The Flowing Bowl - When And What To Drink | William Schmidt
Full instructions on how to prepare, mix, and serve beverages
| Title | The Flowing Bowl - When And What To Drink |
| Author | William Schmidt |
| Publisher | Charles L. Webster & Co. |
| Year | 1892 |
| Copyright | 1891, William Schmidt |
| Amazon | The Flowing Bowl: When And What To Drink |
By The Only William (William Schmidt)
Preface- While having been active for a period of more than thirty years in the line of hotel and bar business, and having given my greatest care to mixed drinks particularly, I have found them to be great fav...
- Wine
- Asia is undoubtedly the country where the vine has grown without the helping hand of man, and very probably the slopes south of the Caucasus, where still nowadays, as in the Kolchian forest, the vine ...
- Beer
- BEER is a light, narcotic, alcoholic beverage, which charms us into a state of gladness and soft hilarity; it protects our hearts against stings of all kinds, awaiting us in this valley of misery; it...
- Alcohol
- The use of alcoholic beverages, such as wine, beer, etc., was known to most nations of ancient times, as we have seen above; but they were known only in regard to their effect upon the body. In respec...
- Coffee
- The earlier history of the coffee-tree is rather obscure; the Greeks and Romans did not know it. Its fruits were used in Abyssinia and Nubia, in Arabia, since the fifteenth century, and in other count...
- Tea
- TEA is the name of a shrub belonging to the Camellia family with alternate and simple leaves, not dotted; the flowers are large and showy, with a persistent calyx of five overlapping sepals, and they ...
- Water
- Water was believed to be an element from the very-earliest times down to only a few decades ago. Moses mentions, in the first chapter of his Genesis, water as one of the first created elementary bodi...
- Mineral Waters
- Although the first experiments for imitating natural mineral waters may be traced back to the middle of the sixteenth century, yet nearly three centuries passed by before the manufacture of them left ...
- Physiology And Diet
- We perceive all the impressions that are caused by our surroundings through the medium of our senses; we enjoy nature and its products by these senses and only by these, each of them being equally val...
- Diet
- A proverb says: Milk is the wine of the young and wine is the milk of the aged. An intellectual use of alcohol leads to health and happiness, while its abuse naturally is detrimental; but this book ...
- Composition Of Drinks, Etc
- The foundation of all those fluids that are to be taken into consideration for our purpose is formed by-one of the most universal elements on our globe - the water. It is a conditio sine qua non both...
- Water Composition and Adulterations
- It contains, in 100 parts, 88.8 parts of oxygen and i i.i parts of hydrogen. We know it in three different aggregates - as vapor, as fluid, and as ice. Being one of the chief means for dissolving the ...
- Milk Composition and Adulterations
- Milk is composed mainly of water, casein, lactose, fats and mineral ingredients. The fat is only suspended in it, i.e., it is found in infinitely small globules, which float in the colorless solution ...
- Wine Composition and Adulterations
- Whether it should be allowed to artificially improve wines, and whether such improvement is to be called adulteration depends entirely on our definition of the word wine. Wine is either fermented g...
- Beer Composition and Adulterations
- Beer - or to call it by the name that is at present more en vogue, Lager - consists, or at least ought to consist, of a fermented extract of malt and hops. While in the first quarter of this century t...
- Spirit Composition and Adulterations
- In hardly any article of merchandise so many adulterations occur as in the stronger alcoholic liquids. And to these falsifications it is due that the use of alcohol so often shows its most detrimental...
- Ethnography
- The quantity of food required by a normal man depends not only upon his size, the greater amount of muscular work, but, in the first place, on the climate. A body exposed to a cool, bracing atmosphere...
- Description Of A Greek Banquet
- Before the invited guest went to the entertainment he made his toilette: that is, he bathed, perfumed himself, and donned his best clothes and shoes. The table was usually spread in the andronitis, o...
- Description Of A Roman Banquet
- The chief meal of the Romans took place in the evening, and was the last meal of the day. In early morning, before going out, it was the custom to break the fast on bread and salt, eaten with fruit, ...
- A Roman Banquet
- Described BY Quintus Horatius Flaccus. Satirarum Liber II. VIII. Transl. By P. Francis. [This is obviously a satire on a person of bad taste giving a dinner to men of superior rank, where every de...
- A Royal Feast Among The Huns
- A. D. 448. (Edward Gibbon: The Decline and Fall of the Roman Empire.) The Roman ambassadors, both of the East and of the West, were twice invited to the banquets where Attila feasted with the prince...
