UC-NRLF SB S7b MD3 &MI^ ^irvl'^^iNy/' .:. UNIVERSITY OF THE ART OF BLENDING AND COMPOUNDING LIQUORS AND WINES SHOWING HOW ALL THE FAVORITE BRANDS AND VARIOUS GRADES OP WHISKEYS BRANDIES WINES AC &C ARE PREPARED BY DEALERS AND RECTIFIERS FOR THE TRADE GIVING DIRECTIONS FOR MAKING ALL THE INGREDIENTS USED IN THEIR PREPARATION AND VALUABLE INFORMATION CONCERNING WHISKEYS IN BOND BY JOSEPH F NEW Y o K K DICK & FITZGERALD PUBLISHERS 18 ANN STREET P Lo Copyright 1885, DICK & FITZGEEALD. CONTENTS. PAGK. INTRODUCTORY REMARKS 7 WHISKEY IN BOND 10 Government Outage 11 Computation of the Tax 12 Distillery Values 13 FRUIT JUICES, FLA^RI^S; &c., FOR WHISKEYS 14 Macerating Apparatus 15 Prune Juice fco . 16 Peach Juice 16 St. John's Bread Extract 16 Raisin Extract 16 Tea Extract 17 Bourbon Oil 19 Rye Oil 19 Cognac Oil 20 Rum Ether 20 Rum Essence.. 20 Beading Oil 21 4 CONTENTS. PAGE. FACTITIOUS WHISKEY, GRADES 1 TO 5 21 BLENDED BOURBON WHISKEYS, GRADES 6 TO 11 25 BLENDED RYE WHISKEYS, GRADES 12 TO 17 28 HINTS TO WHISKEY BUYERS 32 AGE or WHISKEY 34 IMPORTED LIQUORS 35 FRENCH BRANDY 37 Imitation, Grades 1 and 2 38 Blendings, Grades 3 to 7 39 IRISH AND SCOTCH WHISKEYS 41 Imitations, Grades 1 to 3 41 HOLLAND GIN 42 Imitation, Grade 1 : 42 Mixtures, Grades 2 to 4 43 RUMS, DOMESTIC AND IMPORTED 44 Mixtures, Grades 1 to 5 45 APPLE AND PEACH BRANDIES 47 Apple Essence 48 Peach Essence 48 CHERRY WHISKEY, OR KIRSCHENWASSER 49 PRUNE WHISKEY, OR ZTVETSCHENWASSER 49 WINES 50 ESSENCES, &c., FOR WINES AND CORDIALS 51 Essence of Logwood 51 Extract of Kino 52 Essence of Malvey Flower 52 Extract of Ginger 52 CONTENTS. 5 PAGE. ESSENCES Continued. Essence of Strawberry 53 Red Coloring 53 Yellow Coloring 53 Essence of Rose 53 Essence of Chocolate 54 Essence of Curayoa 54 Essence of Benedictine 54 Essence of K'dmmel 55 Essence of Lemon 55 Essence of Celery 55 Essence of Anisette 56 Essence of Jamaica Ginger 56 Essence of Peppermint 56 Essence of German Bitters 57 COMPOUNDING WINES 57 Port Wine 58 Sherry Wine 58 Claret Wine 58 CORDIALS 59 Ginger Brandy 59 Blackberry Brandy, 3 Grades 60 Cherry Brandy 62 Strawberry Cordial 62 Raspberry Syrup 63 Lemon Cordial 6 '* Lavender Cordial.. . 63 6 CONTENTS. PAGE. CORDIALS Continued. Rose Cordial 64 Chocolate Cordial 64 Cura^oa 64 Maraschino.. 65 Benedictine Cordial 65 Old Tom Gin 65 Berliner Kiimmel 66 Anisette Cordial 66 Rock and Rye 66 Rock, Rye and Celery 06 Rum Punch 67 German Bitters 67 Cocktail Bitters . . .68 THE ART OF BLENDING AND COMPOUNDING LIQUORS. INTRODUCTORY REMARKS. It is a generally well understood fact that the thirsty individual who takes his glass of whiskey at any of even the first-class public bars, saloons or parlors, does not know what he drinks. The proprietor who purchases, and the bartender who dispenses, the liquors are probably also in the same blissful state of ignorance. Very few persons, outside of those engaged in the wholesale trade, under- stand what is meant by blending and com- pounding liquors. The moment a barrel of liquor leaves the 8 INTKODUCTOKY REMARKS. bonded warehouse, the first thing thought of, and done, is to reduce its cost. The blender knows how to make the bonded liquor produce a profit of 25 to 50 per cent, on the amount he paid for it, and frequently a great deal more. For the changes made by these cheapen- ing processes neither the saloon-keeper nor his bartender is responsible; they can only offer for sale what they are able to purchase. The purchaser accepts the liquors he buys for what they are represented to be. The profits derived from this system of blending and mixing must be very great, judging from the large commissions that a rectifier is able to allow his agents for the sale of his products, amounting, sometimes, to $20 and $30 per barrel, and even more. The object of this work is to give the dis- penser of liquors thorough and practical in- formation, by which he will be enabled to INTRODUCTORY REMARKS. 9 compound and blend liquors for his own purposes, and thus secure the additional profit, and at the same time produce as good an article as the market affords if not better. The methods and receipts contained in this work are all given by one who has been in that line of business for many years, and they are substantially those in general use at the present time. The cost value noted for each product is closely reckoned, and will only vary in a trilling degree as the market price of the ingredients employed may fluctu- ate from time to time; but, as the trade rates for the manufactured liquors generally follow those fluctuations, the margin of profit will remain about the same. If, however, there should be no desire on the part of the purchaser to manufacture liquors for himself, still the information afforded here will enable him to judge of the actual value of the goods he buys. 10 WHISKEY IN BOND. WHISKEY IN BOND. All whiskeys, as soon as they are distilled, are placed under the supervision of a Govern- ment Agent in a bonded warehouse, where they are permitted to remain stored for three years, if not sooner withdrawn. Before a permit is granted for the with- drawal of whiskey from bond, a tax of 90 cents per gallon of proof spirits must be paid. As the bonded warehouses are usually heated so as to keep a uniform temperature of about 90 Fahrenheit all the year round, there is a natural shrinkage in the contents of every barrel. This shrinkage or outage is mainly due to the absorbtion and evaporation of the water, and the consequence is an increase in the proof -strength of what remains in the barrel, so that at the end of three years, although the outage may be considerable, the actual WHISKEY IN BOND. 1 1 loss of proof -liquor will not be much, if any, over four gallons. The following table will show the probable outage of each barrel, with the increase of proof, and Government allowance at the ex- piration of each six months; it being under- stood that a barrel when placed in bond contains 45 gallons. TABLE OF OUTAGE, GOVERNMENT ALLOWANCE, AND GAIN IN PKOOF, EACH SIX MONTHS. Government Proof Wine Above Allowance. Gallons. Qallow. Proof. 6 IJ 435 44 3 per ct. 12 3 42 43J 5 do. 18 45 42 43 5 do. 24 55 41 425 7 do. 30 65 39 42 9 do. 36 75 38 41 12 do. There will be usually during three years a shrinkage of 10 to 12 gallons in the con- tents of each barrel, and the increase in the 12 WHISKEY IN BOND. percentage of proof of the remaining con- tents will be from 16 to 18 per cent. The tax for withdrawal at the end of three years is computed in the following manner : When a barrel of whiskey is placed in bond it contains full 45 gallons usually rather over ; it would probably, in three years, suffer a shrinkage of 12 gallons ; at the same time the increase of proof of the remainder would be about 16 per cent. Original bulk, say 45 gallons. Shrinkage, 12 do. Leaving, 332 Wine gallons. 16% of 33^ = 5J Increase of proof. 