sealing wax and the necessary utensils fur bottling goods, with a correct price list or schedule of prices of t h e different goods, including discount percentage, etc., ;uitl the addresses of all wine and liquor dealers with whom lie may have business. T h e cclhir should he so built a n d arranged that i t will be easy to ventilate a t all seasons; the ceiling in good condition so t l i i ~ tn o dirt or dust can gather, and bezpainted or kalsomined in liglit color. Have also t h e entire woodwork in all tlie depsirtments painted, white color being my prcfc~ence. T h e iron work, hinges, locks, hasps, etc., should he of a different shade, a blac'k or dark brown, a pretty contrast, and indicating their location. What is absolutely necessary, is a solid, substantial, dry floor, if possible, cemented. If t h e cellar is built under your own supervision, see t h a t t h e waste pipes arc connected with t h e sewer, a drainer placed over tlic waste pipe so that, when necessary t o clean the floor, it will Iw ronvenient t o -ft ash i t and let t h e melted ieewater be swept away. When cleaning off the cellar floor, i t is wise t o dry i t with sawdust, t o absorb the moisture and then sweep t h a t away, t h a t not a particle of wet or dirt may remain. T h e names of all t h e departments should be painted on t h e door of each one as a guide, and there should also be a general notice painted o r printed t h a t no rubbish is to be thrown on t h e floor, with a caution against spitting except in a cuspidor. A man who runs a public place should, next to the devotion he gives his family, feel the greatest pride in the arrangement and beautifying of his cellar.

1 I[

Then he can gladly, a t any time, take the public, his friends-ladies and gentlemen-on a tour of inspection of it. There should be also a department with shelves for empty bottles and whcre\er placed (sornetin~csthey have be en taken outside and then returned), should be thoroughly cleaned with hot water and ~ o d a . The drops spilled from t h e otherwise empty bottles will soon produce a very sour smell if not quickly washed away. Empty bottles should be kept separate, according t o their special brand, the champagne in one place, the claret in another, etc. A barrel for waste matter and rubbish should be conveniently placed in some part of the cellar. The main door should l i i i ~ ea patent bell attached to it, t o notify t h e cellar people t h a t qome one is entering. Having all t h a t has been mentioned in a proper style for inspection, you will be gratified t o display to visitors the excellence of your management. I am sorry to state, however, that some persons have only regarded the cellar as a dinnping ground for all odds and ends, and t h a t is where they have made a grievous ( ~ ( 1stock should mistake. I t is to be r e r n ~ ~ i i h i ~ rthat be taken about once a month, to ascertain the amount of wines, liquors, etc., on hand.

40. HOW TO CLEAN BRASS AND OTHER METALS. Most people t a k e pride in having brass and other metal-work look as i m i t i n g as posbible. This feature may be overdone, however, and altogether too much time expended in polishing the nietsils. If there is loo much metal work, it will destroy the effect of the handsome cabinet and woodwork of the establishment,

and also require tlie services of a n additional porter or extra man, adding unnecessarily to the ordinary expenses. Naturally, brass or metal work, if allowed to become tarnished, looks much worse t h a n if there was none in the place. Properly, in fine condition, i t adds to the appearance of bar and room. It is well for any one in opening a place t o take into consideration how much metal work, proportionately, they will need, and what amount of expense they are willing to allow for the help t o take charge of it. By taking good ordinary care of ale and liquor measures, beer drips and other metal articles, you will find t h a t not half the work, some people imagine, is necessary t o keep them bright and shining. All you have t o do is to attend to them daily. when they will be as much of an ornament as t h e chandeliers.

41. KEEPING OF GLASSWARE. The bartender's particular attention must be given to keeping t h e glassware i n a clean, bright condition. The glasses he hands out t o customers for the purpose of allowing t h e m t o help themselves, as well as the glasses he uses for mixing drinks, should be without a speck on them. After t h e glasses are used, they should be washed as soon as possible, left on Hie bench for a little while t o thoroughly drain (those back of the bar being placed a t their proper station) and then polished only with a clean linen glass-towel. I n a place where there is a hotel or restaurant attached and a large amount of glassware is required, i t is proper to have a fine closet made t o contain the different kinds of glassware in the proper place, convenient for t h e waiter and for those who have the handling and are in charge of that department. T h e

PLATE No. 8.

