I ILLINOIS Production Note Digital Rare Book Collections Rare Book & Manuscript Library University of Illinois Library at Urbana-Champaign 2018 m Liisfymfl : THE ART OF BLENDING AND . COMPOUNDING LIQUQRS AND WINES SHGVVIN‘G HOW ALL THE FAVORITE BRANDS AND VARIOUS GRADES OF \VHISKEYS BRANDIES \VINES &C &C ARE PREPARED BY DEALERS AND REGTIFIERS FOR THE TRADE GIVING DIRECTIONS FOR MCAKING ALL THE INGREDIENTS USED IN THEIR PREPARATION AND VALUABLE INFORMATION CONCERNING ' WHISKEYS IN BOND BY JOSEPH FLEISCHMAN NEW YORK DICK 85 FITZGERALD PUBLISHERS 18 ANN STREET Copyright 1885, DICK & FITZGERALD“ ‘ x »" .L '\ 3.1 ‘ i 11/ =' ‘. ‘ ;‘ w“ 8.! ?g {M111 ‘. x.” x W\.. V _, l O O N T E N T S. PAGE INTRODUCTORX -REMARKS ........................ 7 WHISKEY IN BOND ...... . ......................... 1,0 GOVernment Outage .......................... 11 Computation of the Tax ....................... 12 Distillery Values .................... ’ .......... 13 FRUIT J UICES, FLAVORINGS, 650., FOR WHISKE ys ..... 14 Macemting Apparatus ................ C" ....... 15 Prune Juice ................. . . ,, a a . o . ......... 16 Peach J uice .......... ' ....................... 143 St. J ohn’s Bread Extract. . .' ................ 16 Raisin Extract ............................... 16 Tea Extract ............................... 17 . Bourbon Oil .................................. 19 Rye Oil ...................... . ............... 19 Cognac Oil ..................... Z . . . .I ......... 20 Rum Ether ................................... 20 Rum Essence... .............................. 20 Beading Oil ................. 1 ................. 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 ........................ 3:2 AGE OF WHISKEY. ................... . ............ 84 IMPORTED LIQUORS.. . . . . . . . ; ..................... 35 FRENCH BRANDY...............................;... 37 Imitation, Grades, 1 and 2.. ._ .................. 38 Blendings, Grades 3 t0 7 ...................... 39 IRISH AND SCOTCH WHISKEYS ....................... 41 Imitations, Grades 1 t0 3 ...................... 41 HOLLAND GIN ...................................... 42 Imitation, Grade 1.. . . . ...................... 42 Mixtures, Grades 2 t0 4 ....................... 43 RUMS, DOMESTIC AND IMPORTED ................... 44 Mixtures, Grades 1 t0 5 ........................ 45, APPLE AND PEACH BRANDIES ....................... 47 Apple Essence ............................... 48 Peach Essence .............................. 48 CHERRY WHISKEY, OR KIRSCHENWASSER.... . . . ‘. . . .. 49 PRUNE WHISKEY, OR ZWETSCHENWASSER.... . . . . . . .. 49 WINES ............................. . .............. . 5O ESSENCES, 850., FOR WINES AND CORDIALS ........... 51 Essence of LogWOOd ................. ; ....... 51 Extract of K1110 ................. '. . ; .......... 52 Essence of Malvey Flower ........... . .......... 52 Extract of Ginger ..................... , ........ 52 CONTENTS. 5 PAGE. ESSENCEs—Contmued. V Essence of Strawberry ........................ 53 Red Coloring ....................... . ......... 53 Yellow Coloring ................ .. . .' ........... 53 Essence of Rose..- ....... . ..................... 53 Essence of Chocolate .............. > .7 ......... 54 ~. Essence of Curagoa ........................... 54 Essence of Benedictine ...................... 54 Essence of Kfimmel ........................... 55 Essence of Lemon ............................. 55 Essence of Celery......................;....'.. 55 Essence of Anisette ............ I ............... 5 6 Essence of J amaica Ginger. .................. 56 Essence of Peppermifit ........................ 56 Essence of German Bitters .................... 57 - COMPOUNDING WINES. ............................ 57 Port Wine ................................... 58 Sherry Wine ................................. 58 Claret Wine .................................. 58 . CORDIALS ....................................... 59 I Ginger Brandy ............................... 59 Blackberry Brandy, 3 Grades ................. 60 Cherry Brandy .............................. 62 StrawberryCordial..................: ........ 62 Raspberry Syrup ........ ' ............ ( ......... 63 Lemon Cordial ......................... V 6‘3 Lavender Cordial ............................. 63 6 _ CONTENTS. PAGE. CORDIALS—Continued. _ , Rose Cordial ................................. 64 Chocolate Cordial...°,. .................... 64 Cumgoa .......... , .......................... 64 Maraschino ................................... 65 Benedictine Cordial ............. ' .............. 65 0101 Tom Gin ....... ‘ ......................... 6 5 Berliner Kiimmel ....................... .6 ..... 66 Anisette Cordial .............................. 66 RockandRye.............; ................. 66 Rock, Rye and Celery ............ A ............ 66 RumPunch............,.....-. ............... 67 German Bitters ............................... 67 CocktailBitters ...... .......... 68 THE ART OF BLENDING AND COMPOUNDING L I Q U Q R S. 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-elass public bars, saloons 01“ 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. 