38g Gallons, proof. On which the tax of 90 cents per gallon has to be paid, amounting to $34.95. In some cases it may be that the shrinkage is greater than 12 gallons, but in that case the holder suffers, not the government. WHISKEY IN BOND. 13 In order to give a general idea of the value of the whiskeys produced by the leading distilleries, the following table is offered, showing the average market price per gallon when newly distilled and first placed in bond, and subject to a tax of 90 cents per gallon when withdrawn : RYE WHISKEY. Hainesville, Gibson, Dougherty, Guggenheimer, Monticello, Mount Vernon, BOUHBON \VHISKET. Me Bray er, Monarch, Atterton, Mallingly, Crow, Price in bond. .65 .70 .05 .70 .60 .65 Distillery. West Virginia, Philadelphia, do, Pittsburgh, Baltimore, West Virginia, Office. Philadelphia, Pa. do. do. Pittsburgh, Pa. Baltimore, Md. Philadelphia, Pa. .65 .60 .50 .40 .40 Frankfort, Ky., Louisville, Ky. Owensboro, Ky., Owensboro, Ky. Cynthiana, Ky., Louisville, Ky. Louisville, Ky. do. Lexington, Ky. do. It is only in the very highest grades of blended liquors that the products of the foregoing distilleries are used in any large proportion. The lower grades are made up more or less with spirits, which cost from $1.10 to $1.25 per gallon, tax paid, and this 14 FRUIT JUICES AND FLAVORINGS. is where the compounder's profit begins. It will be shown, further on, how these spirits may be employed to produce the different grades of liquors at the prices required. FRUIT JUICES AND FLAVORINGS. All newly -distilled liquors and spirits have a rough and pungent taste, which must be remedied before they can be used as bever- ages. This is done by fruit- juices or flavors, which are mainly alcoholic extracts of fruits or other substances, and are employed in certain proportions to counteract the raw taste of the new spirits. These extracts may be prepared with very little difficulty, and generally better and cheaper than they can be purchased ready- made, for in these days, articles used only for the purposes of adulteration are them- FRUIT JUICES AND FLAVORINGS. 15 selves largely adulterated and, in the case of fruit-extracts especially, often factitious. A very simple apparatus may be made, which will answer every purpose. Procure a barrel of, say, 40 gallons ca- pacity ; about four inches from the bottom insert a tightly-fitting false bottom, pierced with a considerable number of holes about a, quarter or a third of inch in diameter ; fit a faucet in firmly, below the false bottom, and the macerating tub is ready for use. The ingredients to be macerated should be well bruised, and placed in the barrel, and the fluid used poured on them and the whole allowed to macerate together for not less than three days, and as much longer as possible. If these general directions are properly carried out, the following extracts will be all that can be desired. Smaller quantities may be made by using smaller proportions of each ingredient. 16 FKUIT JUICES AND FLAVORINGS. PRUNE JUICE. Macerate, Prunes, 100 Ibs. Raisins, 25 " with proof Spirits, 30 gals, and Water, 1\ " PEACH JUICE. Macerate, Dried Peaches, 100 Ibs. Dried Apples, 25 " with Proof Spirits, 40 gals. ST. JOHN'S BREAD EXTRACT. Macerate, St. John's Bread, 100 Ibs. Dates, 25 " with Proof Spirits, 40 gals. RAISIN EXTRACT. Macerate, Raisins, 200 Ibs. Liquorice Root, 4 " with Spirits, 40 gals. tJNi FEUIT JUICES AND FLAVORINGS. 17 TEA EXTRACT. Macerate, Green Tea, 25 Ibs. Currants, 100 " with Spirits, 40 gals. The flavoring extracts just described are all used in every rectifying establishment, although the fact is surrounded with a great deal of secrecy on the part of the rectifiers. There is nothing injurious in any of these extracts, and this recommends their use above all others ; they are harmless and efficient aids both to the liquors and to the pocket. The same cannot be said of other com- pounds sometimes used for the same purpose in the very cheapest grades, and they should never be employed for two very efficient reasons : First They are poisonous in their char- acter. 18 FKUJT JUICES AND FLAVOKINGS. Second Their effects on the liquor are not permanent. Fusel Oil of Corn, compounded with Sul- phuric Acid, Sulphate of Copper, Oxalic Acid, Chloroform, Acetate of Potash, Ammo- nia, &c., &c., cannot be considered either at- tractive or wholesome. The rectifier, who conducts his business at all honestly, takes great pains to extract all the fusel oil from the liquors which pass through his hands, and it seems utterly incomprehensible why the same injurious substance should be afterwards introduced under, perhaps, a still worse form than before. Nevertheless, they are frequently used, and the formulaa for preparing these cheap flavors are given, leaving their use to the choice of those who will. FKUIT JUICES AND FLAVORINGS. 19 BOURBON OIL. Take Fusel Oil, 64 ounces. Acetate of Potassium, 4 do. Sulphuric Acid, 4 do. Dissolve Sulphate of Copper, \ do. and Oxalate of Ammonium, \ do. each in Water, 4 do. Add Black Oxide of Manganese, 1 do. Place them all in a glass percolator and let them rest for 12 hours. Then percolate and put into a glass still, and distill half a gallon of the Bourbon Oil. RYE OIL. Take Fusel Oil, 64 ounces. (Enanthic Ether, 8 do. Chloroform, 8 do. Sulphuric Acid, 8 do. Add Chlorate of Potassium, 2 do. Dissolved in Water, 8 do. Place in a glass still and distill 64 ounces. 20 FRUIT JUICES AND FLAVORINGS. COGNAC OIL. Take Oil of Cocoa-nut melted, 16 ounces. Sulphuric Acid, 8 fluid ozs. Mix ; and when cool, add Alcohol, 16 ounces. Distill. RUM ETHER. H/y^ ( Take Black Oxide of Manganese, 2 ounces. Pyroligneous Acid, 4 do. Mix ; and add Alcohol, 32 do. Sulphuric Acid, 4 do. Place in a glass retort, and distill over 32 ounces. RUM ESSENCE. Rum Ether, 32 ounces. Acetic Ether, 32 do. Butyric Ether, 8 do. Extract of Saffron, 16 do. Oil of Birch, I do. FRUIT JUICES AND FLAVORINGS. 21 This last is first cut in sufficient 95% alcohol. This is the Rum Essence of Commerce and is sold at $32 per gallon. BEADING OIL. Take Oil of Sweet Almonds, 48 ounces. Add Sulphuric Acid, 12 do. When cool, neutralize with Ammonia (26 Baume), and then dilute with double the volume of proof Spirits. The Sulphuric Acid must be chemically pure. This is used to put an artificial bead on inferior liquors ; it is virtually an Oleate of Ammonia, and deleterious. FACTITIOUS WHISKEY. The different grades of whiskeys here given commence with No. 1 , the lowest, and increasing in quality with their numbers. 22 FACTITIOUS WHISKEY. GKADE NO. 1. The lowest grade of whiskey in the market is generally composed of the follow- ing ingredients : Spirits, 32 gallons. Water, 16 do. Sugar Coloring, 4 ounces. Beading Oil, 1 do. The Sugar Coloring, or Caramel, is harm- less and can be obtained from any druggist. This grade is about 65% proof, and costs the rectifier 75 cents per gallon. It is sold to the jobbers at 90 cents, and to the saloon proprietors for $1.50. The proof strength of this may be in- creased to 70, 80, or higher, the cost and price being in proportion. GKADE NO. 2. This quality is generally made by adding to Grade No. 1 either the Oil of Rye, or Oil FACTITIOUS WHISKEY. 