glassware should be clean and kept i n proper eondition by the waiters and not brought back to the bar, as the bartenders are, as a rule, \ c r y busy and cannot attend t o this duty, being also more liable to break glasses during a rush of business on account of the insufficiency of room. I n placing' the glassware in the closet, it is understood t h a t all t h e different grades should lie arranged separately. Rhine, champagne, claret, port, etc., each in its special place, for if carerelesdy mixed together, there will be great trouble i~ separating; - them. Whoever breaks a glass i n t h e dining-room should report tlie fact t o tlie head waiter (captain) or assistant head waiter. I n a well-regulated bar or cafe, every Lartender slunild have liis own "glass-book," inscribed with his own name, these books to be kept in charge of t h e cashier behind the bar, so that whenever a glass is broken, accidentally or purposely, by rsto 11;1ve the covpring, i t must n~-cessairilybe done in a neat, tasteful in:inner, but it require^ very ct~reful adjustment, cspeciailly about the sit$ fixtures, that they may not be liiiblc t o be a S O ~ I ~ PofC cla1igor an(! set fire to the gauze. Select et and (10 not eleg'ant, fashionable goods, in q ~ ~ i colors, have your room look like a circus t m t with flasI1y stripes.

5 5 . CIGARS SOLD AT THE BAR AND

ELSEWHERE. When the proprietor handles or runs his own cigarstands, it is tlie barteiitler's duty t o see t h a t tliey are kept in a proper and elegant condition. Xotliiug should be ordered but the best brands, itnporled as well as domestic. Whenever there is a goo(1 cigar sold, in a public place, i t is very easy t o >el1 more, as your customers will speak of it, and thus help t o advertise your goods. Men in our business should not t r y to secure too as a rule. ;I good large a profit from cigars, l~e(~;ni;-e, cigar is a good advcrtisoincnt, and trade will (:oint?' to you freely, if you arc sntisfiod with :I i';iir profit. X o one should sell without a profit, hut :I nn~liiinipercentage of gain should he snfficicnt to s:itisfy the proprietor, for the simple reason that ?)y rot;iining a good customer for In's cipir.s h e also, probably, lias gained one for his bar, or his restaurant, or both.

It is not wise t o buy too large a quantity of cigars, a t one time, f o r different reasons. - I n t h e first place, you can secure goods, on very short notice, in a fresh condition. When you have too much stock on hand, t h e cigars are liable t o become dry, and lose their flavor. With t h e cigars under the eyes or management of the bartender, lie must see that t h e entire stock in the case is kept properly i n the summer as well as in the winter. 111 warm weather, there is less trouble i n keeping cigars, because t h e natural heat produces a moisture in the case, and this keeps the goods in about tlie condition required by customers. During tile winter, 11ovvever, when the rooms are artificially heated, t h e cigars are apt t o become dry very readily; and this dryness is very detrimental t o the entire stock, causing tlie wrappers t o break easily by eonstant handling, when, of course, the customers will be dissatisfied with them. Therefore, every cigar-case or cigar-stand should be made with all the latest improvements, including air-tight compartments or closets. Underneath t h e closet, as well as underneath t h e cigar-case, little drawers should lie made, containi n g little metal boxes of the same width as t h a t of tlie closet. I n these cases a metal pan should be placed, filled partly with water, and with a very fine perforated cover to the pans t o allow t h e evaporation of the water from t h e pan into the cigar-case or closets, in order t o keep the cigars In a properly moist condition. It is not only correct to handle the best of cigars, but, also, t o handle the latest brands, for t h e fashion changes in cigars, as in almost everything else, and, if not careful, the proprietor will be left with old, unsalable stock on hand. I n a place where there is a large sale of imported goods, i t is advisable t o have an extra closet built which should be lined with zinc, and made perfectly

air-tight, so t h a t the goods will not become dry. Where there is a very small, improperly arranged cigar-case, a large-sized sponge, saturated with water, will be sufficient t o give proper moisture t o t h e cigars. But. as a rule, i n large establishments the c i ~ a r - s t a n d s are entirely separated from the cafe or bar; and are generally rented out to a second party, this method being usually very satisfactory and saving much trouble. When t h e proprietor expects t o sell a large amount of cigars, it requires the sole attention of one man t o keep the case in order, wait on customers, study their desires and wants, and, by striving t o please, reeommending certain brands, etc., a large income can be derived daily from the sale of cigars, by a n earnest, energetic, polite salesman.

56. LAST BUT NOT LEAST. I can not avoid, very well, offering a few more remarks regarding the- conduct and appearance of t h e bartender, although I have touched upon the subject quite frequently in this book. I wish to impress on the mind of each man behind the bar, t h a t he should look and act as neatly as possible. Bartenders should not, as some have clone, have a tooth-pick in their month, clean their finger-nails while on duty, smoke, spit on the floor, or h:ive other disgustinghabits. I f it can be avoided, they should not eat their meals hehind the bar. There are other places where these things can be done, and where they will not be objeetionable features for the patrons of a place. After leaving- a toilet-room a bartender should wash his hands, which, a t all times, should he as clean and dry as possible. T h e swaggering air some bartenders have, and hv which they think they impress the customers with their importance, should be studiously avoided.

