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CUB S AN B THEI E CUSTOMS .
lumpa, on e bottle of Cognac, on e bottle of sherry or
Madeira, three bottles of Moselle or hock, on e bottle
of champagne^ half a pound of blanched almonds, th e
thinly shred rind of four lemons, four peaches sliced,
or on e pine-apple or preserved fruit. These ar e th e
ingredients* Now to prepare th e nectar. O n a large
well-tinned copper stewpan place a gridiron, an d on
the gridiron the big lumps of sugar. Pour by degrees
the Cognac over the sctgar^ lighting it as you pour i t on .
The sugar dissolves through th e bars of th e gridiron,
and the spirit i s burnt out : this constitutes caramel.
Next add the sherry and fruity materials, which allow
to digest for fifteen minutes, after which pour in th e
Moselle, an d transfer the compound into a bowl. O n
serving ad d a bottle of champagne. Serve round in
flat champagne-glasses with a spoon t o each fo r ex -
tracting the fruit.
(Cutler.)
01)1 TO BEER.
Hail, beer!
In aE thy forms of Porter, Stingo, Stout,
Swipes, Double
X
?
Ale, Heavy, Out and Out,
Moat dear.
Hall! tliou that mak'st man's heart as big as Jove's,
Of "Ceres' gifts tlie best,
That furnishes*
A cure for all our griefs, a barm for all ouis-loaves.