23 of Bourbon, making the result Rye Whiskey, or Bourbon, as the case may be. This in- creases the value five to ten cents on the gallon. GRADE NO. 3. This is also a cheap article, and consists of Spirits, 45 gallons. Prune Juice, I do. Sugar Coloring, 4 ounces. As the Prune Juice reduces the proof 2 to 3%, the value will not advance more than five cents per gallon. In all these grades one ounce of Beading Oil is added to the barrel. The reason for it is, that, although the recti- fier may sell this article at full proof, the jobber may add water, which would other- wise destroy the effect of the Beading Oil. This is important, as these low grades are sold by appearance and without any particu- lar reference to quality. 24 FACTITIOUS WHISKEY. GRADE NO. 4. Spirits, 45 gallons. Prune Juice, \ do. New England Rum, do. Coloring, 4 ounces. Beading Oil, 1 do. This will cost $1.25 per gallon. GRADE NO. 5. Spirits, 45 gallons. Prune Juice, \ do. St. John's Bread Extr. \ do. New England Rum, \ do. Coloring, 4 ounces. Beading Oil, 1 do. Syrup or Glycerine, 8 do. This will cost $1.28 per gallon. Glycerine is often used, but it is not ad- visable to do so. It imports a velvety smoothness at first, more so, perhaps, than syrup, but it soon turns bitter. \gjtll BLENDING BOURBON WHISKEYS. 25 BLENDING BOURBON WHISKEYS. GRADE NO. 6. Spirits, 40 gallons. Mallingly Whiskey, 5 do. Peach Juice, \ do. Coloring, 4 ounces. This will cost $1.30. This grade, and those that follow, are based' upon more or less genuine whiskey, and the judicious blending of the different brands. GRADE NO. 7. Spirits, 30 gallons. Mallingly Whiskey, 5 do. Atterton do. 5 do. Peach Juice, \ do. Coloring , 4 ounces. This blend will cost $1.38 per gallon. 26 BLENDING BOUKBON WHISKEYS. GBADE NO. 8. Spirits, 30 gallons. McBrayer Whiskey, 5 do. Monarch, 5 do. Peach Juice, \ do. Coloring, 4 ounces. This blend of brands will cost $1.43 per gallon. The increase in the price being en- tirely due to the superior brands employed. GKADE NO. 9. Spirits, 20 gallons. Monarch Whiskey, 10 do. Mallingly do. 10 do. Peach Juice, \ do. Coloring, 4 ounces. The increased proportion of fine whiskeys will raise the cost of this grade to $1.50 per gallon. BLENDING BOURBON WHISKEYS. 27 GRADE NO. 10. Spirits, 10 gallons. McBrayer Whiskey, 10 do. Monarch do. 10 do. Mallingly do. 10 do. Coloring, 2 ounces. This will cost $1.65 per gallon. GRADE NO. 11. McBrayer Whiskey, 20 gallons. Mallingly do. 20 do. Monticello (Rye), 5 do. Prune Juice, 2 do. This is considered the finest of all grades, as it contains no spirits, but an excellent blend of genuine whiskeys. It will cost $1.90 per gallon. The first five of the foregoing grades are simply spirits, and will remain so ; it is therefore unnecessary to attempt to improve 28 EYE WHISKEYS. them by age ; but all the other grades should, after mixing, be tiered away in barrels on the highest floor, and allowed to remain three months before using. RYE WHISKEYS. The common, cheap grades of Rye Whis- key, are made of spirits, with coloring, and the addition of Rye Oil (see page 19), and branded ' ' Rye Whiskey " Their preparation is sabs tan tially the same as given under Grades Nos. 1, 2, and 3, and need not be repeated here. The following grades have, all of them, less or more genuine whiskey in their composi- tion : GRADE NO. 12. Spirits, 40 gallons. Hainesville Whiskey, 5 do. EYE WHISKEYS. 29 Tea Extract, \ gallon. Coloring, 4 ounces. Beading Oil, 1 do. This grade will cost $1.30 per gallon. GKADE NO. 13. Spirits, 35 gallons. Hainesville Whiskey, 5 do. Gibson do. 5 do. Tea Extract, \ do. Coloring, 4 ounces. This grade will cost $1.40 per gallon. GRADE NO. 14. Spirits, 30 gallons. Hainesville Whiskey, 5 do. Gibson do. 5 do. Dougherty do. - 5 do. Tea Extract, \ do. Coloring, 3 ounces. 30 BYE WHISKEYS. The increased proportion of genuine whis- keys will raise the cost of this grade to$l .50 per gallon. GBADE NO. 15 Spirits, 25 gallons. Guggenheimer Whiskey, 10 do. Hainesville do. 10 do. Tea Extract, \ do. Coloring, 2 ounces. This makes a very good blend, and costs $1.65 per gallon. GEADE NO. 16. Spirits, 10 gallons. Guggenheimer Whiskey, 10 do. Hainesville do. 10 do. Gibson do. 15 do. Tea Extract, \ do. Coloring, 1 ounce. This contains only a small portion of spirits and costs $1.80 per gallon. RYE WHISKEYS. 31 GKADE NO. 17. Guggenheime^ Whiskey, 10 gallons. Hainesville do. 10 do. Monticello do. 25 do. Tea Extract, 2 do. This grade is a very fine article, entirely genuine whiskeys, and judiciously blended. It costs $1.95 per gallon. It will be readily understood that the combinations of the different brands of whiskeys, with or without the addition of more or less spirits, could be extended almost indefinitely ; but the grades already described will actually cover all the varieties in the market. There is very little difference between the blends of genuine whiskeys, provided that they have been mixed by honest dealers ; the Trade, however, have their peculiar fancies for certain brands, deeming them better than others, but there is more imapdn- 32 HINTS TO WHISKEY BUYERS. ation than reality in their discrimination, from the fact that different firms will make up the same grade of whiskey, arriving at similiar results, but not necessarily following the same formula, the main object being to suit the tastes of the consumers, whose preference is usually with blends of pure whiskeys when they can get it. HINTS TO WHISKEY BUYEBS. In purchasing bonded whiskeys, the buyer should not allow himself to be misled by the original cost of the liquor. The actual out- lay incurred while in bond greatly increases the first cost, and must be taken into con- sideration before the item of profit can enter into the calculation. The accrued cost of a barrel of whiskey at the end of the three years it is permitted HINTS TO WHISKEY BUYERS. 33 to lay in bond, and then withdrawn, will be about as follows : 46 gallons at, say, 50 cents . . $23.00 Storage in bond, three years . . 1.80 Insurance for three years . . .35 Compound interest @ 6% . . . 4.40 Shrinkage do. 4 gallons * . 2.00 $31.55 This makes the remaining 42 gallons net about 75 cents per gallon, actual cost. If the tax, 90 cents, be added, the price of the genuine article will be $1.65 per gallon. The same calculation on 46 gallons of whiskey at 70 cents, would show a cost of nearly $1.04 per gallon ; or, with tax added $1.94 net cost when withdrawn from bond. By following these calculations the buyer can judge what the price of the bonded article should be approximately when with- drawn from bond. 34 AGE OF WHISKEY. When purchasing straight goods free, that is, already withdrawn from bond and tax- paid, the buyer should be a first class judge of whiskey, because such goods are generally adulterated with continuous spirits which have been in barrel for one or two years, and so obtained the barrel-flavor. This adultera- tion sometimes amounts to 40 or even 50%, if not more, and is, of course, illegal ; but the Almighty Dollar cares little about law, and still less about equity. AGE OF WHISKEY. There is a general supposition that the older the whiskey the better it becomes. This is not altogether the fact, as whiskey that has been ten or fifteen years in the wood takes up too much of the tannin of the oak- barrel, and is not as good a beverage as at earlier periods. There is always, however, IMPORTED LIQUORS. 