00m- pounding liquors. The moment a, barrel of liquor leaves the 8 INTRODUCTORY REMARKS. bonded warehouse, the first thing thought of, and done, is to reduce its cost. The blender knows how to make the bonded liquorprodueea profit of 25 to 50 per cent. on the amount he paid for it, and frequently a great deal m01e For the changes made by these eheapen- ing processes11eithe1 the saloon-keeper 1101 his bartender is responsible; they can only offer for sale What they are able tepu1°ehase. The purchaser accepts the liquors he buys ‘ for What they are represented to he. The profits derived from this system of blending and mixing must he 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 ef this Work is to give the dis- penser of liquors thorough and practical in- formatien, by Which he W111 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 allvgiven 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 trifling degree as the market price of the ingredien ts employed may fluctu— ate from time to time; but, as the trade rates for the manufactured liquors generally fOHOW' those fluctuations, the margin of profit Will remain about the same. If, however, there should be no desire on I the part of the purchaser to manufacture liquors for himself, still the information afforded here will enable hinli‘tg judge of the actual value of the goods he bfiy‘s; ' 10 WHISKEY IN BOND. WHIsKEY IN BOND. A11 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 forthree 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 01° outage is mainly due to the ahsorbtion 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. > 11 loss of proof— -11quo1 W111 Iiot be much, if any, 0ve1 four gallons. The following table will ShOW the probable outage 0f eachubarrel, With the increase of proof, and Government allowance at the eX— piration of each six months; it being under- stood that a b31161 When placed in bond contains 45 gallons. I TABLE OF OUTAGE, GOVERNMENT ALLOWANCE, AND GAIN IN PROOF, EACH SIX MONTHS. Months $345425? 45%. W32: 4%}? 6’ » 1% 43$ 44 3perct. 12 ' 3 42. 43; 5 do. 18 4% 42 43 5 d0. 24 5% 41 42; 7 do. 30 6% 39 42 9 do. 36 ' 7% 38. 41 12 do. There Will beusually 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 proef 0f the remaining con- tents Willhe "from 16to 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 .1 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 d0. Leaving, 33; Wine gallons. 16% 0f 331 2 51 Increase of proof. 385 Gallons, p1oof. On Wh1eh the tax of 90 cents per gallon has to be paid, amounting to $34.95. 111 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 0f 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. 1.5220721. Distillery. Oflicc, Hainesville, .65 West Virginia, Philadelphia, Pa. Gibson, .70 Philadelphia, do. Dougherty, .65 d0, . do. Guggenheimer, .70 Pittsburgh, Pittsburgh, Pa, Monticello, .60 Baltimore, Baltimore, Md.’ Mount Vernon, .65 West Virginia, Philadelphia, Pa. BOURBON VVHISKEY. M-cBrayer, ' .65 Frankfort, Ky., Louisville, Ky. Monarch, .60 ‘ Owensboro, Ky., Owensboro, Ky. Atterton, , .50 Cynthiana‘, Ky, Louisville, Ky. Mallingly, .40 Louisville, Ky. do. Crow, / .40 Lexington, Ky. , do. It is only in the very highest grades of blended liquors that the products of the foregoing ,distflleries‘ 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 cempounder’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 FLAVOEINGS. A11 newly-distflled 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-juiees or flavors, Which are mainly alcoholic extracts of fruits 01“ 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 selveslargely adulterated and, in the case of fruit—extraets especially, often faetitious. 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,be10w 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 Wholeaflowed 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 FRUIT JUICES AND FLAVORINGS. PRUNE JUICE. Macemte, Prunes, 100 lbs. Raisins, 25 “ with proof Spirits, 30 gals. and Water, 7% “ PEACH JUICE. Macerate, Dried Peaches, 100 lbs. Dried Apples, 25 “ With Proof Spirits, 40 gals. ST. JOHN’S BREAD EXTRACT. Macerate, St. J ohn’s Bread, 100 lbs. Dates, 25 “ With Proof Spirits, 40 gals. RAISIN EXTRACT. Macerate, Raisins, 200 lbs. Liquorice Root, 4 “ With Spirits, 40 gals. FRUIT JUICES AND FLAVORINGS. 17 TEA EXTRACT. Macerate, Green Tea, 25 lbs. Currants, 1,00 “ 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 0n the part of the rectifiers. There is nothing injurious in any of these extracts, and this recommends their use above I all others; they are harmless and efficient“ aids both to the liquors and t0 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 he employed for two very efficient reasons:— First~They are poisonous in their char- acter. 18 FRUIT JUICES AND FLAVORINGS. Second—Their effects on the liquor are not permanent. Fusel Oil of Com, compounded With Sul— phuric Acid, Sulphate of Copper? Oxalic Acid, Chlorofofm, Acetate 0f Potash, Ammo— nia, &c., &e., cannot be Considered either at- tractive 01" Wholesome. I The rectifier, Who conducts his business at a11h0nest1y, 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, theys'xare frequently , used, and the formulae for preparing these Cheap flavors are given, leaving their use to the choice of those Who Will. FRUIT JUIGES AND FLAVORINGS. 19 BOURBON OIL. Take Fasel Oil, 64 ounces. ' Acetate of Potassium, 4 do. Sulphuric Acid, 4 d0. Dissolve Sulphate of Copper, i do. and Oxalate 0f Ammonium, ; do. each in Water, 4 do. Add Black Oxide 0f Manganese, 1 d0. 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 011. RYE OIL. . Take Fusel Oil, 64 ounces. (Enanthic Ether, ’ 8 d0. Ohloroférm, 8 d0. Sulphuric Acid, I 8 do. Add Chlorate 0f Potassium, 2 d0. 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 028. Mix; and When 0001, add Alcohol, _ , . 