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GEOEGE. .HOBSON
EXCELLENCE WITH ECONOMY.
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EDWARD partridge & CO.,
®me ivnir .spirit
M E RC H AN T S.
OFFICES;
PORTS.
Per Per Per Per Per
No. Description. bot. doz. gall, oct.avc. qtr. cask.
1. Good Sound Wincfrom theWood... 2/- 24/- 11/- 7 10 o 14 10 o
2. Older and more Matured do. ... s/a 28/- 13/- 8 15 17 o o
3. Very Superior do. do. ... 2/0 30/- 14/- 9 o 17 10 o
4. Old Tawny do. do. ... 3/- 36/- 17/- II 10 22 o o
5. Finest Imported do. do. ... 3/6 42/- 20/- 13 o 25 o o
CHOICE WINES.
7. Light Dry Montilla 3/. 36/- 17/- II 10
CHEAP WINES.
... 1/6 i8/t 8/. 5 10
13. Light Cadiz Sherry
14. Superior do. ! !!. ... 1/9 "!• *®/- 6 10
marbala.
600 II 4)
1. London Particular i/g 21/-
... 2/6 30/- 14/- i5> o
2. Finest Old do.
WINH AND SPIRIT MERCHANTS.
MADElitA.
Per Per Per Per Pe»
hot. doz. gall, octave, gtr. cask.
r. Light Young "Wine 3/- 36/- 17/- 9 10 o 18 10 o
2. Fine Pale, oiy or rich 3/6 42/- sol- XI o o ax o o
3. Superior uo., do. 4/- 48/- 23/- 12 10 o 24 o o
4. Finest do., do. 4/6 54/- 26/- 14 0 o 27 o o
5. Fine Vintage Wine S/- 60/- 29/- 15 10 o 30 o o
6. Superior Old do. 6/- 72/- 3s/- 18 10 0 36 o o
7. Bual Scrcial and Malmsey 10/- 180/-
CIiABETB. Perbott. Per doz. Per doz.
No. Description. qrts. qrts. pints.
1. Good Sound Bordeaux (free from acidity] .. I/- 12/- 7/-
2. Good Sound Mcdoc 8/3 85/- 8,45
3. Superior Dinner Claret 1/6 18/- 10/-
4. Well M.aturcd do. 8/9 2t/- 11/6
5. Fine Old Vintage do. 8/- 24/- 83/-
6. Very Choice do. do. 2/6 3e/- x6/-
7. Superior Old do. do. 3/- 36/- 19/-
8. Finest Old do. do. 3/6 42/- 2V-
Chateau Marg.aux Lafitc, La Rose,&c., &c.,specially quoted, according
to Vintage.
BTJBGTJNDT, CHABLIB, SAXJTERNE, &o.
1. Beaujolais or Mncon 1/6 18/- xo/-
2. llionns, Moulin a Vent 2/- 84/- 13/-
3. Rc.aune, Ponimard, Volnay 3/- 36/. xV-
4. Aloxc. Nuits, St. George 3/6 47/- 22/.
5. Richeoourg, Gorton, Cliatnbertin 4/6 54/- 28/-
6. Romance, Cios dc Vougcot ... ... ... fi/- 72/- 37/-
7. Sparkling MurgMTiAy 4/- 48/- 25(-
And at intermediate prices.
1. Ohttblis 1/6 iS/. rof-
2. Pouilly 2/. 24/- rj/-
3. Meursault 3/- 36/- 19/-
4. Moutonnc .and Montrachct 4/- 48/- 25/-
And at higher and intermediate prices.
X. Sauterae, Vin de Grave ... ... ... 1/6 18/. 10/-
2. Haut Sautcme ... ... ... ... ... 2/- 2j/- X3./-
3. Superior Vintage do. ... f. 3/- 36/- 19/-
4. Fine Old do. do 4/- 48/- 54/-
And at intermediate prices.
Special quotations for Chateau Yquem and Latour Blanchc.