35 a considerable quantity of old whiskey in the market, and it is generally used for blending with new whiskey, one or two gallons to the barrel, giving the new goods the taste and appearance of age. The cost of keeping whiskey for ten years is so increased, by shrinkage and the interest on the capital invested, that dealers do not, as a general rule, carry any great quantity of it, and when sold, it is usually filled up with high-proof spirits to bring it to the Govern-' ment gauge and proof. IMPORTED LIQUORS. Imported liquors are shipped in bond ; and when landed, are taken in charge by the Revenue Department and placed in bonded warehouses, where they remain until the tax of two dollars per gallon is paid previous to their withdrawal. The high rates charged 36 IMPOETED LIQUORS. for storage in bonded warehouses deters owners from leaving them there very long, and they are therefore soon withdrawn. The leading articles of imported distilled liquors are French Brandies. Scotch Whiskeys. Irish Whiskeys. Holland Gins. There are numerous brands of each ; but, as is the case with domestic whiskeys, the same goods are differently branded to suit the requirements of the Trade ; and, like whiskeys, unless they are purchased in bond, the buyer gets very little pure goods. The average prices of these imported liquors, in bond, vary according to age. French Brandies, from $2.50 to $7.50. Scotch Whiskeys, from 2.00 to 4.50. Irish Whiskeys, from 2.00 to 4.50. Holland Gin, from 2.50 to 3.50. FRENCH BRANDY MIXTURES. 37 If to these cost prices, we add $2.00 tax, and allow another dollar for leakage, shrink- age and other incidents and accidents, it can readily be conceived that but little of the pure imported article finds its way into the bar- rooms and saloons. It is far better policy and strongly advis- able for the brandy consumer to buy Califor- nia Brandies at $1.60, with 90 cents tax added, making $2.50 a gallon, and so obtain a pure article. FRENCH BRANDY MIXTURES. It has just been remarked that but little pure imported liquors are likely to be dis- pensed at the public bar-rooms. The French Brandies usually met with are compounded as follows : 38 FRENCH BRANDY MIXTURES. GRADE NO. 1. Spirits, 45 gallons. Cognac Oil, J ounce. Coloring, 6 do. In this, and in all cases where Cognac Oil is used, it must be cut in one pint alcohol of at least 90% proof. This imitation of French Brandy costs $1.20 per gallon. GRADE NO. 2. Spirits, 45 gallons. St. John's Bread Extr. \ do. Cognac Oil, I ounce. Coloring, 6 do. The Cognac Oil must be first cut in one pint 90% alcohol. This imitation of French Brandy costs $1.25 per gallon. FRENCH BRANDY MIXTURES. GRADE NO. 3. Spirits, 40 gallons. French Brandy, 5 do. St. John's Bread Extract, \ do. Oil of Cognac (see Grade No. 1) I ounce. Coloring, 6 do. This low-grade mixture costs $1.50 per gallon. GRADE NO. 4. Spirits, 35 gallons. French Brandy, 5 do. California Brandy, 5 do. St. John's Bread Extract, 2 do. Cognac Oil (see Grade No. 1) \ ounce. Coloring, 6 do. This blend of brandies costs $1.65 per gallon. GRADE NO. 5. Spirits, 30 gallons. French Brandy, 15 do. 40 FRENCH BRANDY MIXTURES. St. John's Bread Extr., \ gallons. Coloring, 4 ounces. This fair mixture of French Brandy costs $2.50 per gallon. GRADE NO. 6. Spirits, 20 gallons. French Brandy, 25 do. St. John's Bread Ext., J do. Coloring, 2 ounces. This is what is usually offered as a fine article and costs $3.50 per gallon. GRADE NO. 7. French Brandy, 22J gallons. California do. 22J do. This blend of pure brandies costs $4.50 per gallon. In addition to these grades, a barrel of California Brandy is flavored with Cognac Oil, 1 drachm. St. John's Bread Ext., \ gallon. FRENCH BRANDY MIXTURES. 41 Raisin Juice is sometimes, and preferably, used instead of the St. John's Bread Extract. This mixture is often sold as a genuine French Brandy, especially when it is sold bottled and cased. IRISH AND SCOTCH WHISKEYS. GRADE NO. 1. Spirits, 40 gallons. Scotch Whiskey. 5 do. Oil of Birch, 10 drops. The Oil of Birch must first be cut with one pint 90% alcohol, and imparts the smoky flavor peculiar to Scotch Whiskey. This grade costs $1.40 per gallon. GRADE NO. 2. Spirits, 30 gallons. Scotch Whiskey, 15 do. Oil of Birch (see Grade No. 1), 8 drops This mixture costs $1.90 per gallon. 42 GINS. GRADE NO. 3. Spirits, 22\ gallons. Scotch Whiskey, 22\ do. Oil of Birch (see Grade No. 1), 5 drops. This makes a first-class mixture at a cost of $2.75 per gallon. Three grades of Irish Whiskey can be made in the same manner as the correspond- ing grades of Scotch Whiskey; but using Irish instead of Scotch in the same propor- tions given, and omitting the Oil of Birch, and the alcohol used for cutting it. GINS. Gins are imported under various brands of Holland Gin, and are highly adulterated before they reach the public consumer, GRADE NO. 1. Spirits, 45 gallons. Oil of Juniper Berry, \ ounce. GINS. 43 The Oil must be first cut in one quart 90% alcohol. This entirely factitious gin cost $1.20 per gallon. GKADE NO. 2. Domestic (Grade No. 1) Gin, 40 gallons. Holland Gin, 5 do. This grade costs $1.50 per gallon. GRADE NO. 3. Domestic (Grade No. 1) Gin, 30 gallons. Holland Gin, 15 do. This costs $1.80 per gallon. GEADE NO. 4. Domestic (Grade No. 1) Gin, 20 gallons. Holland Gin, 25 do. This is sold as a fine article, and costs $2.75 per gallon. These four grades are the best that are in use, and command a much higher price 44 BUMS. necessary to cover the heavy expenses of the rectifying house. RUMS. There are five brands of Rum in the mar- ket, two of which are domestic, and three imported. New England Rum, Domestic. St. Lawrence, do. do. Jamaica, do. West Indies. Arrac de Batavia, do. San Croix Eum, Mexico. This last is called Santa Cruz Rum. The only brands which meet with general demand are the Domestic and the Jamaica, and the prices of these, tax-paid, are as follows : New England, $1.50. St. Lawrence, 1.60. Jamaica, 4.50. BUMS. 45 The Domestic brands of Rum are generally cut 50% with Spirits, reducing their cost to about $1.30 per gallon. Jamaica Rum is graded as follows : GRADE NO. 1. Spirits, 40 gallons. New England Rum, 5 do. Prune Juice, 2 do. Rum Essence, 8 ounces. Coloring, 12 do. This grade costs $1.25 per gallon. GRADE NO. 2. Spirits, 30 gallons. New England Rum, 14 do. Prune Juice, 1 do. Ram Essence, 8 ounces. Coloring, 12 do. This will cost $1.35 per gallon. 