5 7. COMPLETE LIST OF UTENSILS, Etc. Used in a Bar &om. I n giving the annexed list of utensils, used in a bar room, the author wishes it 'understood that not all the articles mentioned arc absoll~telynecessary in every bar room, but they are indispensable in those places where the business demand? call for them, for instance, in first-class bar rooms. Ice Pick, Cash Registers, Ice Cooler, Liquor Measures: Ice Shaver, Gallon, Ice -Scoop, Half-Gallon, Liquor (rigger, Quart, Shaker, Pint, Long twisted and short Half-pint. Bar Spoons, Gill, Julep and Milk Punch Half-Gill, Strainers, Liquor Pump, Spice Dish or Castor, ballet, Ale Mugs, F ~ l t e r i n gBag or Paper, Cork Pullers, Beer and Ale Faucets, Glass and Scrubbing Tiraw and Bit, Br~ish, Liquor Gauge, Corkh and Stoppers (difGimlet, ferent sizes), I \ ( w and Ale 'Measures, Cork Press, 13inig Starter, ItuLLer Hose for drawing C'hi~mpagne Faucets, for drawing Wine out of Liquor, TlottlcS,' Liquor Thieves, Molasses J u g s or Pitchers, Thermometer, IIoney or Syrup Pitchers. Funnels, Lon011 Knives, Corkscrews, Sugar Spoon's, Hot Water Kettle, Sugar Tongues, Bar Pitchers, Wrapping Paper for BotLemon Squeezers, tled Goods. Beer and Ale Vent, "

Toothpicks, Twine, Writing Paper, Envelopes, Postal Cards, Stamps, Ink, Mucilage, Rattan, Business Cards, Business Directory, City Directory, Newspapers, Set of Books, Wash Soap, Washing Soda, Demijohns (large and small), Bar Bottles, Mixture Bottles, Quart Flasks, Pint Flasks, Half-pint Flasks, Segar Bags, Julep Straws, Sponge, Window Brush, Egg Beaters, Sugar Pails, Nutmeg Box, Nutmeg Grater, Cracker Bowls, Sugar Bowls, Punch or Tom and Jerry Bowls, Tom and Jerry Cups, Pepper Boxes,

Fruit Dishes, Punch Ladles, Duster and Broom, Silver Brush, Segar Cutter, Mop Handle and Wringer, Glass Towels, Rollers, Bar Towels, Spittoons, Fancy Fruit Forks, Fancy Sugar Plate or Basket, Liquor Labels, Pails for Waste, Match Boxes and Matches C'onib and Brush, r i 1oilet Paper, Whiting for cleaning Silverware, Dust Pan, Sliot for cleaning Bottles, Step-Ladder, Waiters or Trays, Oil for oiling the Fixtures, Table Salt and Celery Salt Boxes, Railroad Guide (containing tlie time-table for information of different roads), Ruler (for skimming off Beer froth), Hammer, Screws and Nails.

58. LIST OF GLASSWARE

Required in a Bar Room or Cafe. t

Goblets for Champagne and special glasses for the following drinks: Burgundy Wine, Bordeaux Wine, Champagne co*cktail, Champagne, John and Tom Collins, Julep or Cobbler, Claret Wine, Rhine Wine, Port Wine, Sherry Wine, Mineral Water, Hot Water, Fancy Glass Pitchers for the different kinds of Cups, as Champagne and Claret CUDS,etc., Tom and Jerry Mugs,

Finger Bowls (for placing your Bar Spoons and Strainers), Absinthe Strainer, co*cktail and Sour, Whiskey, Pony Brandy, Cordial, Water, Hot Apple Toddy, Ale, Porter and Beer, Pony Beer, Stanga (shell) Beer Glass, Stine Mugs, Ale Mugs, Fizz Glass, Glass Jars for Julep Straws.

I n buying glassware match them as near as possible, and have them all the same style.

