Jerry Thomas

“ On the contrary, we have knowledge of several old-fashioned gardens where the mint bed under the southern wall still blooms luxuriantly; where white fingers of household angels come every day about this time of the year and pluck a few sprays of the aromatic herb to build a julep for poor old shaky grandpa, who sits in the shady corner of the veranda with his feet on the rail and his head busy with the olden days. ”

“ Take 1 large lemon. Infuse the tea in the water. Warm a silver or other metal bowl until quite hot; place in it the brandy, rum, sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rubbing with a few lumps of the sugar. Set the contents of the bowl on fire; and while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn for some time, and should be ladled into glasses while in that condition. A heated metal bowl will cause the punch to burn longer than if a china bowl is used. ”

“ Take 1 gallon of alcohol (95 per cent.) . Put them in a bottle, shake well, and in 24 hours it will be ready for use.
Caramel.
Take 7 pounds of loaf-sugar. Take 1 pint of water. Crush and dissolve the sugar in the water; boil it in a 5-gallon copper kettle, stirring occasionally, until it gets brown; when it begins to burn, reduce the fire; let it burn until the smoke becomes offensive to the eyes; then try it by dipping a rod into it, and letting a few drops full into a glass of cold water; if it settles at the bottom and crystallizes, so that it will crack, it is done. ”

“ This is a composition worthy of a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar.
The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand.
If the punch is too strong, add more green tea to taste. ”

“ The air in the cylinder should be drawn from a pure source, by means of a tube, if necessary, leading to the open air. The air in a cellar or even a close apartment is rarely pure, and would have a decidedly unwholesome effect on the beer.
26. Bottled Beer should be kept in a cool place or in a refrigerator, not in contact with the ice. The bottles ought to stand upright, so that any sediment will settle to the bottom. It is, therefore, not advisable to pour the last dregs of the bottle into the glass. ”

“ Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed. ”

“ When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use.
The lemonade will be much improved by having the whites of four eggs beaten up with it. ”

“ Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve.
It is very important, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. ”

“ In preparing cold drinks great discrimination should be observed in the use of ice. As a general rule, shaved ice should be used when spirits form the principal ingredient of the drink, and no water is employed. When eggs, milk, wine, vermouth, seltzer or other mineral waters are used in preparing a drink, it is better to use small lumps of ice, and these should always be removed from the glass before serving to the customer.
6. Sugar does not readily dissolve in spirits ”

“ In a similar manner, orange, lemon, or calf’s-foot jelly can be converted into punch jelly, by using Punch à la Ford, prepared with less lemon juice.
Punch Jelly is a very insinuating and deceptive refreshment, because its strength is not appreciated when partaking of it, and it must therefore be indulged in with becoming moderation. ”

“ Before using the glass, rinse it in hot water.
↑ Sugar does not readily dissolve in spirits; it is necessary, therefore, in making hot toddy or punch to put in the water before the spirits, or at least sufficient of the water to entirely dissolve the sugar, taking care to warm the glass before pouring boiling water into it.
The best Hot Whiskey Punch is made with pulverized rock-candy. This is preferable to sugar, for any hot drink made of whiskey or brandy. ”

“ Although the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the expansion of the gas contained, is the more liable to crack from unequal contraction, when only one portion of the syphon is touching the ice. ”

“ Pour one-half of the lemon juice into the syrup, strain the water from the pips, and add it also to the syrup, taking care that the syrup is not too watery. Next, add more sugar or more lemon juice, to make the mixture accord to the taste. Lastly add and stir in the above amount of spirits to every three quarts of the lemonade, and bottle.
This punch improves by age if kept in a cool cellar. ”

“ When sparkling wines are served in the bottle, they should be put in an ice-pail, and the space between the bottles and pail filled with ice broken small. When the bottle is entirely surrounded by ice, the liability of cracking from unequal contraction does not exist. ”

“ Take 6 lemons. Take 4 sweet oranges. Take Sufficient loaf-sugar, dissolved in some of the Take hot water. Rub the rinds of three lemons with sugar to extract the essential oil. Cut the peel very fine off two more lemons and two of the oranges. Press out the juice of all the oranges and lemons. Place the whole, with the jelly, in a jug and stir well. Pour on the water, and let it stand for twenty minutes. Strain through a fine sieve into a large bowl; add the capillaire, spirits, shrub, and wine, stirring well. ”

“ Pousse L’amour. In making a Pousse of any kind the greatest care should be observed to keep all the ingredients composing it separate. This may best be accomplished, by pouring the different materials from a sherry wine glass, The accompanying illustration will give a tolerable idea of how this delicious French drink should be prepared.
It requires a steady hand and careful manipulation to succeed in making a perfect Pousse. ”

“ When drinks are made with eggs, or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured upon the former gradually, and the mixture stirred briskly during the process ”

“ Beat the whites of the eggs to a stiff froth, and the yolks until they are thin as water, then mix together and add the spice and rum, stir up thoroughly, and thicken with sugar until the mixture attains the consistence of a light batter. ”