16 ounces. Distfll. ' RUM ETHER. Take Black Oxide of Manganese, 2 ounces. PyroligneoUs Acid, 4 (10. Mix ; and add . Alcohol, 32 d0. , Sulphuric Acid, 4 d0. Place in a glass retort, and distill over 32 ounces. ' RUM ESSENCE. Rum Ether, 32 ounces. Acetic Ether, 32 d0. Butyric Ether, 8 d0. , Extract of Saffron, 16 (:10. Oil of Birch, é d0. AM“ w ‘ FRUIT JUICES AND FLAVORINGS. 21F - 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 (10.. When cool, neutralize With Ammonia (26° Baume), and then dilute With double the volume of proof Spirits. The Sulphuric Acid must be chemically pure. 1 This is used to put an artificial head on inferior liquors; it is Virtually an Oleate 0f 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. GRADE NO. 1. The lowest grade of Whiskey in the market is generally composed of the follow- ing ingredients : Spirits, 32 gallons. Water, 16 (10.- Sugar Coloring, 4 ounces. Beading Oil, 1 do. The Sugar Coloring, 01* 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 eerits, and t0 the saloon proprietors for $1.59. I The proof strehgth Of this may be in— creased to 70°, 80°, 01‘ higher, the cost and price being in proportion, V GRADE N0. 2. This quality is generally made by adding to Grade N0. 1 either the Oil of Eye, 01“ Oil FACTITIOUS WHISKEY. 28 0f. Bourbon, making the result Rye Whiskey, 01" Bourbon, as the case may be. This in- ereases the value five to ten cents on the gaiion. GRADE NO. 3. This is also a cheap article, and consistsof Spirits, 45 gallons. Prune Juice, ; : dos Sugar Coloring, :4 ounces. As the Prune J 11iee reduces theproof 2 t0 3%, the value Will not advance more than five cents per gallon. , In 2111 these grades one ounce of Beading bi]; 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 10W grades are sold by appearance and Without any particu— lar reference to quality; 24 FACTITIOUS WHISKEY. GRADE NO. 4. Spirits; 45 gallons. Prune Juice, » i do. New England Rum, é do. . Coloring, . 4 ounces. Beading 011, , — 1 d0. ' This Will Cost $1.25 per gallon. GRADE NO. 5. Spirits, ' 45 gallons. Prune Juice, ; (10. St. J ohn’s B'read Extr. é do. New England Rum, ; do. Coloring, V 4 01111068. Beading Oil, 1 d0. Syrup 0r 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. BLENDING— BOURBON WHISKEYS. 25 BLENDING BOURBON VVHISKEYS. GRADE NO. 6.. r Spirits, 40 gallons. Mallingly Whiskey, '5 do. Peach J nice, é do. Coloring, 4 ounces. This will cost $1.30. This grade, and those that follow, are based upon more 01“ less genuine Whiskey, and the judicious blending of the different brands” _ GRADE No. 7. Spirits, 30 gallons. Mallingly Whiskey, 5 d0. Atterton d0. 5 d0. Peach Juice, 12‘ d0. Coloring, # 4 ounces. This blend will cost $138 per gallon; 26 BLENDING BOURBON WHISKEYSU GRADE N0. 8. Spirits, 30 gallonse MeBrayer'Whiskey, 5 d0. Monarch, - 5 d0. Peach Juice, ; d0. Coloring, ‘ 4 ounces. This blend of brands Will cost $1.43 per gallon. The increase in the price being Ven— tirely due to the superior brands employed. GRADE N0. 9. ’ Spirits, V 20 gallons. Monarch Whiskey, 10 d0. Mallingly d0. 10 d0, Peach Juice, Q d0. ' Coloring, 4. ounces. The inereasedpropertion of fine rwhiskeys will raise the cost of this grade to $1.50 per gallon. BLENDING BOURBON WHISKEYS. 27 GRADE NO. 10. Spirits, 10 gallons. McBrayer Whiskey, 1 0 d0. Monarch do. 10 d0. ' Mallingly . d0 . 1 0 d0. Coloring, 2 ounces. This Will cost $1.65 per gallon. GRADE N0, 11. MeBrayer Whiskey, 20 gallons. Mallingly d0. 20 d0. Monticello (Eye), 5 d0. Prune J nice, 3 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 * . RYE WHISKEYS. them by age ; but all the other grades should, after mixing, be tiered away 111 barrels 011 the highest floor,a11d 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 011 (see page" 19), anti branded “ Rye Whiskey.” Their preparation is substantially the same as given under Grades Nos. 1, 2, and 3, and 11eed,not be repeated here The following grades have, all of them, less. or more genuine Whiskey 111 the1r composi— tion: GRADE N0; 12.. Spirits, 40 gallons, Hainesville Whiskey, 5 d0. RYE WHISKEYS, 29 Tea Extract, ' , 3 gallon.» Coloring, 4 ounces; ‘ 7_ Beading Oil, 1 do. This grade will cost $1.30 per gallon. GRADE NO. 13. Spirits, 7 35 gallons. Hainesvflle'Whiskey, 5 d0. Gibson d0. 5 do. ' Tea Extract, . 5 d0. Coloring, 4 ounces. This grade will cost $1.40 per gallon. GRADE NO. 14. Spirits, 30 gallons. Hainesvflle Whiskey, 5 do. Gibson d0. 5 d0. Dougherty d0. 5 d0. Tea Extract, , {i do. Coloring, 3 ounces. '5 30 _ RYE WHISKEYS. The increased proportion of genuine Whis- keys will raise the cost of this grade t0$1.50 per gallon. , GRADE NO. 15 Spirits, I 25 gallons. Guggenheimer Whiskey, 10 d0. Hainesville d0. 10 do. Tea Extract, 1% d0. Coloring, ' 2 ounces. This makes a very good blend, and costs 5 $1.65 per gallon, : GRADE NO. 16. , Spirits, . , 10 gallons. Guggenheimer Whiskey, 10 do. Hainesville d0. 10 ’ do. Gibson ‘ d0. 15 d0. Tea Extract, '1 i do. Coloring, 1 ounce. This contains only a small portion of spirits and costs $1.80 per gallon. RYE WHISKEYS. . ' 31 GRADE NO. 17. Guggenheimer Whiskey, 10 gallons. Hainesville ‘ ' do. 10 d0. ‘ Monticello d0» 25 d0. Tea Extract, ; do; This grade is a very fine article, entirely genuine Whiskeys, and judiciously blended, It costs $1. 