1934 Harry Johnson's new and improved Bartenders' Manual

— 156 —

70. THE PRINCIPAL STOCK OP A

CAPE.

Whiskeys in bulk, as American, Scotch and Irish;

Domestic and imported Beer in casks as well as in

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 in dressing drinks, such as Lemons, Limes,

Oranges, Pine Apple, Peppermint, etc.;

Milk and Cream;

Cider and Apple Jack;

Cherries in Maraschino, used for dressing cocktails;

Olives, used for dressing cocktails;

Arrack.