Tim Daly Daly's Bartenders' Encyclopedia

Annotation

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. In reference to my personal experience will say I began my career as bell boy in the Lincoln House in Worcester, Mass, in 1882, and from the start devoted strict attention to the bar business, which soon resulted in pro curing me the position of bartender, which vocation I have since followed, and have exerted every energy to have the art of mix ing drinks brought to the stage of pertee tion. I now take pleasure in presenting the result of my experience, study and research to the public in a concise manner, enabling them to prepare a palatable concoction, and serving it in an appetizing form. In order to produce the most satisfactory results the best ingredients should be used in every instance, and if this is done, you will have a delicious concoction from every for mula herein contained. I do not wish to pose as the only exponent of the art of mix ology, but desire to impress the importanceof the following apparently insignificant de tails, which should be closely followed.