Bartender’s Guide. Containing Recipes for Mixing American, English, French, German, Italian, Spanish and Russian Drinks—such as Juleps, Punches, Cobblers, Slings, Cocktails, etc. By Jerry Thomas, late Bartender at the Metropolitan Hotel, New York, and Planter’s House, St. Louis. To which is appended a Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, etc., containing Recipes after the most approved methods now used in the Distillation of Liquors and Beverages, designed for the special use of Manufacturers and Dealers in Wines and Spirits, Grocers, Tavern-keepers and Private Families—the same being adapted to the trade of the United States and Canada. The whole work containing over 700 valuable recipes. A large book, bound in cloth. $2.50 The Independent Liquorist; or, The Art of Manufacturing all kinds of Syrups, Bitters, Cordials, Champagne, Wines, Lager Beer, Ale, Porter, Beer, Punches, Tinctures, Extracts, Brandy, Gin, Essences, Flavorings, Colorings, Sauces, Catsups, Pickles, Preserves, etc. By L. Monzert, Practical Liquorist and Chemist. Every Druggist, Grocer, Restaurant, Hotel-keeper, Farmer, Fruit Dealer, Wine Merchant, should have a copy of this work. It gives the most approved methods, and a true description of the manner in which our most popular beverages are prepared, in such plain terms that the most inexperienced person can manufacture as well as the practical man, without the aid of any expensive apparatus. 12mo, cloth. $3.00 The Bordeaux Wine and Liquor Dealer’s Guide. A Treatise on the Manufacture of French Wines and Liquors, with full directions to the Liquor Dealer how to manage his Liquors, Wines, etc., etc. A book of great value to every person who deals in Foreign and American Spirituous Liquors, or Foreign Wines, Cordials, etc. It tells exactly how all kinds of them are made. The directions are simple and easily understood. It also tells how to make all kinds of Ales, Porter and other fermented liquor, how to manage Cider, etc. 12mo, cloth. $2.50 Lacour on the Manufacture of Liquors, Wines and Cordials, Without the aid of Distillation. Also, the Manufacture of Effervescing Beverages and Syrups, Vinegar and Bitters. Prepared and arranged expressly for the Trade. By Pierre Lacour. By the use of this book every man can make all kinds of liquors, wines, cordials and vinegar and syrups at home, without the use of any apparatus of any kind. The work is by the French chemist, Lacour, of Bordeaux. We would advise all who are concerned in the liquor business to get the work. Bound in cloth. $2.50