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INDEX
Beers, H ow to Mak e . . . .... .. . . .. . 83
Bi tters, How t o Make . . . .. . . . . .. . .
85
Br an di es (F ruit) , How t o Mak e .. .. 88
Cocktail s, H ow to Mak e .. .. . . .. ... 90
Concentra t ed F ruit Sy rups, H ow to
J\'1ak e . ... . ........ . . . . . . ... . . . . 91
Cordials, Syrups a nd E xtracts, How
to M ake · .. . . .. . . . ...... . ..... . . 92
Liqu eurs, H ow to Make . . . .... ... 97
Miner al W at ers, How to Mak e . ... . 99
Win es (F ruit), How to Mak e . . . .. 100
H eart to H eart Talk wit h Barmen...102
How t o Ca re for an cl Serve Milk,
Eggs a nd Fruit ....... ........ 104
H ow t o H andle Domestic a u d Im–
p orted Spirituous Liquors in P ack -
ag es or Bottles . ..... . . .. .... . . 105
H ow to K eep and How to Serve
Beers and Al es . . .. .. . . . . . . .. . .106
How to K eep a nd How to Ser v e Dry
Win es . . . ... .. . .... .... . . . .. .. 108
How t o , K eep and How to Serve
Sweet Wines . .. . . ... . . .. .... . .
llO
Age at which Win es ar e a t their
. B est .. . . . . . . . . . . .. . .. . . . . .. ... 111
H ow to Keep, Op en and Ser ve Min-
eral Wat ers ... .... . . . . .. . ... . .
lll
Instruct ions for Bartenders whil e
T endi ng Bar . . . .... .. . . . . . .. .. 111
Stock of Goods R equired in a First
Class Bar . . . . . .. . . . .. ... .... ..
ll5
Supply of Gla sswar e R equir ed i n a
First Cla ss Bar . .. .. ...... . . . . . 117
Supply of T ools, Ut ensils and Mis–
cellan eous Articl es Required in a
First Class Bar .. . .. . . . . .. . . . . . 11 8
Pract ical Method for Cl eauiu g Mir-
rors an d Silv erwar e . . . . ..... . .. 121
P roof a t whi ch to Serve L iquors .. 121
Toasts, et c . . .. . . . ... . . . .... . .. ... 123
81