- A Menu Of Emperor Charles V
- (1549-1556). [This is a dinner bill of fare, with which the city of Halle honored Charles V. on a fast-day.] 1. Raisins in malt-flour, 2. Fried eggs, 3. Pancakes, 4. Steamed carrots, 5. Fried s...
- Some Sample Menus
- Festal Dinner In Honor Of The Presence Op His Imperial Royal Highness, The Crown-Prince Frederick William, -InHAMBOURG, APRIL 20, 1877. Real Turtle Consomme. Moet et Chandon, Grand Crimant Imper...
- Some Sample Menus. Continued
- Banquet Tendered To BISHOP LOUGHLIN By The PRIESTS OF HIS DIOCESE, OCTOBER 18, 1890. Huitres en Coquilles. Sauterne. Soupes. Consomme aux Quenelles, Tortue Verte a l'Anglaise. Amontillado. H...
- Introduction To Mixed Drinks
- Containing hints to the Professional Barkeeper and General Remarks to the Public. To those who do not find the following useful in its details for their own use, I express my congratulations and este...
- Reasons Why Men Drink
- Men drink to quench thirst, on account of a drink's effect, to get an appetite, to promote digestion, to enjoy its taste, for curiosity, from habit, because of discouragement, on account of ambition, ...
- How To Start
- Clean the top of your counter first, remove all utensils from under the counter and place them on the top; clean your bench. Before beginning with your glassware, add a little salt to the water as it ...
- Fruits
- Lemons. - Lemons intended for squeezing should be peeled before using. The juice ought not to be older than a day. It must be strained thoroughly. Lime-juice may be mixed with lemon-juice; the mixture...
- Further Instructions
- NEVER allow yourself to be idle behind the bar; be ready to serve at once when a customer enters. When a drink is ordered that requires water, fill your glass with fine ice, and pour over it water out...
- Mixed Drinks
- Containing Sours, Cocktails, Punches (for the bar Use), Cemonairea, Temperance Drinks, Cobblers, Fizzes. Diverse. NOTE. - Whenever in any recipe you find 1/3, or 2/3, or 1/6, etc., it means 1/3, etc....
- Mixed Drinks. Part 2
- 12. The Great Appetizer Fill a glass with ice, 3 dashes of gum, ½. pony of absinthe, 2 dashes of bitters (calisaya), 1 dash of orange bitters, 1 dash of vino vermouth. Stir this well, strain, a...
- Mixed Drinks. Part 3
- 24. Imperial Opal A mixing-glass 2/3 filled with fine ice, 1 pony of absinthe, 1 dash of anisette, 1 dash of chartreuse (yellow). Shake this to the freezing-point; strain into a cocktail glass; dro...
- Mixed Drinks. Part 4
- 37. Hot Brandy A hot glass with 2 lumps of sugar, well dissolved in ½ glass of boiling water, of brandy, of Burgundy. Mix this well, and add a slice of orange. 38. Hong Kong Punch ...
- Mixed Drinks. Part 5
- 49. Swedish Punch A hot glass half filled with boiling water; add to this enough Swedish punch essence to make it palatable; add a little nutmeg if desired. 50. Hot Spiced Rum A hot, thin glass hal...
- Mixed Drinks. Part 6
- 62. Apricot Sherbet From three pounds of ripe apricots select the largest ones, put the smaller ones with three gills of water in a stone pot, let boil until the pits fall out, strain the juice throu...
- Mixed Drinks. Part 7
- 71. Currant Lemonade Half a quart of fresh currant-juice is mixed with one quart of cold water and one pound of sugar and strained through a flannel; or you take currant syrup; mix one pound of it wi...
- Mixed Drinks. Part 8
- 80. Orange Sherbet Six ripe, sweet oranges are peeled; four of them cut in pieces and freed from their white skin and seeds, the other two well squeezed. Stir this with one-fourth pound of sugar ove...
- Mixed Drinks. Part 9
- 88. Rose-Hip Lemonade Very ripe rose-hips are gathered in the latter part of fall, after the first frost; remove the pits, and let the hips dry in the open air in the sun; for each pint of the dried ...
- Mixed Drinks. Part 10
- 100. Imperial Fizz This drink may be prepared, although it is made essentially the same way as the grand royal fizz, out of almost any kind of liquor - such as gin, whiskey or brandy; add, instead of...
- Mixed Drinks. Part 11
- 112. Avant Souper A whiskey-tumbler with 2 lumps of ice, 2 drops of gum, 1 pony of absinthe. Let it stand for about two minutes. Fill your glass up with water slowly, by letting the water drip; remov...
