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men000903_Hibbard House, menu, page 4
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I agree.men000903_Hibbard House, menu, page 4 <br> <br> <br> WINE LIST. <br> <br> <br> CHAMPAGNES. PTS. QTS. <br> Mumm’s Dry Verzenay, $1 50 $3 00 <br> Piper Heidsick, - - - 1 50 3 00 <br> Gt. Western Extra Dry, 1 25 2 50 <br> Le Saint Poncroix, half pints, 75 <br> <br> <br> CLARETS. <br> Margaux, - - - - 1 00 2 00 <br> Chateau Bouliac, - - 75 1 50 <br> St. Julien, - - - 1 25 2 50 <br> Pontet Canet, - - - - 1 25 2 50 <br> <br> <br> AMERICAN WINES. <br> California Sherry, - - - 1 50 <br> California Port, - - - 1 50 <br> Pleasant Valley Dry Catawba, 1 25 <br> Pleasant Valley Sweet Catawba, 1 25 <br> <br> <br> ALES AND PORTER. PINT. <br> Bass’s Ale, - - - - # 30 <br> Belfast Ginger Ale, - - - 25 <br> Guiness’s Extra Dublin Porter, 30 <br> Original Budweiser Lager Beer, 25 <br> <br> <br> MINERAL WATER <br> Hawthorne Water, - - - - 25 <br> Congress WAter, - - - 24 <br> Seltzer Water, per glass, - - - 10 <br> Apollinaris Water, “ - - 10 <br> <br> <br> LIQUORS. QTS. <br> Jules Robins Cognac Brandy, 2 50 <br> Geneva Gin, - - - - 2 25 <br> Old Sour Mash Whiskey, - 1 50 <br> Belle of Nelson Whiskey,} 2 00 <br> Spring of 1869} <br> <br> <br> HOURS FOR MEALS ON SUNDAY. <br> BREAKFAST FROM 8 TO 10. <br> LUNCH FROM 12 ½ TO 1 ½ <br> DINNER AT 5 O’CLOCK <br> <br> <br> Meals and Lunch served in rooms charged extra. <br>