59. LIST OF DIFFERENT LIQUORS

That are required in a Bar Room. Brandy (different brands if required), Bourbon Whiskey, Scotch Whiskey, Old Tom Gin,

St. Croix Rum, Blackberry Brandy, Spirits, Ryp Whiskey, Irish Whiskey,

Holland Gin, Jamaica Rum, Apple Jack or Brandy, Arrack, Medford Rum, Antigua, Meder Swan Gin, De Kuyper Gin, Sloe Gin, Kurnett's Old Tom Gin, Booth's Old Tom Gin, ' Geneva Gin, Creme de Holland Gin, Fockink's Gin, Gordon's Gin, King Charles Gin, London Cordial Gin, Mistletoe Gin, Nicholson's Dry Gin, Old Holland Gin, Plymouth Gin, Posthorn Gin, Red Lion Gin, Swan Gin, Wolfe's Schnapps, Burk's Irish Whiskey, Buchanan's Scotch Whiskey, Dewar's Scotch Whiskey, Jno. Jameson Whiskey, Kinahan 1,. 11. Irish Whiskey, King William Scotch Whiskey,

Robertson & Sons' Plain Scotch Whiskey, Stewart's Finest Scotch Whiskey, Ushers' Scotch Whiskey, Walker's Scotch Whiskey, Antediluvian Rye Whiskey, Canadian Club Whiskey, Carstairs' Rye Whiskey, Cutter's Whiskey, Hunter Rye Whiskey, Maryland Club Rye Whiskey, Mount Vernon Whiskey, Old Crow Whiskey, Old Jordan Whiskey, James E. Pepper & Co. Whiskey, Henry Clay Whiskey, Pickwick Club Whiskey, Mitchell's Irish Whiskey, Robertson & Go. Whiskey, Runnymede Rye Whiskey, Trimble Whiskey, Wilson Whiskey, Fen Year Old Whiskey, Stability Whiskey, Pennessee Smash Whiskey, Xoyal Cabinet Whiskey,

The above are a few of the most popular brands of liquors now in use.

60. LIST OF PRINCIPAL WINES. I

Champagne (Piper IIeidsieek & Co.), Sauterne Wines, Rhine and Moselle Wines, Bordeaux Wines, Catawba Wines, Spanish Wines, Port (red and white) Wines,

Claret Wines, Madeira Wines, Hungarian (red white) Wines, California Wines, Tokay Wines, Sherry Wines, Burgundy Wines,

and

61. LIST OF PRINCIPAL CORDIALS. T h e list below contains the principal kinds used for mixing drinks; if others are required they can be procured. Absinthe (green and Creme de Chocolate, Angelica, white), Eini C ~ l c s t e (HimmelsCuracoa (red and white), Waser), Maraschino Dalinatico, Booneki~ni~) of Magbitter, Creme dc Mocca, Creme a.\i lait (Milk LiAnisette de Martinique, qii~iir), Eau d7Amour (LiebeswasBenedictine, scr), Chartreuse (green and Vermouth, yellow), Allash Russian Kummel, Eau d'Or (Golchvasser), Vanille, Parfait d'Amour, Crenlc d7Ananas, Curiiqoa de Marseille, China-China, I

66. LIST OF THE PRINCIPAL FRUITS

Used in a Cafe. 63. LIST OF THE PRINCIPAL MINERAL WATERS. I

Belfast Ginger Ale, Gssengen Waters, Congress Waters,

Vichy Waters, Lemon and Plain Soda Waters,

Apples, Peaches, Limes, drapes, Blackberries, Oranges,

T.emons, Pineapples, Strawberries, Preserved Cherries, Olives.

67. LIST OF PRINCIPAL MIXTURES. Tansy, Calamus or Flag Root, Black Molasses, Milk, Jamaica Ginger, Mint, Honey, Wormwood, Eggs, Sugar (lumps and pulvcrized), Peppermint, Peper (red and black), C'ondcnsed Milk, Nutmeg,

Allspice, ( 'innamon, Salt, Pupper Sauce, Bicarbonate of Soda, C'alisaya, Cloves, Coffee, Roast Corn, Celery Salt, Beef Extract, Celery Syrup, Eromo Lithia, Bromo Seltser, Anti pareen.

68. SUNDRIES. Tobaccos, Chewing Tobacco.

Segars, Cigarettes,

69. THE PRINCIPAL STOCK OF A RESTAURANT. Meats, Beef, Mutton, Lamb, Veal, Pork,

Vegetables, Potatoes, Onions, Tomatoes, Cabbage, Lettuce,

Spinach, Fish, Shell Fish, Oysters, Clams, Terrapin, Green Turtle, Crabs, Soft Shell Crabs, Lobsters, Turtle, Shad roe, Crab Meat, Groceries of all descriptions, as Allspices, Salts, Pepper, etc., Eggs, Butter, Poultry. Coffee, Bread, Sausages, Tongues, Calf's Brains, Livers, Kidneys, Ice Cream, Hams, Corned Beef, Mushrooms, Milk, Tea, Cream, Rolls, Fruit, Cheese,

Cakes, Pickles, Biscuits, Crackers, Pies, Vinegar, Lemons, Oranges, Apples, Grapes, Grape Fruit, Bananas, Water Cress, Muffins, Pig's Feet, Water Melons, Musk Melons, Cantelopes, Beets, Strawberries, Huckleberries, Blackberries, Chow Chom, Pepper Hash, Olive Oil, Lard, Olives, Radishes, Capers, Cherries, Peaches, Pears, Cranberries, Figs, Dates, etc., Cucumbers, Plums.

