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170. STONE WALL.

(Use a large bar glass.)

1/4 table-spoonful of sugar;
3 or 4 lumps of ice;

1 wine glass of whiskey;
1 bottle of plain Soda water;

stir up well with a spoon, remove the ice and serve. This is a very cooling drink, and generally called for in the warm season.

171: HOT RUM.

(Use a hot water glass.)

1 or 2 lumps of loaf sugar, dissolve with a little hot water;

1 wine glass of Jamaica rum;

fill the balance with hot water, stir up well with a spoon, grate a little nutmeg on top and serve.

The genuine Jamaica rum only should be used, in order to make this drink palatable.

172. WINE LEMONADE.
(Use a large bar glass.)

1 table-spoonful of sugar;
5 or 6 dashes of Lemon juice;
fill up the glass with fine ice;

1 wine glass of wine, either Sherry, Claret or Port wine, whichever may be desired;

fill up the balance with water, shake well and dress the top with fruit; serve with a straw.

This is a favorite drink in Italy.

173. HOT IRISH WHISKEY PUNCH.
(Use a hot water glass.)

1 or 2 lumps of loaf sugar;

1 squirt of Lemon juice, dissolve 'in a little hot water;

1 wine glass of Irish whiskey;

fill the glass with hot water, stir up well, put a slice

of lemon into it, grate a little nutmeg on top and

serve.

174. STONE FENCE.
(Use a Whiskey glass.)

1 wine glass of Whiskey;
2 or 3 lumps of broken ice;

fill the glass with cider, stir up well and serve.

175. SHERRY WINE SANGAREE.
(Use a Whiskey glass.)

1 tea-spoonful of sugar, dissolve well with a little water;'

1 or 2 lumps of broken ice;

1 wine glass of Sherry wine;

stir up well with a spoon, remove the ice, grate a little nutmeg on top and serve.

176. OLD TOM GIN COCKTAIL.
(Use a large bar glass.)

Fill the glass with fine shaved ice; 2 or 3 dashes of Gum syrup;

1 or 2 dashes of Bitters (Boker's genuine only); 1 or 2 dashes of Curaçoa or Absinthe, if required; 1 wine glass of Old Tom gin;

stir up well with a spoon, strain into a cocktail glass, twist a piece of Lemon peel on top, and serve.

177. GIN TODDY.

(Use a Whiskey glass.)

1/2 tea-spoonful of sugar, dissolve well in a little water;

1 or 2 lumps of broken ice;

1 wine glass of Holland gin; stir up well and serve.

The proper way to serve this drink, is to dissolve the sugar with a little water, put the spoon and ice in the glass, and hand out the bottle of liquor to the customer to help himself.

178. SODA AND NECTAR.
(Use a large bar glass.)

3 or 4 dashes of Lemon juice; 3/4 of a glass of water;

1/2 tea-spoonful of bicarbonate of soda, with sufficient white sugar to sweeten nicely;

When mixed, put in the plain soda, stir well, and drink while in a foaming state.

This is an excellent morning drink to regulate the bowels.

179. GIN AND MOLASSES.
(Use a Whiskey glass.)

Pour into the glass a small quantity of Gin, to cover the bottom of it, then take one table-spoonful of New Orleans black molasses, and hand with a bar-spoon, and the bottle of Gin to the customer to help himself.

Hot water must be used to clean the glass afterwards, as it will be impossible to clean it in any other way.

180. FANCY BRANDY SOUR.
(Use a large bar glass.)

1/2 table-spoonful of sugar;

2 or 3 dashes of Lemon juice;

1 squirt of Syphon Selters water, dissolve the sugar and lemon well with a spoon;

Fill up the glass with ice;

1 wine glass of Brandy;

stir up well, place the fruits into the fancy sour glass, strain the ingredients into it, and serve. (See Illustration, plate No. 11.)

181. PORT WINE COBBLER.
(Use a large bar glass.)

1/2 table-spoonful of sugar;

1 pony glass of Orchard syrup;

1/2 wine glass of water, dissolve well with a spoon;

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