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CUPS AND THEI R CUSTOMS .
53
Moselle Cup
s
No. 3,
As No.
2,
except the pine-apple, for which substitute
a pint of fresh strawberries, or three or four peaches or
nectarines.
Moselle €mp
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No. 4.
As No.
2
3
but add, instead of fruity some sprigs of
woodruff. Woodruff is a herb much used on the Ehine
for making May-Trank, its peculiar flavour being most
powerful in May; it grows in forests in many parts of
England.
Moselle Cup
$
No. 5.
When neither fruit nor woodruff can be obtained,
add, instead of sherry or brandy, a glass or two of
milk-punch, or essence of punch, and a little more of
the lemon-peel.
Cutters Moselle Cup.
Half a pound of loaf sugar steeped in water to satu-
ration, one orange thinly sliced, a handful of fresh
young woodruff, and two bottles of Moselle.
N.B. Hock may be substituted for Moselle,
A bottle of Bordeaux added to the foregoing im-
proves it.
Mmlki Port
To a bottle of matured port add a wine-glass of
sherry, some cloves, cinnamon, nutmeg, and a small
piece of bruised lemon-peel• Simmer the spice in