PLATE No. 10.

70. THE PRINCIPAL STOCK OF A CAFE. Whiskeys in bulk, as American, Scotch and Irish; Domestic and imported Beer in casks as well as i n bottles; Champagnes, Piper Heidsieck, etc.; Rhine Wines; Moselle Wines; Claret Wines, etc., such as Sherry and Port Wines; Mineral Waters, as Apolinaris, Selters, Carbonic, Vichy, Imported German Seltzer, Ginger Ale, Soda, Sarsaparilla, Buffalo Lithia, White Rock, etc. ; Ales and Porters in bulk and bottles; Cordials of all kinds; Jamaica Rum, Medford Rum, St. Croix Rum, etc.; Holland, Old Tom, Sloe Gin, etc.; Brandies; Bitters; Fruits used i n dressing drinks, such as Lemons, Limes, Oranges, Pine Apple, Peppermint, etc.; "Milk and Cream; Cider and Apple Jack; Cherries in Maraschino, used for dressing co*cktails; Olives, used for dressing co*cktails; Arrack.

- 159 -

CHAMPAGNE co*ckTAIL. ( f e e a champagne goblet.)

In mixing all the different co*cktails i t is proper t o fill the mixingttumblcr with fine-shaved or broken ice, before putting in any of the ingredients, as it has a much better appearance, but in mixing a champagne co*cktail i t is the proper way of having two or three lumps of clear crystal ice, place them on t h e bottom of your glass, and mix as follows:

2 or 3 small lumps of crystal ice; 1 or 2 slices of orange placed on top of ice; 2 or 3 nice strawberries, if in season; 1 fine slice of pine-apple; 1 lump of loaf sugar, placed on top of ice; 2 or 3 dashes of bitters (Boker's genuine only).

In all First-Class B a r Rooms Boker's Genuine Bitters is still in demand as much as ever

Fill t h e champagne co*cktail glass with wine (PiperIieidsieck), stir u p with a spoon, and twist the oil of a nice piece of lemon peel on top of this, and serve. If i t should happen, as i t is often the case, that a party of two or three should enter a bar room and call for a champagne co*cktail, the proper way would be for a bartender to inquire what kind of wine they desire. Piper-IIeidsieck generally being used, a small bottle is sufficient for three co*cktails, and also see t h a t the sugar is handled, a t all times, with a pair of tongues, and the fruit with a fruit fork; this is strictly to be ohsoned in mixing the above drink (see illustration, plate No. 4).

POUSSE CAFE.

AUNT JULEP

(Use a sherry wine glass.)

(Use a large fancy bar glass.)

I n mixing the abcm- drink, which is a favorite drink of the French, and also has become a favorite in this country, great care must be taken. As there are several liquors required in the preparation of this drink, it should be made in a manner that the portions will be perfectly separated from each other; therefore I would suggest, that a sherry-wine glass should be used for pouring in these different cordials, instead of a teaspoon or the original bottles, as i t has a better appearance and takes less time. Mix as follows: glass of parfait il'amour or raspberry syrup; I/,; glass of maraschfno; glass of vanilla (green); glass of curacao (red); glass of chartreuse (yellow); glass of cognac or brandy (^Tartell). The above ingredients will fill the glass (see illustration, plate No. 6). I would advise every bartender, having calls for these drinks often, to place his original bottles eontaining the different cordials, which are h e i n g u s e d in the drink, separated in one place, so as to have them follow in rotation, iis above mentioned: this will avoid mixing u p the bottles and save mnch trouble. I also have to mention another item of great importance, and that is, that the cordials used in the above drink differ in weight; for instance, you will find the French curacao to weigh more than the Holland curacao, and so it is different in all cordialsfitherefore i t is wise for a bartender to find out the different weights, and then place them in rotation, in order to avoid mixing up, as you cannot depend entirely on the illustration in mixing the drink called "pousse cafe." (This drink is generally taken after meals.) (See illustration, plate Xo. 6.)

1 small table-spoonful of sugar;

+ wine-glass of water or setters;

3 or 4 sprigs of fresh mint; dissolve with sugar and water, until the flavor of the mint is well extracted; t h e n take out the mint, and add 14 wine-glass of brandy (Martell). Fill the glass with fine-shaved ice; stir well, then take sonw 5pngs of mint, and insert them in the ice with stem downward, so t h a t the leaves will be on surface i n the shape of a bouquet; ornament with berries, pine-apple, and orange on top in a tasty manner; dash with a littic Jamaica rum, and sprinkle with a little sugar on top; serve with a straw. This drink is known not only in this country, but i n all parts of the world, by name and reputation (see illustration, plate Xo. 8).

