fl-dsh. = fluid-dash [standardized to 0.625 ml.]
= 1/48 fl-oz.
fl-scr. = fluid-scruple [standardized to 1.25 ml.]
= 2 fl-dsh. | 1/2 bsp. | 1/24 fl-oz.
bsp. = barspoon [standardized to 2.5 ml.]
= 2 fl-scr. | 1/2 tsp. | 1/12 fl-oz.
tsp. = teaspoon [standardized to 5 ml.]
= 2 bsp. | 1/6 fl-oz.
dsp. = dessert spoon [standardized to 10 ml.]
= 2 tsp. | 1/3 fl-oz.
tbsp. = tablespoon [standardized to 15 ml.]
= 3 tsp. | 1/2 fl-oz.
fl-oz. = fluid-ounce [standardized to 30 ml.]
= 2 tbsp.
pony = 1 fl-oz.
(this is the traditional portion for one serving of any type of liqueur taken as a cordial)
s-sht. = short-shot [standardized to 45 ml.]
= 1-1/2 fl-oz.
jig. = jigger [standardized to 60 ml.]
= 2 fl-oz.
(see Modern American Drinks by George Kappeler, 1895 - as a traditionalist, I believe all mixed drinks that are made of liquor [not beer or wine] should have the jigger as their total, combined amount of liquor.)
w-gl. = wine-glass
(I don't use this designation, as there is some debate as to what this meant in the old books - with the consensus being that it was the same as the jigger, but some arguing for the gill, as it was the traditional amount of wine served)
hkr. = hooker [standardized to 75 ml.]
= 2-1/2 fl-oz.
(this was originally any amount of liquor more generous than a jigger, but still less than a snit)
(there is a hooker of liquor in the common recipe for the Long Island Iced-tea)
snit [standardized to 90 ml.]
= 3 fl-oz.
gill [standardized to 120 ml.]
= 4 fl-oz.
(this is the traditional portion for one serving of any type of wine)
spl. = split [standardized to 180 ml.]
= 6 fl-oz.
cup [standardized to 240 ml.]
= 8 fl-oz.
(this is the traditional portion for one serving of any type of beer)