95 pe1 gallon. , It will be readily understeod that the combinatmns 0f the difioerent brands of whiskeys, With 01' Without the addition of more 01' less spirits, could be extended almost indefinitely; but the gradesalready described ' will actually cover all the varieties in the market. I t ‘ 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- faneies for certain brands, deeming them i better than others, but there is more imagin; 32 _HINTS TO WHISK-EY BUYERS. ation than reality _in- their diseriminatiom I from the fact that different firms Will make up the same grade of Whiskey, arriving at similiar results, but not neeesearilyfoflowing , 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 BUYERS. In; purchasing bonded Whiskeys, the buyer should not allow [himself to be misled by the ofigifial 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. I ' 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 ga110fis’at,say,5o cents . ‘. $23.00 Storage in bond, three years .' . . 01.80 Insurance for three years . . .35 Compound interest @ 6% . .‘ . 4.40 Shrinkage d0. 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 frombond. By following these calculations the buyer can judge What the price of the bonded article should be approximately when with ' drawn from bond. f ,34 , AGE 'OF WHIS‘KEY. When purchasing straight goods freathat is, already Withdrawn» from bond and tax— paidfthe ”buyer should be a first class judge of Whiskey, because such goods are generally adulterated Twith 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 cou1°se,i11ega1; but the Almighty Dollar cares little about law, and still less about equity; 7 AGE OF WHISKEY. There is a general suppositionthat 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 ofthe tannin 0f the oak— barrel, and is not as good a beverage as at earlier periods. There is a1ways,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 IMPORTED LIQUORS. for storage in [bonded warehouses deters , townersvfrom leaving them there very long, and they are therefore soon Withdrawn. The leading articles of imported distilled liquors are I French Branches. Scotch Whiskeys. Irish Whiskeys. Helland Grins. . There are numerous brands of each; but, 'as is the case With domesticwhiskeys, 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 Grin, from 2.50 to 3.50. FRENCH BRANDY MIXTURES. , 37 If to these cost prices, we add $2.001aax, and allow another dollar for leakage, shrink— age and other incidents and accidents, it can readily be conceived that but little 0f the pure I imported article finds its way into the 10211- rooms and saloons. It 18 far better policy and strongly advis- able for the brandy consumer to buy Califor- nia Branches at $1. 60, With 90 Cents tax added makmg $2. 50 a gallon, and so obtain a, pu1e a1t1cle FRENCH BRANDY MIXTURES". ‘11 hasjust been remarked that but 111mm pure imported liquors are likely to be dis: pensed at thepublic bar—rooms. ' The French Brandies usually met With are compounded as follows : ‘ 38 FRENCH BRANDY MIXTURES. GRADE NO. ,1, Spirits, ' - _ 45 gallons. Cognac Oil, 33 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. J Ohn’s Bread‘Extr. é doe Cognac Oil, ; 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. ‘ 39 GRADE NO. 3. Spirits, 40 gallons. French Brandy, 5 d0. St. John’s Bread Extract, :1; do. Oil of Cognac (see Grade No.1 1) 51; ounce. Coloring, 6 do. This low-grade mixture costs $1.50 per gallon. GRADE NO. 4. Spirits, 35 gallons. French Brandy, 5 (10. California Brandy, 5 d0. St. J Ohn’s Bread Extract, é doe Cognac 011(see Grade No. 1) 3; ounce. Colormg, 6 do. This blend of handles costs $1. 65 per gallon. GRADE N0. 5. Spirits, ‘ 30 gallons. French Brandy, ’. 15 d0. [40 FRENCH BRANDY MIXTURES. St. J ohn’sBread Eth“., :3 gallons. Coloring, . 4 ounces. This fair mixture of French Brandy costs $2.50 per gallon. GRADE NO. 6. Spipifis; , 20 gallons. French Brandy, A 25 d0. St. John’s Bread Ext, ; d0. Coloring, 2 ounces. This is What is usually offered as a fine article and costs $3.50 per gallon. ' GRADE NO. 7. French Brandy, 22; gallons. California (10. 22; do. This blend of purerbrandies costs $4.50 per gallon. ' ' In addition to these grades, a barrel of California Brandy is flavored With \, Cognac Oil, 1 drachm. St. J ohn’s Bread Ext, é gallon. FRENCH BRANDY MIXTURES.. 41 Raisin J mice 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 SCOTCHWHISKEYS. GRADE NO. 1. Spirits, 40 gallbns. Scotch Whiskey. 5, (10. Oil of Birch, 10 drops. . . The 01101 Birch must first be cut with one pint 90% a100h01,and imparts the smoky flavor peculiar to Scotch Whiskey. . This grade costs $1.40 per gallon. GRADE NO. 2.4 ‘ Spirits, - 80 gallons. Scotch Whiskey, . 15 (10. Oil of Birch (see Grade N0. 1), 8 drops This mixture costs $1; 90 per gallon. 42 I ems. . GRADE NO. 3. Spirits, 22; gallons. Scotch Whiskey, 22; (10. Oil of Birch (see Grade N0. 1), ' 5 drops. This makes a first-elass 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. Grins are imported under various brands of Holland Gin, and are highly adulterated before they reach the public eonsumen GRADE NO. 1.‘ Spirits, . 45 gallons. Oil of J uniper Berry, ; ounce. GINS. ' i 43 t . The Oil must be first cut in one quart‘ 90% alcohol. This entirely factitious gin cost $1.20 per gallon. - ‘ GRADE NO. 2. Domestié (Grade N0. 1) Grin, 40 gallons. Holland Grill, 5. do. This grade costs $1.50 per gallon. GRADE NO. 3. Domestic (Grade N0. 1) Grin, 80 gallons. Holland Gin, 15 do. This costs $1.80 per gallon. GRADE NO. 4. Domestic (Grade N0. 1) Grin, 20 gallons. Holland Grill, '25 do. This is sold as a fine article, and costs $2.7 5 per gallon. ' These four grades are the best that are in use, and command a much higher price 44 ‘ - RUMS. 