CURACOA PUNCH. (Use a large bar glass.)

4 table-spoonful

of sugar; 2 or 3 dashes of lemon juice; & wine-glass of water or selters, dissolve well with a spoon, and fill u p the glass with fine-shaved ice; 4 wine-glass of brandy (Martell); 1 wine-glass of curacao (red); 4 pony-glass of Jamaica rum; stir u p well with a spoon, ornament with grapes, pine-apple, oranges, berries, and cherries (if i n season), and serve with a straw. T h e above drink, if mixed correctly, is very delicious (see illustration, plate No. 12).

MORNING GLORY FIZZ. (Use a large bar glass.)

I n all first-class bar rooms it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, as, by doing so, considerable time will be saved; mix as follows: 1 fresh egg (the white only); 3 table-spoonful of sugar; 1 or 2 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 or 4 dashes of absinthe, dissolve well with a little water or selters; glass filled with fine-shaved ice; 1 wine-glass of Scotch whiskey. Shake up well with a shaker; strain it into a goodsized bar glass; fill up the balance with syphon sellers or vichy water, and serve. The above drink must be drank as soon ar- prepared, so as not to lose the effect and flavor. The author respectfully recommends the above drink as an exccilent one for a morning beverage, which will give a good appetite and quiet the nerves (see illustration, plate NO. 7).

MANHATTAN co*ckTAIL. (Use a large bar glass.)

Fill the glass up with ice; 1or 2 dashes of gum syrup, very carefully; 1 or 2 dashes of bitters (orange bitters); 1 dash of curacao or absinthe, if required; wine-glass of whiskey; 4 wipe-glass of vermouth; a i r up well; strain into a fancy co*cktail glass; squeeze a piece of lemon peel on top, and serve; leave

it for the customer to decide, whether to use absinthe or not. This drink is' very popular a t the present day. I t is the bartender's duty to ask the customer, whether he desires his drink dry or sweet.

BRANDY CRUSTA. (Use a large bar glass.)

Take a nice, clean lemon of the same size as your wine-glass, cut off both ends of it, and peel it in the same way as you would peel an apple; put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, then dip the edge of the glass and the lemon peel in pulverized sugar; take your mixing glass and mix as follows: 3 or 4 dashes of orchard syrup; 1 or 2 dashes o f bitters (Boker's genuine only); 4 or 5 drops of lemon juice; 2 dashes of maraschino; 1 of the glass filled with fine ice; 1 wine-glass of brandy (Martell). Stir up well with a spoon, strain i t into the glass, dress with a little fruit, and serve (see illustration, plate No. 5).

ABSINTHE co*ckTAIL. (Use a large bar glass.)

Fill up with ice; 3 or 4 dashes of gum syrup; 1 dash of bitters (Boker's genuine only); 1 dash anisette;

4 wine-glass of water or imported selters; wine-glass of absinthe. Shake well until almost frozen or trapped; strain it into a fancy co*cktail glass squeeze a lemon peel on top, and serve.

This drink is liked by the French and hy the Americans; i t is a n elegant beverage and a splendid appetizer; hut see that you always h a \ e the genuine absinthe only for mixing this drink.

CHAMPAGNE JULEP. (Use a fancy julep glass.)

Take the sugar tongues, and plat'(: 1 medium-sized lump of loaf sugar into the glass, a^ 1 sprig of fr(v11 mint, then ponr yo11r cIit11npag11t! (Piper-Iieidsicck) into the glass very slowly, and, while (10i11g so, keep on stirring gently ail1 t h e time; p1:ic-e sonic slices of oranges, pine-apples, and a few strawberries; ornament the top in a very tasty nlanner; then serve. 'l'lie above drink does nut req~iireto be stirred up as much as other juleps, else t h e (~liarnpagnewill lose its flavor and natural t a s t e a n d Soain too much (see illustration, plate No. 1 4 ) .

BRANDY SHAMPARELLE. (Use a sherry wine glass.)

1 wine

glass of cur;i(;oa (red); -} wine glass of c-liartrense (yellow); 4 wine ~ l i i ol' ~ s anisette: \ wine glass of l5 for pouring in your different cordials instead of a teaspoon, for the rc\ason that it looks better and accoinplishes the work much quicker (see illustration, plait No. 6).

MARTINI co*ckTAIL. (Use a large barglass.)

