51 / 66
CUPS AND THEIR CUSTOMS*
51
Burgundy Cup,
To a bottle of Burgundy wine add a wine-glass
of noyau, three wine-glasses of pine-apple syrup,
one wine-glass of brandy, and a quarter of a pound
of powdered sugar; ice well| add a bottle of seltier-
or soda-water before drinking, and serve with a sprig
of borage.
Hock Cup
9
No. 1.
To a bottle of hock add three wine-glasses of skerry,
one lemon sliced, and some balm or borage. Let it
stand two hours; sweeten to taste, and add a bottle of
seltzer-water.
Hock Cup,
No. 2.
i€
May-Trank
$J
is a most popular beverage on the
Bhine, Take with each bottle of light hock about a
dozen sprigs of woodruff, a quarter of an orange cut
in small slices, and about two ounces of powdered
sugar. The herbs are to be removed, after having
been in the wine half an hour* A bottle of sparkling
wine added to four or five bottles of still hock is a great
improvement*
A
little ice is recommended.
Hock Cup,
No. 3.
Instead of woodruff and orange take to each bottle
of hock about half a pint of highly flavoured straw-
berries. Sugar as above. The fruit is to be taken
with the wine after having been in it about an hour.