“ Take Sugar and spice to taste. In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. ”

“ Tincture of Lemon Peel.
Cut into small chips the peel of 12 large lemons. Place it in a glass jar and pour over it 1 gallon spirits, 70 per cent. Let it stand until the lemon peel has all sunk to the bottom of the liquor. It is then ready for use without either filtering or straining.
Tincture of Cloves.
Take 1 pound of ground cloves; warm them over a fire until quite hot; put them quickly into a jar, pour on them 1 gallon 95 per cent. alcohol, cover them airtight, and let them stand for 10 days. Draw off into bottles and cork close. ”

“ Some one suggested kumyss and told him what it was. As they did not have any kumyss in the piace they gave him some milk and seltzer. That’s about the same thing. One of the boys gave the bartender a wink and he put a dash of whiskey in it. The old man did not get on to it all. He thought it was the seltzer that flavored it. The next round the seltzer was left out altogether and more whiskey put in. They kept on giving it to him until he got pretty well set up. It’s a very insidious and seductive drink. Pretty soon the countryman got funny and tipped his glass over cn the table. ”

“ Every liqueur made by infusion is thus called. When the spirit has imbibed thoroughly the flavor and color of the fruit steeped in it, the infusion is drawn off and sugar added; then filtered and bottled. ”

“ Pour in the milk to the mixed liquors, gradually, stirring all the while till all is well mixed, then sprinkle with nutmeg.
The above recipe is sufficient to make a full quart of “White Tiger's Milk;” if more is wanted, you can increase the above proportions. ”

“ Take 2 or 3 dashes of lemon juice. Take 1 slice of orange (cut in quarters) . Fill the tumber with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw. ”

“ The refreshing qualities and flavor of Lager beer depend very largely on the manner of keeping and handling. Casks or kegs containing it should be kept at a temperature of about 40°. Lager is always in its best condition when it comes from the brewer’s ice-house. When carted through the streets on a hot summer’s day, the temperature is quickly increased, and it must then be stored in a refrigerator for three or four days in order to reduce it to a proper temperature before using. ”

“ When the ale is near to a boil, put it in another pitcher, pour it very gradually in the pitcher containing the eggs, etc., stirring all the while very briskly to prevent the eggs from curdling, then pour the contents of the two pitchers from one to the other until the mixture is as smooth as cream. ”

“ Take 2 wine-glasses of Maraschino. Take 2 wine-glasses of Curaçoa. Flavor with ripe strawberries. Should strawberries not be in season, add a few drops of extract of peach or vanilla. Ice in a cooler. ”

“ In preparing Milk Punch or Egg Nogg in quantity, the milk or eggs should be poured upon the wine or spirits, very gradually, and continually beating the mixture in order to mix the ingredients thoroughly. ”

“ Take 1 cucumber. Mix the porter and ale in a covered jug; add the brandy, syrup of ginger, and nutmeg; cover it and expose it to the cold for half an hour; when served stir in the carbonate of soda, and the rind of the cucumber. ”

“ Take 1 tea-spoonful powdered white sugar. Take 1 fresh egg. Take 1 large wine-glass of port wine. Take 1 pony of brandy. Take 2 or 3 lumps of ice. Break the egg into the glass, put in the sugar, and lastly the port wine, brandy and ice. ”

“ Champagne requires careful treatment. It is not advisable to place more at a time on ice than is likely to be used, because if removed from the ice and again allowed to get warmer, a second icing injures both flavor and strength. ”

“ Strain the juice of the lemon, and add it to the water, with sufficient white sugar to sweeten the whole nicely, and stir up until cool. When well mixed, put in the soda, stir well, and drink while the mixture is in an effervescing state. ”

“ Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility or necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort, and afford gratification to fastidious tastes. ”

“ Heat the wine in a thoroughly clean saucepan until it boils, then pour it gradually upon the other ingredients, (which, previously, should have been thoroughly beaten together in a mug or pitcher) , whisking and stirring the materials all the while, in order to prevent the egg from curdling. ”

“ An efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained ”

“ Take 21⁄2 gallons of rich milk. Take 2 pounds of white sugar. Separate the whites of the eggs from the yolks, beat each separately with an egg-beater until the yolks are well cut up, and the whites assume a light fleecy appearance. ”

“ Fill the glass with rich milk and shake up the ingredients until they are thoroughly mixed. Pour the mixture into a goblet excluding the ice, and grate a little nutmeg ontop. This may be made by using a wine-glass of either of the above liquors, instead of both combined. ”

“ Aromatic Tincture 121 Capilliaire 120 Caramel 118 Essence of Cognac 117 Essence of„ Lemon 119 Gum Syrup 117 Lemon Syrup 117 Plain Syrup 116 Ratafia 120 Solferino Coloring 119 Tincture of Allspice 120 Tincture of„ Cinnamon 119 Tincture of„ Cloves 119 Tincture of„ Gentian 120 Tincture of„ Lemon Peel 119 Tincture of„ Orange Peel 119 Prepared Punches for Bottling. ”