The drinks in the booklet are ‘from the Jerry Thomas era’, but Thomas includes both absinthe and maraschino in his Improved:

—
Improved Gin Cocktail.
Made the same way as the Improved Brandy Cocktail
substituting Holland or Old Tom gin for the
brandy.

—
Improved Brandy Cocktail
(Use ordinary bar-glass.)
Take 2 dashes Boker’s (or Angostura) Bitters.
3 dashes gum syrup.
2 dashes Maraschino.
1 dash Absinthe.
1 small piece of the yellow rind of a lemon,
twisted to express the oil.
1 small wine-glass of brandy.

Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass, put the lemon
peel in the glass and serve. The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon.
—-

The recipe in the Bols booklet is in line with Thomas’s plain version:

—
Gin Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker’s).
1 wine-glass of Holland gin.
1 or 2 dashes of Curacoa

Fill the glass one-third full of shaved ice, and strain into a cocktail glass. Twist a small piece of lemon peel, place it in the glass, and serve.
—

not that I am a nitpicker, no sir.

But, you know, Mr. Wondrich pulls his example from a bunch of different books. It isn’t at all uncommon for recipes from that period to say, “1 or 2 dashes of Maraschino or Curacao”.

For example, Jerry Thomas’ Manhattan:

Manhattan Cocktail.
(Use small bar-glass.)
Take 2 dashes of Curacoa or Maraschino.
1 pony of rye whiskey.
1 wine-glass of vermouth.
3 dashes of Boker’s bitters.
2 small lumps of ice.

Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.