- Mixed Drinks. Part 12
- 124. The Lily Bouquet (FOR TWO.) A goblet with fine ice, 3 dashes of gum, 2 ponies of absinthe, 2 ponies of benedictine, 2 dashes of creme de roses,I dash of anisette, the whites of two eggs. Sh...
- Mixed Drinks. Part 13
- 134. Easter Crocus A large mixing-tumbler, a fresh egg in its bottom, the juice of ½ a lemon, 1 barspoonful of sugar, . fill the tumbler with ice, 1 drink of Old Tom gin, 1 dash of maraschino, 1 ...
- Mixed Drinks. Part 14
- 145. Encore A pony glass, of maraschino, of curagao, of brandy; each separate. Light it and serve. 146. Sherry Filler The yolk of an egg in a mixing-glass, a spoonful of ...
- Mixed Drinks. Part 15
- 156. Porter Flip A long, thin glass with an egg in the bottom, a spoonful of sugar, fill your glass with porter, stir very well. A little nutmeg on top, and the oil of a little lemon-peel. 157. The ...
- Mixed Drinks. Part 16
- 167. Jamaica Rum A La Creole The juice of half a lime, a dash of Seltzer, 1 spoonful of sugar; dissolve this; a drink of Jamaica rum; mix this; fill your glass with ice, a dash of port wine. Ornamen...
- Mixed Drinks. Part 17
- 178. Mint Julep Use a large, long glass; select three long sprigs of luxuriant mint and let the stems rest on the bottom of the glass. Then take two sprigs of mint, strip them and put the leaves in a...
- Mixed Drinks. Part 18
- 187. The New York Herald. (FOR TWO.) A large mixing-glass with the yolks of two eggs in the bottom, the juice of an orange, a little pineapple juice, 1 barspoonful of sugar, 1 drink of fine ...
- Mixed Drinks. Part 19
- 197. The Press The white of an egg in the bottom of a glass, 3 dashes of lemon-juice, 1 spoonful of sugar, of whiskey, 1 dash of St. Croix rum, 1 dash of calisaya, 1 dash of absinthe. ...
- Mixed Drinks. Part 20
- 206. The Rainbow A sherry glass, 1/7 of maraschino, 1/7 of creme de menthe, 1/7 of apricotine, 1/7 of curagao, 1/7 of yellow chartreuse, 1/7 of green chartreuse, 1/7 of brandy, each separate. ...
- Mixed Drinks. Part 21
- 216. The Sun. The juice of half an orange and half a lime in the bottom of a large, thin glass; add and dissolve a spoonful of powdered sugar with a dash of mineral water, 1 pony of fine brandy, ...
- Mixed Drinks. Part 22
- 224. William's Summer Cooler In a very long cut glass the juice of two limes, a spoonful of powdered sugar, a good dash of Seltzer; dissolve this well; 1 pony of Santa Cruz rum, 1 glass of ...
- Liquors And Ratahas
- Introduction To Liquors And Ratahas The manufacture of these alcoholic beverages is done, firstly, by distillation, by which method the finest liquors are obtained; secondly, by extraction, and third...
- Liquors And Ratahas. Part 2
- 230. Ananas Cordial Cut one-fourth of an unpeeled pineapple into small pieces; boil one quart of water with six ounces of lump-sugar; skin carefully; add the pineapple, and put all in a great stone ...
- Liquors And Ratahas. Part 3
- 237. Bilberry Cordial Infuse any quantity of red bilberries in a wide-necked, large bottle with enough cognac to cover them; cork the bottle, place it on a sunny spot, and let it stand until the ...
- Liquors And Ratahas. Part 4
- 245. Cherry Cordial A La Francaise A sufficient quantity, half of sweet and half of sour cherries, is cleaned and mashed; press the juice through a hair-sieve so as to receive two quarts of juice, ...
- Liquors And Ratahas. Part 5
- 253. Cinnamon Cordial Boil one-fourth pound of roughly pulverized Ceylon cinnamon in one quart of water, half an hour; add one and a half pounds of sugar, and refine it in the cinnamon water; after ...
- Liquors And Ratahas. Part 6
- 260. English Elder Brandy Squeeze the juice of a large quantity of elderberries through a cloth; boil up with sugar and some cloves; let it get cool; add to each twenty quarts of juice two quarts of ...
- Liquors And Ratahas. Part 7
- 267. Grenoble Ratafia Mash a quantity of very ripe sour cherries with a wooden masher, pits included; let the mash soak forty-eight hours in a clean wooden tub, then squeeze the juice. Refine the ...
- Liquors And Ratahas. Part 8
- 275. Kajowskg (SLOE RATAFIA.) After you have plucked, at the end of September a sufficient quantity of very ripe sloes, spread them on a sheet of paper, lay them one day in the sun, then take the ...
