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CUPS AND THEIR CUSTOMS.
a little water, then add the wine; heat, but do not
let it boil, and sweeten.
Mulled Skerry.
The same as for mulled port, with the addition of a
wine-glass of brandy.
Skerry Cobler*
Mil a tumbler three parts full of pounded ice, to which
add two wine-glasses of sherry, a tablespoonful of
brandy, two teaspoonfuls of powdered sugar, and two
or three small pieces of lemon. Pour the mixture
rapidly from one tumbler to another several times,
throw in half a dozen strawberries, and drink the mix-
ture through a straw, or stick of maccaroni.
Cider Cup.
To a quart of eider add half a lemon squeezed, three
tablespoonful^ of powdered lump sugar, two wine-
glasses of pale brandy, a wine-glass of Curagoa, two
slices of lemon, with grated nutmeg on the top. Ice
well, and serve with borage.
Morgan*s Herefordshire Cup,
To two bottles of cider add a bottle of port and a
bottle of soda-water, orange-peel, and plenty of sugar.
Ice well and ser?e with borage.
Donaldson*§ Cider Cup,
To a bottle of cider add one wine-glass of sherry, one