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l 00
CHOICE RECIPES
constructed for the purpose.
T ho
author foes not consider. it advantag–
eous or practicable for bar men or
pri vate families
to
attempt the ma nu–
facture of this line of goods when they
can be purchased at the minimum p rice
from ma nufacturers a nd bottlers who
mak e a specialty of t hat business, a nd
t herefor e the compon ent parts of such
waters, and the process of manufacture,
are not given in t his work; it b eing
considered sufficient for all practical
purposes to supply, for t he gu idance of
the reader, a_list of t he principal and
most popular waters :
,Mineral Waters Required in a Modern
Bar.
ApoJlinaris (imported) .
Bromo-Seltzer.
Congress Water.
Delat our Soda.
French Vichy.
Hathorn Water.
Hunyadi Janos.
Johannis Water.
Londonderry Lithia Water.
Magnesia Water.
Red Raven Splits.
Syphon Seltzer.
Waukesha Waters (aerated).
WINES, FRUIT; HOW TO
MAKE
I N
BULK FOR BOTTLING.
Note : Wines should not be bottled
wh en th e weather is cloudy. To obtain
a transparent appear ance, bottle on a
clear, bright clay. Never reduce over·
strong wine with water unless water
bas been boiled and allowed
to
settle
and become clear.
Wine, Blackberry.
Gr ound cloves,
1,4
oz.
Ground cinnamon,
1,4
oz.