- Liquors And Ratahas. Part 9
- 282. Maraschino One of the finest liquors which is prepared in Italy and Dal-matia from the berry of the mahaleb cherry, equally excellent for its odor and taste; this fruit is black, berry-like, ...
- Liquors And Ratahas. Part 10
- 286. Nogcau A very fine cordial; the genuine article comes from Martinique only, and is very rare and expensive; only small quantities of it must be taken, as it is not harmless at all in spite of ...
- Liquors And Ratahas. Part 11
- 292. Persico This fine cordial must be taken only in small doses, as it contains hydrocyanic acid, Peel half a pound of peach-pits, and half a pound of apricot-pits, mash them, and infuse the mash ...
- Liquors And Ratahas. Part 12
- 299. French Raspberry Ratafia Put in a tureen four quarts of cognac, two quarts of raspberry-juice, two pounds of loaf-sugar, a few sticks of cinnamon, and four or five cloves; stir it well; cover ...
- Liquors And Ratahas. Part 13
- 305. Stomach Essence One and a half pounds of cortex Chinae, six ounces of curagao peel, one ounce of fiores Cassiae are infused in four quarts of cognac from two to three weeks; filter the fluid, ...
- Liquors And Ratahas. Part 14
- 314. Wild-Cherry Essence A quantity of very ripe, wild cherries are pressed through an earthen sieve with a wooden spoon, so that only the pits remain; pulverize them with a few bitter almonds; mix ...
- Punches
- 317. Admiral Boil one bottle of claret with one-half pound of sugar, a stick of cinnamon, and a piece of vanilla for a quarter of an hour; add the yolks of six eggs that have first been beaten in a ...
- Punches. Part 2
- 325. Arrack Foam Mix one quart of sour cream with half a pint of arrack, and four ounces of lump-sugar; beat it to foam, and serve it in glasses. 326. Arrack Punch Rub the peel of three or four ...
- Punches. Part 3
- 335. Campichello Punch Heat slowly the yolks of twelve eggs with two pounds of lump-sugar on which you have rubbed off the rind of two oranges, their juice and that of three lemons, and three ...
- Punches. Part 4
- 344. Cream Punch a l' Amerique Beat the yolks of six eggs with one pound of powdered sugar; add half a bottle of fine rum or arrack; beat one and a half quarts of milk and the whites of the six eggs ...
- Punches. Part 5
- 353. Cold Egg Wine The yolks of seven fresh eggs are stirred with two ounces of powdered sugar and a teaspoonful of lemon-juice; add this to two quarts of cold Rhine wine while briskly and ...
- Punches. Part 6
- 363. German Tea Punch Heat one quart of white beer with a little stick of cinnamon, add a spoonful of corn-starch dissolved in wine; stir rapidly; add half a bottle of Rhine wine, six ounces of ...
- Punches. Part 7
- 373. Hot Wine Heat one quart of good claret with six ounces of lump-sugar, a stick of cinnamon, six cloves, and the rind of a thinly peeled lemon; let it boil for a moment; strain and serve in ...
- Punches. Part 8
- 381. Another Rub the rind of two lemons on half a pound of sugar, add a decoction of one and a half quarts of water and half an ounce of fine tea; squeeze the juice of four lemons; strain; add one ...
- Punches. Part 9
- 390. Another In a bottle of fine rum put the thinly peeled rind of three oranges and three lemons; cork the bottle well, and let the bottle stand two days. After this rub the rind of six lemons on ...
- Punches. Part 10
- 397. Nuremberg Punch Rub lightly the peel of an orange on three-fourths pound of sugar; squeeze the juice of two oranges on it; pour one quart of boiling water over it; add a small pint of good old ...
- Punches. Part 11
- 405. Punch A La Ford Three dozen lemons are very thinly peeled; the rind is put in an enameled pot, three pounds of sugar added, and all is stirred for about half an hour; add five quarts of boiling ...
- Punches. Part 12
- 412. Punch A La Tgrolienne The thin peel of four lemons, half an ounce of stick cinnamon, six cloves, two pounds of sugar, one and a half quarts of water are heated over a slow fire until the sugar ...
- Punches. Part 13
- 422. Sporting Punch A bottle of brandy, half a pint of Jamaica rum, half a pint of peach brandy, a wineglassful of curagao, one-fourth pound of sugar - dissolved in hot water; mix all this in a bowl;...
- Bowls
- 432. Ananas Bowl Peel a fresh pineapple, cut it into slices; place that in a large bowl, and cover with one pound of pulverized sugar; cover the bowl well, and let it stand from twelve to twenty-...