46 HUMS. GKADE NO. 3. Spirits, 30 gallons. New England Rum, 10 do. Jamaica Rum, 5 do. Prune Juice, 1 do. Rum Essence, 8 ounces. Coloring, 10 do. This will cost $1.55 per gallon. GRADE NO. 4. Spirits, 25 gallons. New England Rum, 10 do. Jamaica Rum, 10 do. Prune Juice, \ do. Rum Essence, 8 ounces. Coloring, 8 do. This mixture will cost $1.80 per gallon. GRADE NO. 5. Jamaica Rum, 25 gallons. New England Rum, 20 do. Coloring, 4 ounces. APPLE AND PEACH BRANDIES. 47 This is the best grade and costs $2.75 per gallon. Rum is about the easiest compound in the market to detect adulterations in. Pure Jamaica Rum will not be discolored by the addition of Permanganate of Potas- sium and Muriatic Acid. Adulterated and colored mixtures turn yellow under these tests. APPLE AND PEACH BRANDIES. These are exclusively domestic products, distilled from the juice of the fruit, and are made principally in New Jersey and Mary- land. As these liquors command a high price, there is considerable adulteration going on in them. The newly distilled products bring from $2.75 to $3.50 per gallon, tax-paid. 48 APPLE AND PEACH BKANDIES. The articles used in adulterating are simply spirits flavored with Apple or Peach Es- sence, and are prepared as follows : APPLE ESSENCE. Take Fusel Oil, 64 ounces. Acetic Acid, 16 do. Sulphuric Acid, 12 do. Valerianic Acid, 4 do. Mix ; and when cool, distill in a glass re- tort 64 ounces over ; add to this Butyric Ether, 8 ounces. Valerianic Ether, 8 do. Oil of Bitter Almonds, 1 do. Two ounces of this Apple Essence is used to each barrel of spirits. PEACH ESSENCE. Take Oil of Pear, 8 ounces. Sebacic Ether, 16 do. CHERRY AND PRUNE WHISKEY. Butyric Ether, 8 ounces. Oil of Bitter Almonds, 1 do. Alcohol, 1 gallon. Dissolve, as usual, the oils in sufficient 90% alcohol, and mix. Eight ounces of this Peach Essence is sufficient for a barrel of spirits. CHERRY AND PRUNE WHISKEY. Both of these liquors are imported from Germany, where they are known under the names of Kirschenwasser, and Zwetschen- wasser, respectively. They are imported only in small quantities, and bring twice as much as they are worth, offering little temp- tation for adulteration. All imported bottled and cased liquors pay a tax equivalent to $2 per gallon. Imported wines pay only 40 cents per gallon. Fruit juices, such as Cherry, Blackberry, and 50 WINES. Raspberry Juice come in under the head of Drugs, with a very light duty. The price of these juices, of course, vary, being dependent upon the crop each season ; they will average about : Cherry Juice, 45 cents per gallon. Blackberry Juice, 70 do. do. do. Raspberry do. 1.20 do. do. do. WINES. Imported wines are generally blended with the cheaper grades of California wines, or with cider which has been seasoned by time. Red wines are largely adulterated with Cherry Juice, and coloring matter, and it is safe to say that it is good policy to avoid foreign wines as offered in the market, and adopt the domestic products, especially those from California, and both dealer and consumer ESSENCES, EXTKACTS, ETC. 51 will have the satisfaction of obtaining at least a genuine article. But, as imported wines are offered and sold in considerable quantities in the Trade, it w ould be as well to show how these wines are usually prepared, blended and adulterated. Before entering on this, however, the various preparations used for these purposes will first be described for future reference. ESSENCES, EXTKACTS, ETC., FOR WINES AND CORDIALS. ESSENCE OF LOGWOOD. Take Logwood, ground, 10 pounds. Proof Spirits, 10 gallons. Let the mixture digest for 20 days, and when settled, decant the clear liquor, or strain it. 52 ESSENCES, EXTRACTS, ETC. EXTBACT OF KINO. Take Gum Kino, 8 ounces. Alcohol, 1 gallon. When the Gum is dissolved, add Muriatic Acid, I ounce. ESSENCE OF MALVEY FLOWER. Take Malvey Flower, 10 pounds. Alcohol, 5 gallons. Steep for 20 days, then filter. EXTRACT OF GINGER. Take African Ginger, bruised, 20 pounds. Proof Spirits, 12 gallons. Steep for 20 days, then, to 10 gallons of the above add, Water, 10 gallons. Cs Muriatic Acid, 5 ounces. Decant the Liquor and add Carbonate of Soda, 5 ounces, to neutralize the Acid, and filter. ESSENCES, EXTRACTS, ETC. 53 ESSENCE OF STEAWBEEEY. Take Orris Root, 4 pounds. Spirits, 1 gallon. Butyric Ether, 4 ounces. Steep four days, and filter. EED COLOEING. Take Cudbear, 16 ounces. Spirits, 1 gallon. Steep for 24 hours, and filter. YELLOW COLOEING. Take Curcuma Root, 16 ounces. Spirits, 1 gallon. Steep for 24 hours, and filter. ESSENCE OF EOSE. Take Oil of Rose Geranium, 1 ounce. Attar of Roses, 30 drops. Alcohol, 16 ounces. 54 ESSENCES, EXTRACTS, ETC. The Oils are first cut with sufficient 95% Alcohol. ESSENCE OF CHOCOLATE. Take Cocoa Beans, roasted and ground, 32 ounces. Vanilla Bean, 1 do. Tonka Bean, 2 do. Alcohol, 2 gallon. Macerate for four days and filter. ESSENCE OF Take Oil of Orange, sweet, 8 ounces. Oil of Lemon, 4 do. Oil of Rose, 1 drachm, Alcohol, 1 gallon. The Oils are first cut with sufficient 90% Alcohol. ESSENCE OF BENEDICTINE. Take Oil of Orange, 8 ounces. Oil of Angelica, 2 do. ESSENCES, EXTRACTS, ETC. 55 Chloroform, 16 ounces. Alcohol, 1 gallon. The Oils to be first cut with sufficient 95% Alcohol. ESSENCE OF KUMMEL. Take Oil of Carraway Seed, 16 ounces. Oil of Anise, 2 do. Oil of Dill, 2 do. Alcohol, 1 gallon. The Oils first cut with sufficient 95% Alcohol. ESSENCE OP LEMON. Take Oil of Lemon, 4 ounces. Cut with sufficient 95% Alcohol to dis- solve it. Add Alcohol, 1 gallon. ESSENCE OF CELEEY. ( Take Celery Boot, 16 ounces. Celery Seed, 16 do. Vanilla Bean, 2 do. 56 ESSENCES, EXTKACTS, ETC. Bruise thoroughly, and macerate for ten days in Alcohol, 1 gallon. ESSENCE OF ANISETTE. Take Oil of Anise, 8 ounces. Oil of Carraway, 2 do. Oil of Cardamon, \ do. Alcohol, 1 gallon. The Oils cut with sufficient 95% Alcohol. ESSENCE OF JAMAICA GINGER. Take Jamaica Ginger, crushed, 5 pounds. Alcohol, 1 gallon. Macerate for five days, and filter. This will cost $3.50 per gallon. ESSENCE OF PEPPERMINT. Take Oil of Peppermint, 8 ounces. Oil of Spearmint, 1 do. Alcohol, 1 gallon. Filter through Magnesia. COMPOUNDING WINES. 57 ESSENCE OF GERMAN BITTERS. Take Oil of Calamus, 4 ounces. Oil of Orange, 4 do. Oil of Wormwood, \ do. Oil of Anise, 2 do. Oil of Cloves, 1 do. Oil of Cinnamon, 1 do. All cut with sufficient 95% Alcohol. Alcohol, 2 gallon. NOTE. In all instances where cut oils have been added to alcohol, in case of cloudiness or milky appearance, the product should be filtered through magnesia, n . COMPOUNDING WINES. The Port, Sherry and Claret Wines, as usually offered for sale, are compounded in the manner explained below. 