CHAMPAGNES. Perdoz. Perdoz.
No. _ Description. pints, quarts.
1. Cliquot's (first quality)
2. Louis Roederer s (Carte Blanche)
3. Piper and Son's(See)
4. Moet and Chandon (first quality)
5. Eckel Frfircs'(Carte Blanche, specially recommended 33/- 60/-
6..^ala Albrecht's (first quality, dry) 36/- 65/-
7. Do. do. (second „ „) 30/- 54/-
27/- 48/-
9. G^d sound Wines (various,,brands)
j (third „)
24/- 48/-
xo. Do. do. do. do. .. .. 21/- 36/-
EDWARD PARTRIDGE & CO.
Edward Eicket
tmtbes rigtit of lITransIatioD.I
LONDON:
1872.
SECOND EDITION
INDEXi
7.- -Moselle 13
8." -Satjtebne, Chablis, Hock 13
9.- -Claret . 13
9a.-Claret . 14
10.- -Claret . 14
H.- -Claret . 14
12.- -Badminton 14
13.- -Madeira or Sherry 15
14.- -The Installation Cup 15
15.- -Sparkling Hock (The Royal Arch) 15
16.- -Loving Cup (The City Companies) 16
17.- -Loving or Grace Cup 16
I7a.- -The National Rifle 17
18.- -Perry 17
19.- -Cyder 17
20.- -Beer 18
21.- -Beer 18
22.- -The Cricketers' . 18
23.- -The Lorne or Scottish Rifles IS
24.- -Archbishop 19
25.- -Bishop . . . : ) . 20
26.- -Pope . . . ^ . 20
27.- -Cardinal . . . 20
28.- -Mulled Port or Claret . 20
29.- -Negus 20
30.- -Egg Sherry . . . . 21
80a.- -Hatfield 21
INDEX
AMERICAN DRINKS.
62.—Ment Julep
63.—Mint Julep
64.—Brandy Julep
65.—Whiskey Julep
66.—Gin Julep
67.—Rum Julep
C8. Champagne Cobbler . . . .
69,—Sherry Cobbler . . . . .
70. Brandy Smash . 39
71.—Gin Cocktail
72.—Jersey Cocktail
73.—Soda Cocktail
74. Gin Sangareb
73.—American Milk Punch ,
76. Scotch Whiskey Skin . . . .
77.—Brandy Sol-r
78.—Beer Sangareb
79.—Peach and Honey . . . .
80.—Tom and Jerry . 43
81.—Black Stripe . 42
82.—Sleeper
83.—Spiced Rum . 43
84.—Brandy Flip . 43
85—Stonewall Jackson . . . . . 43
86.—Apple Toddy
87.—Egg Nogg . 44
88.—Burnt Brandy and Peach . . 44
89.—Yard op Flannel '. 44
. 45
91.—GtjM Syrup . . 45
92.—Corpse Reviver . 45
93.—Stone Fence
94.—Knickerbocker . . .
95.—Baltimore Ego Nogg . . . .
B
INDEX,
i:a]jh (^mh.
"lS2i #"
preface.
No. 8.-SAUTERNE.
^HABLIS, sparkling hock, or other white
wines. Mix as No. 6.
No. 24.-ARCHBISH0P.
several incisions in the rind of a
good sized Seville orange; stick cloves in,
and roast it by a clear fire, a rich dark
brown, not burned;put small but equal quantities
of cinnamon, mace, and allspice, with a race of
ginger, into a saucepan delicately clean, with half
a pint of water; let it boil until it is reduced one
half; pour the mixture over the oranges, strain
and press through a fine sieve; meanwhile place
a bottle of good claret in a saucepan on a clear
fire until it is on the point of boiling only; add tlie
mixture and a glass of cherry brandy, one glass of
orange brandy, the rind of a fresh lemon rubbed
ofi"on sugar, and the juice; now pour your wine
into your bowl very hot, grate in some nutmeg,
sweeten it to taste, and serve it up with a few
cloves and curl of a fresh lemon peel.
