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THE
BAR-TENDERS'
GUIDE,
A
COMPLETE
CYCLOPEDIA
OP
PLAIN
AND
FANCY
DRINKS,
CONTAINING
CLKAR
AND
RKLIABLE
DIRECTIONS
FOR
MIXI^G
ALL
THE
BEVEEAGB8
USED
IN
THE
UNITED
8TATK8,
TOGETHER
WITH
TIIE
MOST
POPULaK
BRITISH,
FRENCH,
GERMAN,
ITALIAN,
RUSSIAN,
AND
SPANISH
RECIPES,
EMBRACING
PUNCHES,
JULEPS,
COIMtERS,
KTC,
ETC.,
ETC.,
IN
ENDLESS
VARIETY.
BY
JEEKY
THOMAS,
Formeriy
principal
Bar-tender
at
the
Metropolitan
Hotel,
New
York,
and
the
Planter's
House,
St
Lo«l
TO
WHICH
18
APPENDED
A
MANUAL
FOR
THE
MANUFACTURE
oir
AFTER
THE
MOST
APPROVED
MBTHODS
NOW
USED
IN
TIIE
DISTILLATION
OF
LIviUOKS
AND
BEVERAGES,
DESIGNED
FOR THE
SPECIAL
USK
OS"
MANUFACTURERS
AND
DEALERS
IN
WINES
AND
SPIRITS,
GROCERS,
TAVERN-KEEP
BRS,
AND
PRIVATE
FAMI-
LIES,
THE
SAME
BEING
ADAPTED
TO
THE
TRADE
OF
THE
UNITED
STATES
AND
CANADA8.
glta^triM
%vUl%
§mxipim
€nqxmmp.
THE
WHOLE
CONTAINING
O^ER
600
J^XuXT
JLBIulE
RECIPES.
BY
CHEISTIAISr
SCHUI.TZ,
ProfoMor
of
Chemistry,
Apothecary,
and
Manufa
,turer
of
WiniS,
Liqnon^
Cordial^
&c.,
&c.,
from
Berne, Switzerland.
NEW
YORK:
DICK
&
FITZGERALD,
PUBLISHERS,
IN'o.
18
^NlSr
STIiEKT.