15 / 64
HAYWOOD'S
MIXOLOGY.
15
glass;
pour
the
burning
liquid
over
them;
a
squirt
of
ginger,
a
little
nutmeg
on
top;
stir.
Sure
cure.
If
too
strong
reduce.
Rhine
Wine
—Seltzer.
Half
wine,
half
seltzer.
Milk
and
Seltzer.
One-half
milk,
one-half
seltzer.
Always
put
seltzer
in
glass
first.
Philly.
Use
small
bar
glass.
One
teaspoon
of
sugar,
one
pony
glass
of
brandy,
one
tablespoon
of
raspberry
syrup,
one
pony
glass
of
St.
Croix
rum,
a
few
slices
of
lemon
peel
on
top,
cracked
ice;
stir
and
serve.
Joe's
Mixture.
Use
small
bar
glass.
Small
piece
of
apple,
one
teaspoon
of
curacoa,,
one
teaspoon
of
pineapple
syrup,
one
tablespoon
of
brandy,
one
tablespoon
of
gin,
cracked
ice;
fill
up
with
water
and
serve.
BOWLS.
Brown
Stout
Bowl.
One-half
dozen
lemons
cut
in
slices;
place
in
large
bowl;
one
pint
sherry,
two
quarts
of
stout,
one
pint
of
ale;
nutmeg
grated
on
top;
surround
bowl
with
ice
and
serve.
Champagne
Bowl.
One
nice
pineapple
pared
and
cut
in
slices;
place
in
punch
bowl;
one
pound
sugar
sprinkled
over
the
pineapple,
squeeze
one
lemon
and
one
orange
in
also;
let
this
stand
for
some
hours
covered,
then
you
may
add
three
bottles
white
wine,
three
bottles
of
champagne,
one
syphon
seltzer;
dress
with
fruit
in
season.
Delaware
Peach
Bowl.
Peel
one-quarter
of
a
peck
of
nice,
firm
peaches,
cut
into
sections
or
quarters,
remove
pits,
place
peaches
in
large
bowl,
cover
well
with
sugar,
let
this
rest
for
about
one-half
a
day
then
add
two
bottles
of
Hockheimer
or
any
good
white wine;
surround
bowl
with
cracked
ice
and
add
before
serving
a
bot-
tle
of
Mumm's
and
syphon
of
Krause
seltzer.