A great saving of time and trouble by using Eappolt's
celebrated Essence of Bishop; requires the wine only to be
added.
No. 25.—BISHOP.
.©HE same as No. 24, substituting' good
is port for claret; one roasted lemon in the
place of the Seville orange.
No. 26.-P0PE.
HE same as No. 24; substituting Bur-
^ gundy or Imperial Tokay for^claret.
No. 27.-CARDINAL
HE same as No. 24; substituting hock,
champagne, or Moselle.
THE APPETISER,
^®^APPOLT'S Orange Gin, the finest tonic.
Is unrivalled as a stomachic and stimulant.
The Gentleman's Table Guide. 27
No. 52.-CUM^A0.
PAKE the peel of 24 Seville oranges, cut
thin, 5 quarts of proof pale brandy, 1
drachm cinnamon, mace, 4 lbs. of^bruised
sugar candy,3 pints of distilled water. Process the
same as No. 51.
No. 57.-KIRSCHWASSER.
f^pSAKE half pint"pale Kentish cherry juice,
4 lbs. bruised cherry stones, 1 quart fine
old Hollands; macerate for 21 days; filter
through a jelly bag.
M. A. VERKRUZEN'S
A PURE AND SELECT STILL AND SFARKLINO
wiiras.
From 17/0 to ISO/- doz.
Detailed Price List and Certificate awarded by the British
Medical Association regarding the Purity and excellent character
of these Wines forwarded by Post, free, on ayylication.
4M11I041 SllSSg.
In submitting these drinks to the public I do not
recommend them to be taken as enumerated in
The Echo, dated the 25th March, 1871, viz.:—
At 6 a.m. Eye-opener. At 3 p.m. Cooler.
,, 7 ,, Appetiser. 4 Social drink.
„ 8 „ Digester. 5 Invigorator.
,, 9 ,, Bigreposer. 6 SoHdstraight.
V, 10 ,, Refresher. 7 Chit-chat.
.,11 „ Stimulant. 8 Fancy smile.
„ 12 „ Ante lunch. 9 Entr'acte.
,, 1 p.m. Settler. 10 Sparkler.
d la Smyth. 11 Rouser.
12 o'clock p.m. the Isightcap,
The Gentleman's Table Guide. 37
No. 82.-SLEEPER.
. j^SE a soda-water glass. 1 gill of rum,
1 oz. of sugar, 2 yolks of new laid eggs,
and the juice of half a lemon; boil halt
pint of water with 6 cloves, C coriander seeds, and
small piece of cinnamon ; whisk all well together,
and strain into the glass.
No:83.-HOT SPICED RUM.
a tumbler. 1 teaspoonful of powdered
sugar or candy, 1 wineglass of rum, 1
teaspoonful of mixed spices, 1,piece of
butter the size of half a chestnut; fill up with
boiling water.
No. 84.—BRANDY FLIP.
^SE a tumbler. 1 teaspoonful of powdered
sugar or candy, 1 wineglass of brandy;
fill^ the tumbler one-third full of boilino-
O
water; mix well; place a small cracknell or biscuit
(toasted) on the top, small quantity of grated nut
meg. The yolk ot 1 new laid egg is an improve
ment.
No. 94.-KNICKERB0CKER.
a tumbler. Take 1 lime or a small
fresh lemon, squeeze out the juice ; put
the rind and juice into the glass, 2 tea-
spoonsful of raspberry syrup, wineglass rum, half
liqueur glass of Curasao, small quantity of shaved
ice ,* shake well, and ornament with berries in
season. If not sweet enough, add more raspberry
syrup. I recommend the Anglo-American Soda
Water Co. for fruit syrups.
No. 105.-NIGHTCAP.
|SE a pint tankard. Half pint of sound
tl old ale, a g'lass of wine, gin, or brandy,
a few drops of the essence of cloves;
sweeten to taste and make hot, but not boil.
