BACCHUS and Cordon Bleu   

• New guide for the hotel, bar, restaurant, butler, and chef

Subjects: beverages, general,

• 1. New guide | for the | hotel, bar, restaurant, | butler, and chef. | Being a hand book for the management | of hotel and American bars, and the manufacture | of the principal | new and fashionable drinks. | Hotel & restaurant cookery, | as now practised, | with the newest entrees and dishes. | The first part | treats of home brewing; the manufacture of wines, spirits, | liqueurs and cordials without distillation # the pre- | paration and manipulation of, with the newest names and | styles of mixing and dressing American drinks, suitable | for licensed and non-licensed houses, garden parties, clubs, | temperance fetes, bazaars, &c. | by Bacchus. | For many years contributor to "The British and Foreign Confectioner," &c. | The second part | treats of all branches of cookery, confectionery and bread, | suitable for public dinners, clubs, small family parties, | balls, routs, luncheons, garden parties, suppers, &c. | by Cordon Bleu. | From the International Food Exhibition, Kensington; the Agricultural Hall, | Islington; the Royal Aquarium, &c., contributor to "The British and Foreign | Confectioner," and other trade journals; decorated with the Cook's Blue | Ribbon and Medal, 1883.
  London and Wakefield: William Nicholson and Sons; [1885]
  18.5 x 12.0 cm   Pp [1-9] 10-496   Green cloth  
  Bib:   Noling 46  
  GB:   LB   LWel   OB   *OPo(F)  
  

  The preface is dated London, September, 1885. The LB copy lacks the half-title.