58 COMPOUNDING WINES. The mixtures given are those which repre- sent a good quality of the wine, but there is a great deal in the market that is of an in- ferior grade. PORT WINE. Spanish Port, 20 gallons. Cherry Juice, 10 do. Syrup, 3 do. Water, 7 do. BoracicAcid, 2 ounces. Essence of Logwood, 8 do. SHEBKY WINE. Spanish Sherry, 20 gallons. California Hock, 20 do. CLAKET WINE. California Hock, 40 gallons. Extract of Kino, 8 ounces. Essence of Malvey Flower, 8 do. CORDIALS. 59 CORDIALS. There are various methods of preparing Cordials, some of which are of a very inferior grade ; the opportunity for cheapening these products being increased by the high flavor, peculiar to each kind of Cordial, being gen- erally sufficient to disguise not only nature of the ingredients but also the spirits which are used in compounding them. The follow- ing will yield excellent results, equal to first class goods : GINGER BRANDY. Spirits, 20 gallons. Syrup, 5 do. Water, 10 do. Extract of Ginger, 10 do. Tartaric Acid, 4 ounces. Coloring, 4 do. This will cost about 75 cents per gallon. 60 CORDIALS. BLACKBERRY BRANDY NO 1. Spirits, 8 gallons. Cherry Juice, 10 do. Prune Juice, 2 do. Syrup, 6 do. Water, 24 do. Oil of Cinnamon, 2 drachms. Oil of Cloves,- 1 do. Tartaric Acid, 4 ounces. The Oils must first be cut in sufficient 95% Alcohol to dissolve them. The cost will be about 43 cents per gallon. BLACKBERRY BRANDY NO. 2. Spirits, 10 gallo Cherry Juice, 15 do. Prune Juice, 2 do. Port Wine, 2 do. Syrup, 6 do. Water, 15 do. COEDIALS. 61 Oil of Cinnamon, 2 drachms. Oil of Cloves, 1 do. Tartaric Acid, 4 ounces. The Oils must first be cut in sufficient 95% Alcohol to dissolve them. This mixture is a superior article, costing 75 cents per gallon. BLACKBERRY BRANDY NO. 3. Blackberry Juice, 25 gallons. Spirits, 15 do. Syrup, 6 do. Tartaric Acid, 8 ounces. Oil of Cinnamon, 2 drachms. Oil of Cloves, 1 do. The Oils are cut with sufficient 95% Alcohol to dissolve them. This is the best Blackberry Brandy ; and costs $1.25 per gallon. 62 ' CORDIALS. CHERRY BRANDY. Cherry Juice, 25 gallons. Spirits, 15 do. Syrup, 6 do. Tartaric Acid, 8 ounces. Oil of Bitter Almonds, 2 drachms. The Oil is cut with ^sufficient 95% Alcohol to dissolve them. This is a much better article them is usually sold, and will bear cheapening by the addition of water. It costs 90 cents per gallon. STRAWBERRY CORDIAL. Spirits, 25 gallons. Syrup, 10 do. Water, 10 do. Tartaric Acid, 8 ounces. Essence of Strawberry, 16 do. Red Coloring, 8 do. This will cost about 80 cents per gallon. CORDIALS. RASPBERRY SYRUP. Baspberry Juice, 10 gallons. . Syrup, 20 do. Cherry Juice, 10 do. Boracic Acid, 4 ounces. This Syrup will cost 80 cents per gallon. LEMON CORDIAL. Spirits, 25 gallons. Syrup, 6 do. Water, 14 do. Citric Acid, 8 ounces. Essence of Lemon, 8 do. Yellow Coloring, 8 do. LAVENDER CORDIAL. Spirits, 25 gallons. Syrup, 6 do. Water, 14 do. Oil of Lavender Flowers, 2 drachms. Cat with sufficient 95% Alcohol. Coloring, 1 ounce. This should cost 60 cents per gallon. 64 CORDIALS. ROSE CORDIAL. Spirits, 25 gallons. Syrup, 6 do. Water, 14 do. Essence of Rose, 8 ounces. This will cost 70 cents per gallon. CHOCOLATE CORDIAL. Spirits, 25 gallons. Syrup, 6 do. Water, 14 do. Essence of Chocolate, 32 ounces. Coloring, 2 do. This will cost 75 cents per gallon. CURAgOA. Proof Spirits, 15 gallons. Cherry Juice, 15 do. Syrup, 10 do. Essence of Curacoa, 12 ounces. This is a fine article, costing $1.90 per gallon. CORDIALS. 65 MARASCHINO. Spirits, 30 gallons. Syrup, 10 do. Peach Brandy, 5 do. Oil of Bitter Almonds, I ounce. Cut in sufficient 95% Alcohol. This will cost $1.25 per gallon. BENEDICTINE CORDIAL. Proof Spirits, 40 gallons. Syrup, 10 do. Essence of Benedictine, 8 ounces. . Coloring, 4 do. This costs $1.60 per gallon. OLD TOM GIN. Domestic Gin, 40 gallons. Syrup, 2 do. Oil of Angelica, 1 drachm. Cut in sufficient 95% Alcohol. This will cost $1.18 per gallon. 66 CORDIALS. BERLINER KUMMEL. Spirits, 40 gallons. Syrup, 5 do. Essence of Ktimmel, 16 ounces. This gives a fine article costing $1.05 per gallon. ANISETTE CORDIAL. Spirits, 30 gallons. Syrup, 10 do. Essence of Anisette, 8 ounces. A very good cordial, costing 80 cents per gallon. ROCK AND RYE. Rye Whiskey, 30 gallons. Syrup, 10 do. This will cost $1.50 per gallon. ROCK, RYE AND CELERY. Rock and Rye, 40 gallons. Essence of Celery, 16 ounces. CORDIALS. 67 RUM PUNCH. Proof Spirits, 20 gallons. Syrup, 10 do. New England Rum, 10 do. Tartaric Acid, 8 ounces, Essence of Lemon, 8 do. Coloring, 12 do. This makes a fine Punch for mixing ; it costs $1.85 per gallon. GERMAN BITTERS. Spirits, 25 gallons. Syrup, 3 do. Water, 7 do. Essence of German Bitters, 8 ounces. Coloring, 4 do. This is a fine, aromatic article, costing only 75 cents per gallon. 68 CORDIALS. COCKTAIL BITTERS. Spirits, Bitter Orange Peel, Cinnamon Bark, Cudbear, Canalles, Quassia Chips, Gentian Root, Grains of Paradise, Cloves (whole), Colocynthin, 30 gallons. 8 pounds. 8 do. do. do. do. do. do. do. do. Bruise and macerate for 10 days. It will cost about $1.50 per gallon. DICK & FITZGERALD, PUBLISHERS, NEW YORK. POST OFFICE BOX 2975. * # *The Publishers, upon receipt of the Price, will send, any of the following books by mail, POSTAGE PAID, to any part of the United. States. In ordering books, the full name, post office. County and, State should be plainly written. Dick's Games of Patience ; or, Solitaire with Cards. New edition witb twenty new Games and seventeen new illustrations added. Now containing Sixty- three Games. Illustrated with Fifty explanatory full-page Tableaux. This treatise on Solitaire, a pastime which is steadily gaining in popularity, embraces a number of new and original Games, and all the Games of Patience at present in favor with the most experienced players. Each game is carefully and lucidly described, with the distinctive rules to be observed -and hints as to the best means of success in play. The Tableaux furnish efficient aid in rendering the disposition of the cards necessary to each game plain and easily comprehensible. The difficulty usually attending descriptions of intricate games is reduced, as far as possible, by precision in method and terseness of expression in the text, and the illustrations servo to dispel any possi- ble ambiguity that might be unavoidable without their aid. The work is attractive in style and elegant in execution, and will prove an interesting companion for many a solitary hour. Quarto. Illustrated. Paper cover 75 c tg. Cloth $1.00 The Debater, Chairman's Assistant, and Rules of Order. A manual for Instruction and Reference in all matters pertaining to the management of Public Meetings according to Parliamentary usages. It comprises : Ilo-ia to Form and Conduct all kinds of Asso- ciation-t <>nd Clubs ; JInw to Organize and Arrange Public Meet- ing*, Celebrations, Dinners, Picnics and Conrentions ; Furmsfor Constitutions of Lyceums or Insti- tutes, Lit' rary and other Societies ; Tlte Powra and Duties of Officers, with Forms for Treasurers', Secretaries', and other Offi- cial Reports ; Tfte Formation and Duties of Committees ; Rules of Order and Order of