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, (10. d0. J amaica,‘ d0. West Indies. Arrae de Batavia, do. San Croix Bum, Mexico. This last is called Santa Cruz Rum. \ The only brands Which meet With general demand are the Domestic and the J amaiea, and the prices Of these, taX-paid, are as follows : New England, $1.50. St. Lawrence, 1.60. Jamaiea, < 4.50. RUMS. ' - 45 The Domestic brands of Rum are generally cut 50% With Spirits, reducing their 00st to about $1.30 per gallon. J amaica Rum is graded as follows : GRADE NO. 1. Spirits, 40 gallons; New England Rum, 5 d0. Prune Juice, é \ d0. Rum Essence, - 8 ounces. Coloring, 12 (10.. This grade costs $1.25 per gallon. » o GRADE NO. 2. Spirits, ' _ 80 gallons; -New England Rum, 14 do. Prune Juice, - - 1 d0. Rum Essence, 8 ounces. Coloring, 1 2 d0 . This will cost $1.35 per gallon, 46 ‘ RUMS. ‘ GRADE NO. 3. Spirits, 30 gallons. New England Rum, 10 (10. J amaica Rum, 5 d0. Prune J 11109, 1 d0. Rum Essence, 8 ounces. Coloring, w 10 d0. . This will cost $1.55 per gallon. GRADE NO. 4. Spirits, 25 gallons. 'NeW England Rum, 10 (10. J amaica Rum, ’ 10 d0. Prune J 11109, i 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. 4.7 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 J amaica Rum will not be discolored by the addition of Permanganate 0f Potas- sium and Muriatic Acid. Adulterated and colored mixtures turn yellow. under these tests. 1 APPLE AND PEACH BRA‘NDIES. 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 commanda high price, there is censiderable adulteration going on in them. . . The newly distilled products bring from $2.75 to $3.50 per gallon, taX-paidg 48 APPLE AND PEACH BRANDIES. . 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, 716 d0. Sulphuric Acid, 12 d0. Valerianic Acid, 4 do. 1 Mix ; and when 0001, distill in a glass re- tort 64 ounces over ; add to this— Butyric Ether, 8 ounces. Valerianic Ether, ‘ 8 d0. Oil of Bitter Almonds, 1 (10. TWO ounces of this Apple Essence is used to each barrel of Spirits. PEACH ESSENCE. Take Oil of Pear, _ ‘ 8 ounces. Sebacic. Ether, 16 d0” CHERRY AND PRUNE VVHISKEY. , 49 Butyri0 Ether, 8 ounces. Oil of Bitter Almonds, 1 do. 0 , Alcohol, 1 gallon. , Dissolve, as usual, the oils in sufficient 900/0" a100h01,andmix. Eight ounces of this Peach Essence is sufficient for a barrel of spirits. A 'CHERRY AND PRUNE VVHISKEY. Beth of these liquors are imported from Germany, Where they are known under the names of Kirsehenwasser, and Zwetsehen—‘ wasser, respectively. They are imported only in small quantities, and bring twice as mueh as they are worth, offering little temp- tation for adulteration. , A11 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, ~ Blaekberry, and 50 WINES. . Raspberry J nice 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 J nice, 45 cents per gallon. Blackberry Juice, 70 d0. d0. d0. Raspberry do. 1.20 do. do. do. WINES. Imported Wines are generally blended With the Cheaper grades of California Wines, 01“ 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 consum e1" ESSENCES, EXTRACTS, 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. Befere entering on this, however, the various preparations used for these purposes will first be described for future reference. ESSENCES, EXTRACTS, ETC, FOR WINES AND CORDIALS. ESSENCE OF LOGNVOOD. 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, EXTRACIS, ETC. EXTRACT OF KINO. Take Gum K1110, 8 ounces. Alcohol, 1 gallon. When the Gum is dissolved, add Muriatie Acid, 1 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, Muriatie Acid, Decant the Liquor and add Carbonate 0f Soda, to neutralize the Acid, and filter. “ 10 gallons. 5 ounces. 5 ounces, ESSENCES, EXTRACTS, ETC. 53 ESSENCE OF STRAWBERRY. Take Orris Root, 4 pounds. Spirits, ' 1 gallon. Butyric Ether, ‘ 4 ounces. V Steep four days, and filter. RED COLORING. 7 Take Cudbear, 16 ounces. Spirits, 1 gallon. Steep for 24 hours, and filter. YELLOW COLORING. Take Curcuina, Root", 16 ounces. Spirits, 1 gallon} Steep for 24 hours, and filter; ESSENCE OF ROSE. Take Oil of Rose Geranifim, 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, V ‘ 32 ounces. Vanilla Bean, 1 d0. ‘Tonka Bean, ‘ . g (10. Alcohol, 3 gallon. Macerate for four daysand filter. ESSENCE OF CURAQOAV, Take Oil of Orange, sweet, 8 ounces. Oil of Lemon, 4 (10. 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 d0. ESSENCES, EXTRACTS, ETC, 55 Chloroform, 16 ounces. Alcoh 01, 1 gallon. ‘ The Oils 130 be first cut with sufficient 95 % 111001101. ’ ESSENCE OF KUMMEL. Take 011 of Carraway Seed, 16 ounces. 01101 Anise, . 2 (10. 01101 D111, 7 . 2 do. Alcohol, 1 gallon. The Oils first out With sufficient 95% Alcohol. ESSENCE OF LEMON. Take 0110f Lemon, 4 ounces. Out With sufficient 95% Alcohol to dis- solve it. _ _ ' 7 ‘ Add 111001101, , 1 gallon. ESSENCE OF CELERY. Take Celery Root, 16 ounces. Celery Seed, 16 d0. Vanilla, Bean, 2' d0. 56 ESSENCES, EXTRAOTS, ETC. Bruise thoroughly, and macerate for ten days in Alcohol, 1 gallon. ESSENCE 0F ANISETTE. Take Oil of Anise, 8- ounces. Oil of Carraway, 2 (10. Oil of Cardamom, 1 d0. 4 Alcohol, 1 gallon. The Oils cut With sufficient 95% Alcohol. ESSENCE OF JAMAICA GINGER. . Take Jamaica, Ginger, crushed, 5 pounds. Alcohol, '1 gallon. Maceraste' for five days, and filter. This will cost $3.50 per gallon. ESSENCE OF PEPPERMINT. Take Oil of Peppermint, 8 ounces. 0110f Spearmint, 1 do. - Alcohol, 1 gallon. Filter through Magnesia. GOMPOUNDING WINES- 57 ESSENCE 0F GERMAN BITTERS. ‘ ' Take Oil of Calamus, 4 ounces. 0110f Orange, 4 do. 0110f Wormwood, i do. 0110f Anise, I ; do. 0110f Cloves, ' 1 d0. 0110f Cinnamon, 1 . do. All cut. With sufficient 95 % Alcohol. Alcohol, éegallon. N0TE.—In all instances Where cut oils have been added to alcohol, in case of cloudiness ' Qr' milky appearance, the product should be filtered through magnesia. GOMPOUNDING WINES. The Port, Sherry and Claret Wines, as usually offered for sale, are compounded in "the manner explained below. 