Fill the glass u p with ice; 2 or 3 dashcs of gum syrup (be careful in not using too ni~icli); 2 or 3 dashes of bitters (Boker's genuine only); 1 dash of Curaqao or absinthe, if required; -; wine-glass of old Tom gin; .$ wine-glass of v m n o u t h . Stir 111) w v l l with a spoon; strain it into a fancy co*cktail ";lass: put in a clirrry or a medium-sized olive, i f mpiircd : a n d sqwexe a piece of lemon peel on top, and serve (:,ye illustration, plate Yo. 13).

POUSSE L'AMOUR. (Use a sherry wine glass.)

This delicious French drink is somewhat similar to the "pousse caf6," and also has to be carefully made; mix as follows: \ sl~m'y-glassof iiiaraschino; drop in 1 yolk of a fresh c , q ; ;. glass of vanilla (green); } glass of cognac (Martell). Proper attention 11i11r.tbe paid that the yolk of the egg is fresh and cold, and t h a t it does not run into tlic liquor, in o n l e r i o have it i n its natural form (see illustration, plate Yo. (1).

SILVER FIZZ. (Use a large bar glass.)

1 table-epoonful

of bngar; 2 or 3 (la'-hrs *)!' Iritioii juice 1 ttiiie-gla+ of Old To111 gin, dissolved well, with a squirt of 1 ichy;

1 egg (the white only);

3 glass filled with shaved ice. Shake up well with a shaker; strain it into a goodsized fizz-glass; fill up the glass with syphon, vichy, or selters; mix well, and serve. This drink is a delicious one, and must be drank as soon as prepared, as it loses its strength and flavor.

MISSISSIPPI PUNCH. (Fse a large bar glass.) 1 small table-spoonful of sugar; wine-glass of vichy or selters; 2 dashes of lemon juice, dissolved well; wine-glass of Jamaica rum; wine-glass of Bourbon whiskey; wine-glass of brandy (Martell). Fill the glass with shaved ice; shake or stir the ingredients well; ornament in a tasty manner with fruit in season, and serve with a straw (see illustration, plate No. 12).

+ + +

ROMAN PUNCH. (Use a large bar glass.) table-spoonful of sugar; 4 pony-glass of raspberry syrup; 2 or 3 dashes of lemon or lime juice, dissolved with a little vichy or selters; pony-glass of curacao; wine-glass of brandy (Martell); $ pony-glass of Jamaica rum. Stir up well with a spoon; ornament the top with grapes, oranges, pine-apple, etc., if in season; and serve with straw.

+ +

This is one of the oldest drinks known in Euro e a wall as in this country (see illustration, plat@ 14).

WHISKEY DAISY. (Use a large bar glass.) $ table-spoonful of sugar; 2 or 3 dashes of lemon juice; 1 dash of lime juice; 1 squirt of syphon, vichy, or selters; dissolve with the lemon and lime juice; 2 of the glass filled with fine-shaved ice; 1 wine-glass of good whiskey; Fill the glass with shaved ice; 4 pony-glass chartreuse (yellow). Stir up well with a spoon; then take a fancy glass, have it dressed with fruits in season, and strain the mixture into it, and serve. This drink is very palatable and will taste good to almost anybody (see illustration, plate No. 10).

CHAMPAGNE COBBLER. (Use a large bar glass.) of a table-spoonful of sugar; wine-glass of syphon selters; dissolve well; 1 or 2 pieces of oranges; 1 or 2 pieces of pine-apple; Fill the glass with shaved ice; Fill the balance with champagne (Piper-Heidsieck). Stir up very gently, so that the foam of the wine does not overflow; ornament the top in a tasty manner, and serve it with a straw. This drink is generally mixed where they have champagne on draught, by having the champagne faucet screwed into the cork of the bottle (see illustration, plate No. 8).

TOLEDO PUNCH. (Use a large punch bowl.) This punch is only prepared for parties, and the author composed it for one of the most prominent establishments in the West, and styled it "Toledo." Mix as follows:' Place 2 pounds of loaf sugar i n the bowl; 4 or 5 bottles of plain soda water; 4 lemons (the juice only); 1 glass of French cognac (Martell); 1 small bunch of vintergreen; 4 oranges and 1 pipe-apple (cut lip), and add tlie slices into tlie bowl, and also strawberries and grapes, if in season. Mix the ingredients well with a spoon or ladle, then add:

6bottles of champagne (Piper-Heidsieck) ; brandy; 2 bottles of French claret; 4 bottles of Ehine wine; 4 quart bottles of imported German seltser water; and mix u p well together into the bowl, and you will have one of the finest punches ever made. It is to be understood that this punch must be cold, therefore surrounded with ice, in the same way as other punches. After having well mixed (lie entire punch, take n large fancy goblet, and fill it with the above mixture; then dress i t with oranges, strawberries, pine-apples, etc., if in season.