No. 107.—LEMONADE.
IM^AKE a jug that will hold 5 quarts, 12
fresh lemons, the peel cut off as fine as
possible; put the peel into the jug, pour
over 3 quarts of boiling water, cover it over, and
let it stand till it is cold; squeeze out the juice of
the lemons, add it to the infusion when cold, and
as much capillaire as will sweeten it; mix the
ingredients well; pass through a jelly bag into
the jug, placed in a tub of rough ice for i hour.
For evening parties.
No. 108.-ORANGEADE.
P^^UBSTITUTE 18 St. Michael oranges and
S3 the peel of 6 Tangerine do.; the same as
^ No. 105.
52 The Gentleman's Table Guide.
No. 109.-CHERRYADE.
lAKE equal quantities of cherry juice and
capillaire, add 4 times the quantity of
spring water well iced, or half water and
half pure spring block ice ; saving of time.
No. liq.-CURRANTADE.
as No. 109, substituting currant
juice in the.place of cherry juice.
Kote.—^When tlie fruit juice cannot be had I recommend
the Anglo-American Soda Water Company for their celebrated
fruit syrups and fruit essences, which give universal satisfac
tion at every eutertainment at which they have been used.
No. 111.—HERBS.
^ORAGE {Borage officinalis) is a plant of
coarse appearance, and, blows a pretty
blue flower. It is found growing wild,
and is cultivated by persons keeping bees. It is
said to possess great medicinal properties, and to
be very cheering to the spirits. A few sprigs when
in bloom infuse a cooling taste in wine cups. In
season for about four months—May till October.
I^^ALM {Melissa ojicinalis) is a native of the
sou'h of Europe. It yields an essential
oil of a yellow colour. It is a tonic, and
imparts an aromatic flavour to beverages.
js^IMOODROFFE {Asperula odorata) is found
growing in the open glades and grassy
pathways of our woods and copses. Tlie
The Gentleman's Table Guide. 63
"jyiNES, ^C.
Ponche la Romaine, No. 40a.
Madeira or Sherry . Hock and Claret
Champagne I Claret Cup, No.9
Seltzer and Soda Water j Moselle Clip, No.6
Wines and Biscuits to be served as the Guests arrive.
LIGHT REFRESHMENTS
JcED pRINKS.
Claret Cup, No. 10 > Lemonade
Champagne Cup, No. 3 Cherryade
Sherry Orangeade
Soda Creams
Ponche d. la Eomaine, No. 40a.
KoTE.—A groat Toricty of adea can bo mode by using tho Anglo-American Soda
Water Company's Soda Cream FoantainB. See adrt.
I all Sitpper §tll Jfar£.
Soups, White and Clear Jellies
according to season Creams
Perigotd Pies Preserves
Game do. Bon-Bons
French Kaised Pies Roast Beef
Galantines of Turkey Fowls i la Bechamel
Do. Capon Mayonnaise Trout
Do. Fowls Do. Salmon
Do. Lamb Do. Chicken
Do. Veal Do. Lobster
Boar's Head Orn^e Aspic of Plovers' Eggs
Tongues do. Do; Lobster
Hams do. Do. Eels
Roast Fowls Do. Salmon
Ribs of Lamb dotted Game Patties
Shoulder of Lamb Oyster Patties
Trifles Italian Chicken
Pastries of all kinds Sardine Salad
Salads of all kinds.
lim
Oysters. Chc^U».
Mm.
T T ^ . ] Madeira or
Soups. Julienne. Oyster. j siterrtf.
Champagne
Kemoiics.
Boiled Capon and Tongue. Cup.
Haunch of Mutton. CliCiiTtpa^M 1
(.Seo).
Victoria Pudding.
Sherry.
StPccts. - Charlotte Russe. Jelly. Ingveur.
Ice Pudding.
DESSERT WINES. . |
Burgundy, Claret., Port, Amontillado.