'Mfii‘m" ‘Im"'h: 2W“ "* aE-z-a Wfi '7 aw'ixéamamnmrv’ < 2.3;“:- ,. mm? zwa‘m‘ H.552: “a :~.<.:~:-vi Lg} M ., . .r. r N 1;in mu} ‘ié i: L-«éfimfiwa‘i“£~?{ 4-.. ,-M3m7f?a 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. V PORT WINE. Spanieh Port, 20 gallons. Cherry Juice, 10 do. Syrup, 3 d0. , Water, 7 d0. Boracie Acid, ' 2 ounces. Essence of Logwood, 8 do. We SHERRY WINE. Spanish Sherry, 20 gallons. California Hock, 20 d0. CLARET WINE. California Hock, 40 gallons. Extract of Kine, 8 ounces. Essence of Malvey Flower, 8 do. GORDIALS. 7 59 <~:Ffi-=_.-,._'.n.m.... CORDIALS. There are various methods of preparing Cordials, some of Which are of every 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 disguiee 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 (10. Water, 10 d0. Extract of Ginger, 10 d0. 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 d0. Prune J 11109, 2 d0. Syrup, 6 (10. Water, 24 d0. 0110f Cinnamon, 2 dmchms. 0110f Gloves, 1 do. Tartaric Acid, 4 ounces. The Oils must first be cut 111 sufficient 95% Alcohol to dissolve them. The cost will be about 43 cents per gallon. BLACKBERRY BRANDY NO. 2. Spirits, V 10 gallons. Cherry Juice. 1 5 d0. Prune Juice, 2 db. , Port Wine, 2 d0. Syrup, 6 (10. Water, J 1 5 d0. CORDIALS. 6 1 0110f Cinnamon, 2 drachms. 0110f Gloves, 1 d0. Tartaric Acid, 4 ounces. The Oils must first be 101113111 sufficient 95% A1001101 to dissolve them. This mixture-is a superior article, costing 75 cents per gallon. ‘ BLACKBERRY BRANDY NO. 3 Blackberry Juice, 25 gaflons. Spirits, . 15 d0. Syrup, 6 d0. Tartaric Acid, 8 ounces. 011 of Cinnamon, 2 dmchms. Oil of C1oves, 1 do. The 011s a1 8 cut With sufficient 950 /O A1coho1 to dissolve them This 18 the best Blackberry Brandy; and costs $1.25 per gallon. ‘ 62 . CORDIALS. CHERRY BRANDY. Cherry J uice, 25 gallons. Spirits, ‘ i 15 d0. ‘ Syrup, 6 d0. Tartaric Acid, 8 ounces. Oil of Bitter Almonds, 2 drachms. The Oil is out 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 d0. Water, 10 d0. Tartaric Acid, 8 ounces. Essence of Strawberry, 16 d0. Red Coloring, 8 do. This Will cost about 80- cents per gallon, 7 CORDIALS. ‘ 68 RASPBERRY SYRUP. Baspberfy Juice, 10 gallons. Syrup, ' 20 d0. Cherry Juice, 10 d0. , Boracic Acid, 4 ouncés. This Syrup will cost 80 cents per gallon. LEMON CORDIAL. Spirits, 25 gallons. Syrup, , '6 d0. Water, , 14 do. Citric Add, A 8 ounces. Essence of Lemon, 8 d0. Yellow Coloring, . 8 d0. LAVENDER CORDIAL. Spirits, 25 gallons. Syrup, 6 (10. Water, ' 14 d0. Oil of Lavender Flowers, 2 drachms. Out with Sufficient 95% Alcohol. Coloring, ' 8‘ 1 ounce. This shofild cost 60 cents per gallon. ”‘W‘WWA r‘T‘" *«~V~“~r4 ~» 5.1:“; ;s 4+. a: A u 4 A»: :m._.;:_ A ‘A . ,v ‘ 64 CbRDIALs. ROSE CORDIAL. Spirits, ' 25 gallons. Syrup, 6 d0. Water, A 14 d0. Essénce of Rose, 8 ounces. This Will cost 70 cents per gallon. CHOCOLATE CORDIAL. ' Spirits, ‘ 25 gallons. Syrup, 6,5 d0. Water, 14 d0. Essence of Chocolate, 32 ounces. Coloring, ‘ 2 d0. . This will cost 75 cents per gallon. CURAQOA. Proof Spirits, I 15 gallons. Cherry Juice, 15 ' do. Syrup, 10 d0. Essence of Curagoa, 12 ounces. This is a fine article, costing $1.90 per gallon; CORDIALS. ' ' 65 MARASCHINO. Spirits, ,7 30 gallons. Syrup. '10 d0. Peach Brandy, 5 do. Oil of Bitter Almonds, 1 ounce. Cut in sufficient 95% Alcohol. _ This Will cost $1.25 per gallon[ BENEDICTJNE CORDIAL. ‘ Proof Spirits, 40 gallons. 1 Syrup, 10 d0. Essence of Benedictine, 8 ounces. Coloring, 4 do. This costs $1.60 per gallon. OLD TOM GIN. Domestic Grin, 40 gallons. Syrup, ‘ 2 d0. Oil of Angelica, 1 drachm. Cut in sufficient 95% Alcohol. This Will cost $1.18 per gallon. 66 CORDIALS. BERLINER KU‘MMEL. Spirits, 40 gallons. Syrup, 5 d0. Essence of K&mmel, 16 ounces. This gives a fine article costing $1.05 per gallon. ANISETTE CORDIAL. ' Spirits, 30 gallons. Syrup, 10 d0. Essence of Anisette, 8 ounces. A very good cordia1,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. GORDIALS. 67 RUM PUNCH. Proof Spirits, 20 gallons. Syrup, 10 (10. New England Rum, 10‘ d0. Taftaric Acid, 8 ounces. Essence of Lemon, 8 do. Colorin g, ‘ 1 2 do. This makes a fine Punch for mixing; it costs $1.85 per gallon. (GERMAN BITTERS. Spirits, I _ 25 gallons. Syrup , 3 d0. 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, - 30 gallons. Bitter Orange Peel, 8 pounds. Cinnamon Bark, 8 d0. Cudbear, 4 d0; Canalles, 1 d0. Quassia Chips, , ; do. Gentian Root, i do. Grains of Paradise, ; d0. Cloves (Whole), 1 do. I Colocynthin, i do. Bruise and macerate for 10 days. It Will cost about $1.50 per gallon. DICK <8: FITZGERALD. PUBLISHERS, NEW YORK; O - 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 ; o7", Solitaire with C'amls. New edition, With 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 steacfily 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 Tableau): furnish efficient aid in rendering the disposition of the cards necessary to each game plain and easily comprehensible. The difficulty Iisually 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 serve 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 fig. 