History of Cliquot Club Ginger Ale and its origins
A fragment recounts Cliquot Club Ginger Ale as a famed drink tied to a 19th century bottling effort by Lansing Millis. It notes a 1885 start, the growth of a large ginger ale industry, and a naming influence from Millis's club friends, referencing figures in food economy and publishing.
MENTIONED IN THIS ARTICLE
Tory
Cliquat Club
Clicquot Club
Houston Baudiss
Goudis
Sine
People's Home Journal
N Goudiss
Atory
Larius Green
Lansing Millis
Mostun
Mr. Millis
Tomato Cocktail Debuts At Rotary Club Luncheon
A new cocktail using tomato juice was introduced to America during a Chicago Rotary Club luncheon attended by the Canners' association delegates at their convention. The drink showcases tomato juice as its base.
MENTIONED IN THIS ARTICLE
America
Canners’ Association
Chicago Rotary Club
Ginger ale history and Millis spring legend in New Hogland
A tale traces Cloquet Club ginger ale from Mr. Millis’s spring on his land to a thriving regional beverage, with a note that rival brands like Cherry Club emerged later. The piece highlights the spring’s famed purity, the growth of a company, and the increasing demand in New England cities. It also includes an aside about a bread loaf recipe and sandwich ideas.
MENTIONED IN THIS ARTICLE
Millis
New England
Boston
Providence
Travels Change Fruits and Food Plants Across Continents
A historical look at how travel and exchange shaped fruits and crops. The pineapple’s journey from the Americas to Europe and back to Hawaii illustrates global horticultural exchange. English varieties grown in Hawaii influenced local cultivation, shaping the islands’ fruit landscape.
MENTIONED IN THIS ARTICLE
America
Hawaii
Paradice Islands
Japanese Salad Recipe With Salmon and Rice
A recipe outlines mixing cooled rice with flaked salmon seasoned with salt paprika and French dressing. Chill thoroughly and serve on crisp lettuce with celery garnish. Canned salmon may be used as a substitute.
Stuffed Crabs From Old Recipe Card
A damaged recipe describes stuffed crabs using raw crab meat, cream, loaf bread crumbs, an egg, onion juice, and red pepper. Fill crab shells, top with crumbs and butter, bake until browned, and finish with a lemon drizzle. Serves ten to twelve shells.
Also Mentioned on This Page
Clicquet
C. Houston Goudiss
Rei
Redsun Products Co
Vumengo
Italia
Clarence Saund
Per Doz
Olive Oil Sau
SUPER
Suds Aoe
van Camp
Prunes da
Norm Suga
Snider
SMILO
Main Avenue
Aransas
Harlandalt
This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!