4 bottle of

GOLDEN SLIPPER. (Use a sherry wine glass.) wine-glass of chartreuse (yellow); 1 yolk of a fresh cold egg; wine-glass of "Danziger Goldwasser."

+ +

T h e above drink is a great favorite of the ladies from Southern America, and must he mixed in a very careful manner, so tlicit the yolk of tlie egg does not run into the liquor, a n d keep its form; use a sherryglass in 111ixirlg, instead of a spoon (see illustration, plate No. 13).

EGG NOGG. (Use a large bar glass.)

1 fresh egg;

3 table-spoonful of sugar;

V:,glass

full of ice;

1 pony-glass St. Croix or Jamaica rum; 1 wine-glassful of brandy (Martell).

Fill tlie glass with rich milk; shake or stir with a spoon the ingredients well together, and strain into a large bar glass; grate a little nutmeg on top, and serve. I t is proper for the bartender to ask the customer what flavor he prefers, whether St. C'roix or Jamaica rum. It is wise to be careful, not to put too rnuc'h ice into your mixing goblet, ;LS by straining you might not be able to fill the glass properly, as it. ought t o be. . -

SHERRY COBBLER. (Use a large bar glass.)

+ table-spoonful of sugar;

\, 1vi11e-glassof selters water, d i s s o l ~ ~with e a spoon: Fill the glass u p with fine crystal ice; T h e n fill the glass 11p with sherry wine; Stir well with spoon, and ornament with grapps, oranges, pine-apples, berries, etc.; serve with a straw. This drink is without douht the most popular beverage in the country, with ladies as well as with gentlemen. I t is a very refreshing drink for old and young.

FANCY WHISKEY SMASH.

VANILLA PUNCH,

(Use a large bar glass.) 4 table-spoonful of sugar; JJ glass of water, or squirt of selters; 3 or 4 sprigs of mint, dissolve well with a spoon; Fill the glass full of fine-shaved ice; 1 wine-glass of whiskey. Stir up well with a spoon; strain it into a iancy sour glass; ornament with fruit, and serve. This drink requires particular care and attention, so as to have it palatable and look proper.

(Use a large bar glass.) 1 small table-spoonful of sugar; 2 or 3 dashes of lime or lemon juice; 2 or 3 dashes of curacao, dissolve well with a little water or selters; Fill up the glass with shaved ice; 4 pony-glass of brandy (Martell); 14 wine-glass of vanila. Mix well with a spoon; ornament with fruit in a tasty manner, and serve with a straw.

CHAMPAGNE SOUR. (Use a fancy glass.) 1 lump of loaf sugar; 1 dash of fresh lemon juice. Place the saturated sugar into a fancy glass, also a slice of orange and a slice of pine-apple, a few strawberries or grapes (if in season); fill up the glass slowly with champagne (Piper-Heidsieck), and stir up well; then serve it-(see illustration, plate No. 5).

SHERRY FLIP. (Use a large bar glass.) 1 fresh egg;

4 table-spoonful of

sugar;

JJ glassful of shaved ice;

14 wine-glassful of sherry wine. Shake it well, until it is thoroughly mixed; strain it into a fancy bar glass; grate a little nutmeg on top, and serve. This is a very delicious drink, and gives strength to delicate people (see illustration, plate No. 15).

KNICKERBOCKER. (Use a large bar glass.) 2 table-spoonfuls of raspberry syrup; 2 dashes of lemon juice; 1slice of pine-apple; Â¥ slice of orange; 1wine-glassful of St. Croix rum; 4 wine-glass of curasao. Then fill the glass with fine-shaved ice; stir or shake well, and dress with fruit in seabon; serve with a straw,

WHISKEY RICKEY. (Use a medium size flzq glass.) 1 or 2 pieces of ice; Squeeze the juice of 1 good-sized lime or 2 m a l l ones; 1 wine-glass of rye whiskey. Fill up the glass with club soda, seltera, or vichy; and serve withspoon.

PLATE No. 11.

F A N C Y B R A N D Y co*ckTAIL. (Use a large bar glass.)

2 glass fillrd witli shaved ice; 2 o r 3 ihishcs of g u m syrup; 1 or 2 dashes of hitters (lhlier's genuine only): 1 o r 2 daslics of cura(;oii o r absinthe, if required; 1 glass of I - ' i ~ n c hbrandy (Xkirtell). S t i r well with a spoon: strain into i l I';ii~.'yco(-I

Bartender's Manual - M.MOAM.INFO (2024)

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References