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 : Ifow to Form and Conduct all kinds of Asso- Rules of Order and Order of Business, with ciations (mot Clubx; Mode of Procedure in all cases,- 110w lo Organize and Arwmge Public fileet- How 250 Draft Resolutions and other Wriz‘tm ings‘, Celebrations, Dinners, Picnics and Businexs; Conventions ; A model Debate, introducing ihe greatmt por- Furmsfor Constitutions of Lyceums or 1723112 sible variety of points aforder, with correct tutes, Litwrm'y and other Societies ; decisions by the Chairman ,- The Powm‘s and Dutiws onffioers. with Forms The Rules of Order, in, Tabular Form,for inn for Treasurers’, Secretaries’, amt other Ofii— stant wfermce m all cases ofDou/It that cial Reportx; , may arzse, enabling a Chaimzazz to decide The meation and Duties of Oommz'itces ,- on all points at a glance. The Work is divided into different Sections, for the purpose of Consecutive Instruction as Well as Ready Reference, and. includes all Decisions and Rulings up to the present day. Paper covers ......................... ............. 30 ctg. Boundinboarr1,c10th back ........... ............... ..............50 cts. n ;r t ‘1 r ‘ umw «c 9—2"? ‘r'i"’\17*-?W““°> .u‘ . 2. 1 :v- qypfie Popular Books sent Free of Postage at the Prices annexed. _ Dick’s Encyclopedia of Practical Recelpts and Processes. Contamme v 6,422 practical receipts, written in a. plain and popular manner, and illustrated with explanatory wood-cuts. Being a comprehensive Book of Reference 101* the Merchant, Manufacturer, Artisan, Am ateur and Housekeeper, embracing valu able information in the Arts, Professions, Trades, Manufactures, including Medicine, Pharmacy and D0- 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 1he thousand. and one receipts and articles needed in every household, farm, garden, etc., it includes clear and easily understood directions for the application ofmany 0f the Arts usually acquired only by long experience, and so divested of technicalities. or the. technical terms used so fully explainedes to bring the entire subject within the compre- hensiog of any person of ordinary intelligence. It would be diflicult to find 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, 01' are to be found. only in rare and costly works. The Scientific American says : F‘ It is worthy of a place in the library of any home, work-shop, factory or laboratory.” (307 pages, royal octavo, cloth. . . . . . . ......... . . . . , ....... . ................. $5.00 Sheep..... .. .. 6:00 What Shall W e Do To-mght? or Scelal Amusements for Evening Parties. This elegant book affords an almost inexhaustible fund '5f 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 ........-..-......-..c........-.... Best Roumd and Forfeit Games rendered per- fectiyplain by original examples; a great 'va; iety 0f Ingenious Puzzles, Entertaining ' Tricks and Innocent Sells; new and ortgihal Musical and Poetical Pastimes, Startling performing Olzarades, Tableaum, Parlor Palzfoonimes, the world rmowned I’mvc't and Judy ; Gallanty Showx, S/zadow-pantn- mime ; Dramatic Dialr‘gues and Parlor Theatricals, wtlh a se ec ion ofOrigfnal I Zlusirms and Mirth-Prwoking Exhibitions, Plays, etc, with full d’irectzonsfor Tender- including compiete‘ dtrcctions and tewtjbr ing them eficctive, written expressly for this work. Itis embellished with over ONE HUNDRED DESCRIPTIVE AND EXPLANATORY ENGRAVINGS, and contains 366 pages, 121110, extra, cloth. . . . . . . $2 00 Barber’s American Book of Ready-Made Speeches. Contalmng 159 original examples of Humorous and Serious Speeches, suitable for every possible occasion where a speech may be called. for, together with appropriate replies to each. Including : Presenfat 'on Speeches, 0" mn'm'tu Speeches, ch/z’val' Fp 107168, Addresses 0] Congratulation, Addresses of Welcome, Addresses of Compliment, Political Apecr'hcs, Dinner and Suz per S];eec/Iesfor Clubs, OfiiHand Speechvs on a variety of Subjects, Miscellaneous Speeches, Toasts and Sentimentsfor Public and Primate Entertaiflments, Preambles amt Resolutiows of Congratula- tion, Compliment and Condolence. With this book anyperson may prepare himself to make a neat little spom-h or reply to one when called upon to do so. They are all short, appropriate and witty, and even ready speakers may profit by them. Paper .................................... 50 cts. Bound. 111 boards, cloth back.-.. . . . . . . . . . . . . . . . . . . . . . ........ 75 cts, Containing Original » ...-~.....n...4..... Dick’s Original Album Verses and Acrostics. Verses. 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THE CONTENTS EMBRACE THE FOLLOWING SUBJECTS: Hints on Le/L‘er Writing Lvu‘ers of [ntv'oduclizm A 7ster t0 Letters of Introduction Lvttex‘s and iVotcs ofINmitation Forms of Cards lVotes 0f Postponement Letters and lVotes Accepting and Declining Invitations Letters of Apology Letters of Announcement Notes and LettersAccompcmg/mg thts JVotes and Letters ofAclt-nowledgment Notes and Letters Soliciting Favors Notes and Letters Qferz‘ng Favors Notes Soliciting Donations N'oles and Letters Granting or Refusing Donations Lefters of O(mgratulatz'on Letters of 00ndolmce Answers 250 Letters of Condolence Househox’d Letters and 3702‘s.: Forms of Household Orders Answers 250 Household Lenin‘s Business Letters and Notes Shopping by Mail Forms of Orders Miscellan 80%? Business Letters Family Letters Miscellaneous Notes and Letters lVates and Letters Granting 07' Declin— ing Favors V 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 bilsiness 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 froma 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. 