'
MARCH.
mm.
^OUp0. Oxtail d la Jardiniere. j Shmty.
Mulligatawny.
©ntrew. j/ pricandeau
Lobster Patties.
of Veal and Peas, j\ steitiwein.
Roast Duckling.
Mayonnaise of Lobster.
Jellies.
Creams.
StDCCtS. Gateau of Fruits. Sfarasehino,
PorU
Iced SouflSes Petit.
Caviare.
DESSERT WINES.
Madeira, Port, Sherry, Claret.
Kote.—Sto JJdwd. Paiitiubob & Co.'a Wine Liat, page 1.
APRIL-
Siitu.
Soups. 1 Bisque of Lobster. ) Madeira.
Brunoise.
Quails, Asparagus.
Plovers' Egg en Aspic.
f Strawbeny Cream.
Stoeets.
Jelly, Eau d'Or. 1 Sherry.
Cheese Straws. Liqueurs.
Dessert Ices.
lm»
soups.
Puree of Asparagus. Sherry,
Clear Mock Turtle.
©ntrcES.
Shiimp Patties. Champagne.
Salmi of Quails aux Truffes.
Pineapple Cream, i
Chartreuse.
Macedoine Jelly. >■ Cognac,
Nesselrode Pudding. J
DESSERT WINES.
Tinta Madeira, Lafitte, Amontillado.
A
JUNE.
glmu.
FiSH DINNER.
^oups.
I Clear Turtle. Tui-tle Fins.)
I Bisque of Pra™s. <
Flounder Soucliet.
Salmon Soucliet.
Filets of Sole d la Creme.
Salmon Cutlets, Indienne.
jTistl- Stewed Eels. Jloch*
Bed Mullet, Italienne.
Trout Grilled a la Tartare.
Salmon & Lotster Sauce.
Ponche h ^
-Whitebait, Plain & Devilled. ItomainC'
Pmt.
Puree of Green Peas.
Soups. Sherry,
Consomme de Volaille.
Lobster Cutlets,
CButms. Moselle Cup.
i'ilets of Ducldings and Peas.
Boiled Capon, d, la Toulouse. Champagne.
IScRiobcs. Madeira.
Neck of Venison.
Spring Chicken.
QSame. Leveret, Peas rl la Eran^ais. Champagne.
PMes au foie Gras.
Vanille Cream.
Fruit Jelly.
Sbicets. - lAgueurs,
Anchovies on Toast.
Dessert Ices.
itenu.
Soups. ( A la Eeine.
} S/terry,
^ Macoaroni, clear. )
/ Supreme deVoIailleauTruffes. \
ChoAnpagM,
[ Filets of Beef, with Olives.
Grouse,
-- Cabinet Pudding.
Apricot and Kice.
Stofctfl. Strawberry Cream. Noyeau Jelly
Liqueun,
Caviare.
- Dessert Ices,
DESSERT WINES
Madeira, Port, Claret,
SEPTEMBER.
Hcntt.
Grouse Pui-ee. ' Madeirt,
&0U{)6. 1 Italienne. ' Sherry.
Oyster Patties.
OntrcM. • Veal Cutlets d. la Eegent. . Moselle Cup. j
Salmi of Grouse.
llciut.
Cressy.
SOUPB j Game, clear.
; Sherry,
Smelts.
Pheasant.
©ante. ■ ! Claret Cup.
Grouse.
Charlotte of Apples.
Pineapple Cream.
Maraschino Jelly.
Angels on Horseback, or
Oysters Devilled and Grilled \ Port.
1 in Bacon.
Dessert Ices.
DESSERT WINES.
Port, Dry Sherry, Chambertm.
■
NOVEMBER.
®mu.
Hare.
^oupd. 1 . Shet'i'y,
Clear Mock Turtle.
Pn».
Oysters, Saxderne.
£0Up6.
[ Pur^ of Pheasant. j Shevr}j.