Ttusiness, with. Mode of Procedure in all cases: How to Draft Resolutions and other Writtrn Business; A moriel Debate, introducing ih<> greatest pos- sible variety of points of order , with correct decisions by the Chairman ; The Rules of Order, in Tabu 'ar Form, for in- stant reference in all case* of Dou/il that may arise, enabling a, Ch:ir:,:ai 1) decide on alt points at a glance. The "Work is divided into different Sections, for the purpose of Consecutive Instruction as well as Heady Reference, and includes all Decisions and Rulings up to the present day. Paper covers 00 Ct3. Bound in board, cloth back 50 cts. Popular Books sent Tree of Postage at the Prices annexed. Dick's Encyclopedia of Practical Receipts and Processes. Containing 0,422 practical receipts, written in a plain and popular manner, and illustrated with explanatory wood-cuts. Being a comprehensive Book of Reference lor the Merchant, Manufacturer, Artisan, Amateur and Housekeeper, embracing valuable information in the Arts, Professions, Trades, Manufactures, including Medicine, Pharmacy and Do- mestic Economy. The scope of this work is entirely different from any other book of the kind. Besides being a complete and almost indispensable book of reference for i he thousand and one receipts and articles needed in every household, farm, garden, etc., it includes clear and easily understood directions for the application of many of the Arts usually acquired only by long experience, and so divested of technicalities, or the technical terms used so fully explained.as to bring the entire subject within the compre- hension of any person of ordinary intelligence. It would Le difficult to timl any one of the 6,422 paragraphs in this work (many of which contain several receipts) that is not worth at least the price of the book to the person desiring to apply it. A great number of them are original contributions prepared expressly for the Encyclopedia, or are to be found only in rare and costly works. The Scientific American says : "It is worthy of a place in the library of any home, work-shop, factory or laboratory." 607 pages, royal octavo, cloth $5-00 Sheep 6-00 What Shall We Do To-night? or Social Amusements for Evening Parties. This elegant book . affords an almost inexhaustible fund of amusement for Evening Parties, Social Gatherings and all Festival Occasions, ingeni- ously grouped together so as to furnish complete and ever-varying entertainment for Twenty-six evenings. It embraces all the Best J\ou^d and Forfeit Games rendered per- fectly ptain by origin/t I examples; a great variety of Ingenious Puzzles, Entertaining Tricks and Innocent Sellx; new and original Musical, and Poetical Pastimes, Startling Illusions and Mirth- J'n.voJcing Lxhi/.itions, including comp.ete di net ions and text for performing Charades, Tableaux, Parlor Pantomimes, the world renowned 1'unc'i and Judy ; Gallanty Shows, Shadow-pantn- mime ; Dramatic JJi^l -guess and Parlor Theatricals, with a se ec'ion f'0>iginnl Plays, etc., with full directions for render- ing them effective, written expressly for this work. It is embellished with over ONE HUNDRED DESCRIPTIVE AND EXPLANATOKY ENGKAViNGS, and contains 366 pages, 12mo, extra cloth $2-00 Barber's American Book of Eeady-Made Speeches. Containing 159 original examples of Humorous and Serious Speeches, suitable for every possible occasion where a speech maybe called for, together with appropriate replies to each. Including : Presentation Speeches, C< nvivial Speeches, Festival f'pxches, Addresses of Congratulation, Add. essis of Welcome, Addresses of Compliment, Political pee s on a variety of Subjects, Miscellaneous Spteches, Toasts and Sentimtntsfor Public and Private Enterta inm cnts, 1 'mi miles ami Resolutions of Congratula- tion, Compliment and Condolence. With this book any person may prepare himself to make a neat little speech or reply to onu when called upon to do PO. They are all short, appropriate and witty, and even i-Bti-dy speakers may pofit by them. Paper 50 ctS. Bound in boards, cloth back 75 CtS, Dirk's Original Album Verses and Acrostics. Containing Original Verses. For Auttgrai h Albums; To Acromp'tny Bouquets; For Birthd'iy Anniversaries; For Woo ten. Tin, Crystal, Silver and Golden Weddings; For Album Dedication*; To Accompany Philnptna Forfits; For Congratulations; For Valentines in General, and all Trades and Professions. It contains also Two Hundred and Eighteen Original Acrostic Verses, the initial letters ot each verse forming a different Lady's Christian name, the meaning and derivation of the name being appended to each. The primary object of this book is to furnish entirely fresh and unhackneyed matter for all who may be called upon to fill and adorn a page in a Lady's Album; but it contains also new and appropriate verses to suit Birthday, Wedding and all other Anniversaries and Occasions to which verses of Compliment or Congratulation are applicable. Paper covers 50 cts Bound in full cloth 75 cts Popular Books sent Free of Portage at the Prces annexed. Dick's Society Letter Writer for Ladies. Containing MOKE THAN FIVE HUNDRED entirely Original Letters and Notes, with appropriate answers, on all subjects and occasions incident to life in Good Society; including specific instructions in all the details of a well-written letter, and General Hints for Conducting Polite Correspondence. Edited by Wm. B. Dick. THE CONTENTS EMBRACE THE FOLLOWING SUBJECTS: /////.s- on I.,' In- Writing L- tti'.rs of Introduction Answi-r* to Letters of Introduction L"ttei s and Notes of Involution Form* of < \n-tls Notes of Postponement Letters and Nates Accepting and Declining Invitations Letters of Apology Letters of Announcement Notes and Letters Accompanying Gifts Notes and Letters of Aclcnoiuledgment Notes and Letters Soliciting Favors Note* an' I Litters Offering Favors Notes and Letters Granting or Declin- ing Favors Notes Soliciting Donations Notes and Letters Granting or Refusing Donations Letters of Congratulation Letter* of Condolmce Answers to Litters of Condolence Household Letters and Notes Forms of Household Orders Answers to Household Lett/ rs Business Letters and Notes Shopping by Mail Forms of Orders Miscellaneous Business Letters Family Letters Miscellaneous Notes and Letters These new and Original Letters have been written expressly for this work in an easy and elegant style, furnishing excellent models which fulfill all the social, formal and business conditions that occur in the Correspondence of Ladies who move in refined society. There are many otherwise highly accomplished ladies who experience con- siderable difficulty in inditing a good letter, and frequently find themselves embarrassed from a want of facility in method of expression and proper form; to them this work is especially adapted, and will afford them valuable aid in rendering the task of cor- respondence easy and light. 