121110., Cloth, Price ............................... $1.25. Dick‘s Mysteries of the Hand; or, Palmlstry made Easy. TranS- lated, Abridged and Arranged from the French Works of Desharrolles, .D’Arpentigny and De Para d’Hermes. This book is a concise summary of the elaborate works of the above-nemed 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 healing they exercise on each other, is all distinctly explained. Complete iacility 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 difliculty or delay. It is emphati— cally Palmistry in a nutshell, and by its use, character and disposition can be dis- cerned and probable future destiny foretold With surprising accuracy. Illuminated paper‘cover ...... .. . ..50 cts. 310k”: Hand—Book 0f 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 Spee shes and Dialogues 101‘ Young. Chydren. 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. Russell Kavanaugh. This is an entirely new series of Recitationsand Dialogues by this author, and full of pieces, in her we11~known style of iai‘niliar simplicity, admirably calculated to give the little ones additional opportunities to distinguish themselves before an audience. 161110. Paper cover. ,; ........... 30 cts. 161110. Board cover... ........................................................ 50 Cts. Ropular Books sent Free of Postage'at the Prices annexed. Dick’s Quadrille 02111-3001: and Bail-Room Prompter. Containing clear directions how to eall'out the figures of every dance,w1'th 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 all the new and 13011111111 dances, fully describing The Opening Mal ch 07' Polonazse, ~ Mm ch and Cheat Quad? 1'! es Van inus Plain and 11 (meg Quadrilles, 11111107 1256 J 198 and Conlr (1- Dances, I‘Valte (171d Glide Quac/Mttes, Polka and Polka Rwdmua, Puain Lancers and Oaledom'ans, _ Redea and Redowa Waltz, GIZi/le Lancers and Caledonians, Polka Mazomflca and Old Slyle Waltz, Sam/oga Lancers, Modern Plain Waltz and Glide, The Parisian Varieties, Bvston Dip and Hop W'altz. The Prince [mpem‘ul Set, Five—Step Waltz and Schothsche, ° Sacial and Basket Quadrilles, Varxovienne and Zulma L’O7'.entale, N ind—Pm and Star Quadrilles, Galop and Deuw Temps, 01100616 and Minuet Quadriltes, Esmeralda, Sicilimne, Dam‘sh Dance. AND OVER ONE HUNDRED FIGURES FOR THE “ GERMAN.” To which is added a Sensible Guide to Etiquette and Proper Depo1tment 111 the Ball and Assembly Room besides seventy pages of dance 11111510 1°01 the piano Paper covers ................................ . ............................... 5O OtS Bound 111 b0a1ds ....... . . ... . . ................................................ 7.5 cts. The Amemcan Hoyle; or, Gentleman’s Hand-Book of Games. Con- taining 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 011 all games as played in America. and an arbiter 011 all disputed points. In each of the previous editions, the work was subjected to careful revision and correction; but this, the THIRTEENTH 1311111011, IS ENTIBELY NEW, and rewritten from the latest reliable sources. It includes an exhaustive treatise on Whist, with the latest essays on the modern game by Clay, Pole, Drayson, Ne, &c. Also a 1110111 description of all the games now in vogue 111 America, with the laws that gove1v1 them 1ev1sed and co1rected t0 confmm to p1ese11t usages, and embraces an elabomte and 111actical analy sis ot the Doctrine of Chances. 121110 (:,10tl1 536 panes ......................................................... $2 00 ' V The Amateui‘ P32110613; or, Type-Set 1111?; at Home. A thorough and com- plete instructor for the amateur 111 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 11 sing them 111 a proper manner. It teaches how to set type in the stick, transfer the matter to the galley and make it up 111 forms; also how to take proofs and correct them, showing all the signs used by practical proof—readers in correcting proofs; 1t ill‘ustrates the 111111 of the type-case, showing the relative posi- tions of the compartments alloted to the type of each letter, etc., and the correct n1a1111e1 0f leplaeing 01 <11st11b11t11yr type 111 the case. The 1112101310111 instructions given 111 this wmk a1e eemplete a 11d so plainly described that any amateux can become a good printer by st 1111311154 and applying the 111for111at1011 it contains. Pape1 covels .......................... . . . . .................... . .............. 25 cts, The Modern ?ocket Hayle, By “ TPUMPs.” Containing all the games of sk1ll and chance as played in u.this country at the present time, being an “authmity 011 all disputed points.” This valuable manual is all 0rig1nal,o1~ thoroughly revised from the best and latest a11tho1‘1t1es, and includes the laws and. complete directions 1'01 playing one hundred and eleven different (ru11.1es 388 pages, paper covers .......................... . ................. . ..................... 51) 3:5, Boundin boards With cloth back ............................................. 75 czs. Bound 111 clntl1,1lt side and back. ; . . . .. ........... ' ........................... $51 25. The Bartender’ s Guide; or Eew to Mix all Kinds of Fancy Brihke. Containing clear and reliable directions for 1111x111g' all the beverages used in the United States. Embracing Punches, Juleps, Cobblers, Cocktails, ete, ete.,111 endless Variety. By Jerry Thomas. Illuminated Paper Covers ......... , ............. 50 cts‘. Bound 111 full cloth ........................................................... 75 cts. - 1+ 1 ’ . . . Spayth’s Draughts 01' Checkers for Begmners. This treatlse was written by Henry Spayth, the celebrated playe1‘,_a11d is by far the most complete and instructive elementary work 011 Draughts ever published. Cloth, gilt side. . . .75 cts. um 7 v .. fin 6???? ?gwfi/V/Zavv é, ¢wvwgg¢gg4¢¢flég .. w. // / _ 2/ /, //////%/%/ / / / ,.7,a/«//% 2% ., h, . .,,4 / . ,. 9/. . , 1,7,, , Haw}. 49/ 6 9/42 / :1 1w //./ ///// / » ,hfl. .H‘ ,W// (/1 a a 7,3,, A / // /