- Bowls. Part 2
- 441. Cardinal Peel four bitter oranges with a sharp knife, very carefully; infuse the peel with four bottles of Rhine wine for ten hours; sweeten with one and a half pounds of sugar; put it on ice; ...
- Bowls. Part 3
- 450. English Gin Bowl Put the rind of a thinly peeled lemon and its juice in a tureen, add three tablespoonfuls of powdered sugar, and one quart of water, and let it stand an hour; pour over it one ...
- Bowls. Part 4
- 455. Another A handful of woodruff, four sprigs of balm, four to six mint-leaves, as many young strawberry-leaves, and cassis-leaves are put in a bowl; add two lemons cut into slices, freed from ...
- Bowls. Part 5
- 463. Peach Bowl Peel ten to twelve peaches; cut them in quarters; remove the seeds; put that in a bowl; strew thickly with powdered sugar, cover the bowl well, and let it stand from eight to ten ...
- Kaltschalen. Bishops
- 475. Apple Bishop Peel eighteen to twenty fine, aromatic apples; cut them into thin slices, steam one-third of them with seven ounces of raisins, one glass of Rhine wine, seven ounces of sugar, and ...
- Extra Drinks
- 490. Champagne Beer Boil in a large, very clean earthen pot five gallons of water with one and a half pounds of sugar - brown rock-candy is the best - until the sugar is completely dissolved; when ...
- 495. Kvass
- This, for every Russian household, necessary national beverage, which is also used for different soups and other dishes, is manufactured for the family use in the following way: Ten pounds of rye flo...
- Fruit Wines
- 496. English Apricot Wine Boil twelve pounds of ripe, stoneless apricots with one pound of lump-sugar, half an hour, in twelve quarts of water; add one-fourth of the peeled and roughly mashed ...
- Fruit Wines. Part 2
- 501. Currant Wine In The English Style From twelve to fourteen quarts of currants are mashed, the juice pressed out, and the remnants covered with eighteen quarts of cold water; stir repeatedly, ...
- Fruit Wines. Part 3
- 506. Sparkling Gooseberry Wine Forty pounds of large, but still green gooseberries are mashed in a tub, infused in eighteen quarts of lukewarm water; stir thoroughly; decant the water, and squeeze ...
- Fruit Wines. Part 4
- 511. Raisin Wine Pour twenty-four quarts of boiling water over twenty-four pounds of extra good raisins; add six pounds of sugar; let it stand a fortnight; stir daily; decant the fluid, squeeze the ...
- Fruit Wines. Part 5
- 516. Sloe Wine Fresh, ripe sloes are put in a tub, for each quart of sloes one quart of water; boil the water and pour it boiling over the sloes; let that stand five days; stir daily. Add to each ...
- Poetry
- Thirsty earth drinks up the rain, Trees from earth drink that again; Ocean drinks the air; the sun Drinks the sea, and him the moon. Any reason, canst thou think, I should thirst while all these drink...
- Scotch Drink
- By Robert Burns. Let other poets raise a fracas 'Bout vines, an' wines, an' druken Bacchus An' crabbit names an' stories wrack us, An' grate our lug, I sing the juice Scotch bear can mak' us, In ...
- The Cure For All Care
- By Robert Burns. No churchman am I, for to rail and to write, No statesman nor soldier, to plot or to fight; No sly man of business, contriving to snare - For a big-bellied bottle's the whole of my c...
- Antwort Eines Trunkenen Dichters
- Gotthold Ephraim Lessing Ein trunk'ner Dichter leerte Sein Glas auf jeden Zug; Ihn warnte sein Gefaehrte: Hoer auf! Du hast genug. Bereit vom Stuhl zu sinken, Sprach der: Du bist nicht klug; ...
- New Holiday Set Of Mark Twain's Books
- The Prince and the Pauper. Adventures of Huckleberry Finn. Connecticut Yankee in King Arthur's Court. These are the three most popular of Mark Twain's stones. They are specially bound, profusely illu...
- 1607 - The Library of American Literature.- 1890
- Compiled And Edited By Edmund Clarence Stedman And Ellen Mackay Hutchinson. The Library of American Literature is the Washington Monument of American Letters. Contents: Vol. I. - Early Colonial...
- 1607 - The Library of American Literature.- 1890. Continued
- Hiram Orcutt. Extra cloth, with ink and gold back and side stamp, per vol., $0.00 Plain cloth, gilt top, uncut edges, professional edition, per vol., 3. 00 Leather, library style, marbled edges, per v...
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