1 Consomme of Pate d'ltalie.
WHITE DINNER,1^0.2{recherche).
Soups—Turtle (clear). Asparagus.
Iced Punch. Haute Sauterne,
.dflSfl—John Dory. Trout.
$lj2itncS—Stcinwein, Hockheimer.
Dish of Plovers. Chickens. Reindeer Tongues.
—Scharzberg.
^Otnt—Saddle of Welsh Mutton.
SUailie—Steinberg Cabinet.
pflultrg—Pheasants. Widgeons.
3HiturS—Liebfraumilch. Sparkling Moselle.
®©tnE toltS DcSStrt—Brown Syracuse. Imperial Tokay.
KoTZ.— 1 recommend the Pi.ston Freezing Machine & Ice
CoMPANV, Oiford Street, for every description of
Puddin", Dessert and lea Moulds. See advt.
FARROW & JACKSON,
■mn LA.nor.ST anr best uakehs of
Iron Wine Bins, Soilu M'atcr Racks, Bar Flttlnfrs*
Sealiii{7 M'ax,
And eeery artidUforVie dtaUr tit or coiwKmcr o/tciiift.
18, Greai Tower St., ^ po t5,,_ w e
8, Haymarket, i LOITOON. p apt<? '
01, Mansell Street, ) rAiUb.
SEL-RIGERATORS & ICE SAFESIn" GREAT VARIETY.
VICTORIA
SILVERSMITH'S SOAP,
6d. Tablets.
EXCELSIOR
FURNITURE POLISH
6d. & Is. Bottles.
GRAPHITE
POLISH.
Sold in 4d., 6d., and Is. Bottles.
The Cheafest akd Best
Aeticls ever irtbodccbd for Cleakiko Stoves.
CrOHZZN" SIMZITII
POTATOE MERCHANT-
SPITALFIELDS MARKET,
E.
PULPING MACHINE,
For ItlaBbing Potatoes, Apples, Turnips, &c.
•g =^
rt S J « i2 o .
o O-'S c
.2 3.5-|s2 i
hJeEo^^
TobehadJiftail of any Ironmonger in theKiagdom,and WhotesaJefrom
NEWTON WILSON & Co., 144, High Holhorn, London.
k:ti" h;IT'S
caf: AKT® IBSlgTAWISAK®
llanorer Street, Regent Street, London.
WINES & LIQUEURS OF THE FINEST QUALITIES, WHOLESALE AND RETAIL.
KUHN'S LUNCHEONS, DINNERS, & SUPPERS.
The Original Maker of the celebrated Neapolitan Ices.
NEAPOLITAN & DESSERT ICES
ilADE TO ORDER AND SENT TO ADL PARTS OF THE KINGDOil.
'tmsjif'
6R«TE MAIIHS
<SSi
glustartr p;amtfedur£rs.
—>c-feJ2;F=»5ffeS=dc>5—
aC;'<rM
THE OHLT PKIZE MEDAL,
PARIS, 186 7.
L E E T s
Inkr |ato!i|e .i|c friita
Df of Males.
MINERAL WATERS.
MANUFACTORY-WALWORTH, LONDON, S.E.
BASS & CO'.S ALES.
Bass, EATCLIPP, and GRETTON, bog to announce that
their ALES may be obtained in Butts (108 Gallons),
JlugsJteads (M Gallons), Barrels (3G Gallons), and KiliJerJiint
(18 Gallons), from the BREWERY, BUETON-ON-TEENT ;
from their STORES as under ; and in Cash, as well as in Battle,
wholesale from all respectable WINE AND BEER MER
CHANTS; and in retail on Draught, and in Bottle, from the
LICENSED VICTUALLERS.
VICTOR JOUANNET&CO.,
ooo-isrAO.
'J ■
•1
:
WM':.:YOUNGL^R & CO.'S
'>»- V
™ ^ OBSERVE-TRADE MARKl'
'» ,vS
IT «
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