12rno., Cloth, Price $1.25* Dick's Mysteries of the Hand ; or, Palmistry made Easy. Trans- lated, Abridged and Arranged from the French Works of Desbarrolles, D'Arpentigny and De Para d'Hermes. This book is a concise summary of Die elaborate works of the above-named authorities on Palmistry. The various lines and mounts on the palm of the hand, and the typical formation of the hand and fingers are all clearly explained and illustrated by diagrams. The meaning to be deduced from the greater or less development of these mounts and lines (each of which has its own signification), also from the length, thickness and shape of the thumb and fingers, and from the mutual bearing they exercise on each other, is all distinctly explained. Complete facility for instant reierence is insured by means of marginal notes by which any point of detail may be found and consulted at a glance. By means of this book the hitherto occult mystery of Palmistry is made simple and easy, and the whole Art may be acquired without difficulty or delay. It is emphati- cally Palmistry in a nutshell, and by its se, character and disposition can be dis- cerned and probable future destiny foretold with surprising accuracy. Illuminated paper cover 50 CtS. Dick's Handbook Of Whist. Containing Pole's and Clay's Rules for playing the modern scientific game; the Club Rules of Whist, and two interesting Double Dummy Problems. This is a thorough treatise on the game of Whist, taken from " The American Hoyle " which is the standard authority. It covers all the points and intricacies which arise in the game; including the acknowledged code of etiquette observed by the players, with Drayson's remarks on Trumps, their use and abuse, and all the modern methods of signalling between partners. Price 25 CtS. Kavanaugh's New Speeches and Dialo*rnes >V Youn?- Children. Containing easy pieces in plain language, readily understood by little children, and expressly adapted for School Exhibitions and Christmas and other juvenile celebra- tions. By Mrs. Russeil Kavaimigh. This is an entirely new series of Recitatiousand Dialogues by this author, smd lull of pieces, in her well known stylo of lamiliar simplicity, admirably calculated to give the little ones additional opportunities to distinguish themselves before an audience. lOino. Paper cover 30 CtS 16mo. Board cover f,0 cts. Popular Books sent Free of Postage at the Prices annexed. Dick's duadrille Call-Book and Bail-Room Prompter. Containing clear directions liow to call out the figures of every dance, with the quantity of music necessary for each figure, and simple explanations of all the figures which occur in Plain and Fancy Quadrilles. This book gives plain and comprehensive instruc- tions how to dance ull the new and popular dances, fully describing The Opening March or Polonaise, Various Plain ami Fancy Quadrilles, Waltz and Glide Quadrilles, P' am Lancers and Caledonians, Glide Lancers and Caledonians, Saratoga Lancerx, The Parisian Varieties, The Prince Imperial Set, S"dal and Basket Quadrilles, Nint-Pin and 8lar Quadrilles. Gavotle and Minuet Quadrilles, March and Cheat Qua.iril t>s, Favorite Jigs and (.'ont.i-dnva and Redowa Waltz, Polka Mazourka and Old Style Waltz, Modern Plain Waltz and Glide, Btston Dip and Hop Waltz. Five-Step Waltz and Schottisch*', Varxovienue and Zulma L'Or.entale, Galop and Deux Temps, Esmeralda, Sicilitnrie, Danish Dance. AND OVEK OKE HUNDRED FIGURES FOR THE "GERMAN." To which is added a Sensible Guide to Etiquette and Proper Deportment in the Ball and Assembly Room, besides seventy pages of dance music for the piano. Paper covers 50 Ots- Bound in boards 75 CtS. The American Hoyle ; or, Gentleman's Hand-Book of Games, Con- tainiug all the games played in the United States, with rules, descriptions and techni- calities, adapted to the American methods of playing. By TRUMPS. Thirteenth edition; illustrated with numerous diagrams and engravings. This work is designed and acknowledged as an authority on all games as played in America, and an arbiter on all disputed points In each of the previous editions, the work was subjected to careful revision and correction; but this, the THIRTEENTH EDITION, is ENTIRELY NEW, and re written from the latest reliable sources. It includes an exhaustive treatise on Whist, with the latest essays on the modern game by Clay, Pole, Drayson, \c., A:c. Also a lucid description of all the games now in vogue in America, with the laws that govern them, revised and corrected to conform to present usages, and embraces an elaborate and practical analysis of the Doctrine of Chances. l'2mo, cloth, 536 pages $2-00 The Amateur Printer ; or, Type-Setting at Home, A thorough and com- plete instructor for the amateur in'all the details of the Printers' Art, giving practical information in regard to type ink, paper and all the implements requisite, with illustrated directions for using them in a. proper manner. It teaches how to set type in the stick, transfer the matter to the galley and make it up in forms; also how to take proofs and correct them, showing all the signs used by practical proof-readers in correcting proofs; it illustrates th^ flan of the type-case, showing the relative posi- tions of the compartments alloted to the type of each letter, etc., and the correct manner of replacing or distributing type in the case. The practical instructions given in this work are complete and so plainly described that any amateur can become a good printer by studying and applying the information it contains. Paper covers 25 CtS. The Modem Pocket Hoyle. By "CRUMPS." Containing all the games of skill and chance, as played in t this country at the present time, being an "authority on all disputed points." This valuable manual is all original, or thoroughly revised from the best and latest authorities, and iuchides the l'i\vs and complete directions for playing one hundred and eleven different games. 388 pages, paper covers 50 CtS. Bound in boards, with cloth back 75 C'S. Bound in cloth, ilt side and back $1.25- The Bartender's Guide or How to Mix all Kinds of Fancy Drink?. Containing clear and reliable directions for mixing all the beverages used in tEe United States. Embracing Punches, Juleps, Cobblers, Cocktails, etc., etc., in endless Variety. By Jerry Thomas. Illuminated Paper Covers 50 CtS. Bound in full cloth -75ctS. Spayth's Draughts or Checkers for Beginners. This treatise was written by Henry Spayth, the celebrated player, and is by far the most complete and instructive elementary work on Draughts ever published. Cloth, gilt side 75 CtS. RETURN CIRCULATION DEPARTMENT TO * 202 Main Library LOAN PERIOD 1 HOME USE 2 3 4 5 6 ALL BOOKS MAY BE RECALLED AFTER 7 DAYS 1 -month loans may be renewed by calling 642-3405 6-month loans may be recharged by bringing books to Circulation Desk Renewals and recharges may be made 4 days prior to due date DUE AS STAMPED BELOW )UL 1 8 1981 JUL 2 1 1981 Tft UNIVERSITY OF CALIFORNIA, BERKELEY FORM NO. DD6 r 60m, 12/80 BERKELEY, CA 94720